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A Look At Turkeys Heritage That Each Livestock Farmer Should Know Of

By Author: Bob Smith
Total Articles: 281

You may not have noticed, but turkeys traditionally being owned in butcheries today are made of white meat primarily. Over the years, these livestock have been bred (and injected with antibiotics) specifically to develop them faster, and have more of the lighter meat many individuals have come to enjoy.
Heritage turkeys are greatly becoming a popular alternative to the chemically altered turkeys filling up store shelves. The term heritage incorporates many different turkey breeds, including Black, Bourbon Red, Royal Palm, Slate and many more. These breeds can trace their origins back hundreds of years, and are kept as closely to wild turkeys as possible.
Totally free of chemicals and antibiotics, these animals look and taste differently from 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 decrease in chemicals and increase in dark meat also brings you an increase in price. While you may typically find a supermarket turkey around $1 per pound, heritage turkeys may cost a consumer 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 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 simply perfect for you.
The Different Types Of Turkeys You Should Know Of
Fresh Turkeys: 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.
Note, because fresh turkeys may still be stored at very low conditions, they may have just been kept at farms or storages for weeks, at times months, before they are offered for sale. Often 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 kept below zero degrees F. Frozen turkeys are frequently the simplest, most economical option found at various 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 kept below twenty six degrees F, so it won't be referred to as "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 raised, 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, which can increase price.
Natural Turkeys: Surprisingly, this label does not refer to how the turkey grew up. Natural turkeys are merely left 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 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 will not necessarily affect the flavor or texture of the bird.
Free Range Turkeys: This kind is often a deceptive term, as free range does not always suggest the turkey was raised outdoors or even allowed a majority of its time outdoors. A farm may label its turkeys 'free range' as long as the birds were allowed several minutes per day of outdoor time - a standard that hardly affects taste or quality. There's a lot more involved in rearing healthy turkeys. A recommended start is to get your own turkeys, but before you buy them get our complete guide on keeping turkeys for profits to avoid costly mistakes.
Alternatively if you are seriously interested in livestock farming and want to raise various types of livestock such as goats, sheep, cattle, pigs, chickens, ducks, rabbits and horses then obtain a copy of the one and only guide on livestock farming for beginners here: GuideToProfitableLivestock.Com

Total Views: 170Word Count: 703See All articles From Author

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