Think about it–turkeys are hollow, frozen, and full of bones. You pay per pound for a hollow, frozen (ice does weigh a lot), bony piece of meat in the name of tradition. Per serving, the cost of that meat is sky-high when all the waste is taken into account (bones, fat, skin, and water).

Your best bet is to buy turkey parts with more meat on them na dles sbone–my choice is turkey thighs–affordable, one bone, and lots of eat with no hollow centers!

If whole bird carcasses were solid in the middle, not frozen, and less bony, they’d be a better buy.

Now before anyone launches into a tirade about “rubber chicken” and soups, let me state this: for the small amount of meat you get off the bones, you’ve paid a high price per serving for that meat. Parts usually used for rubber chicken meals are more bone than meat.

Save your food dollars on real meat, not bone-riddled hollow carcasses with ice.