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You might not have noticed, but turkeys traditionally sold in butcheries these days are now made of white meat primarily. Over the years, these livestock have been bred (and injected with antibiotics) the main reason to develop them quicker, and contain more of the lighter meat a lot of individuals have come to love.
Heritage turkeys are rapidly becoming a chosen alternative to the chemically altered turkeys filling up 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 origins back 100+ of years, and are raised as closely to wild turkeys as possible.
Free of chemicals plus 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 sizable 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 may get a supermarket turkey around $1 per pound, heritage turkeys may cost a consumer up to $7 per single pound.
Considering you should purchase one to one and a half pounds of turkey per individual, this may result a very costly dinner. If you possibly can afford the price leap, then buy heritage turkey cause it can be right for you.
In the event that you like dark meat, and like the taste of other wild, game-y tasting birds, the heritage turkey is perfect for you.
The Various Kinds Of Turkeys You Should Know Of
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 have never been cooled below 26 degrees F.
To note, because fresh turkeys can still be stored at very low temps, they may have recently been kept at farms or markets 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 marked as frozen if it has been kept below zero degrees F. Frozen turkeys are frequently the easiest, most economical option found at many supermarkets, though they often 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 26 degrees F, so it can’t be referred to as “fresh”, but above 0 degrees F, so it does 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 raised, 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, that might increase price.
Natural Turkeys: Surprisingly, this label doesn’t refer to 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 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 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 imply the bird was kept outdoors or even allowed most of its time outdoors. A farmer may label its turkeys ‘free range’ provided that the birds were allowed several minutes per day of outdoor time – a standard that hardly influences taste or quality.
