There is a 99.9 percent chance that the turkey that will grace your Thanksgiving dinner table is the Broad-Breasted White. While alive, the Broad-Breasted White is a sad-looking creature—drained of color, with breasts so engorged they can barely walk.
While the wild turkey goes back some 20 million years, this new breed of fowl came into existence about 60 years ago and has since entirely dominated the turkey market. More than 270 million Broad-Breasted Whites will be raised and killed for meat in the United States this year, and an estimated 46 million of them will be consumed on Thanksgiving.
The Broad-Breasted White is not known for its flavor. In fact, many people find turkey so bland that they forgo the staple for Thanksgiving altogether. I myself didn’t know that turkey had flavor until a few years ago, when I ate a wild one a hunter shot. It tasted like pulled pork. So how did we go from wild turkey to mild turkey?
Of the scores of different breeds of turkey, the Broad-Breasted White became America’s preferred bird because of price, size and aesthetics. The modern Broad-Breasted White can reach marketable weight in a 16-week period on half the amount of feed as they needed 100 years ago. The Broad-Breasted White was also bred to be buxom, to appeal to Americans’ preference for white meat. Consumers also didn’t like the dark speckle left around each feather follicle from birds that that had colorful plumage, so in the 1950s, they turned the birds white.
Heritage turkeys—domestic turkeys with qualities of their wild cousins—are available to the American public, but haven’t caught on in a big way yet.
“Heritage turkeys are literally a different animal than what people are used to seeing and tasting,” says Tim Clarkson, the owner Grove Ladder Farm in Arcadia. “We raised and sold some slate and native Florida Osceola turkeys last season, but the majority of the feedback we got was that while people liked the flavor, because the heritage breeds are smaller and more expensive, with smaller breasts, our customers preferred the Broad-Breasted Whites.”
The irony is that the reason modern turkeys are so tasteless is, in part, because of their unwieldy size. It is difficult to safely roast a turkey that weighs more than 20 pounds without overcooking it. Turkeys, unlike pig and beef, are lean. Without all that fat, cooking them long enough to safely heat the center of the bird bleeds the meat of its moisture and dries it out. Our want of bigger birds comes at the cost of taste.
And, because of the possibility of salmonella exposure, there’s no way you should eat undercooked poultry. Each year, there are more than 1 million salmonella infections, requiring 20,000 hospitalizations that result in 400 deaths. And turkey is especially susceptible to carrying bacteria. A 2018 Centers for Diseases Control and Prevention study found that salmonella is disproportionately found in turkey.
“We raise Broad-Breasted White turkeys on pasture,” he says, “so we give people something that they are familiar with, but it tastes better because of the way they are being raised.” That strategy provides the bird with a varied diet, which gives it a flavor you won’t find in your typical, store-bought turkey, which is likely raised in a cramped barn and exclusively fed feed designed to fatten the bird up as quickly as possible.
“All our birds are out on grass from two weeks old until the day they are processed,” says Clarkson. “When you include those plants and legumes and insects and all the other stuff in the grasses, it changes the flavor of the meat.”
The other thing that makes a Grove Ladder bird taste better is that the farm processes the turkey on site. While commercial turkeys are shipped across state lines to factory slaughterhouses, Grove Ladder does it all by hand at the farm. “Our turkeys don’t have to take that ride on the trailer and get subjected to 75-mile-an-hour winds and get all stressed out,” Clarkson says. “We just walk them up to the processing facility, catch them one at a time and kill them by hand. The turkeys that our customers eat are either killed the Monday or Wednesday before Thanksgiving.” (In addition to being more humane, here’s also evidence that ethically slaughtered meat tastes better.)
Unfortunately, Clarkson is all out of turkeys for this year. Grove Ladder will begin taking reservations for next years Thanksgiving turkeys in August 2023.
Check out Grove Ladder Farms other local food options at the farms website. Filed under
For many people, turkey is a staple at holiday meals and family gatherings. But does turkey actually taste good, or is it just a tradition we’ve become accustomed to? Despite its popularity, turkey suffers from a bit of an image problem when it comes to its flavor. However, turkey offers a unique taste profile that deserves more appreciation. Let’s take a closer look at what makes turkey taste the way it does.
The Natural Flavor of Turkey Meat
Turkey has a more robust flavor compared to chicken due to its higher myoglobin content. Myoglobin is the protein responsible for meat’s red color, and it impacts the taste. Turkey legs and thighs contain the most myoglobin, making them the darkest and most flavorful cuts.
The flavor comes through even when turkey is cooked properly to retain moisture. The white breast meat is milder, while the dark leg and thigh meat has a richer, gamier profile. The skin adds savory notes when browned or crisped. Pasture-raised heritage breeds have even bolder taste due to their diet and genetics.
When properly brined or marinated, turkey absorbs seasonings beautifully. Herbs like thyme rosemary and sage complement turkey’s earthy qualities. Spices like garlic, onion, mustard, and paprika also pair well. Smoked or grilled turkey develops even more complexity.
Why Turkey Can Taste Bland
So if turkey has a naturally rich flavor, why does it sometimes get a bad rap as being bland and boring?Here are a few reasons turkey may lack taste:
-
Overcooking – Dry, stringy turkey lacks moisture and flavor Use a meat thermometer to avoid overcooking
-
Not seasoning properly – Turkey benefits from brining, rubs, marinades, and basting to impart flavor.
-
Focusing just on white meat – The breast alone can be mild. Try legs and wings for bolder dark meat.
-
Buying broad-breasted turkey – Heritage breeds have more flavor due to diet and genetics.
-
Poor freezing or storage – Off-flavors develop when turkey sits too long frozen or refrigerated.
-
Lack of crispy skin – The browned, fatty skin provides much of the rich taste.
Tips for Making Turkey Taste Its Best
You can help turkey reach its full flavor potential with some simple techniques:
-
Brine the bird in a saltwater solution before cooking to impart moisture and seasonings.
-
Rub herbs and spices under the skin to infuse flavor right into the meat.
-
Smoke or grill over indirect heat for succulent and smoky flavor.
-
Deep fry for crispy, juicy meat with crispy skin (just be safe!).
-
Make stock from the carcass for rich turkey flavor in soups, gravies and more.
-
Focus on dark meat if you don’t like mild white breast meat.
-
Sear the skin side down first for crispy, flavorful skin.
-
Let roast turkey rest before carving so juices redistribute for moistness.
How Turkey Compares to Chicken’s Flavor
Since chicken is America’s top poultry choice, it’s useful to contrast its flavor with turkey. Chicken is prized for its versatility and mild taste. The white breast meat suits many recipes. The dark leg and thigh meat has a bit more character.
Chicken’s mild qualities make it suitable for a wide range of seasonings and cuisines. Turkey can work in most of these applications too. But turkey’s bolder nature may stand out more. This can benefit hearty preparations but overpower delicate dishes.
The skin adds more flavor to both birds. But turkey skin is thicker with more fat, making it crisper and richer when browned. Both meats can be juicy when not overcooked. Flavorful sauces and sides complement either poultry.
Great Ways to Use Turkey’s Distinctive Flavor
Because of its hearty flavor, turkey shines in certain preparations:
- Smoked turkey sandwiches with crunchy vegetables
- Hearty turkey chili with beans and seasonings
- Turkey pot pie with savory vegetables and gravy
- Thanksgiving turkey with traditional bread stuffing
- Turkey drumsticks or wings cooked on the grill
- Turkey burger patties with cheese and condiments
- Turkey meatballs in tomato sauce over pasta
- Deli-style roasted turkey breast sandwiches
The next time you cook turkey, don’t be afraid to season boldly. Slow roasting and grilling methods work well to develop flavor. Appreciate turkey for its uniquely savory qualities.
Is Turkey Worth Including In Your Meals?
Turkey can make a delicious and nutritious addition to your diet. The breast meat is lean and high in protein. The fattier cuts provide juiciness along with various minerals. The flavor profile allows turkey to stand out in hearty preparations.
While turkey sandwiches and leftovers are great, also consider using ground turkey in chilis, tacos, meatloaf and more. With proper cooking and seasoning, turkey can be so much more than an occasional holiday centerpiece. It offers versatility as well as rich, meaty flavor perfect for everyday meals.
So embrace turkey for its distinctive taste that sets it apart from chicken. With smart techniques, you can enjoy moist, flavorful turkey any time of year. Just give this under-appreciated poultry a chance to impress your taste buds!
STOP TRYING TO MAKE TURKEY TASTE GOOD
FAQ
Do turkeys taste better than chicken?
How do you describe the taste of turkey?
Do turkeys have a good sense of taste?
Does turkey taste fishy?
Does chicken taste better than Turkey?
When we compare flavors side by side, many people would say that chicken has a more assertive flavor profile than turkey. On the other hand, turkey can be described as having an earthier flavor – one that is often accompanied by nutty undertones from the skin and stuffing. Ultimately though, which tastes better depends on personal preference!
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
Is Turkey healthier than chicken?
The only difference between these turkeys is that the skin-on turkey is way more delicious and has unsaturated fats. It wouldn’t be wrong to say that turkey is actually healthier than chicken. We are saying this because turkey meat has a higher protein percentage with low-fat content which makes it leaner.
Should you eat turkey or chicken?
Ultimately, the choice between turkey and chicken comes down to personal preference. Some individuals may prefer the bolder, more flavorful taste of turkey, while others may appreciate the milder, more versatile flavor of chicken. Both birds offer unique culinary experiences that can satisfy different tastes and occasions.