![]() Breeds include Narragansett, Jersey Buff, Standard Bronze, Bourbon Red and White Holland. They have a richer, more distinct flavor, more like a game bird, and have a greater proportion of dark meat. Heritage: Heritage turkeys are old-fashioned varieties of birds that were common in America until the 1920s. And use an open hand when it comes to seasonings, since the turkey won’t offer much flavor of its own. A conventional turkey should be brined it will noticeably improve the texture. The variety is the Broad Breasted White, which was bred to have a plumper, broader breast. (Don’t brine a kosher bird.)Ĭonventional: This is the standard supermarket turkey. They also undergo a salting process after slaughter that gives the meat a juicy texture. ![]() Kosher: Turkeys with the “kosher” label have been farmed and slaughtered according to Jewish dietary customs, with rabbinical supervision. You must read on to find out if the bird is antibiotic-free, free-range and/or raised on a vegetarian diet. But there is no government guarantee to back up the word “natural” on a label. Natural: Natural turkeys are generally less expensive than organic, and are often of a comparable quality. requires that all turkeys sold as organic must be raised free-range, without the use of antibiotics, and fed an organic and vegetarian diet that has not been treated with pesticides. Free-range: This is a bird that is not raised in a cage and is free to graze on any grasses or grains it can find in its pen, which is generally considered a more humane and healthy poultry farming process. ![]()
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