While you're shopping for that show-stopping Thanksgiving turkey, consider a few of these tips to score a healthier bird: 

• Check the freezer: The changes in temperature to keep a fresh bird fresh can result in ruptured cell walls, which makes for mushy meat (gross). Consider frozen. Some tests show frozen tastes better.
   
• Go Kosher: A Kosher turkey has been salted inside and out during the processing, which is similar to brining. There's a slight salty taste, but better moisture retention.
   
• Don't be fooled by youth: "Young" on the label means the turkey was less than eight months old. But the birds not labeled "young" are some of the better-tasting, heritage breeds.
   
• Read the basting label: Pre-basted or basted means the bird has been injected with liquid, which may or may not contain fats, spices and flavor enhancers.
   
• Don't worry about hormones: The USDA forbids the use of hormones in all poultry.
   
• Eyeball it: A turkey that looks like a bird and less like a sphere will have a better flavor. Get a turkey that's shaped more like a chicken.