I’ve flown coach on most major European and North American carriers, and economy food rarely makes a mark. Air Canada, British Airways, and United didn’t exactly impress; Finnair and Delta were better, but not memorable.
My recent Turkish Airlines flight from New York to Istanbul, though, was beyond the norm.
The airline was named Europe’s best economy class in the 2025 Skytrax awards, which evaluate cabin service, seating, and catering. Despite a few complaints, I could see why.
Passengers received printed menus ahead of the meal service, detailing mains and sides — including salmon — all served with real cutlery. It wasn’t the usual “chicken or pasta,” and the food tasted as good as it looked.
Turkish outsources its New York catering to the Austrian company DO & CO. While DO & CO prepares meals for multiple airlines, Turkish sets its own standards for ingredients, plating, and presentation — which helps explain why the food looked and tasted a cut above competitors.
The Boeing 787 seat was otherwise in line with competitors, with a headrest and power, though the provided headphones were scratchy. The seatback screen, however, was among the largest I’ve seen in economy.
I also appreciated the linens and storage, and the deep recline made sleeping easier — though it comes with a trade-off: to comfortably watch TV or avoid feeling cramped, everyone needs to recline.
This isn’t ideal for using the tray table for work or streaming, and it relies on everyone cooperating. While I personally don’t mind, those on the “you should not recline” side of the viral debate may find this frustrating.
Here’s what the full nine-hour economy flight on Turkish was like.
My flight departed from New York-JFK’s Terminal 1 at 12:50 p.m. I chose this time for the plane.
The flight was operated by a Boeing 787, equipped with Turkish’ most modern economy cabin. The midday departure is currently the only 787 option on the route; overnight flights still use the older 777, which has noticeably dated screens and onboard tech.
I wanted to fly Turkish’s most up-to-date product. You’ll also find similarly modern seats on most of the airline’s Airbus A350-900s.
I visited Turkish’s airport lounge without a business-class ticket.
The Turkish Business Lounge is part of the Priority Pass network, which I access through my Chase Sapphire Reserve credit card.
It was small but offered free food and drinks, including eggs, meat, muffins, yogurt, and vegetables. There were no alcoholic beverages, but it was a comfortable place to pass the time with views of the ramp.
The seat had the typical bells and whistles.
The headphones were comfortable, though some audio was scratchy — I preferred my own wired pair.
The blanket and pillow were soft and supportive, and the pillowcase was made of real cloth rather than the thin plastic used by some airlines.
The headrest and extra seatback pockets made a difference.
While headrests are now common across the industry, I appreciated the extra seatback compartments for organizing cables, headphones, and snacks.
The seatback screen was big and had USB-C.
Turkish has installed 13-inch HD displays on newer 787s, which are noticeably larger than many economy screens. The system was stocked with movies and included both USB-A and USB-C ports.
By comparison, Turkish’s 777 screens are about nine inches.
You’re forced to recline; this could be a good or a bad thing.
The seat reclined about 6 inches, making sleeping easier, but it also forced everyone to recline to avoid feeling cramped. That’s great for rest, but less ideal for working on a laptop or reading a book.
I imagine those on the “you shouldn’t recline” side of the viral argument may find this frustrating. Fortunately, the screen adjusts when the seat in front reclines, and the crew asks passengers to sit upright during meals.
The food was the standout.
Before the first meal service, the crew handed out warm towels, water, and printed menus detailing each course. Lunch, as we were departing midday, included a choice of grilled salmon or mushroom orecchiette, followed by sides and dessert.
Breakfast, served about 1.5 hours before our 6:30 a.m. local arrival, was a choice between a tomato-and-cheese omelet or a waffle with blueberry purée and vanilla sauce. It’s easy to see why Turkish won Skytrax’s award for best economy catering.
I chose the salmon for lunch and the waffle for breakfast.
Despite my skepticism, the salmon, served with ratatouille, Caesar salad, and celeriac mousseline, was fresh and flavorful, and the portions were generous. I was full by the time I got to the carrot cake.
The waffle was fluffy and sweet, paired with fruit, cheese, and bread. Beer and wine were complimentary with lunch, and I enjoyed the Turkish beer.
There was a makeup mirror in the bathroom.
While nothing beats the bidet on Japan’s All Nippon Airways, I was surprised to find both a makeup mirror and a full-size mirror in the lavatory — a convenient touch for freshening up.
Turkish lived up to the hype, and I’d confidently recommend eating the food.
I don’t usually recommend eating airline food if you can avoid it, but Turkish seems to have figured it out. The meals felt lighter and more satisfying than usual, similar to what I’ve experienced on five-star carriers like Singapore Airlines.
The main drawback is the seat recline, which may frustrate travelers who want to work and find their workspace cramped by the seat ahead of them.
Turkish also doesn’t have a premium economy cabin, and only a few rows have extra legroom. Taller passengers should book early to secure bulkhead seats.
