What is Turkey?
Turkey is a popular poultry product used in a number of culturally significant events as well as for everyday nourishment.
Where does Turkey originate from?
Turkeys are native to the Northeastern United States. The bird was called “Furkey” by the local tribes, which eventually became popularly known as “Turkey”.
What are the characteristics of Turkey meat?
Ground Turkey is frequently marketed as a healthy alternative to Beef. Without careful preparation, cooked Turkey is usually considered to end up less moist than other poultry meats such as Chicken or Duck. The flavour can also vary seasonally with changes in available forage. Turkey that has fed predominantly on grass and grain has a milder flavour as well as Turkey that has greater number of insects in its diet has gamier flavour.
How is Turkey meat compared with other bird meats?
Turkeys are a rare bird. Turkey’s reputation as a lean meat attracts people who like less fat in their diet. Turkey breast is one of the leanest meats, and it assures nearly one-third of your daily requirements of Niacin and Vitamin B. Dark meat, on the other hand, has lots of Zinc and Iron
How many varieties of Turkeys are there?
There are two types of Turkeys:
Wild Turkey (Meleagris gallopavo)
Domestic Turkey (Meleagris ocellata)
How much meat does one Turkey yield?
It depends on the size of the Turkey. In other words, bigger the turkey – higher the yield of meat. You’d get about 2.5 kgs to 3 kgs of meat from a 5 kg Turkey (50% or less). But with larger Turkeys, you’d do about 10% better (much bigger breast).
Why is white meat white and dark meat dark?
Colour can be influenced by the age of the animal, the species, sex, diet, and even the exercise it gets. The meat from older animals will be darker in color because the Myoglobin level increases with age. Exercised muscles are always darker in color, which means the same animal can have variations of color in its muscles.
Why is Turkey consumed largely on Christmas? How is it auspicious?
The Turkey appeared on Christmas tables in England in the 16th century, and it become popular, when Spaniards imported them from America. King Henry VIII was apparently the first English King to enjoy the big-breasted bird, but King Edward VII made it a little more fashionable to eat them at Christmas.
Still, the Turkey was seen as a luxury until the 1950s, where the upper classes boasted about their exoticism and high price tag. Now, however, it seems to be as common as any other meat and is consumed frequently.
Still, Christmas isn’t Christmas without a traditional roast Turkey, for ~87% of the population.
Are Turkey eggs consumed throughout the year?
Yes, Turkey eggs are consumed throughout the year. But, Turkey eggs are rarely used for eating and cooking for two main reasons. The first is that they are too valuable for human consumption. Also, because certain feed ingredients can be transferred by the hen to the egg, these ingredients must be cleared as safe by government agencies. Although many of the ingredients have been cleared for use in laying chicken hen feeds, the same ingredients have not been cleared for Turkey hens, and these eggs cannot be legally sold for human consumption.
How can Turkey be consumed or cooked for Indian conditions?
The following cooking methods are well-suited to the Indian palette: Deep Fry, Roasts, Indian Curry’s, Pastas, Soups, Grill – Burgers / Sausages, Salads, Sandwiches, and Baked.
How big is the Turkey bird? Can we get small portions for daily household consumption?
Approx 6 – 8 kg. Yes, we can get small portions for daily household consumption. But only specific products.
How tough is Turkey meat to eat and digest?
Turkey meat is naturally dry and similar in flavour to chicken.
What part of the Turkey tastes the best?
That depends on choice and perception. Some people prefer white meat over dark meat, because of more red muscle fibers.
Is there a different process to cook individual parts of the Turkey?
Methods of cooking are the same for each part of the Turkey. But yes, cooking temperature and time would differ.
How do I cook a Full Turkey?
Roasting is the best option (plain or stuffed).
How do I know that my Turkey is cooked and ready to eat?
Until your meat thermometer in the thickest part of the muscle reaches 170 degrees. If Turkey breast is stuffed, then the center of stuffing should be at 165 degrees.
Can I roast Turkey in a brown paper bag?
It’s true that brown paper bags do make the Turkey tender, and give it a nice golden-brown crust. However, this method is dangerous. Experts agree that brown paper bags were never intended for use as cooking utensils. The glue, ink, chemicals and other materials used in recycling grocery bags are unsanitary, and some bags may even contain tiny metal shavings.
Why is chilling Turkey so important?
Raw Turkey products should be maintained at 40° F or below to greatly reduce the growth rate of any pathogenic bacteria that may be present on their surfaces. Chilling is required of all raw products unless it moves directly from the slaughter line to heat processing or cooking (made into hot dogs or luncheon meats, for example), which destroys pathogens.
How can good packaging prolong storage time?
Packaging is a physical barrier to cross contamination. The simple act of covering food keeps micro-organisms from contacting the food. Covered perishable foods can be stored longer and at better quality than uncovered foods. Modified atmosphere packaging (MAP) and vacuum packaging help prolong storage.
What effect does Vacuum Packaging and MAP have on Turkey
Oxygen in the air hastens both the chemical breakdown and microbial spoilage of many foods. To help preserve foods longer, scientists have developed ways to help overcome the effects of oxygen. Vacuum packaging, for example, removes air from packages and produces a vacuum inside. MAP (modified atmosphere packaging) helps to preserve foods by replacing some or all of the oxygen in the air inside the package with other gases such as carbon dioxide or nitrogen. (examples: lunch meat filets in vacuum packaging; fresh turkeys).
Transportation & Handling
How are Turkey products kept safe during transportation?
To prevent rapid growth of pathogenic bacteria, perishable meat and poultry products should be kept cold (40° or below) or frozen (0° or below) during transport from the plant to a refrigerated warehouse or retail store. Micro-organisms capable of causing food borne illness either don’t grow or grow very slowly at refrigerated temperatures of 40°F. Freezing keeps food safe by slowing the movement of molecules, causing any microbes present to enter a dormant stage. Also, there’s no risk of dripping juices to contaminate nearby products and storage areas.
How is the temperature inside trucks or vans monitored during
Trucks should have temperature devices which constantly record temperatures on a running graph for the duration of a trip. A visual temperature device is located outside the trucks so the drivers can monitor how cold it is inside. Trucks can be specially sealed to prevent being opened during transit.
How are Turkey products kept safe during loading and unloading?
Employees should verify the products are at a safe temperature upon arrival. According to the Food and Drug Administration Food Code (which covers retail establishments, not federal) the temperature must be at 5° C (41° F) when received. Employees should also check the conditions of the packaging materials and the smell of the products.
In the store, how should Turkey products be safely handled?
To protect perishable food from contamination after receipt at the store, employees must wash their hands before handling it. Raw foods must be kept separate from cooked ready-to-eat foods during storage, preparation, holding and display. Some local jurisdictions may require food handlers to wear gloves.
Frozen foods must be maintained frozen. When “thawed for your convenience,” frozen food must be kept under refrigeration that maintains the food at 5° C (41° F) or below, or completely submerged under running water following strict guidelines outlined in the Food Code.
How long you can store Turkey meat before it is consumed?
Raw poultry lasts just a day or two in the fridge (at a temperature of 40 degrees Fahrenheit or colder), but up to a year in the freezer. Cooked poultry can be refrigerated a few days longer and should be frozen no longer than 2-6 months.
Quality Assurance Questions
How do you maintain animal welfare standards?
Dan Turk Farms follows the animal welfare standards developed by experts to meet and/or exceed USDA requirements and as distributed by the National Turkey Federation.
What does “free range” or “free roaming” mean?
In order to use these terms on a label, producers must demonstrate to the USDA that their Turkeys have been allowed access to roam freely around the farm and breathe fresh air.
What defines a “natural” Turkey?
Turkey containing no artificial flavour or flavouring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient and is minimally processed (a process that does not fundamentally alter the product) may be labeled “natural.” The label must explain the use of the term “natural” (e.g., no added colorings or artificial ingredients, minimally processed, etc.).
What does the term “no antibiotics” mean?
The term “no antibiotics added” may be used on labels for poultry products if the producer sufficiently documents to the Food Safety Inspection Service that the poultry were raised without antibiotics.
What does the term “no hormones” mean?
Hormones are not allowed in raising poultry. Therefore, the claim “no hormones added” cannot be used on the labels of poultry unless it is followed by a statement that says, “Federal regulations prohibit the use of hormones.”
What makes a product “organic”?
According to the USDA, organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.