Klimt Unterach am Attersee

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last year's numbers are any indication, some 46 million turkeys across America will be trussed up for Thanksgiving dinner this Thursday. That's about 17 percent of all turkeys raised in the United States in a given year. How do turkey farmers meet the huge single-day demand for their birds?
They plan ahead. Major commercial turkey brands, like Butterball, Hormel, and Cargill, produce two kinds of whole bird: frozen and fresh. Turkeys destined for the freezer are produced year-round—once these birds reach the proper size and weight, they're slaughtered and blast-frozen at minus 30 degrees Fahrenheit, at which point they can be stored all year in preparation for poultry frenzy.
Producing fresh turkeys takes more planning. Market leader Butterball, for example—which grows about one fresh bird for every nine frozen ones—has already begun the production cycle for next year's season. Eggs for breeder birds have been purchased from one of the world's two major genetic suppliers, Hybrid and Nicholas. Those eggs will then be hatched and placed in turkey farms so