NYC Chefs Prepare for Diverse Thanksgiving Demand as Turkey Orders Rise

With October drawing to a close, city chefs and butchers are reporting an uptick in requests for non-traditional turkey cuts ahead of Thanksgiving. At Paisanos in Cobble Hill, staff say they have fielded more inquiries this week for turkey breasts and braised legs, as smaller gatherings remain common among Brooklyn families. Whole birds are still moving, but the shop’s manager noted an increase in orders for parts—especially from customers hosting apartment dinners.

Restaurants are also adapting their menus. At Upper West Side mainstay Jacob’s Pickles, chef-owner Jacob Hadjigeorgis confirmed plans to offer both classic roasted turkey and a confit leg option starting in mid-November. He cited dietary restrictions and varied group sizes as reasons for the broader selection. “People want flexibility,” he said on Tuesday morning, as delivery trucks unloaded crates of local produce outside the restaurant.

Catering operations, such as City Roots in Midtown, have posted updated Thanksgiving packages featuring sliced turkey breasts and herb-braised thighs. A spokesperson said weekday orders for these alternatives have doubled since last autumn. Customers cite smaller guest lists and less time for cooking as driving factors.

Some home cooks are looking beyond the bird entirely. At Essex Market on Wednesday, several shoppers asked the poultry counter for turkey alternatives, including duck and chicken, according to vendor staff. But for most, turkey in some form remains central to the holiday table—just not always as a whole roast.