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A Turkey is a Turkey...or Is It?

By: Import User

Updated: November 20, 2008

Air Date: 11/18/2008

Turkey Selection Tips:

Frozen turkeys have been flash-frozen to a temperature of 0°F. or lower. This does not affect the quality of the meat. The best way to thaw a turkey is in the refrigerator. It takes about one day per five pounds. A thawed turkey will keep in the refrigerator for two days before cooking.
Fresh turkeys have never been stored at a temperature below 26°F. Keep refrigerated and cook within two days of purchase.
Natural turkeys contain no artificial ingredients or colors, and have been minimally processed.
Free-roaming or free-range turkeys have been allowed to roam freely, without cages.
Organic turkeys have been given feed with no antibiotics or growth hormones.
Kosher turkeys are prepared under strict rabbinical supervision and are usually salted. Some kosher turkeys are also free-range and antibiotic-free.
Heritage turkeys are old-fashioned breeds, raised by small turkey farmers. They bring more flavor to the table, and buying one helps preserve small farms and endangered breeds. These generally need to be ordered early in the season.
Turkeys labeled "self-basting" or "basted" have been injected with oil, juices and seasonings.

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