It’s not surprising that more turkey is eaten during the month of November than any other month. What may be surprising is some of the lesser known facts about turkey and how to thaw it properly. Let’s start with the most common types of turkeys.
You may have heard that a tom or male turkey is tastier and tenderer than a hen or female turkey. The reality is that while a tom is larger – weighing up to 24 pounds compared to a hen weighing between 8 to 18 pounds, the taste and tenderness should be equal. Fryer/Roaster?These are the youngest and most tender turkeys, averaging in 5 to 9 pounds and are a good selection for small families. Free Range?When you see a package of turkey labeled as free range or free roaming, it means the producer has demonstrated to the USDA’s food safety agency (Food Safety and Inspection Service) that the poultry has been allowed access to the outside. What does Young Turkey mean?Current regulations stipulate that turkeys less than 8 months old are young. What are Basted and Self-Basted Turkeys?If the turkey was injected or marinated with a solution containing butter or another edible fat, broth, stock, flavor enhancers or other approved substances, it must be labeled as basted or self-basted. Nutritional BenefitsTurkey is low in fat and high in protein. In fact, turkey has more protein than chicken or beef. Over 70% of turkey meat is white meat, which has fewer calories and less fat than dark meat. Turkey is also a relatively inexpensive source of iron, zinc, phosphorous, potassium and B vitamins.
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AuthorFABLOW AgriLife is part of Texas A&M AgriLife Extension’s (FCH) unit that “helps Texans better their lives through science-based educational programs designed to improve the overall health and wellness of individuals, families, and communities.” Archives
August 2021
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