TURKEY 101
Most cuts of turkey are lower in calories and have more protein than beef or pork.
USDA officials use the same inspection methods for both chickens and turkeys and this maintains the highest quality standards.
Turkey offers the option of preparing quick meals.
Given its flavor and low fat content, turkey facilitates the addition of other meat products to obtain a 100% poultry product.
Because it combines very well with other meat products, turkey takes on a delicious flavor.
Healthy taste
Did you know?
Turkey is one of the most popular meats due to its high protein content, variety of health benefits, and great taste. Turkey meat has a wide variety of preparations. Roasted whole turkey is traditionally served during American holidays, cold cuts are popular in delicatessens, and turkey dishes are on the menu at top restaurants around the world.
Hearty food
A HEALTHY CHOICE
High-quality turkey meat has several health benefits. Turkey is rich in protein and low in cholesterol and saturated fat, which makes for a hearty, healthy meal. Turkey is also a good source of niacin, tryptophan, and vitamins B6 and B12. Eating turkey benefits people of all ages and lifestyles. In addition to its health benefits, its versatility in dishes and its excellent flavor, turkey meat represents great value in consumer, food service and commercial applications.
High Quality
SAFE TO CONSUME
USAPEEC member companies slaughter and process US turkeys in facilities that are thoroughly inspected by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA). These highly qualified inspectors ensure that each turkey produced at these facilities meets the rigorous US food safety requirements. USDA certified turkey is guaranteed to be of high quality.
The USDA mark of inspection certifies that turkey and turkey products have been properly processed and certified as fit for human consumption. The USDA Classification Seal indicates quality, and most U.S. turkey meat is rated Grade A. Grade A turkeys indicate that the turkeys are meaty and succulent, have smooth skin and no bruises, no broken bones and are not missing flesh.
Mature and Young
2 TYPES OF TURKEY
Young turkeys
Young turkeys are typically slaughtered for use in poultry products when they are between four and six months old. Both young turkey hens (females) and toms (males) may be sold whole and ready to cook. Young turkey hens can weigh between 8 to 16 pounds (3,7 to 7,3 kilograms), while young tom turkeys weigh between 16 to 40 pounds (7,3 to 18,2 kilograms).
Mature turkeys
Mature turkeys are usually spent breeder hens which are mechanically boned and are not sold whole. Mature turkey meat can be used in products such as turkey bologna, hot dogs, and a variety of processed turkey meats.
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