The turkeys arrive at Savenor's in wooden crates packed with ice, according to Clint J. Moreau, a meat-cutter who has worked at Savenor's for five years.

When the birds arrive at Savenor's, they have already been cleaned at a processing plant.

"We used to have to cut off the neck, cut off the legs. Those days are gone, thank God," Moreau says, adding that all he has to do now is "bag it, weigh it, and hand it to the customer."

The process of getting a turkey from Savenor's begins much earlier, however, since the store begins taking bird orders as early as the end of September.

Savenor's employees help customers decide which bird best suits their holiday needs. "When [customers] call, I always ask how many people will be eating so that I can recommend a proper size," Moreau says.

The most popular size, according to Moreau, is a 16-pound bird, which feeds about eight people with plenty of leftovers.

The largest turkey Moreau remembers selling was a 37-pound turkey, which he estimates would feed 18 people. The smallest turkeys he sells are in the eight-pound range.