Source: http://youtu.be/WxnP15w1CAs
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You might not have taken note, but turkeys traditionally sold in stores these days 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 have more of the lighter meat a lot of individuals have come to enjoy.
Heritage turkeys are greatly becoming a chosen alternative to the chemically altered turkeys stuffing store shelves. The term heritage incorporates a variety turkey breeds, consisting of Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their origins back 100+ of years, and are kept as closely to wild turkeys as possible.
Free of chemicals plus antibiotics, these birds look and taste differently when compared to modern store-bought turkeys, and more often have a white to dark meat with ratio closer to 50/50, a substantial increase to common, predominately white options. With the reduction in chemicals and increase in dark meat also comes a surge in price. While you may typically find a supermarket turkey around $1 per pound, heritage turkeys can cost you up to $7 per single pound.
Considering you should purchase one to one and a half pounds of turkey per person, this may result a very expensive supper. If you possibly can afford the price leap, then get heritage turkey cause it can be ideal for you.
If perhaps you like dark meat, and like the taste of other untamed, game-y tasting birds, then the heritage turkey is exquisite for you.
The Types Of Turkeys To Know About
Fresh Turkeys: Simply by definition, a fresh turkey has never been frozen below a specific temperature, but that does not mean it was never frozen at all. Turkeys can be labeled as fresh if they’ve never been chilled below 26 degrees Farrenheit.
Note, because fresh turkeys can still be kept at very low temps, 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 chilled below zero degrees F. Frozen turkeys are frequently the simplest, most economical option got at many supermarkets, though they may lose some of the bird’s natural juices, and can be harder to chew.
Not Previously 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 called “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 kept, 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 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 shaded before they are sold. Make sure to remember that before paying extra 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 and natural turkey, this label will not necessarily affect the flavor or texture of the bird.
Free Range Turkeys: This kind is often a misleading term, as free range does not always suggest the bird was kept outdoors or even allowed most of its time outdoors. A farm 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.
