the article misses the point in one of the largest advantages turkey has. One of the great pushes in turkey breeding has been its low fat and cholesterol which was not mentioned in this article. Porks has suffered similarly under the same market pressures.

What the article another item the article doesn't mention is the prominence which the two play in processed foods at reducing the amount of saturated fat and cholesterol in those foods where vegetable oil is added to compensate for lack taste.

There is nothing stopping people from procuring premium artery-clogging heritage birds (which sell for about $10/lb), capon (which are nothing but castrated roosters and are banned in some of the EU), ducks and geese (whose smell can linger for days) and any other fattening manner of beasts for the holidays.

I for one enjoy my turkey and accept it low fat, low cholesterol substitution to other meats in my diet!