If you make only one change to your Thanksgiving menu this year, skip the supermarket bird and go with a local, pasture-raised turkey. While they are more expensive, these birds are distinctly different from commercially-raised turkeys: they are healthier. That’s because they are raised in a natural environment, where they can forage, fly, reproduce and grow normally. This makes their meat more flavorful, juicier, and leaner, with more Omega-3 fatty acids than store-bought birds. Learn everything you need to know about how to trim, brine, stuff, cook and serve this special turkey, and what to do with every part, including how to make gravy and stock.