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You might not have noticed, but turkeys traditionally sold in stores today are made of primarily white meat. Over the 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 Americans have come to enjoy.
Heritage turkeys are greatly getting to be a popular alternative to the chemically altered turkeys filling up store shelves. The term heritage incorporates a number of turkey breeds, consisting of Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their ancestral roots back hundreds of years, and are kept as closely to wild turkeys as possible.
Clear of chemicals plus antibiotics, these animals look and taste differently 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 brings you an increase in price. While you can find a supermarket turkey costing about $1 per pound, heritage turkeys may cost a buyer up to $7 per single pound.
Considering you should get 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 leap, then buy heritage turkey cause it can be right for you.
In the event you like dark meat, and enjoy the taste of other untamed, game-y tasting birds, then the heritage turkey is simply perfect for you.
The Types Of Turkeys You Should Know Of
Fresh Turkeys: Simply by definition, a fresh turkey has never been frozen under a specific temperature, but doesn’t mean it was never frozen at all. Turkeys can be labeled as fresh if they have never been cooled below 26 degrees Farrenheit.
Note, because fresh turkeys may still be retained at very low temperature ranges, they may have recently been kept at farms or storages for weeks, at times months, before being sold. Usually ask when your turkey was butchered to be sure the freshest possible bird.
Frozen Turkeys: A turkey will be marked as frozen if it has been kept below zero degrees F. Frozen turkeys are mostly the easiest, most economical option found at many supermarkets, though they often lose some of the bird’s natural juices, and can be more challenging to chew.
Not Recently Frozen Turkeys: This term can certainly cause confusion, and means that the turkey was chilled below 26 degrees F, so it won’t be referred to as “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 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 does not refer on how the turkey grew up. Natural turkeys are merely kept unseasoned, basted or coloured before they are sold. Make sure to remember that before paying extra for a turkey with this kind of 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 flavor or texture of the turkey.
Free Range Turkeys: This is often a misleading 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 a few minutes per day of outdoor time – a standard that hardly affects taste or quality.
