Looking for some turkey tips on Thanksgiving? Check out this post from NutritionAction.com to learn some helpful hints:
“In charge of cooking a turkey next week? Here are some tips on how to buy your bird and safely prepare and cook it.
Buying your bird: Label claims 101
Here’s what some label claims you might see on packaged turkeys mean, according to the U.S. Department of Agriculture:
Fresh turkeys haven’t been stored at a temperature below 26°F. Frozen turkeys are rapidly frozen in blast freezers and stored at 0°F or below.
Natural or All natural means that the turkey does not contain any artificial flavors or colors, chemical preservatives, or any other artificial or synthetic ingredients.
Tip: “Natural” turkeys cannot be more than minimally processed, but they could still contain added salt solution. (Minimally processed means that the product is not fundamentally altered from its original state, but can include “traditional” cooking processes that make food edible like roasting, smoking, freezing, drying, etc.)
Organic means that the turkey was produced following federal organic standards, and that the process was verified by an on-site audit.
Free-range or free-roaming turkeys means that the turkeys have continuous access to the outdoors for more than half of their lives.
No added antibiotics means that the turkey was raised without antibiotics in its feed and water and was not injected with antibiotics.
No hormones added doesn’t make a turkey better than one that doesn’t make that claim. Federal regulations prohibit the use of hormones in poultry.”
Read more tips by Leah Ettman here on NutritionAction.com.