Last modified: Monday, November 19, 2007 10:32 PM EST GUEST COLUMN: Meatless platter, clear conscience BY ALEXANDRA WELCH-ZERBA Ben Franklin called the wild turkey "a bird of courage" and a true native of America. He had tremendous respect for turkeys' resourcefulness, agility, and beauty, and he thought the turkey should be the national bird. As Thanksgiving approaches, I find myself thinking of these birds and of the millions slaughtered so that we can "give thanks." Anyone who has seen footage at a turkey slaughterhouse knows standard practices are cruel and heartbreaking - making anyone think twice about eating turkeys this Thanksgiving. Nearly 270 million turkeys are raised for food every year in the U.S.; more than 72 million of them are slaughtered and eaten for Thanksgiving, Christmas, and Easter. Before ending up as holiday centerpieces, these gentle birds spend five to six months in factory farms, where thousands of turkeys are packed into dark sheds with no more than 3.5 square feet of space per bird. To keep the extremely crowded birds from scratching and pecking each other to death, workers cut off portions of the birds' toes and upper beaks with blades, without the use of painkillers. These animals are genetically manipulated enduring brief, painful lives in factory farms - far removed from the open spaces enjoyed by their wild cousins. Genetic manipulation and antibiotics enable farmers to produce heavily muscled birds who can weigh 35 pounds in as little as five months, and "their internal organs are noticeably crammed together in the little bit of space remaining for the body cavity," according to The Washington Post. An industry magazine said, "Turkey breeders have created birds with huge, unnatural, outsized breasts, since white breast meat is where the money is." Another turkey breeder complained that birds "are bred to grow fast just to live to 16 weeks and then they die," usually from organ failure. Many turkeys suffer from broken legs because their bones are not able to support their weight. Turkeys are sentient animals, meaning they sense fear and feel pain. Yet abuse is common at these slaughterhouses and injured or sick birds that are not deemed "edible," are kicked, punched, and tortured to death. Those who do make it to the processing plant are hung upside-down by their weak and crippled legs before their heads are dragged through an electrified "stunning tank," which immobilizes the animals but does not kill them. Many birds dodge the tank and, therefore, are still conscious when their throats are slit. If the knife fails to properly slit the birds' throats, they are scalded to death in defeathering tanks. With so many healthy and delicious options nowadays, it's easy to have a holiday meal that gives even turkeys something to be thankful for. And if you're still undecided about whether to have an all-vegetarian Thanksgiving this year, visit www.vegkitchen.com for some great cruelty-free recipes. ALEXANDRA WELCH-ZERBA lives in Attleboro.