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 stores fill up with plump turkeys touting a variety of labels like “young,” “fresh,” and “natural.” But what do these terms actually mean when it comes to picking the star of your holiday feast? One of the most common labels you’ll see is “young turkey,” so let’s take a closer look at what this distinction signifies.
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
There are a few advantages to opting for a young turkey over an older one
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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.
In Summary
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A “young turkey” is between 4-8 months old at slaughter, while a “mature” turkey is over 12 months old.
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Young turkeys have more tender meat, juicier texture, milder flavor and thinner skin compared to mature birds.
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Smaller turkeys (around 12 lbs) and hen turkeys also tend to have superior texture.
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Look for the “young” label over terms like “fresh” or “natural” for an indication of tenderness.
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Roast carefully, carve properly and don’t over-season to highlight the delicate flavor of a young turkey.
So when you see “young” on the turkey label this Thanksgiving, you can be confident it refers to a tender, juicy bird in its prime that will make for a delicious holiday centerpiece.
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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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FAQ
Is young turkey better than regular turkey?
Turkeys younger than seven months are more tender and flavorful. So, when you see the older turkey that’s cheaper keep in mind that turkey might be tougher. Turkeys older than 15 months old are not recommended.
What does a young turkey mean?
Any turkey under 8 months old can be labeled “young”. Nowadays, anything that falls under the usual weight range for holiday birds is well under 8 months old by the time it is processed so technically it is all ‘young’ turkey.
What was a young turkey?
From birth to about a year old, a turkey is called a poult. Even though they can leave the nest as soon as a few days old and they can fly within two to three weeks of birth, they have a very high mortality rate to predators. As they near a year in age, they begin to resemble mature birds.
What’s the difference between a young turkey and a tom turkey?
Turkeys can also be labeled with terms such as fryer-roaster (a young turkey, usually less than 16 weeks of age); hen (a female turkey); or tom (a male turkey). The terms ‘hen’ and ‘tom’ are an indication of size rather than tenderness, with tom turkeys generally larger than hens.
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.
Are young turkeys the same as regular turkeys?
Young turkeys are not the same as regular turkeys. They are smaller and younger than regular turkeys. Their meat is leaner and milder in flavor. They are usually sold whole and dressed. Young turkeys weigh about 5 pounds each. Regular turkeys weigh between 12 and 15 pounds each.
What is the difference between a young Turkey and a Butterball turkey?
A young turkey is generally smaller and leaner than a full grown adult turkey. Young turkeys are generally sold whole or half. A Butterball turkey is a mature turkey that is ready to eat. It is usually about 12 pounds and has been fed and raised for several months. Butterballs are available in either whole or half sizes.
Are young turkeys better than older turkeys?
Young turkeys are not only smaller but also have a higher percentage of breast meat compared to older birds. Young turkeys are usually sold live and are fed a diet of corn and soybeans. This type of diet results in a leaner bird with a lower fat content. Older turkeys tend to have a larger breast portion and a higher fat content.
Are young turkeys social animals?
Yes, young turkeys are social animals and naturally form flocks. They live, eat, and roam together under the guidance of an adult turkey, typically the mother hen. As the holiday season approaches, it is important to appreciate not only the deliciousness of roasted turkeys but also the journey from a small, fluffy poult to a mature, majestic bird.
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.”