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You may not have noticed, but turkeys traditionally sold in butcheries today are made of primarily white meat. Over the past years, turkeys have been bred and injected with antibiotics the main reason to develop them faster, and contain more of the lighter meat many individuals have come to enjoy.
Heritage turkeys are greatly becoming a popular alternative to the chemically bred turkeys filling store shelves. The term heritage incorporates a variety turkey breeds, including Black, Bourbon Red, Royal Palm, Slate and many more. These breeds can trace their origins back hundreds of years, and are kept as closely to wild turkeys as possible.
Free from chemicals and antibiotics, these birds appear and taste differently from modern store-bought turkeys, and more often have a white to dark meat ratio closer to 50/50, a substantial increase to common, predominately white options. With the decrease in chemicals and increase in dark meat also comes a surge in price. While you may buy a supermarket turkey for about $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 person, this can result a very costly dinner. If you possibly could 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, then the heritage turkey is exquisite for you.
The Various Kinds Of Turkeys To Know About
Fresh Turkeys: Simply by definition, a fresh turkey has never been frozen under 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 F.
Note, because fresh turkeys may still be retained 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 be sure the freshest possible bird.
Frozen Turkeys: A turkey will be labelled as frozen if it has been kept below zero degrees F. Frozen turkeys are mostly the simplest, most economical option got at various 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 kept below 26 degrees F, so it can’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 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 bird 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 does not necessarily affect the taste or texture of the bird.
Free Range Turkeys: This kind 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’ provided that the birds were allowed several minutes per day of outdoor time – a standard that barely affects taste or quality.