Usually mid-October is the time for home chefs to plan their Thanksgiving meals. Most usually host large dinners of up to even thirty guests. However that's changed thanks to the pandemic. There will still be turkey but a smaller one shared by the immediate family.
Kim Severson wrote about this subject in today's New York Times Food section. Industry experts are predicting we'll still have the same holiday but with the immediate family. That means smaller birds and possibly a main course of just breasts and legs. executives at Kroger Supermarkets are closely studying their own data which indicates their shoppers will limit Thanksgiving to people living within their households. It's estimated that there's going to be a thirty percent rise in smaller more intimate meals than last year's eighteen percent.There will be more and more younger people hosting more compact dinner parties too. This means their first time cooking a turkey and recreating dishes their parents and grandparents made. Yet the industry isn't that rosy. It's hard to predict the exact sales right now along with the threat of some home chefs opting for a big chicken or capon instead. Turkey farming is not easy either. Birds are allowed to mature to give is the ten and twenty pound roasters we're used to. They won't be in high demand this year as they were in years past. Then there's the problem of some processing plants being breeding grounds for Covid -19 which means they have to be shut down.
However there is some hope, despite the fact that raising small birds is not that easy. It boils down to genetics and economically driven feed formulas. These are the factors that determine when a bird matures at a predetermined size in a set amount of time. Cody Hopkins who runs a livestock cooperative of forty farms, mostly in Arkansas, Mississippi and Missouri will ship out about thirty thousand broad breasted whites - the most common breed of American turkey - thanks to tweaking feeding and raising methods. Since the cooperative sells directly to families, instead of to supermarkets, farmers have been able to move processing timelines in an attempt to produce smaller birds.They will also process and sell more turkey wings and breasts. According to John Peterson who owns Ferndale Market in Cannon Falls Minnesota and is president of turkey research and promotion council for Minnesota stated that the decisions for the birds have to be made in March and April and they can';t be easily changed. A turkey matures to full size in only four or five months. There are poults, young turkeys, that can be sold instead along with some companies like Stew Leoanrd's selling dinners for four , instead of eight. The industry can be saved more or less.
Thanksgiving will be different this year. Yet both home chefs and turkey farmers can rejoice. There will still be a need for the birds, albeit, smaller ones to satisfy smaller dinners with fewer dinners.
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