The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is responsible for ensuring the truthfulness and accuracy in labeling meat and poultry products. Knowing the meaning of labels can make purchasing a Thanksgiving turkey a little less confusing.
As Thanksgiving approaches, grocery store turkey displays begin overflowing with plump birds touting a variety of labels like “young,” “fresh,” and “natural.” But what do these labels actually mean when it comes to selecting the star of your holiday feast? Let’s take a closer look at one of the most common turkey terminology – “young turkey” – and what this distinction signifies about taste, texture and age.
Defining “Young” Turkey
The label “young turkey” indicates that the bird was likely slaughtered between 4 and 8 months of age. At this juvenile stage, the turkey is still considered a “fryer” or “roaster” in poultry farming terms.
Most commercially raised turkeys are slaughtered at 16-18 weeks old, when they reach ideal market weight. So a “young turkey” falls on the younger side of this standard 4-5 month range.
The opposite end of the spectrum is a “yearling” or “mature” turkey which is older than 12 months at slaughter. Yearling turkey meat tends to be tougher and less desirable.
Attributes of Young Turkey Meat
So why opt for a young turkey over an older one? There are a few advantages:
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Tenderness – The meat of younger turkeys is more tender and fine-textured since the muscle fibers have had less time to toughen. This makes for easier carving.
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Juiciness – With less rigid muscle fibers, young turkeys retain more moisture during roasting for juicier meat. Older turkeys can turn out rather dry.
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Mild flavor – The meat of mature turkeys takes on a more pronounced “gamey” taste. Young turkeys offer a milder flavor that most find more appealing.
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Thin skin – Younger birds have thinner, more delicate skin that crisps up beautifully when roasted. Thick skin on older turkeys may toughen and resist crisping.
How Size and Sex Impact Quality
Two other factors influence turkey texture beyond age – size and sex.
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Smaller birds tend to be more tender and flavorful. Opt for a turkey around 12 lbs or under to feed a smaller gathering.
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Hens (females) generally have finer-grained meat and thinner skin than toms (males). If you don’t need to feed a crowd, a hen turkey makes a nice choice.
When possible, ask the butcher for guidance on selecting a high quality young, small hen turkey for peak flavor and texture.
Is Heritage Turkey Better?
You may also spot “heritage breed” turkeys, which come from rare, traditional turkey varieties. While not always labeled “young,” their free-range, slow growth and natural diets lead to enhanced flavor and tenderness. However, they also cost more.
For a budget-friendly young turkey that still delivers on quality, common commercial varieties like Broad-Breasted Whites are a sound option. Focus more on the age.
Checking Labels for Clarity
Be vigilant about clear labeling when buying turkey. Terms like “premium,” “natural,” and “fresh” don’t have standardized meanings when it comes to poultry. But “young” consistently indicates a more tender, younger turkey versus an older “mature” bird.
The U.S. Department of Agriculture does verify proper use of terms like “organic,” “free-range,” “no hormones added,” and specific processing claims like “no antibiotics.” Check labels for the USDA seal to be sure.
Roasting for Best Flavor
To make the most of a premium young turkey’s delicate flavor, avoid overpowering seasonings. Simple salt, pepper and herbs allow the natural turkey essence to shine.
Go easy on basting, since frequent opening of the oven can cause moisture loss. Trust an accurate meat thermometer over recommended roast times for perfect doneness.
Letting the roasted bird rest for at least 20 minutes allows juices to redistribute for maximum juiciness. Carving properly along the grain also preserves moisture.
With the right selection and roasting method, a “young turkey” can deliver sought-after qualities of tenderness, juiciness and pure turkey flavor ideal for the holiday table.
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The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is responsible for ensuring the truthfulness and accuracy in labeling meat and poultry products. Knowing the meaning of labels can make purchasing a Thanksgiving turkey a little less confusing.
Whole poultry and cuts that have never been below 26 degrees Fahrenheit. Fresh poultry should always bear a “keep refrigerated” statement.
Temperature of raw, frozen poultry is 0 degrees Fahrenheit or below.
The sex designation of “hen” (female) or “tom” (male) turkey is optional on the label. It is an indication of size rather than the tenderness of a turkey.
Poultry contains no artificial ingredients or added color and is minimally processed.
Under federal law, hormones aren’t allowed in raising poultry. Therefore, the claim “no hormones added” can’t be used on poultry labels unless it is followed by a statement that says, “Federal regulations prohibit the use of hormones.”
The terms “no antibiotics added” may be used on labels for poultry if sufficient documentation is provided by the producer to the FSIS demonstrating that the animals were raised without antibiotics. However, all meat and poultry is antibiotic free. Turkeys can’t receive antibiotics prior to harvest. Turkeys are tested at harvest to ensure the poultry is free of residual antibiotics.
The turkey farm must meet the U.S. Department of Agriculture’s certified organic program standards. Organic doesn’t mean the turkey is safer or raised more humanely; rather, it means the turkey is raised without antibiotics and has access to the outdoors.
Young: Turkeys of either sex that are less than 8 months of age.
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Tom or Hen Turkey Poult? How To Tell the Difference
FAQ
Is young turkey better than regular turkey?
What is the definition of a young turkey?
What age is a young turkey?
What is the difference between a tom turkey and a young turkey?
What is the difference between young turkeys and other turkeys?
Most of these producers claim that the difference between their turkeys and others is in the quality of the feed their turkeys get. According to USDA regulations, a “young” turkey is a turkey of either sex that is less than 8 months old at the time of slaughte r. Most turkeys reach market maturity at 4 to 5 months of age.
Why is a young turkey a good choice?
The young turkey is known for the high-quality meat because it’s said that the younger the bird, the better the meat. To illustrate, young turkey has smooth and soft skin which comes out extremely delicious and crispy. Even more, the young turkey has tender meat which cooks into the moist and juicy meat.
What are the different types of turkeys?
Some common types of turkeys include organic, heritage, natural, and organic but we are sharing the differences between young turkey and regular turkey to help you make the right choice! A young turkey is a turkey that is around four months to eight months old. In addition to young turkey, it is also known as a young roaster.
Is a young turkey a veal?
Young: This bird is not the poultry equivalent of veal — it just means that it was killed at the same age as most other turkeys, which is between 16 and 18 weeks. There’s no USDA definition for “young” turkeys, but if a turkey is older than a year when it’s slaughtered, it must be labeled “yearling” or “mature.”