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You might not have noticed, but turkeys traditionally being sold in stores today are made of white meat primarily. Over the years, these birds have been bred and injected with antibiotics specifically to develop them faster, and contain more of the lighter meat many men and women have come to love.
Heritage turkeys are rapidly getting to be a chosen alternative to the chemically bred turkeys filling store shelves. The term heritage incorporates various turkey breeds, consisting of Black, Bourbon Red, Royal Palm, Slate and many more. These breeds can trace their roots back hundreds of years, and are raised as closely to wild turkeys as possible.
Free of chemicals plus antibiotics, these animals appear 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 decrease in chemicals and increase in dark meat also brings you a climb in price. While you may get a supermarket turkey costing 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 person, this may result a very costly dinner. If you possibly could afford the price jump, then consider 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 exquisite for you.
The Different Types Of Turkeys To Know About
Fresh Turkeys: 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 branded as fresh if they have never been cooled below 26 degrees F.
A note, because fresh turkeys can still be stored at very low temperatures, they may have just been kept at farms or storages 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 least difficult, most economical option found at various supermarkets, though they may lose some of the bird’s natural juices, and can be harder to chew.
Not Recently Frozen Turkeys: This term can certainly cause confusion, and means that the turkey was kept below twenty six degrees F, so it won’t be called “fresh”, but above 0 degrees F, so it does indeed 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 kept, 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 bird grew up. Natural turkeys are merely left unseasoned, basted or shaded before being sold. Make sure to remember that before paying extra for a turkey with this kind of label.
Organic Turkeys: These kinds 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 flavor or texture of the turkey.
Free Range Turkeys: This kind is often a misleading term, as free range does not always mean the turkey was kept outdoors or even allowed a majority of its time outdoors. A farm may label its turkeys ‘free range’ as long as the birds were allowed a few minutes per day of outdoor time – a standard that barely affects taste or quality.
