I'm big on the dressing and gravy but the turkey itself is too bland for my taste. As long I don't wind up in the hospital, I couldn't care less about ithe turkey's life style prior to slaughter (hey, I'm trying to be honest here.).
FYI you can't get fresh turkey unless you chop the head off yourself (see below). Word to the wise: when you chop off its head, the damned thing is gonna hop up & run lickerty-split all over the place squirting blood for about 15 or 20 seconds before it finally keels over. Forewarned is forearmed.
"Fresh vs Frozen: Thanks for heavy lobbying by the Tyson Corporation the definition of "fresh" when it applies to poultry means it has never been cooled to lower than 26 degree F. Now I promise you, if you pick up a turkey at 26 degrees F it is hard as a rock so the term "fresh" doesn't really mean anything when buying a turkey at your local store. It just means that it hasn't been hard frozen. Truth is, flash frozen turkeys (frozen fast to below 0 degrees F) can be fresher tasting that many "fresh" turkeys that have been sitting around for a few months.
To further complicate matters the USDA definition of frozen means that the turkey has been brought to a temperature no lower than 0 degrees F. Turkeys stored at a temperature of 5 degrees F can actually be labeled "not previously frozen", though they can not be labeled as fresh. These turkeys are considered "hard-chilled" or "deep-chilled". Personally I call temperatures between 0 and 26 degrees F something other than chilly."
In all fairness to Tyson Foods, it is physically impossible to satisfy the holiday surge in demand for 'fresh' turkey.
Unless folks are willing to eat turkey that's been sitting around in storage unfrozen for weeks and weeks on end.
But then what these folks want won't count for much in the greater scheme of things because they'll be too busy dying of salmonella poisoning to purchase much in the way of groceries.