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You might not have noticed, but turkeys traditionally sold in stores these days are made of primarily white meat. Over the years, these birds have been bred and injected with antibiotics the main reason to develop them quicker, and contain more of the lighter meat many people have come to enjoy.
Heritage turkeys are greatly becoming a chosen alternative to the chemically altered turkeys filling store shelves. The term heritage incorporates a variety turkey breeds, including Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their origins back 100+ of years, and are raised as closely to wild turkeys as possible.
Clear of chemicals and antibiotics, these birds appear and taste differently from modern store-bought turkeys, and 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 an increase in price. While you may find a supermarket turkey for around $1 per pound, heritage turkeys may cost a buyer up to $7 every pound.
Considering you should get one to one and a half pounds of turkey per individual, this can make a very costly supper. If you can afford the price jump, then get heritage turkey cause it can be right for you.
In the event you like dark meat, and enjoy the taste of other wild, game-y tasting birds, the heritage turkey is exquisite for you.
The Different Kinds Of Turkeys To Know About
Fresh Turkeys: By simply definition, a fresh turkey has never been frozen below a specific temperature, but it doesn’t mean it was never frozen at all. Turkeys can be marked as fresh if they have never been chilled below 26 degrees F.
Note, because fresh turkeys can still be kept at very low conditions, they may have just been kept at farms or storages for weeks, at times months, before they are offered for sale. Always 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 got at many supermarkets, though they may lose some of the bird’s natural juices, and can be harder to chew.
Not Recently Frozen Turkeys: This term may easily 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 will 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 can increase price.
Natural Turkeys: Surprisingly, this label doesn’t refer on how the turkey grew up. Natural turkeys are merely kept unseasoned, basted or shaded before being sold. Make sure to remember that before paying extra for a turkey with this label.
Organic Turkeys: These types of birds are raised 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 flavor or texture of the bird.
Free Range Turkeys: This is often a deceptive 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 a few minutes per day of outdoor time – a standard that hardly influences taste or quality.
