Unless you have a basic knowledge of a few terms, choosing a turkey can be a bit confusing. Turkeys come in natural, organic, free-range and more. Some of these terms have strict guidelines, some none at all. How can you be sure that the turkey you are purchasing has all the qualities you'd like?
The following is a list of terms you might find on the labels of turkeys while browsing the poultry section.
Natural: A traditional turkey that has been minimally process and has no additives, preservatives or added color
Free Range: Turkeys that have had access to the outdoors
Pasture Raised: Turkeys that have been raised in a pasture and allowed to forage for their food
Organic: Animals fed a strictly certified organic feed. Often free-range.
Heritage/Conservancy/Heirloom: Old fashioned breeds of turkey. They have been allowed to mate naturally, have a long outdoor life-span and a slow growth rate. On the smaller side and usually more expensive. They have a strong turkey flavor.
Fresh: Turkey that has not been exposed to temperatures below 26 degrees F. Usually costs more than frozen but is generally considered a better choice.
Tom: A male bird, usually having a larger breast than a hen.
Fryer/Roaster: A turkey that is less than 4 months old, the most tender choice.
Young: A 4-8 month old turkey.
Yearling: A 12 month old turkey
Mature: A turkey that is 15 months old or more.
Self-basting: Injected with some type of liquid (butter, fat, broth, or other) so that it stays moist during cooking.
Kosher: prepared under rabbinical supervision. Most Kosher turkeys are grain fed and free-range, and were not fed antibiotics.
Halal (or Zabiah Halal): Handled according to Islamic law
No antibiotics: Bird was not fed antibiotics while raised.
Only you can know what features are important in your family's turkey. Knowing what the myriad of terms that are slapped on it's label can help you make that choice!

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