You may not have noticed, but turkeys traditionally sold in stores today are made of white meat primarily. Over the past years, these livestock have been bred (and injected with antibiotics) the main reason to develop them faster, and contain more of the lighter meat many men and women have come to enjoy.
Heritage turkeys are rapidly getting to be a popular alternative to the chemically altered turkeys filling store shelves. The term heritage incorporates a variety turkey breeds, consisting of Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their ancestral roots back hundreds of years, and are raised as closely to wild turkeys as possible.
Free from chemicals plus antibiotics, these animals look and taste in a different way from modern store-bought turkeys, and often have a white to dark meat with ratio closer to 50/50, a substantial increase to common, predominately white options. With the reduction in chemicals and increase in dark meat also brings you a climb in price. While you may typically find a supermarket turkey for around $1 per pound, heritage turkeys can cost you up to $7 per single pound.
Considering you should purchase one to one and a half pounds of turkey per individual, this can make a very expensive dinner. If you can afford the price jump, 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 wild, game-y tasting birds, then the heritage turkey is perfect for you.
The Different Kinds Of Turkeys To Know About
Fresh Turkeys: Simply 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 branded as fresh if they have never been chilled below 26 degrees F.
A note, because fresh turkeys may still be stored at very low temps, they may have just been stored at farms or markets for weeks, at times months, before they are offered for sale. Always ask when your turkey was butchered to be sure the freshest possible turkey.
Frozen Turkeys: A turkey will be labelled as frozen if it has been chilled below zero degrees F. Frozen turkeys are frequently the least difficult, 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 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 referred to as “fresh”, but above 0 degrees F, so it does indeed 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 on how the turkey grew up. Natural turkeys are merely left unseasoned, basted or shaded before being sold. Be sure to remember that before paying extra for a turkey with this label.
Organic Turkeys: These 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 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 mean the bird was raised outdoors or even allowed most of its time outdoors. A farm can label its turkeys ‘free range’ given that the birds were allowed a few minutes per day of outdoor time – a standard that barely influences taste or quality.
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There’s a lot more involved in raising healthy turkeys. A good start is to get your own turkeys, but before you do that get our beginners ebook on how to raise turkeys to avoid costly mistakes.
However if you are interested in livestock farming and want to rear different types of livestock such as goats, sheep, cows, domestic swine, chickens, ducks, rabbits and horses then look into getting a copy of the one and only guide on how to raise livestock here: GuideToProfitableLivestock.Com
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