Source: http://youtu.be/W2HhOkLBj9c
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You might not have taken note, but turkeys traditionally 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 contain more of the lighter meat a lot of men and women have come to enjoy.
Heritage turkeys are rapidly becoming a chosen alternative to the chemically bred turkeys stuffing store shelves. The term heritage incorporates a variety 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 kept as closely to wild turkeys as possible.
Clear 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 significant increase to common, predominately white options. With the decrease in chemicals and increase in dark meat also comes an increase in price. While you may buy 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 individual, this can result a very costly dinner. If you possibly could afford the price jump, then consider heritage turkey cause it can be ideal for you.
If you like dark meat, and enjoy the taste of other untamed, game-y tasting birds, then the heritage turkey is perfect for you.
The Types Of Turkeys To Know About
Fresh Turkeys: By simply definition, a fresh turkey has never been frozen under a specific temperature, but it doesn’t mean it was never frozen at all. Turkeys can be branded as fresh if they’ve never been cooled below 26 degrees Farrenheit.
Note, because fresh turkeys can still be kept at very low temperatures, they may have just been kept at farms or markets for weeks, at times months, before being sold. 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 frequently the simplest, 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 Previously Frozen Turkeys: This term may easily cause confusion, and means that the turkey was chilled below 26 degrees F, so it can’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 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, that might increase price.
Natural Turkeys: Surprisingly, this label does not refer on how the bird grew up. Natural turkeys are merely kept unseasoned, basted or coloured 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 kept with specifically designated feed, and without the added chemicals. While 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 kind is often a misleading term, as free range does not always imply the bird was kept outdoors or even allowed a majority of its time outdoors. A farm can label its turkeys ‘free range’ so long as the birds were allowed a few minutes per day of outdoor time – a standard that barely influences taste or quality.
