At this time of year there is the constant question of, 'Do you want your turkey fresh or frozen?' Well, that is really a moot question. The USDA requires that all processed poultry be chilled to 26 degrees before transporting it.
When it gets to it's destination it may be brought to 32 degrees.
So the real question is, 'Do you want your poultry deep chilled, or frozen solid?'
Just thought you might like to know