Where to find a bird-to-go

Here’s the issue my friend Belinda is facing: A pack of relatives will descend on her River Bend home Thanksgiving Day and expect to be fed and entertained. She’s excited about whipping up classic Thanksgiving side dishes — there’s something about the careful execution of cornbread dressing, sweet potatoes, all iterations of vegetables and salads that’s fun and creative. But the bird, she feels, is a big tedious drag that takes up too much oven space and mental focus. So here’s the question: when you want to wave off on cooking the turkey, where should you turn in Baton Rouge?

Sources for fried turkey include places like Tony’s Seafood, Bellue’s, and the venerable meat markets across the river, Benoit’s and Bergeron’s. But you can find plenty of classic roast turkey as well. Piccadilly is a longtime source. Honey Baked Ham sells roast, smoked and Cajun rubbed whole birds. Local caterers, including chefs like Don Bergeron, sell all manner of holiday fowl, including whole roast turkey, turkey partially boned or turkey sliced by the pound. Finally, grocery stores have long in the business of helping out home chefs. Among the local field, Hi Nabor sells baked, smoked and fried whole birds, and Whole Foods Market features both natural and organic turkey. In addition to its fried version, Bellue’s also sells pecan smoked whole turkey and turducken stuffed with seafood or cornbread dressing.

The thing to remember is to place orders early and call to confirm a few days before the holiday. Also, get clear on reheating and serving instructions.

Readers, please provide other sources and ideas.