Talking Turkey: A Poultry Primer

If you eat turkey, understanding some commonly used poultry terms can be helpful. It's important to know that some terms are regulated, while others are not. When in doubt about poultry terms or what's offered at your local grocery co-op or store, ask for more information at the meat counter.

Poultry Terms

Cage-free

Poultry that's cage-free is allowed to roam, but not necessarily outdoors. This allows poultry to engage in some natural behaviors, such as walking, nesting, and perching. However, this term is not regulated by USDA nor by third-party certifiers for poultry, though it is regulated for eggs.

Free-range

This USDA designation means that the animal has been allowed continuous and free access to the outside. The government doesn't specify that poultry must go outside, for how long, or the amount or kind of space that must be provided, but the idea is that poultry is free to roam outdoors and engage in natural behaviors (this is the way most poultry was raised before high-density confinement was introduced in the 1950s).

Fresh

A "fresh" poultry label means that the temperature of the raw poultry has never been below 26 degrees F. (Frozen poultry, on the other hand, has a temperature of 0 degrees F or below.) A turkey could be kept at 27 degrees F for weeks or even months, though, and then sold as "fresh."

Heritage Breed

This designation is not regulated by the government, but generally should refer to birds that have been produced through natural mating of classified heritage turkey breeds such as Auburn, Buff, Black, Bourbon Red, Narragansett, Royal Palm, Slate, Standard Bronze, Pied, Harvey Speckled and Midget White. These birds typically spend their lives outdoors and are often smaller in size than a commercially raised turkey. Poultry from heritage breeds is often considered more flavorful.

Local

Local is not a term regulated by the government, and poultry producers are not required to disclose where the turkey was raised. However, many do list a location on the label. Local marketing claims are more likely to be found when you’re buying direct from a producer, like at a farmer’s market or through a community supported agriculture (CSA) share, or at your local food co-op. Common definitions of local include within a certain number of miles, within the same state or region. To locate local poultry sources (including farms and co-ops), check out the Local Harvest website.

Natural

When applied to poultry, USDA natural labels only apply to the processing of the birds and do not refer to animal welfare standards or farm practices. USDA allows this label to be used when a product contains no artificial ingredients or added colors and is only minimally processed. The label must explain what "natural" means, so be sure to read on. It might say "no added colorings or artificial ingredients; minimally processed," for example.

"No antibiotics added" 

This means that the producer has provided documentation to the USDA that the animals were raised without antibiotics.

"No hormones added"

This means just that, but keep in mind that Federal regulations prohibit the use of hormones in raising poultry, so this term should apply to all poultry anyway. Regulations also require that if a poultry label says, "no hormones added," it must also say, "Federal regulations prohibit the use of hormones."

Organic

Poultry that meets the requirements of the National Organics Program (NOP) has been raised in housing that permits natural behavior, with outdoor access, has been fed certified organic feed (including pasture), has not been given antibiotics or hormones and has been processed organically. The USDA organic label requires producers to follow production and handling practices in accordance with the national standards; certifying agents ensure compliance through annual inspections.

Pasture Raised, Free Roaming or Meadow Raised

To be labeled as pasture raised, free roaming or meadow raised, USDA regulations require farmers to show that birds have been allowed continuous and free access to the outdoors for a significant portion (51% or more) of their lives.

Additional Turkey Tips

• Fresh turkeys and heritage or heirloom turkeys cook faster than most commercial turkeys and turkeys that have been frozen.
• A hen is a female turkey (smaller) and a tom or gobbler is a male turkey (larger). Neither is more tender than the other.
• Brining (either wet or dry brine) a turkey before cooking adds flavor and moisture. Sometimes brined turkeys have artificial ingredients, but you can also find turkeys that are brined with just sea salt, spices, and water. Or you can brine your own.
• Wild turkeys have more dark meat and are more intensely flavored than domesticated turkeys. (Did you know that a wild turkey—which weighs half what a domestic turkey weighs—can actually fly?)
• An "oven-ready" turkey is ready to cook, while an "oven-prepared" turkey is fully cooked and ready to eat.
• Basted turkeys are injected or marinated with liquid (like broth or water), fat (like butter), and seasonings. Turkeys that are not Certified Organic often include artificial ingredients, but they must be stated on the label, along with the total quantity of the injected solution (3%, for example).
• What size turkey do you need? The rule of thumb is one to one and a half pounds of turkey per person (this also allows for some leftovers).
• Find tips on roasting your turkey in Turkey Roasting Tips.