Disruptions in the supply chain will likely lead to a shortage of turkeys this Thanksgiving.

Since the summer, the possibility of a turkey shortage this Thanksgiving has been looming like a Macy's parade float over Fifth Avenue. Shady Brook Farms—one of the country's largest turkey suppliers—pointed to labor shortages and increased costs for what it says could be a dearth of small birds. The shortage seems to be coming to fruition, and the bad news doesn't end there.

Other experts are encountering the opposite problem. Global meat purveyor Rastelli Foods Group has found the smaller birds, from seven to 12 pounds, are available, but the bigger birds from 16 to 18 pounds are in short supply.

"The whole supply chain right now is just broken again, and it's just getting worse," says Chris Mentzer, Rastelli Foods Group director of culinary. When supply chain issues first arose, says Mentzer, it was due to panic over-buying and hoarding. Now, he says, manufacturers just don't have enough employees.

"So many things are broken in the food chain right now, and turkeys are going to be one of them," he says. Mentzer, also a chef by trade, theorizes that suppliers have been processing smaller birds because they can produce more. The company, which runs two retail locations in New Jersey and also ships direct-to-consumer nationally, put in an order for turkeys the first week of October, and was told by suppliers they won't be able to get more.

Spiral hams, too, are scarce, according to Rastelli's vendors. The retail locations have been getting calls since early October, weeks earlier than they usually do. "People are petrified that they can't get a turkey," Mentzer says.

But maybe that's not such a bad thing. Sure, turkey is synonymous with Thanksgiving. But consider this year the chance to try out a different table centerpiece, and maybe just start a new family tradition.

Below, chefs recommend five creative, impressive, and just-as-delicious (with all due respect to the holiday bird, maybe more so) alternatives to turkey to serve for this year's Thanksgiving festivities.

Make Duck

Mentzer says they've ordered more duck and goose for their retail stores this year, as both are a great alternative to turkey. Chef Amy Yi, culinary director of Genuine Foods, agrees. "Thanksgiving is often centered around the roast turkey, but I think roast duck is a fantastic option," she says. "Duck meat is rich, so a little goes a long way."

Tyler Akin, chef and partner at Le Cavalier in Wilmington, Delaware, also suggests duck as a turkey substitute. He makes a traditional duck à l'orange with side dishes like roasted sweet potatoes with grapefruit and baharat spice and Brussels sprouts with apple cider vinegar vinaigrette and melted leeks.

Yi pairs hers with plenty of side dishes, like roasted carrots with green olive fennel tapenade, but if you'd rather take a break from cooking this year, you can turn to the experts. "In New York City there are plenty of Chinese restaurants that specialize in Peking Duck, characterized by its thin crispy skin and often served with additional condiments and wrap," she says. "If you're in a city with this option, take advantage of it, and relieve the kitchen of any last minute swap snafus."

Outsourcing the preparation of your roasted duck, though, would deny you the pleasure of adding the extra duck fat to dishes like the mashed potatoes, or the next morning's fried egg sandwich, says Mentzer.

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