To be up to date with the latest information in the turkey raising industry to may check out our livestock farming latest news. On the other hand in case you’re beginning raising turkeys and would like to begin professional turkey farming today download a copy of our How To Raise Turkeys ebook.
You may not have taken note, but turkeys traditionally being sold in butcheries today are now made of white meat primarily. Over the years, these livestock have been bred and injected with antibiotics specifically to develop them quicker, and have more of the lighter meat a lot of people have come to love.
Heritage turkeys are greatly getting to be a popular alternative to the chemically altered turkeys stuffing store shelves. The term heritage incorporates many different turkey breeds, including Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their ancestral roots back 100+ of years, and are kept as closely to wild turkeys as possible.
Free from chemicals and antibiotics, these animals appear 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 significant 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 buy a supermarket turkey costing about $1 per pound, heritage turkeys can cost you up to $7 per single 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 possibly can afford the price leap, then buy 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, the heritage turkey is simply perfect for you.
The Different Kinds Of Turkeys You Should Know Of
Fresh Turkeys: Simply by definition, a fresh turkey has not been frozen under a specific temperature, but doesn’t mean it was never frozen at all. Turkeys can be branded as fresh if they’ve never been chilled below 26 degrees F.
A note, because fresh turkeys can still be stored at very low temps, they may have just been stored at farms or markets for weeks, occasionally months, before being sold. Often 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 least difficult, most economical option got at many supermarkets, though they often lose some of the bird’s natural juices, and can be tougher to chew.
Not Previously 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 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 doesn’t refer to how the bird grew up. Natural turkeys are merely left unseasoned, basted or coloured before they are sold. Be 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. Whilst many consumers prefer the idea of an organic and natural turkey, this label does not necessarily affect the taste or texture of the turkey.
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 can label its turkeys ‘free range’ as long as the birds were allowed several minutes per day of outdoor time – a standard that barely affects taste or quality.