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To stay updated with the latest in the turkey farming industry to may visit our animal farming latest news. On the other hand in case you’re beginning turkey farming and would like to begin professional turkey farming today get a copy of our How To Raise Turkeys ebook.

You might not have taken note, but turkeys traditionally being sold in butcheries these days are made of white meat primarily. Over the past years, these livestock have been bred and injected with antibiotics specifically to develop them quicker, and have more of the lighter meat many individuals 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 a variety turkey breeds, including Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their roots back hundreds of years, and are raised as closely to wild turkeys as possible.

Clear of chemicals plus antibiotics, these animals look and taste in a different way from 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 surge in price. While you may buy a supermarket turkey around $1 per pound, heritage turkeys may cost a buyer up to $7 every pound.

Considering you should get one to one and a half pounds of turkey per person, this can result a very expensive dinner. If you possibly could afford the price leap, then consider heritage turkey cause it can be right for you.

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

The Different Types Of Turkeys You Should Know Of

Fresh Turkeys: Simply by definition, a fresh turkey has never been frozen below 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 cooled below 26 degrees F.

To note, because fresh turkeys may still be retained at very low temps, they may have just been stored at farms or markets for weeks, at times months, before being sold. Usually ask when your turkey was butchered to ensure the freshest possible bird.

Frozen Turkeys: A turkey will be marked 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 harder to chew.

Not Recently 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 will 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 regulations, 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 doesn’t refer to how the turkey grew up. Natural turkeys are merely kept unseasoned, basted or coloured before they are sold. Be 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. Whilst many consumers prefer the idea of an organic turkey, this label does not necessarily affect the flavor or texture of the bird.

Free Range Turkeys: This is often a deceptive term, as free range does not always imply the turkey was kept outdoors or even allowed most of its time outdoors. A farmer 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 influences taste or quality.

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