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Turkey Terminology

Thanksgiving is a time for family and friends to come together and give thanks. It is also a time to eat. The centerpiece of most Thanksgiving dinners is a turkey. Today 97 percent of Americans will eat turkey on Thanksgiving.

Turkey is a great combination of flavor and nutrition and is typically made up of 70 percent white meat and 30 percent dark meat. A 3-ounce serving of white meat contains only 120 calories, 26 grams of protein and a mere one gram of fat. Plus, turkey is an excellent source of energy-producing niacin and immune-building vitamin B6 and zinc. Although the white meat may be lower in calories, the dark meat offers a rich flavor for soups and stews.

The package label of turkeys purchased from a supermarket contains terms regulated by the United States Department of Agriculture (USDA). The following list of types of turkeys will help you in your decision making when it comes time to buy that turkey for your special dinner.

Oven Prepared: The turkey is fully cooked and ready to eat.

Oven Ready: The turkey is ready to cook.

Natural Turkey: Refers to a product that has been minimally processed and contains no artificial ingredients or added color. These birds have not been "basted" or "self-basted".

No Hormones: Hormones are not allowed in the raising of poultry; therefore, the claim "no hormones added" is not typically used on labels of poultry products unless it is followed by a statement that says "Federal regulations prohibit the use of hormones".

No Antibiotics: The term 'no antibiotics added' may be used on labels for poultry products if sufficient documentation is provided by the producer demonstrating that the animals were raised without antibiotics in feed, water or intra-muscular.

Free-Range: According to the USDA, free-range turkeys have been allowed access to the outdoors for more than 51% of their lives. A "pasture-raised" turkey is an unregulated term, but indicates a lifestyle where turkeys are given unlimited access to the outdoors.

Kosher: These turkeys are raised and processed under rabbinical supervision.

Organic: An organic turkey is certified by the USDA. These turkeys are raised free of antibiotics and growth hormones. They have been fed organic feed throughout their lives and given access to the outdoors.


Herb-Rubbed Turkey
Serves about 12 (4 ounces each).

All you need:

  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh sage leaves
  • 1/2 cup fresh rosemary leaves
  • 1/2 cup fresh thyme leaves
  • 1 head garlic
  • 1 (12 pound) organic turkey
  • Hy-Vee Select olive oil

All you do:

  1. Process herbs and garlic in food processor until finely minced. Set aside.
  2. Rinse turkey inside and out with cold water; pat dry with paper towels. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Spread herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or overnight.
  3. Let turkey stand at room temperature 1 hour before cooking. Set oven rack at lowest position and preheat oven to 350 degrees. Brush turkey with olive oil and carefully transfer to rack. Brush one side of double-folded sheet of aluminum foil with olive oil and tent, greased side down, over turkey breast.
  4. Roast 45 minutes. Remove foil from turkey and continue to roast until thermometer inserted in thickest part of thigh registers 170 degrees and juices run clear when thigh is pierced with fork, about 1 hour, 15 minutes. Transfer turkey to platter; let turkey stand 20 minutes before carving.

Nutrition Facts: 140 calories, 3g fat, 1g saturated fat, 0g trans fat, 70mg cholesterol, 80mg sodium, 1g carbohydrate, 0g fiber, 0g sugar, 24g protein.

Daily Values: 2% vitamin A, 4% vitamin C, 2% calcium, 10% iron.

The information is not intended as medical advice. Please consult a medical professional for individual advice.

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