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You may not have noticed, but turkeys traditionally being sold in stores these days are now made of white meat primarily. Over the past years, these birds have been bred (and injected with antibiotics) the main reason to develop them quicker, and have more of the lighter meat many people have come to enjoy.

Heritage turkeys are rapidly becoming a popular alternative to the chemically altered turkeys filling store shelves. The term heritage incorporates a number of 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.

Totally free of chemicals plus antibiotics, these birds appear and taste differently when compared to 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 reduction in chemicals and increase in dark meat also comes a surge in price. While you may buy a supermarket turkey around $1 per pound, heritage turkeys can cost a buyer up to $7 per single pound.

Considering you should buy one to one and a half pounds of turkey per individual, this may make a very costly supper. If you possibly can afford the price leap, then buy heritage turkey cause it can be ideal for you.

If perhaps you like dark meat, and enjoy the taste of other wild, game-y tasting birds, then the heritage turkey is perfect for you.

The Different Kinds Of Turkeys You Should Know Of

Fresh Turkeys: By definition, a fresh turkey has not been frozen under a specific temperature, but it 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 may still be kept at very low conditions, they may have recently been stored at farms or storages for weeks, sometimes months, before they are offered for sale. Always 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 easiest, 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 can certainly cause confusion, and means that the turkey was chilled below twenty six degrees F, so it won’t be called “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 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, which might increase price.

Natural Turkeys: Surprisingly, this label doesn’t refer on how the turkey grew up. Natural turkeys are merely left unseasoned, basted or coloured before being sold. Make sure to remember that before paying extra for a turkey with this label.

Organic Turkeys: These kinds of birds are raised 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 bird.

Free Range Turkeys: This is often a misleading term, as free range does not always imply the bird was raised outdoors or even allowed most 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 influences taste or quality.

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