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You may not have taken note, but turkeys traditionally being sold in supermarkets these days are made of primarily white meat. Over the years, these livestock 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 enjoy.
Heritage turkeys are rapidly becoming a popular alternative to the chemically bred turkeys stuffing store shelves. The term heritage incorporates a number of turkey breeds, consisting of Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their ancestral roots back hundreds of years, and are kept as closely to wild turkeys as possible.
Clear of chemicals and antibiotics, these birds appear and taste in a different way when compared to modern store-bought turkeys, and often have a white to dark meat ratio closer to 50/50, a significant increase to common, predominately white options. With the reduction in chemicals and increase in dark meat also comes an increase in price. While you can find a supermarket turkey for about $1 per pound, heritage turkeys can cost a consumer up to $7 every pound.
Considering you should get one to one and a half pounds of turkey per individual, this may result a very expensive supper. If you possibly can afford the price leap, then buy heritage turkey cause it can be right for you.
In the event you like dark meat, and enjoy the taste of other untamed, game-y tasting birds, the heritage turkey is simply perfect for you.
The Various Types Of Turkeys To Know About
Fresh Turkeys: By definition, a fresh turkey has not been frozen below a specific temperature, but it doesn’t mean it was never frozen at all. Turkeys can be branded as fresh if they’ve never been cooled below 26 degrees Farrenheit.
To note, because fresh turkeys can still be retained at very low temps, 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 ensure the freshest possible turkey.
Frozen Turkeys: A turkey will be marked as frozen if it has been chilled below zero degrees F. Frozen turkeys are frequently the least difficult, most economical option got at various supermarkets, though they may lose some of the bird’s natural juices, and can be harder 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 won’t be referred to as “fresh”, but above 0 degrees F, so it does 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 raised, killed then 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 can increase price.
Natural Turkeys: Surprisingly, this label does not refer on how the turkey grew up. Natural turkeys are merely left unseasoned, basted or shaded before they are sold. Be sure to remember that before paying more for a turkey with this label.
Organic Turkeys: These birds are kept with specifically designated feed, and without the added chemicals. While many consumers prefer the idea of an organic turkey, this label will not necessarily affect the taste or texture of the turkey.
Free Range Turkeys: This kind is often a misleading term, as free range does not always imply the bird was kept outdoors or even allowed a majority of its time outdoors. A farmer may label its turkeys ‘free range’ so long as the birds were allowed several minutes per day of outdoor time – a standard that hardly affects taste or quality.