Turkey: check. Mashed potatoes: check. Stuffing: check. Pumpkin pie: check.

Although there is still an adequate number of turkeys for Thanksgiving, the national fresh turkey supply is down about 10 million turkeys this year, Mike Hulet, associate professor of poultry science, said.

This reduction will decrease the number of fresh turkeys consumers buy which may lead people to resort to frozen turkeys.

Hulet said with the time needed for processing and distribution, fresh turkeys must be produced a month before the holiday.

"There is not so much of a shortage of fresh turkeys -- more that there are less fresh turkeys available this year because the industry is producing around 10 million less than last year," he said. "It is mostly governed by simple supply and demand economics," he added.

Prices were lower in 2003 and 2004 because there was an oversupply of turkeys. But turkey producers have since cut back on the production and there were some producers who went out of business or were purchased by other integrators, Hulet said.

"We don't know a lot yet about the shortage, but it was affected by industry factors across the board, such as environmental conditions and slightly delayed hatchery productions," said Lori Connelly, director of communications for PennAg Industries Association. PennAg is a nonprofit group that represents more than 650 agricultural businesses in Pennsylvania.

This will affect turkey consumers because retailers can charge more for fresh turkeys when there are fewer turkeys available, Hulet said. Stores could charge as much as a dollar more per pound of fresh meat. However, it is unlikely that they will run out of turkeys, he added.

"Fresh meat is always better than frozen meat because once stored in the freezer, the meat can become freezer-burnt. The cold, dry air of the freezer can cause moisture loss and may cause a noticeable difference in flavor, texture or appearance," Gina Lehman (senior-animal sciences), president of the Poultry Science Club, said.

Every year the Poultry Science Club holds a fundraiser selling fresh turkeys.

"We raise the turkeys here at our Poultry Education and Research Center from the time they are babies to the time they are big enough [for people] to eat," Lehman said.

"On the weekend before Thanksgiving, all of the club members help to process, clean and package the turkeys sold. The students have hands-on experience in the whole process from live turkey to packaged bird," she added.

This year, the club sold more than 400 turkeys, Lehman said. Aside from the turkeys sold to various community members, the club presents a fresh turkey to Penn State President Graham Spanier and the dean of the College of Agricultural Sciences annually.

"I have also contacted the office of Joe Paterno and am trying to set up a time with him for when we can present him with one as well," Lehman said.

The club also provides turkeys to local food banks.

"Some years, the club even has a hand in providing the governor with a fresh turkey -- not this year, though," said Hulet.

Turkeys are being made larger and leaner, Hulet said.

Wild tom (male) turkeys weigh about 25 pounds and breeder birds can weigh 90 pounds, Hulet said.

"Changes in production and processing produce more meat with less feed in a shorter time span," said Sherrie Rosenblatt, spokeswoman for the National Turkey Federation.

Through genetic testing, farmers can select the biggest and most fit turkeys, Hulet said.

"There has been an increase in breast meat yield and an increase in more meat overall," Hulet said. "Nowadays, turkeys produce about 85 percent more meat."

To keep up with consumer demands, turkeys now reach market size in six weeks, whereas it used to take 15 to 20 weeks, he said.

However, steroids are not being used to increase the size of the turkeys, Rosenblatt said.

"It is illegal to give poultry steroids. They are fed corn, soy beans and water," Rosenblatt said.

Hulet said that it would be too expensive and ineffective to give birds steroids.

"I think it is a misconception because athletes take steroids and supplements to increase muscle mass," he said.

Connelly said that the agricultural industry is just trying to meet consumer demands.

"Pennsylvania has one of the most modern and productive agricultural industries in the world," she said.

According to the U.S. Census Bureau in 2002, 270 million turkeys were raised in the United States. And in 2004, Pennsylvania raised 12 million turkeys, Hulet said.

The average American ate 17.1 pounds of turkey in 2004, he said. In the 1960s and 1970s, most people consumed turkey only during the holidays -- Thanksgiving and Christmas. However, now only 30 percent of all turkey consumption happens during the fourth quarter of the year (October, November and December), Hulet said.

While total turkey production has decreased this year, turkey consumption is increasing annually.

"Turkey is a healthy meat choice compared to other meats. It has fewer calories, fat, less cholesterol and little sodium," Lehman said. "It is a good source of protein and vitamins and minerals such as iron, zinc, niacin, potassium and B vitamins."

Hulet also backs up this claim, citing that turkey "works well for fad diets and dietary trends."

Overall, poultry have less intermuscular fat and skinless turkey has more protein and less fat than red meat, he said.