The History Of The Turkey That Every Livestock Farmer Should Know

Introduction:

There are a lot of reasons to why one would consider to raise turkeys on your livestock farm, which are listed below:

– Turkeys are amongst the must raise animal when getting into animal farming. Similar to chickens, turkeys may not require that much land and their house is straightforward and cheap to build.

The History Of The Turkey That Every Livestock Farmer Should Know– Not like chickens turkeys are calm birds that will not mess up your lawn by damaging the ground and tear up your garden. Instead of digging the plants they simply tear at them.

They are very hardy birds because of this are incredibly immune to diseases and insect pests that can infect them with illness. All that is needed of you is to provide them with nutritious food, water and shelter.

A number of animal farmers raise turkeys for the production of meat. Their meat is in high demand in local and international markets. They are not very fast producers of meat but produce a lot of it.

Turkeys can also be raised for their eggs. Turkey eggs are a far more firmer and have a better flavour than chicken eggs, not forgetting the fact that they are larger.

The History Of The Turkey

You might not have noticed, but turkeys traditionally being owned in stores today are made of white meat primarily. Over the past years, turkeys have been bred (and injected with antibiotics) specifically to develop them quicker, and have more of the lighter meat a lot of Americans have come to love.

Heritage turkeys are greatly becoming a chosen alternative to the chemically altered turkeys stuffing 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 roots back 100+ of years, and are raised as closely to wild turkeys as possible.

Free of chemicals and 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 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 comes a surge in price. While you may typically find a supermarket turkey for around $1 per pound, heritage turkeys may cost a buyer up to $7 per single pound.

Considering you should purchase one to one and a half pounds of turkey per individual, this may result a very costly supper. If you can afford the price leap, then buy heritage turkey cause it can be ideal for you.

In the event you like dark meat, and enjoy the taste of other untamed, game-y tasting birds, the heritage turkey is simply perfect for you.

The Various Types Of Turkeys To Know About

Fresh Turkeys: By simply 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 can still be stored at very low temperature ranges, they may have just been kept at farms or storage’s for weeks, occasionally months, before they are offered for sale. Usually 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 mostly the simplest, most economical option got at many 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 kept below 26 degrees F, so it can’t be called “fresh”, but above 0 degrees F, so it does indeed 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 then 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 being sold. Be sure to remember that before paying extra for a turkey with this kind of 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 taste or texture of the bird.

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 farm may label its turkeys ‘free range’ as long as the birds were allowed several minutes per day of outdoor time – a standard that barely influences taste or quality.

Click here for a complete guide to raising turkeys…

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