Turkey for Thanksgiving: A Holiday Tradition

Caged-Raised, Heritage or Organically Produced Makes A Difference

Aug 25, 2008

Turkey is a holiday tradition in many American households going back to the days of the Pilgrims. Now there is an important difference as to how the bird is raised.

Turkey is often thought of as a game bird or mingling among a flock in a barnyard. But that is not how 99% of turkeys are raised today. These are crowded together cages in factory farms. The other 1% are heritage or free roaming and organically raised birds.

Turkey history goes back to the Pleistocene era and was indigenous to much of the eastern and southwestern United States, northern Mexico and southeastern Canada. There were minor differences among them in body size and plumage. The turkey was used by pre-Columbian North Americans for meat and eggs consumption. At the time of the Spanish colonization, the turkey was already domesticated.

Turkey raising methods in factory farms depend upon using cages to keep them confined to one area where they are fed a steady diet of grain and supplements. They are also fed antibiotics to prevent diseases that may occur because of the crowded conditions. The turkeys are developed to produce large, white meaty breasts which prevent them from reproducing naturally so they are artificially inseminated. In order to improve the texture and taste of the turkey, it may be injected with a saline solution. Other ways to improve their taste is by using brines and marinades.

Turkey raising organic methods have strict guidelines and are certified by the United States Department of Agriculture (USDA) . There can be no antibiotics, no growth enhancers, only organic food and it must be given access to the outdoors. This does not mean that it is freely roaming in a pasture however it is not confined in a cage as is the factory-farm raised bird. The turkey can be a heritage breed or the common Broadbreasted White.

Turkey raising heritage methods produce genetically diversified birds. The bird must have a specific set of genetic traits from years ago and be raised sustainably. They are found in open areas, such as a pasture, and eat the varied diet just as a wild bird would.

The birds are being reintroduced in the United States with the intention to bring different varieties to the public. Because of the way the turkey is raised, it may be more costly than either the factory-farmed or organic birds. The taste of a heritage turkey is said to be more flavorful. It is not found in supermarkets but usually must be pre-ordered as many farmers only raise enough to fulfill demand.

Turkey raising sustainability methods are not overseen by any group or agency and there are no guidelines that must be followed. They must be raised on pasture and be given room to carry on their natural behavior.The bird can be heritage or organic and sold locally in order to support the farmer and the community.

The differences in how a turkey is raised are important for health reasons as well as taste. It is important to know where the bird has been raised, what it has been fed and whether or not it has been subjected to farm-factory methods or raised organically.

Hoffman, Virginia. The Great Turkey Cookbook: 385 Turkey Recipes for Every Day and Holidays. New Haven, CT: Hoffman Press, 1995.

The copyright of the article Turkey for Thanksgiving: A Holiday Tradition in Healthy Cooking is owned by Martha R. Gore. Permission to republish Turkey for Thanksgiving: A Holiday Tradition in print or online must be granted by the author in writing.

Dec 1, 2008 12:39 PM

Guest :

hmmm... it seems like this article, among others, tells stuff most people already know, though there were a few things in here that were new to me. ok article 4/10