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You may not have taken note, but turkeys traditionally sold in butcheries today are now made of primarily white meat. Over the years, turkeys have been bred and injected with antibiotics the main reason to develop them quicker, and have more of the lighter meat many men and women have come to enjoy.

Heritage turkeys are rapidly getting to be a chosen alternative to the chemically altered turkeys filling store shelves. The term heritage incorporates a variety turkey breeds, consisting of Black, Bourbon Red, Royal Palm, Slate and many more. These breeds can trace their ancestral roots back hundreds of years, and are kept as closely to wild turkeys as possible.

Free from chemicals and antibiotics, these animals look and taste differently when compared to modern store-bought turkeys, and often have a white to dark meat ratio closer to 50/50, a substantial increase to common, predominately white options. With the decrease in chemicals and increase in dark meat also brings you a surge in price. While you can find a supermarket turkey around $1 per pound, heritage turkeys can cost a consumer up to $7 every pound.

Considering you should buy one to one and a half pounds of turkey per individual, this can result a very expensive supper. If you can afford the price jump, then consider heritage turkey cause it can be ideal for you.

In the event you like dark meat, and like the taste of other wild, game-y tasting birds, the heritage turkey is perfect for you.

The Different Kinds Of Turkeys You Should Know Of

Fresh Turkeys: By definition, a fresh turkey has not been frozen under a specific temperature, but it doesn’t mean it was never frozen at all. Turkeys can be marked as fresh if they’ve never been cooled below 26 degrees Farrenheit.

Note, because fresh turkeys can still be retained at very low temperatures, they may have just been kept at farms or markets for weeks, occasionally months, before they are offered for sale. Often ask when your turkey was butchered to be sure the freshest possible bird.

Frozen Turkeys: A turkey will be labelled as frozen if it has been chilled below zero degrees F. Frozen turkeys are mostly the least difficult, most economical option found at many supermarkets, though they often lose some of the bird’s natural juices, and can be tougher to chew.

Not Previously Frozen Turkeys: This term can certainly cause confusion, and means that the turkey was chilled below 26 degrees F, so it can’t be referred to as “fresh”, but above 0 degrees F, so it does indeed not need to be labelled “frozen”.

Kosher Turkeys: Kosher turkeys are raised on grain, and are not given chemical stimulants. Allowed to graze freely, these turkeys are kept, killed and prepared according to kosher regulations, with a salt brine soak. This kind of soak gives kosher turkeys a distinctive flavor, and increases the bird’s overall weight, which might increase price.

Natural Turkeys: Surprisingly, this label doesn’t refer to how the bird grew up. Natural turkeys are merely kept unseasoned, basted or coloured before being sold. Make sure to remember that before paying extra for a turkey with this kind of label.

Organic Turkeys: These types of birds are kept with specifically designated feed, and without the added chemicals. While many consumers prefer the idea of an organic turkey, this label does not necessarily affect the taste or texture of the bird.

Free Range Turkeys: This kind is often a deceptive term, as free range does not always suggest the turkey was kept outdoors or even allowed most of its time outdoors. A farmer may label its turkeys ‘free range’ so long as the birds were allowed a few minutes per day of outdoor time – a standard that barely affects taste or quality.

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