Page 45 - Turkey Book from Meathead

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bird has not been taken below 26°F by the processor. At that point it is pretty hard (remember, freezing temp of water is 32°F), but not quite a bowling ball because of compounds in the liquids, not to mention the injected salt, prevent it from freezing completely. But ice crystals will still have formed. USDA inspectors allow up to 2°F tolerance when testing birds, so a “fresh” turkey can be held as low as 24°F, 8°F below freezing!
Ice crystals are larger than water molecules, and they are sharp. When ice crystals form, the water expands and the sharp edges punch holes in muscle fibers, allowing precious moisture to escape. That's the pink liquid in the bag. Called “purge,” it is mostly myoglobin. We won't waste it when we cook it. It will go in the gravy, but we would rather have it in the muscles where it belongs. To make matters worse, some grocers allow turkeys to thaw a bit so they feel fresh.
This phony “fresh” turkey business is bunk and the USDA is allowing marketers to deceive the public.
resh” poultry means, according to the USDA, that the
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