Turkeys

Turkey Terms

Organic. Poultry that meets the requirements of the National Organics Program (NOP) has been raised in housing that permits natural behavior, with outdoor access, has been fed certified organic GMO-free feed (including pasture), has not been given antibiotics or hormones and has been processed organically. The USDA organic label requires producers to follow production and handling practices in accordance with the national standards; certifying agents ensure compliance through annual inspections.

Free-range. This USDA regulation means that the animal has been allowed access to the outside. The government doesn’t specify that poultry must go outside, for how long, or the amount or kind of space that must be provided, but the idea is that poultry is free to roam outdoors and engage in natural behaviors (this is the way most poultry was raised before high-density confinement was introduced in the 1950s). And poultry that exercises produces leaner meat.

Natural. USDA allows this label to be used when a product contains no artificial ingredients or added colors and is only minimally processed. The label must explain what “natural” means, so be sure to read on. It might say “no added colorings or artificial ingredients; minimally processed,” for example.

“No hormones added” means just that, but keep in mind that Federal regulations prohibit the use of hormones in raising poultry, so this term should apply to all poultry anyway. Regulations also require that if a poultry label says, “no hormones added,” it must also say, “Federal regulations prohibit the use of hormones.”

“No antibiotics added” means that the producer has provided documentation to the USDA that the animals were raised without antibiotics.

Cage-free. Poultry that’s cage-free is allowed to roam, but not necessarily outdoors. This allows poultry to engage in some natural behaviors, such as walking, nesting, and perching. However, this term is not regulated by USDA nor by third-party certifiers for poultry, though it is regulated for eggs.

Fresh or Hard-Chilled. A “fresh” poultry label means that the temperature of the raw poultry has never been below 26 degrees F. (Frozen poultry, on the other hand, has a temperature of 0 degrees F or below.) A turkey could be kept at 27 degrees F for weeks or even months, though, and then sold as “fresh.” Ask our butchers for details on the freshness of our birds.

Helpful Hints

Tempering. It’s important to equilibrate the internal temperature of your turkey prior to roasting for a more even cook. Even though our turkeys are fresh, we recommend placing your turkey on a pan and placing it in the refrigerator (40°F or below) several days prior to roast. A good rule of thumb is one half day in the refrigerator for every 4 pounds.

Pan Selection. The pan you use can affect the roasting time. The deeper the pan, the longer the time.

Stuffing. Do not stuff turkey until you are ready to place it in the oven. Stuff the turkey loosely. Be sure all meat products in the stuffing are thoroughly cooked before placing in the turkey.

Cooking Thermometers. We highly recommend the use of both oven and meat thermometers. Insert the meat thermometer into the breast of the turkey, not touching the bone. A reading of 173° F indicates the turkey is done.

Carving. After removing the turkey from the oven, allow it to rest for at least 20-30 minutes before carving. Not only will the meat slice much easier, but this time will permit the juices to be absorbed evenly, resulting in a tender, more tasty turkey.