Turkey FAQ’s: all bird, no bull.
What’s the difference between Marczyk’s turkeys and conventional?
Annually, the U.S. produces 220 million conventional turkeys that are raised in dark and cramped conditions within high density confinement barns. They are bred for large breasts and often grow so large in as little as 2 months that their legs buckle under the pressure of their own weight. They are continuously fed a diet that has an added antibiotic designed to promote “health” within the flocks. No growth hormones are allowed in the use of poultry production per USDA regulation; however, these added antibiotics can mimic the growth hormone function. After slaughter, these turkeys are typically injected with water and sodium phosphates to provide flavor and enhance tenderness. Marczyk’s birds are none of the above.
Do they really taste differently?
We say the truth is in the taste, and these birds are no exception. You’ll find Marczyk’s all-natural free range broad breasted whites from Willie Bird to have a big turkey taste. If you want to go one step further, you can brine the bird in a salt and sugar water mixture.
The heritage birds have a rich, deep turkey flavor. We say they are the closest taste to a wild bird that you will find.
Do I need to cook the Heritage turkeys differently?
Yes. Heritage turkeys are leaner and smaller than broad-breasted whites, so cook them fast at higher temperatures. Heritage turkeys should be cooked at 425-450 degrees F until the internal temperature reaches 140-150 degrees F. Butter or oil can be added under the breast skin to add flavor and moisture during roasting. We have also had great success with confiting the legs and roasting the breast, which of course requires taking them apart.
You won’t need to cover the breast with foil to keep it from drying out while the rest of the bird cooks. The smaller breasts on the heritage birds create a better balance between the dark meat and white meat, which means roasting a bird to perfection is much easier since white meat cooks more quickly than the dark meat.
What do those terms on the turkey label really mean?
Here’s a guide from Bon Appetit 2006:
Free-range: A turkey with access to the outside. According to Michael Pollan’s Omnivore’s Dilemma, many free range birds do not take advantage of their outside opportunities. So does it really make a difference? We feel the general protocol of raising a free range bird vs. a confinement bird goes far beyond whether they step outside or not. The fact they have a chance says a lot about how that bird is being treated. You can see our Willie Birds out under the oaks at the website.
Fresh
Technically, a turkey that’s never been kept below 26°F. Most Thanksgiving birds are processed in September and October but are still labeled fresh in November.
Frozen
A bird that’s stored below 0°F.
Natural
A bird that contains no artificial ingredients or added color and is minimally processed. Amazingly, this doesn’t mean it hasn’t been treated with antibiotics.
Organic
A turkey that has been certified by a USDA-accredited agency. The term organic ensures that the bird was raised on organic feed, was free-range, and wasn’t treated with any antibiotics.
What if I don’t want turkey?
Marczyk’s offers a wide range of other birds: Pheasant, Quail, Duck, and Goose are all available by pre-order. Call 303 894-9499.
Thursday, October 14th, 2010 at 10:33 am and is filed under Marczyk Fine Foods. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
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