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Still havent picked up your Thanksgiving turkey or turkey breast yet? Consider choosing an organic one. Turkeys that carry the USDA Organic seal are not given antibiotics.
Over 13 million pounds of medically important antibiotics—those used to treat illnesses in people—were used in livestock in 2018 (according to the latest data from the Food and Drug Administration). Producers often administer the drugs to healthy animals to keep them from getting sick on crowded factory farms. But this practice is a major factor in the widespread problem of antibiotic resistance. Resistant bacteria cause infection and illnesses that no longer respond to the drugs meant to destroy them.
While there has been a decline in antibiotic use in raising chickens, the same can’t be said for turkey production. In 2018, 11 percent of the medically important antibiotics used in livestock were used on turkeys, while just 4 percent were used on chickens, according to FDA estimates.
Organic turkeys have become increasingly popular in recent years, but what exactly does “organic” mean when it comes to poultry? This detailed guide will explain what an organic turkey is, how it differs from conventional turkeys, and whether it’s worth buying for your holiday meals.
What is an Organic Turkey?
An organic turkey is a turkey that has been raised on certified organic land without the use of synthetic pesticides fertilizers or GMOs. Organic turkeys are also not given antibiotics or growth hormones.
The organic label is regulated by the USDA, and farms must meet strict standards to be certified organic. These standards include:
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Organic feed – Turkeys must be fed 100% organic feed and cannot be fed animal by-products This feed is grown without synthetic pesticides or fertilizers.
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No antibiotics or hormones – Organic turkeys cannot be given any antibiotics or growth hormones. If a turkey gets sick they are treated only with natural remedies.
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Access to the outdoors – Organic turkeys must have access to the outdoors and sunlight throughout their lives. This gives them space to roam and exhibit natural behaviors.
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Environmental enrichment – Organic turkeys are given bales of hay or straw to encourage natural pecking and scratching behaviors. Perches may also be provided.
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No GMOs – Genetically modified organisms are prohibited in organic production. This includes GMO feed.
Only turkeys that meet all the USDA organic standards can bear the “USDA Organic” label. This gives consumers an assurance that the turkeys were truly organically raised.
How Organic Turkeys Differ from Conventional Turkeys
There are several key differences between organic turkeys and conventionally-raised turkeys:
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Feed – Conventional turkeys are typically fed corn and soy-based feed that likely contains GMOs. Organic turkeys eat only certified organic, non-GMO feed.
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Antibiotics – Conventional turkeys may be given antibiotics to prevent disease and promote growth. Organic turkeys are never given antibiotics.
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Hormones – No hormones are allowed in turkey production, organic or conventional. However, the organic standards provide added assurance.
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Outdoor access – While some conventional turkeys have outdoor access, it’s required for organic turkeys. The space and enrichment allow them to engage in natural behaviors.
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Slower growth – Organic turkeys are not pushed to grow as rapidly as conventional turkeys, resulting in a more natural growth rate.
Due to the slower growth and organic feed, organic turkeys are often smaller than conventional varieties. The texture of the meat may also differ.
Is Organic Turkey Healthier than Conventional Turkey?
There is not strong evidence that organic turkey meat itself is significantly healthier or more nutritious. However, organic standards do have health and environmental benefits:
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No antibiotics – Reduced antibiotic use helps combat antibiotic resistance in bacteria.
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Only natural pest control – Synthetic pesticides are prohibited, which is better for the environment.
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Higher animal welfare – Organic turkeys appear to experience less stress and engage in more natural behaviors.
So while the meat nutrient profile may be similar, purchasing organic poultry can promote more sustainable and ethical meat production practices.
Taste Differences Between Organic and Conventional Turkey
Many people report that organic turkeys have more robust, complex flavor compared to conventional birds. There are several potential reasons for taste differences:
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Slower growth – The slower growth rate gives the meat more time to develop flavor. Conventional turkeys grow very rapidly.
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Pasture access – Turkeys that live outdoors on grasses and bugs may produce more flavorful meat.
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No brining – Many conventional turkeys are pre-brined, affecting taste. Organic birds are less likely to be brined.
Of course, taste comparisons are subjective. But the production differences associated with organic standards may enhance the flavor profile of the meat.
Is Organic Turkey More Expensive?
Organic turkeys are typically more expensive than conventional varieties. You can expect to pay about $1.50-$3 more per pound for an organic turkey. There are a few reasons for the price difference:
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Organic feed costs more – Feed is the biggest expense in turkey production, and organic grains are pricier.
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Slower growth leads to higher costs – It takes longer to raise an organic turkey to market weight.
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Smaller scale – Many organic turkey producers are smaller operations, lacking the economies of scale of big producers.
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Labor intensive practices – Providing outdoor access and environmental enrichment requires more labor.
For many consumers, the higher animal welfare and environmental standards are worth the premium price. But organic turkeys remain inaccessible for some families due to the higher cost.
How to Find and Purchase Organic Turkeys
Here are some tips for finding and selecting organic turkeys this holiday season:
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Check larger grocery stores like Whole Foods, which carry organic and heritage breeds.
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Search for local organic farms that sell poultry. They often sell smaller turkeys.
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Ask your butcher if they can source organic turkeys through their suppliers.
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Look for the “USDA Organic” label to ensure the turkey meets certifications.
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Order early, as organic turkeys sell out faster than conventional.
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For smaller gatherings, consider an organic turkey breast or organic ground turkey.
Choosing an organic turkey is ultimately a personal decision based on your budget, priorities, and taste preferences. The organic standards ensure that the turkeys are raised more sustainably without antibiotics, hormones, or GMOs. While prices are higher, many find it’s worth the investment for holidays and special occasions when turkey is on the menu.
How to Find a Better Turkey
If you want to avoid a turkey raised with antibiotics, you need to read labels carefully. Here’s what to look for:
- USDA Organic. This is one of the best guarantees that a bird didn’t receive antibiotics routinely. (Note that under current rules, poultry that is labeled USDA Organic may have been given antibiotic injections before it hatched and until its second day of life.)
- Raised Without Antibiotics, No Antibiotics Administered, or No Antibiotics Ever. A “no antibiotics” or “raised without antibiotics” claim should be reliable, but verification isn’t required. Ideally, this label would be accompanied by a USDA Process Verified seal, which means the agency has performed inspections to verify that the producer is doing what it says it is.
It’s true that organic turkeys can be more expensive than conventionally raised turkeys, which currently average about $1.12 per pound for frozen and $1.33 per pound for fresh, according to the Department of Agriculture.
But around the holidays there are deals to be had on organic turkeys. For example, Whole Foods announced that from Nov. 11 through Nov. 22, organic turkeys will be $2.99 per pound for Amazon Prime members and $3.49 if you aren’t a Prime member. It’s worth noting, too, that the nonorganic turkeys sold at Whole Foods are also raised without antibiotics; the price on those turkeys will be $1.99 (Prime) or $2.49 per pound.
Organic and “no antibiotic” turkeys tend to be smaller, according to the Department of Agriculture, which may fit in nicely with your plans if the pandemic means youre hosting fewer people this year. (One pound of uncooked turkey yields about 3/4 pound of edible meat after roasting.) Buying a smaller bird may make choosing organic or “no antibiotic” more affordable.
You may have better luck finding a smaller bird if you choose a fresh one, which tend to hit stores about 10 days before Thanksgiving, according to the USDA. A turkey breast may be an option, too. Although the price per pound is higher, it also can be a money saver if no one in your crowd is a dark-meat eater.
There are three labels to be leery of: “antibiotic free,” “no antibiotic residues,” and “no growth-promoting antibiotics.”
Both “antibiotic free” and “no antibiotic residues” are not claims that are approved by the USDA, so you shouldn’t see them on turkey labels. (And animals that were given antibiotics must go through a federal government mandated withdrawal period, so there shouldn’t be any antibiotic residues anyway.) If you do see them, however, it doesn’t necessarily mean that the birds were not given antibiotics.
Though technically true, “no growth-promoting antibiotics” has little practical meaning. Under guidelines from the Food and Drug Administration, antibiotics used in food animals are no longer labeled for use for production purposes (i.e., animal growth). This means that any producer using antibiotics solely for growth promotion would be in violation of the Federal Food, Drug, and Cosmetic Act.
But birds carrying this claim may still have been given antibiotics for disease prevention. And if the drugs continue to be widely used to prevent disease, we’ll still be likely to have a problem with antibiotic-resistant bacteria.
And don’t be taken in by the claims “all natural” and “raised without hormones or steroids.” Neither has anything to do with whether the animals received antibiotics. On meat and poultry, “natural” just means minimally processed without any artificial ingredients. It does not mean organic or no antibiotics. And hormones and steroids are prohibited in turkey production, so a turkey that carries the claim is not necessarily a better choice than one without it.
For more on understanding what food labels mean and don’t, go to Consumer Reports’ Guide to Food-Label Seals & Claims.
How Antibiotic Use on Farms Affects You
The Centers for Disease Control and Prevention has made reducing inappropriate antibiotic use in people and animals a top priority because of the effect of antibiotic resistance on human health. And the World Health Organization has also issued guidelines that recommend against the routine use of antibiotics in food animals.
When used in cattle, hogs, and poultry, the drugs can kill off weaker bacteria in the animals’ digestive tracts, leaving a few hardy survivors to multiply. Those bacteria, as well as certain antibiotic residues, are excreted in manure, which is the perfect medium for antibiotic-resistant bacteria to grow.
In turn, those bacteria get on the animals’ hides and skin, and can contaminate the meat we eat when the animals are slaughtered.
And the bacteria continue to reproduce and spread resistance to other bacteria in the animal waste and can get into our environment via airborne dust blowing off farms, and water and soil polluted with contaminated feces.
Drug-resistant bacteria can also spread from farms to humans through farmworkers who handle animals or their waste.
According to the latest estimates from the CDC, antibiotic-resistant infections cause 2.8 million illnesses and 35,000 deaths in the U.S. each year.
The problem doesn’t just lie with the bacteria that cause foodborne illness. Once resistant bacteria are in the environment, they can mingle with other bacteria and share genetic material, which could contribute to additional antibiotic-resistant infections in hospitals and communities.
Consumer Reports’ testing has found that no-antibiotic and organic meats and poultry tend to carry fewer antibiotic-resistant bacteria.
But these meats are not necessarily free of bacteria that can cause illness, so it is still important to take steps to protect yourself from food poisoning, such as keeping raw meat and poultry separate from other foods and cooking any turkey to 165° F.
What makes turkeys organic?
FAQ
Is organic turkey better than regular turkey?
5. Organic or Free-range? Organic turkeys are those that have been raised free of chemicals, antibiotics or fertilizers. They are even highly recommended by Consumer Reports, which states that antibiotic-free and organic poultry tend to carry fewer antibiotic-resistant bacteria. (That’s good!)
Why is organic turkey so expensive?
Market Trends: Changes in consumer preferences towards organic or free-range options can also affect prices, as these products typically cost more to produce. These factors combined can lead to higher prices for turkey meat in the market.
What is organic turkey meat?
No Synthetic Chemicals: Organic turkey meat comes from birds raised without the use of synthetic chemicals such as pesticides, herbicides, and artificial fertilizers. This means that the turkey’s feed is free from harmful residues, making it a safer option for you and the environment.
How are organic turkeys raised?
With certified organic birds, they have received no antibiotics and are given organic feed. However, much like their factory-farmed counterparts, they are usually still crammed into a poultry house, stepping on their own manure, and debeaked and de-toed since they are in such close proximity to each other.