You might not have taken note, but turkeys traditionally being owned 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 quicker, and contain more of the lighter meat a lot of individuals have come to enjoy.
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 100 of years, and are kept as closely to wild turkeys as possible.
Totally free of chemicals and antibiotics, these birds appear and taste in a different way when compared to modern store-bought turkeys, and more 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 comes an increase in price. While you can typically find a supermarket turkey costing about $1 per pound, heritage turkeys may cost you up to $7 every pound.
Considering you should buy one to one and a half pounds of turkey per individual, this may result a very costly dinner. If you possibly could afford the price jump, then buy heritage turkey cause it can be right for you.
In the event that you like dark meat, and enjoy the taste of other untamed, game-y tasting birds, the heritage turkey is simply 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 that does not mean it was never frozen at all. Turkeys can be marked as fresh if they have never been cooled below 26 degrees F.
Note, because fresh turkeys may still be retained at very low temperatures, they may have recently 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 bird.
Frozen Turkeys: A turkey will be marked as frozen if it has been chilled below zero degrees F. Frozen turkeys are mostly the least difficult, most economical option got at many supermarkets, though they often lose some of the bird's natural juices, and can be more challenging to chew.
Not Previously Frozen Turkeys: This term can certainly cause confusion, and means that the turkey was chilled below twenty six degrees F, so it can't be called "fresh", but above 0 degrees F, so it will 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 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 doesn't refer on how the bird grew up. Natural turkeys are merely kept unseasoned, basted or coloured before they are sold. Make sure to remember that before paying extra for a turkey with this 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 and natural turkey, this label does not necessarily affect the flavor or texture of the bird.
Free Range Turkeys: This kind is often a misleading term, as free range does not always mean the turkey was raised outdoors or even allowed most of its time outdoors. A farm can label its turkeys 'free range' provided that the birds were allowed several minutes per day of outdoor time - a standard that barely influences taste or quality.
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