Source: http://youtu.be/idDR-ErDYuU
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You may not have noticed, but turkeys traditionally sold in stores today are now made of primarily white meat. Over the past years, turkeys have been bred (and injected with antibiotics) specifically to develop them faster, and have more of the lighter meat a lot of men and women have come to love.
Heritage turkeys are greatly getting to be a chosen alternative to the chemically altered turkeys filling up store shelves. The term heritage incorporates a number of turkey breeds, including Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their roots back 100+ of years, and are kept as closely to wild turkeys as possible.
Free from chemicals and antibiotics, these birds look and taste in a different way when compared to 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 an increase in price. While you can buy a supermarket turkey for 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 individual, this may make a very expensive dinner. If you possibly can afford the price leap, then buy heritage turkey cause it can be ideal for you.
In the event that you like dark meat, and like the taste of other untamed, game-y tasting birds, the heritage turkey is perfect for you.
The Various Types Of Turkeys You Should Know Of
Fresh Turkeys: By simply definition, a fresh turkey has not been frozen below a specific temperature, but doesn’t mean it was never frozen at all. Turkeys can be labeled as fresh if they’ve never been chilled below 26 degrees Farrenheit.
To note, because fresh turkeys may still be retained at very low temperature ranges, they may have just been stored at farms or markets for weeks, occasionally 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 chilled 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 may easily cause confusion, and means that the turkey was kept below 26 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 raised, killed then prepared according to kosher regulations, 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 to how the turkey 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 raised with specifically designated feed, and without the added chemicals. Whilst many consumers prefer the idea of an organic turkey, this label does 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 raised outdoors or even allowed most of its time outdoors. A farmer 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 affects taste or quality.
