Tips from a Green Chef

Get an old-fashioned gobbler.
Consider ordering a heritage-breed turkey, one of the hardy, genetically diverse species bred before factory farms became the norm in the 1960s. When cooking a turkey raised free-range, as many heritage breeds are, Karen Jurgensen suggests braising the legs (which are muscular and a little tough as a result of the bird's active life) to make them more tender and roasting the breast in the oven. For more information on heritage breeds, visit heritageturkeyfoundation.org.

Let nothing go to waste.
After the main event, Jurgensen suggests using turkey bones for a stock or soup, mashed potatoes for pancakes or shepherd's pie, and vegetables for a frittata (pictured above).

Add onions, garlic, and fresh herbs to leftover stuffing for a tasty breakfast hash. Serve with a poached egg on top.

Fast Fact: U.S. turkey growers raised 262 million birds in 2006, more than tripling 1970's production.