Basted or Self-basted: meat that has been injected with edible flavor enhancers
Broadbreasted White: the breed most common in supermarkets that is bred to yield the most white meat
Cage-free: birds are not raised in cages but are not given access to the outdoors
Free range: a turkey that has access to the outside for at least 51% of its life, though some groups claim that "access to the outdoors" does not necessarily mean that they are not living in cramped quarters or that when outdoors they are free to roam. "Free range" animals are not commonly given antibiotics, which are given most frequently to speed the growth process and prevent diseases spread through close proximity. Free-range turkeys generally have a similar diet to those raised in captivity, but they are often fed a higher quality of food, all of which leads some to contend that they taste better and are more nutritious.
Fresh: never frozen....though the official temp is never below 26F
Fryer-roaster: turkey slaughtered at less than 16 weeks of age
Hen or Tom: female or male designation that indicates size not tenderness
Heritage: a collection of breeds of turkey that are the ancestors of the industrial breeds most commonly found in stores that take longer to raise, adding to their cost, and have more dark meat
Kosher: inspected by both rabbis and USDA inspectors, which ensures quality, Kosher birds are killed in a more humane manner. They are then salted and rinsed to draw out bllod, which Orthodox Jews cannot consume.
Natural: no artificial ingredients, added color, chemical preservative and minimal processing
No hormones: hormones cannot be used on turkeys
No antibiotics: can only be stated if sufficient proof has been supplied to the FDA that the animals were raised without antibiotics. If antibiotics are used, the government requires a "withdrawal" period to try to ensure that meat is free of antibiotic residue, as the concern is that the exposure of humans to antibiotics in their diet is making the drugs less effective.
Organic: a great many things go into a turkeys being deemed "organically raised" but most importantly in terms of taste, they can only consume organic feed, which generally consists of corn and soy bean meal.
Young turkey: less than 8 months of age
Taste & Price Comparisons:
Slate (November 2003)
Today (November 2008)
Los Angeles Times (November 2003)
How much turkey to buy:
For a whole, uncooked turkey, some will keep the math basic and say "one pound per person plus 4-5 pounds for leftovers," but I found a more interesting and justified formula which suggests two pounds per person for a small gathering of 4-8 and 1.5 pounds per person for a larger gathering of 10-15, plus leftovers, as the larger the bird, the higher the ratio of meat to bone.
Check back for info on where to find different types of turkeys.
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