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The Turkeys History That Every Farmer Must Know Of
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You may not have taken note, but turkeys traditionally sold in supermarkets today are now made of primarily white meat. Over the past years, turkeys have been bred and injected with antibiotics specifically to develop them quicker, and contain more of the lighter meat many people have come to love.
Heritage turkeys are greatly becoming a chosen alternative to the chemically bred turkeys stuffing store shelves. The term heritage incorporates a variety turkey breeds, including Black, Bourbon Red, Royal Palm, Slate and many more. These breeds can trace their ancestral roots back hundreds of years, and are kept as closely to wild turkeys as possible.
Free of chemicals and antibiotics, these animals appear and taste in a different way when compared to 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 decrease in chemicals and increase in dark meat also brings you a climb in price. While you may get a supermarket turkey for about $1 per pound, heritage turkeys can cost a buyer up to $7 every pound.
Considering you should purchase one to one and a half pounds of turkey per person, this may result a very expensive supper. If you can afford the price leap, then get heritage turkey cause it can be ideal for you.
If you like dark meat, and enjoy the taste of other untamed, game-y tasting birds, then the heritage turkey is perfect for you.
The Various Types Of Turkeys To Know About
Fresh Turkeys: By definition, a fresh turkey has not been frozen under a specific temperature, but doesn't mean it was never frozen at all. Turkeys can be labeled as fresh if they have never been cooled below 26 degrees Farrenheit.
To note, because fresh turkeys may still be stored at very low temperatures, they may have just been stored at farms or storages for weeks, at times months, before they are offered for sale. Usually ask when your turkey was butchered to ensure the freshest possible turkey.
Frozen Turkeys: A turkey will be labelled as frozen if it has been kept below zero degrees F. Frozen turkeys are frequently the easiest, most economical option found at various 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 may easily cause confusion, and means that the turkey was chilled below twenty six degrees F, so it won't be called "fresh", but above 0 degrees F, so it does 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 regulations, 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 doesn't refer on how the bird grew up. Natural turkeys are merely kept unseasoned, basted or shaded before being sold. Make sure to remember that before paying more for a turkey with this kind of 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 turkey.
Free Range Turkeys: This is often a misleading term, as free range does not always suggest the turkey was raised outdoors or even allowed most of its time outdoors. A farmer may label its turkeys 'free range' provided that the birds were allowed several minutes per day of outdoor time - a standard that hardly affects taste or quality. There's far more required in keeping healthy turkeys. A recommended start is to get your own turkeys, but before you do that get our complete guide on raise turkeys in your backyard to avoid costly mistakes.
However if you are interested in livestock farming and want to farm different types of livestock such as goats, sheep, cattle, swine, chickens, ducks, rabbits and horses then obtain a copy of the one and only guide to livestock farming for beginners here: GuideToProfitableLivestock.Com
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