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A Look At Turkeys History That Each Animal Farmer Must Be Aware Of

By Author: Bob Smith
Total Articles: 271

You may not have taken note, but turkeys traditionally being owned in butcheries these days 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 have more of the lighter meat a lot of men and women have come to love.
Heritage turkeys are rapidly getting to be a popular alternative to the chemically bred turkeys filling 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.
Free from chemicals plus antibiotics, these animals 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 may buy a supermarket turkey costing about $1 per pound, heritage turkeys can cost a consumer up to $7 per single pound.
Considering you should buy one to one and a half pounds of turkey per person, this may result a very expensive dinner. If you possibly can afford the price leap, then consider heritage turkey cause it can be ideal for you.
In the event you like dark meat, and enjoy the taste of other wild, game-y tasting birds, then the heritage turkey is simply perfect for you.
The Different Kinds Of Turkeys You Should Know Of
Fresh Turkeys: Simply by definition, a fresh turkey has never been frozen below 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.
To note, because fresh turkeys may still be stored at very low temperatures, they may have recently been kept at farms or storages for weeks, occasionally months, before being sold. Often 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 frequently the simplest, most economical option got at various 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 chilled below twenty six degrees F, so it can't be called "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 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 on how the bird grew up. Natural turkeys are merely kept unseasoned, basted or coloured before being sold. Make sure to remember that before paying more for a turkey with this label.
Organic Turkeys: These types of birds are kept 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 deceptive term, as free range does not always mean the bird was kept outdoors or even allowed a majority of its time outdoors. A farmer 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. There's far more required in raising productive turkeys. A recommended start is to get your own turkeys, but before you buy them get our beginners ebook on raise turkeys in your backyard to avoid costly mistakes.
However if you are interested in livestock farming and want to farm various types of livestock such as goats, sheep, cows, domestic swine, chickens, ducks, rabbits and horses then obtain a backup of the one and only guide to how to be a livestock farmer here: GuideToProfitableLivestock.Com

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