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Turkey Terminology
The package label contains terms regulated by the USDA. A savvy consumer must understand what these terms really mean to make a thoughtful decision. The more you know about the foods you buy, the better your meals will be. I hope this helps! –Buon Appetito! Chef Mick Rosacci
Frozen Turkeys
Turkeys chilled below 0° F must be labeled “Frozen”. Freezing poultry has its problems; muscle cell walls actually break down, causing a loss of juices and a dryer turkey.
Fresh Turkeys
Turkeys may be labeled as “Fresh” if they have never been chilled below 26° F. Tony's takes this one step further, our turkeys are never chilled below 33 degrees.
Hard-chilled or Deep-chilled Turkeys
Turkeys that have been chilled below 26°, but not below 0°, cannot be labeled as fresh, but don’t have to be labeled as frozen either. They may be labeled as “not previously frozen.”
Basted or Self-Basting Turkeys
This technique is used to increase flavor, juiciness and weight in poultry (as well as other meats). These meats are also known as 'Enhanced' - Enhanced meats are injected, or vacuum treated, to increase weight by approximately 15%. These processes add a water and chemical solutions of approved food additives into and on the meat.
Natural Turkeys
A minimally processed product containing no artificial ingredient or added color. These are essentially birds that are not ‘basted’ or ‘self-basting.’
Kosher Turkeys
Kosher turkeys are processed and inspected under rabbinical supervision. This includes
soaking in salt brine, which adds a distinctive, savory character. Much like basted or self basting, the process adds a solution to the meat and increases weight.
Hen or Tom Turkeys
Hen turkeys are female birds, usually weighing from 8-16 pounds. Tom turkeys are males, usually weighing from 18 to 32 pounds. In your grandmother’s day, hen turkeys offered more white meat. But with today’s selective breeding, both Hen and Tom turkeys offer a high ratio of white to dark meat.
Free Range Turkeys
This labeling / marketing term has nothing to do with quality or taste. To add the words “Free Range” to the label, a grower must open part of their turkey house to a common yard for a matter of minutes per day. While only a few birds venture out, they all can be labeled as Free Range. Most producers avoid this because of the negative effects of increased stress, disease, insects, and temperature on the entire flock. While 'Free Range' poultry can be of excellent quality, I have found the majority of their marketing techniques to be deceptive - usually the point it better profits, not better poultry.
Organic Turkeys
This labeling and marketing term has nothing to do with quality, taste, tenderness or juiciness. These labeling laws are concerned with items such as feed certification, genetic engineering, and the use of ionizing radiation. While organic farming is clearly a positive revolution in our mechanized world, it is not a determination of quality, though the majority of consumers confuse it as such. Note: All high-quality American Turkeys are free of added hormones and antibiotics. The use of hormones is not allowed in any poultry, and both feed and poultry tissue is tested by inspectors to assure there are no chemical residues.
Premium Brand Turkeys
Many producers go above and beyond to produce premium turkeys with quality emphasized over price. Premium brand turkeys consistently offer superior quality.
Learn even more about turkeys at
www.fsis.usda.gov/OA/pubs/focustky.htm and http://www.turkeyfed.org/
Get cooking tips, recipes, news and more at www.TonysMarket.com
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