To get the 411 on Turkey for your feast we tapped the National Turkey Federation. Their website is filled with cooking and preparation tips, with links to recipes and hints on how to buy, cook and carve the perfect holiday bird and make foolproof gravy.

Here are a few facts we've learned:

Organic Turkey: Turkeys raised on an organic operation must be fed organic feed and given access to the outdoors. They are given no antibiotics or growth hormones.

Free-range Turkey: Turkey producers must demonstrate to the USDA Food Safety and Inspection Service that the turkey has been allowed access to the outside – nothing more.

Kosher Turkey: The term kosher may be used only on the labels of poultry that are slaughtered and processed according to rabbinic laws & prepared under rabbinical supervision.

From a culinary viewpoint, a kosher turkey indicates a turkey that has been brined, or soaked in a salt water solution for several hours. (usually these taste great without any further preparation)

Heritage Turkey: The ancestors of the common Broad-breasted White industrial breed of turkey that comprises 99.99% of the supermarket turkeys sold today. These breeds include varieties such as the Standard Bronze, Bourbon Red, Narragansett, Jersey Buff, Slate, Black Spanish, and White Holland. Heritage Breeds have been gaining a renewed market and respect due to their exceptional flavor . Raising Heritage Breeds is more costly and time consuming than raising White Breasted Toms. While supermarket turkeys grow to an average of 32 pounds in 18 weeks, Heritage birds take from 24-30 to reach their market weight (“they mate naturally, grow slowly, & are given the opportunity to engage in positive social interactions & perform instinctive behaviors essential to their health and well-being”). In addition to having a higher amount of dark meat, we found the white and dark meat to be much richer and juicer (we purchased from Heritage Foods USA) (see the Food411 meat section).

To help you find turkeys raised without the routine use of antibiotics and growth promoters, as well as certified-organic and “heritage” turkeys, check out the Eat Well Guide, a free national online guide to meat raised with sustainable methods that features a special turkey section.

Read Labels: Self-basting turkeys are those which have been injected with a solution to make it more tender and flavorful. Read the ingredients label carefully, as many of these solutions contain high amounts of sodium and some are loaded with artificial flavors.

Frozen Turkey:

• Store at 0 degrees F or below. Store the bird in the freezer until the thawing time. Thaw under refrigeration, in cold water, or the microwave.
• Refrigeration: Allow approximately 24 hours per four to five pounds to thaw in the refrigerator.
• Cold Water: Allow approximately 30 minutes per pound to thaw in cold water, which is changed every 30 minutes. Do not use warm or hot water and be sure to change the water every 30 minutes.
• Microwave: Follow the microwave manufacturer's directions and begin to roast the turkey immediately following the microwave process.

Fresh Turkey:

• Stored at 26 degrees F and above.
• Cost may be slightly more due to special handling required by the store.
• Order in advance to be assured of availability.
• Place fresh raw poultry in a refrigerator that maintains 40 degrees F and use it within the time frame on the package label or freeze the poultry at 0 degrees F.

Tips for terrific Turkey:

• Purchase 1lb of turkey per person to be served. This formula allows for the holiday meal plus a little left over. Select the size of your turkey based on number of servings you need. There is not much difference between female (hen) & male (tom) turkeys in tenderness or white/dark meat ratio . Hens typically weigh between 14 - 16 pounds & toms 15 pounds plus.
• Ensure that the packaging is intact and avoid purchasing a bird with packaging that has rips or tears.
• Remove the fully thawed turkey or fresh turkey from your refrigerator an hour before putting it in the oven.
• Roast your turkey at 350ºF for 20 minutes a pound (unstuffed bird) and 25 minutes a pound (stuffed). Always use a meat thermometer and make sure the breast temperature reaches 170 degrees, and the thigh 180 degrees. Heritage Turkey have different cooking needs, they need to be cooked longer a low heat – chek with your supplier.
• After cooking, cover the bird with loose aluminum foil and wait 15 to 20 minutes before carving. This waiting time redistributes the juices and enables smooth carving and creates juicer meat. Carve with a sharp knife that has a narrow blade.

 

Other Resources:

The Butterball Turkey Talk-Line (1-800-BUTTERBALL or www.butterball.com) has turkey experts ready to offer ideas and answer any questions.