Turkey Fat

How a Turkey Fat Gets From a Farm to Your Dinner Plate

Tucked in between Thanksgiving feasts and Christmas roasts, lies the journey of a turkey fat, from the farms where it is raised to the dinner table where it is enjoyed. This journey, while it may seem simple, encompasses many steps, from collection and transportation to production and packaging. It is not just the turkey fat, but an intricate interplay of processes that brings this holiday favorite to those who love it.

Turkey fat, like all fats, is formed from fatty acids, or the building blocks of fat, which are essential for healthy living. In turkeys, the fatty acids are produced in the liver and fat cells and are then stored in deposits around the body. The deposits are found in almost all parts of the turkey’s body, from skin to skeletal muscle to liver and even connective tissues.

When a turkey is getting ready to be butchered on the farm, fat is the next step in the process. Firstly, the carcass is removed from the cage, and then it is then placed onto a plucker-scraper machine. This contraption contorts the bird’s body, allowing it to separate the skin from underlying fat deposits and also removes feathers, bones, and other unwanted parts. After the fat has been collected, it is then left to cool.

Once cooled to a temperature that is safe for handling, the fat is collected and transported off the farms. Generally, it is sent in bulk with other turkey parts for organization and cost efficiency, although some may be sent separately. Transportation takes place in large refrigerated trucks that travel the distance between farms and processing centers. During this time, the fat is kept at a constant temperature to ensure its quality and shelf life.

Once it arrives to the processing facility, the fat is sorted into categories, from white to dark. Dark fat is generally used for different types of products such as soup stocks, while white fat is considered higher quality and is used for many of the butter and spreads we find on grocery store shelves.

At the plant, the turkey fat is further processed. Firstly, it is washed and drained of any leftover particles or dirt. After that point, it’s put through rendering, a process which uses high temperatures to dissolve the cells and transform the fat into a liquid form. After that point, the liquid is then put through a centrifuge, which separates out any impurities, such as bone and skin. What’s left is a liquid fat that's ready for different uses.

The next step for the liquid fat is to get it into a usable form for consumers. For packaged fats or butters, the oil is poured into molds and hardened using either cold or hot temperatures. If a liquid oil is desired, the oil is bottled and then labeled. If the fat is to be used for food ingredients, such as margarine, it is taken down into smaller units and sent out to bakeries or other food manufacturers.

The oil is then packaged and shipped out accordingly. If bottled, the oil is packaged into gallon jugs, while more processed products, like store-bought margarine, are packaged into sticks or tubs. Whichever method of packaging is chosen, it is a necessity that materials used to package the products must be approved by the FDA and also require that there be accurate labeling of the products’ contents, as well as any potential allergens associated with them.

Finally, after a long journey, the turkey fat finds its home in the mouths of those who love it, to be added to a dish, to add flavor and texture, or to used for cooking and baking. Whether it comes in a stick or a tub, or a bottle at the end of the day, we consume the result: the deliciousness of turkey fat.

In our increasingly globalized world, turkey fat can makes its way from its source across continents to the dinner plate. It is a complex journey, full of numerous steps, each requiring effort and attention to detail. From the farms to the processing centers, to stores and finally to your table, turkey fat’s story is one of innovation, production, and quality control. All of these steps come together into something ultimately enjoyable: a Thanksgiving feast, surrounded by friends and family.