Louisiana Families Embrace New Thanksgiving Traditions Turkey Demand Declines

Turkey has long been the star of Thanksgiving dinners across America, but changing consumer habits, rising costs, and evolving food trends are shaking up this tradition—even here in Louisiana.

According to a recent report from CoBank, turkey demand is facing a long-term decline, with last year’s retail consumption hitting a 43-year low.

While many Louisiana families may still plan to roast a bird this year, a growing number are exploring alternative proteins like beef, pork, or even Louisiana seafood to fill their plates.

Turkey Supplies Are Down, but Inventories Are Up

National turkey supply has fallen by 100 million pounds since 2018, but inventories have climbed 4 percent compared to last year. This surplus could lead to lower prices at grocery stores, which may benefit Louisiana families shopping on a budget. However, production costs for turkey remain high due to ongoing bird flu outbreaks and rising feed prices—factors that could keep the industry under pressure.

Adding to the shift, the USDA reports that frozen turkeys have been featured in retail ads 36 percent less frequently since 2018. This trend indicates a leveling-off of demand for the holiday staple. Even though turkey prices fell by 2.3 percent in September, grocers often sell turkeys as a “loss-leader”—offering them at low prices to lure customers into buying more items during their trip.

Turkey’s Changing Role at Louisiana Holiday Tables

While turkey remains the go-to choice for Thanksgiving in Louisiana, many consumers are branching out to other proteins. CoBank’s animal protein economist Brian Earnest explains that turkey’s decline as a whole-bird staple leaves room for beef, pork, and even Louisiana classics like fried catfish, boiled shrimp, or gumbo to take center stage.

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That said, ground turkey is quietly becoming a star in its own right. Sales of ground turkey have increased 5.5 percent this year, making it the second-largest ground protein category after ground beef. Many Louisianans are using ground turkey for lighter, year-round recipes like burgers, meatballs, and casseroles.

“While the traditional imagery of turkey may be Norman Rockwell’s iconic ‘freedom from want’ painting, the U.S. consumer perception of turkey is changing,” Earnest said in the report.

Butterball Remains Optimistic

Despite the challenges, turkey producers remain hopeful. A Butterball survey found that 87% of Thanksgiving hosts plan to serve turkey this year, with the average holiday meal drawing about nine guests. Here in Louisiana, that percentage might be even higher given the state’s rich tradition of family gatherings.

But with Louisiana’s diverse culinary culture, don’t be surprised to see Cajun-style turducken, barbecue brisket, or seafood platters sharing the table alongside the turkey.

Is Turkey’s Thanksgiving Reign Ending?

Turkey isn’t disappearing from Louisiana’s Thanksgiving menus anytime soon, but the data shows its monopoly might be fading. Whether it’s due to inflation, shifting tastes, or the rise of alternative proteins, more families are considering new ways to celebrate the holiday meal. One thing is certain: no matter what’s on the table, Louisiana families know how to throw a Thanksgiving feast like no other.