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You might not have taken note, but turkeys traditionally being sold in stores these days are now made of primarily white meat. Over the years, these birds have been bred and injected with antibiotics the main reason to develop them faster, and have more of the lighter meat many men and women have come to enjoy.
Heritage turkeys are greatly getting to be a chosen alternative to the chemically altered 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 ancestral roots back 100+ of years, and are raised as closely to wild turkeys as possible.
Clear of chemicals plus 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 find a supermarket turkey around $1 per pound, heritage turkeys can cost a consumer 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 get 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, the heritage turkey is perfect for you.
The Types Of Turkeys To Know About
Fresh Turkeys: Simply by definition, a fresh turkey has never been frozen below a specific temperature, but doesn’t mean it was never frozen at all. Turkeys can be labeled as fresh if they have never been chilled below 26 degrees Farrenheit.
A note, because fresh turkeys can still be stored at very low conditions, they may have just been kept at farms or markets for weeks, sometimes months, before they are offered for sale. Usually ask when your turkey was butchered to ensure the freshest possible bird.
Frozen Turkeys: A turkey will be labelled as frozen if it has been chilled below zero degrees F. Frozen turkeys are mostly the least difficult, most economical option got at many supermarkets, though they may lose some of the bird’s natural juices, and can be tougher to chew.
Not Recently Frozen Turkeys: This term may easily cause confusion, and means that the turkey was kept below twenty six 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 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, that might increase price.
Natural Turkeys: Surprisingly, this label does not refer to how the turkey grew up. Natural turkeys are merely left unseasoned, basted or coloured before being sold. Make sure to remember that before paying more 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. 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 deceptive term, as free range does not always mean the bird was raised outdoors or even allowed most of its time outdoors. A farm may label its turkeys ‘free range’ so long as the birds were allowed a few minutes per day of outdoor time – a standard that barely affects taste or quality.
