Free Range Turkey
 

I was thinking about buying a "local free range turkey" this year, see link below

http://www.nytimes.com/2007/11/11/ny.../11dineli.html

Is it worth it or is it just bunk?

The Dirty Facts
 

:popcorn:
All poultry in USA is Hormone and antibiotic free by law. There are isolated abusers as with anything. They can administer Anitb to sick birds but only under Veterinarian supervision and quarantine. After birds are healthy, thay can be returned to stock, but the group must be random tested for residual Anitb.:thumbup:

A natural bird is one that has not been further processed. It is left in a whole muscle state of one kind and does not have anything added such as saline solution (marinade) or any forming etc....:(

Free Range are usually your best bet between Commercial poultry and Organic. Free Range birds (the minimum by law) only need to HAVE access to the outside for at least one hour per day. They DO NOT actually have to go outside ever.:wow:

The upcharge for organic is your personal decision. Remember Organic birds do not have to be FREE RANGE. Simply fed an organic diet.:mmm:

The real key here is finding a grower/producer who's treatment of the birds represents your vision. (similar to the one in the article) If growing conditions are NOT a priority to you, then a Tyson natural bird is perfect. Petaluma Poultry in CA. is probably the single best large scale producer. Their birds are real 'yard birds'.;)

Personally, I can find a clear flavor and texture difference between a commodity bird and a quality free range bird. Now, the difference between Petaluma's Free Range and Organic is not so clear. That becomes a morality decision.

Bottom line, buy what tastes good and you feel ok with.

EDIT, some speeeling errors corrected

:iagree: ...and RealChef's info is very well done, imo.

As big turkey eaters here, (several times per year), we have
tried many brands and "varieties" over the past 25 years.

Some "free range" birds, back when we lived in NY, seemed
very good, but don't recall the brand. And, the variance from
the same brand, a couple times per year, was considerable.

Only in our opin, we have found the big breasts deal, (no pun, :rofl: )
from a quality name brand, to be more flavorful if one doesn't
need/care about the drum sticks and all the dark meat.

And, fwiw, we grill ours most of the time: stuff the cavity with
a couple onions, spices, (not "stuffing"), place on a pan with
water and some vino, grill on the cheapazz Weber on M O M
until done, (via meat thermo.), pour your fave vino and delicious.

Here in western NC, the local gag&vomit grocery store chains
practically give frozen birds away...and, from a grocery friend
comes the warning that almost all commerical birds have been
frozen like bowling balls somewhere along the way as the "Regs"
are very vague on the frozen part; thus, most are frozen after
slaughter and dressing. The few "free range" birds here are
slightly pricey and when we press the farmer/seller, they are often
confused/vague about the organic part...what a surprise. :rolleyes:

NEway, turkey is for more than just T-Day, imo.
I'll shut up...;)
BR,mD

Used to raise the Bronze turkeys myself and wow are they better than the store bought. You can buy the young for about $3.50/each in the spring, feed them some poult feed for a few weeks and after that they become self sufficient just eating insects etc around the yard. They just need a roof over their heads to roost at night and then butcher them in the fall. You will have never eaten a turkey so good!

How many of you city folk would have the balls to actually be able to butcher a turkey???
Just curious...

:wavey:, but I ain't a city folk.

I have know interest or knowledge in butchering turkeys.

I want to go turkey hunting :) All I need now is land and a shotgun :rofl:

:wavey: I aint a city folk niether.
Actually I am but I was lucky enough to shoot my first hog when I was 4.
I aint afraid o' no turkey. :D

I did my share of deer hunting in Windham NY when I was younger.

Still don't want to butcher a Turkey.

Hope everyone had a good Thanksgiving.

I ended up cooking a Bell & Evans Turkey that was oven roasted.
It tasted very good and seemed to have more white meat.