Paul Kelly’s Gobbling Demonstration

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You might not have taken note, but turkeys traditionally sold in supermarkets today are now made of primarily white meat. Over the past years, these birds have been bred (and injected with antibiotics) specifically to develop them quicker, and contain more of the lighter meat a lot of individuals have come to love.

Heritage turkeys are greatly becoming a chosen alternative to the chemically bred turkeys filling up store shelves. The term heritage incorporates various turkey breeds, consisting of Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their roots back 100+ of years, and are raised as closely to wild turkeys as possible.

Totally free of chemicals plus antibiotics, these animals look and taste differently when compared to modern store-bought turkeys, and more often have a white to dark meat ratio closer to 50/50, a sizable increase to common, predominately white options. With the reduction in chemicals and increase in dark meat also comes a climb in price. While you may get a supermarket turkey around $1 per pound, heritage turkeys may cost you up to $7 per single pound.

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

In the event you like dark meat, and enjoy the taste of other untamed, game-y tasting birds, then the heritage turkey is exquisite for you.

The Various Types Of Turkeys To Know About

Fresh Turkeys: By simply definition, a fresh turkey has never been frozen below a specific temperature, but doesn’t mean it was never frozen at all. Turkeys can be branded as fresh if they have never been chilled below 26 degrees F.

To note, because fresh turkeys may still be stored at very low temperature ranges, they may have just been stored at farms or storages for weeks, occasionally months, before they are offered for sale. Always ask when your turkey was butchered to ensure the freshest possible turkey.

Frozen Turkeys: A turkey will be labelled as frozen if it has been kept below zero degrees F. Frozen turkeys are mostly the easiest, most economical option got at various supermarkets, though they often lose some of the bird’s natural juices, and can be more challenging to chew.

Not Recently Frozen Turkeys: This term can certainly cause confusion, and means that the turkey was chilled below twenty six degrees F, so it can’t be called “fresh”, but above 0 degrees F, so it does indeed not have 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 principals, 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 does not refer on how the turkey grew up. Natural turkeys are merely left unseasoned, basted or coloured before they are sold. Make sure to remember that before paying more for a turkey with this 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 is often a deceptive term, as free range does not always mean the bird was kept outdoors or even allowed most of its time outdoors. A farmer may label its turkeys ‘free range’ given that the birds were allowed a few minutes per day of outdoor time – a standard that barely affects taste or quality.

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