It’s October.

October means a lot of things. For some people, it’s pumpkin patches and apple cider. For others, it’s Oktoberfest.  And for many, it means Thanksgiving.

Thanksgiving is pretty synonymous with turkey. And football. And, you know, gratitude.

When you’re planning the food for the big day, which is better – turkey breast, or the whole bird?

The long and short of it is – it really depends. If you have the room to thaw your bird, and you have the patience and know-how to cook it, preparing a whole turkey can be a festive and traditional, approach to Thanksgiving dinner.

If you’re short on space (hello, condo living!) or would rather socialize with family/friends, or watch the game – turkey breast is a great choice. Prefer dark meat or a combo? Grab some turkey thighs, too! They take less time to thaw, and each individual breast has a smaller surface area – so if you’re feeding a lot of people, you can thaw your turkey on multiple shelves in the fridge.  Whether stuffed, marinated, or cooked up the old fashioned way and served with sides of cranberry sauce, green bean casserole, and stuffing, it’s a versatile option for your long weekend feast.

If you don’t have a major crowd to feed (and don’t want to eat leftover turkey sandwiches all week), serving turkey breast can also be a great way to control the portion size and minimize waste. And if you don’t have time to hit the store, it’s super easy to get locally-sourced turkey breast delivered – so you can coast into the long weekend stress-free.

Whether you choose to prep a whole bird or stick with a simpler cut, is really up to personal preference. Some people love the tradition, and others crave convenience – and that’s totally cool.