There is no significant difference in quality between a fresh or a frozen turkey; the choice is based on personal preference. There are, however, some important things to look for when shopping for your turkey:
An inspection mark on the label lets you know the turkey has been inspected and that it is safe, wholesome, and accurately labeled. Most turkeys - and other meat and poultry products - are inspected by the U.S. Department of Agriculture (USDA).
Another symbol you may find is a USDA grade mark - usually grade A. Turkeys that are grade A have a well developed layer of fat in the skin, and are practically free from pinfeathers, bruises, cuts, tears on the breast and legs, and broken bones.
Pay attention to the age category on the label. The younger the turkey, the more tender and mild the flavor will be. Most turkeys sold in grocery stores are young and will be labeled "young turkey" (usually four to six months of age). A young turkey may also be labeled "fryer-roaster turkey" (usually under 16 weeks of age).
The sex designation of "hen" or "tom" is optional on the label, and is an indication of size rather than the tenderness of a turkey.
The sell by date is the last day the turkey should be sold. It will maintain optimal quality and safety for one or two days after this date. Once you get your fresh turkey home, refrigerate it right away at 40F or below, and prepare it within 48 hours.
