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You might not have taken note, but turkeys traditionally sold in stores today are made of white meat primarily. Over the past years, these livestock have been bred and injected with antibiotics specifically to develop them quicker, and contain more of the lighter meat a lot of people have come to love.

Heritage turkeys are greatly becoming a popular alternative to the chemically bred turkeys filling store shelves. The term heritage incorporates many different 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 and antibiotics, these animals appear and taste in a different way from modern store-bought turkeys, and often have a white to dark meat 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 an increase in price. While you may typically find a supermarket turkey for about $1 per pound, heritage turkeys may cost a consumer up to $7 every pound.

Considering you should buy one to one and a half pounds of turkey per individual, this can result a very expensive supper. If you possibly could afford the price jump, then get heritage turkey cause it can be ideal for you.

In the event you like dark meat, and like the taste of other wild, game-y tasting birds, the heritage turkey is exquisite for you.

The Various Types Of Turkeys You Should Know Of

Fresh Turkeys: By simply definition, a fresh turkey has not 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 Farrenheit.

To note, because fresh turkeys may still be retained at very low conditions, they may have recently been stored at farms or storages for weeks, at times months, before being sold. Usually 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 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 tougher to chew.

Not Previously 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 then 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 can increase price.

Natural Turkeys: Surprisingly, this label doesn’t refer on how the bird grew up. Natural turkeys are merely kept unseasoned, basted or shaded before they are sold. Make sure to remember that before paying more 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 turkey, this label will not necessarily affect the taste or texture of the turkey.

Free Range Turkeys: This is often a misleading term, as free range does not always mean the turkey was raised outdoors or even allowed most of its time outdoors. A farm can label its turkeys ‘free range’ given that the birds were allowed several minutes per day of outdoor time – a standard that hardly influences taste or quality.

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