Perhaps some of you have not bought your turkey yet and if you’re still
undecided on what type to get, below are some helpful hints:
Free-range: This is a
legal definition that requires that the birds be raised having access to the
outdoors. There's a bit of wiggle room. They don't necessarily need to have
access to pasture or grass, just the outdoors, which can mean dirt or gravel.
Fresh: Legally, it
means that a turkey has not been chilled below 26 degrees. Practically
speaking, though, a 26-degree turkey is still about as soft as a bowling ball.
Frozen: This means
that the turkey has been chilled to 0 degrees. It should be noted that this
doesn't necessarily mean an inferior bird. Properly frozen, stored and
defrosted, it can be excellent. Keep in mind that a 12- to 14-pound turkey will
take three to four days to thaw. Thaw the bird in its wrapping in the
refrigerator, placing it on a tray or pan to contain any liquid that may drip
from the bird. To thaw more quickly, submerge the bird in cold water and soak 6
to 8 hours, changing the water every 30 minutes.
Hard- or deep-chilled: An intermediate step that means the turkey has been
chilled to between 0 and 26 degrees.
Hen: This is a
female bird and they usually come in at less than 16 pounds.
Heritage: This is
probably the hottest category among food lovers, but it is not legally
regulated. Basically, it means anything but the standard turkey breed, which is
the Broad-Breasted White. Heritage birds tend to be leaner, with less meat,
which means they won't feed as many people and will dry out if not cooked
carefully. They also have a gamier flavor, which is appreciated by some but not
everyone.
Kosher: Turkeys
that have been slaughtered and cleaned in accordance with kosher law. Note that
while they have been briefly salted to draw out any remaining blood, this is
not the same as brining. There is lots of confusion about this, but koshering
requires salting for only one hour before rinsing, which is not at all the same
as brining for several days.
Natural: Basically
no added ingredients and only minimal processing — no injecting flavors or
brining.
Organic: Turkeys
that have been raised without hormones and steroids and have been processed
without preservatives. In addition, they have been fed only organic feed and
have ready access to the outdoors.
Pastured: This is a
nonregulated definition that is kind of like free-range-plus, as the birds have
had access to grass.
Self-basting: These are
the familiar supermarket turkeys that have been injected with flavor solution
or brine to keep them from drying out.
HAPPY THANKSGIVING !!
