At 26 degrees, tiny ice crystals can form in the meat. If the turkey’s temperature fluctuates during storage or transport, even on its way to your home, those crystals can melt, refreeze in new shapes, and start to poke the cell membranes in the meat, which results in a dry bird once cooked. Are you buying local or frozen? Tell us in the comments below! #cooksillustrated #cithanksgiving #thanksgiving #turkey #localturkey #recipes #thanksgivingrecipes #isitbad #turkeyemoji