How To Raise Turkeys For Profit

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You might not have noticed, but turkeys traditionally sold in butcheries today are made of primarily white meat. Over the years, turkeys have been bred (and injected with antibiotics) specifically to develop them quicker, and have more of the lighter meat a lot of men and women have come to enjoy.

Heritage turkeys are greatly becoming a popular alternative to the chemically altered turkeys stuffing store shelves. The term heritage incorporates various turkey breeds, consisting of Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their ancestral roots back hundreds of years, and are kept as closely to wild turkeys as possible.

Free of chemicals plus antibiotics, these animals look and taste in a different way from modern store-bought turkeys, and often have a white to dark meat ratio closer to 50/50, a significant increase to common, predominately white options. How to raise turkeys. With the reduction in chemicals and increase in dark meat also brings you an increase in price. While you can get a supermarket turkey for around $1 per pound, heritage turkeys may cost you up to $7 per single pound.

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

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

The Various Types Of Turkeys To Know About

Fresh Turkeys: Simply by definition, a fresh turkey has not been frozen under a specific temperature, but it doesn't mean it was never frozen at all. Turkeys can be labeled as fresh if they've never been chilled below 26 degrees Farrenheit.

A note, because fresh turkeys may still be retained at very low temperatures, they may have recently been stored at farms or storages for weeks, occasionally months, before being sold. Often ask when your turkey was butchered to ensure the freshest possible turkey.

Frozen Turkeys: A turkey will be marked as frozen if it has been chilled below zero degrees F. Frozen turkeys are frequently the easiest, most economical option found at many supermarkets, though they may lose some of the bird's natural juices, and can be more challenging to chew.

Not Recently Frozen Turkeys: This term can certainly cause confusion, and means that the turkey was chilled below 26 degrees F, so it won't be referred to as "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 kept, killed then prepared according to kosher regulations, with a salt brine soak. how to raise turkeys. This kind of soak gives kosher turkeys a distinctive flavor, and increases the bird's overall weight, that might increase price.

Natural Turkeys: Surprisingly, this label doesn't refer on how the bird grew up. Natural turkeys are merely kept unseasoned, basted or shaded before being sold. Be sure to remember that before paying more for a turkey with this label.

How To Raise Turkeys For Profit As A Beginner

Organic Turkeys: These kinds of birds are raised with specifically designated feed, and without the added chemicals. While many consumers prefer the idea of an organic turkey, this label will not necessarily affect the taste or texture of the turkey.

Free Range Turkeys: This kind is often a deceptive term, as free range does not always suggest the turkey was kept outdoors or even allowed most of its time outdoors. A farm may label its turkeys 'free range' provided that the birds were allowed several minutes per day of outdoor time - a standard that hardly influences taste or quality.