Turkey Meat

The Journey of a Turkey from Farm to Plate

When it comes to sitting down for a Thanksgiving dinner, few dishes are as integral to the meal as turkey. Whether served as the main course or served alongside a variety of side dishes, the traditions of eating turkey during this holiday are deeply rooted in American culture. Yet the journey of a turkey from the farm to the dinner table can be a little more complicated than one might expect. This article will explore the process of turning a turkey from a living animal to a savory meal, describing how a turkey is raised, how it is processed, and how it gets to the table.

How A Turkey is Raised

The first step in the journey of a turkey starts in the farm. Most of the commercially available turkeys in the United States come from industrial-scale farms, where they are raised in large barns. These barns are generally kept quite clean, clear of debris and dust, and are designed so that air flow can be monitored and regulated.

In a majority of large-scale farms, turkeys are fed a vegetarian diet. This diet usually consists of ground grains, such as corn and wheat, supplemented by minerals and vitamins. Some farmers may choose to give their turkeys an all-vegan diet, but this is rare.

In order for the birds to maintain healthy growth, these diet choices are regularly monitored and adjusted. Additionally, the diet also helps to prevent factory farming from over-using antibiotics, as often a large part of the feed given is pre-mixed with probiotics and minerals to help strengthen the birds’ immune systems.

The conditions of the barns are carefully managed to create an environment that will promote healthy growth. In the majority of large farms, the birds are given plenty of room to move around, and the temperature of the barns is adjusted so that that it does not become too hot or too cold. The turkeys are often provided with a number of services and amenities to help keep them comfortable and healthy, such as perches and plenty of fresh air.

Once the turkeys reach the target weight, which can be anywhere from eight to ten weeks in age, they are moved to the processing facilities.

The Processing of a Turkey

The processing of a turkey generally occurs shortly after the birds are moved to processing facilities, located near major turkey farms. The first step of the process is slaughter. After the birds are killed, they are moved to further processing rooms where they are quickly cooled and their viscera are removed. At this stage, the birds will either be shipped off to further processing centers, or the remaining meat will be further processed onsite.

If the turkey is to be sent to offsite processing, it will typically be packaged and frozen for shipping. If the processing is being done onsite, the turkey will be put onto a conveyor belt, and the any remaining feathers, fat, and sinews will be quickly and carefully removed.

Once the turkey is fully cleaned and prepped, it will be cut into different parts, with the most common parts being legs, thighs, wings, and breast. The parts will then be further processed on site. Most commonly, this processing requires the turkey to be further chilled, usually through a cold blast of air or water.

Afterwards, the turkey is usually wrapped in plastic and vacuum-packed, which allows it to last longer. Additionally, the turkey parts are often cooked before being packaged. Depending on what the customer wants, this pre-cooking stage of the process is not always required.

Once the turkey parts are packaged, they are sent out to retail stores and subjected to quality control inspections.

Getting the Turkey to the Table

Once the turkey is in the retail store, it is up to the consumer to buy and prepare it. At most stores, the turkey will typically come pre-frozen and typically takes at least a full day to defrost properly. Once thawed, the turkey should be stored in the refrigerator until it is ready to be cooked.

When it comes to cooking the turkey, there are several techniques and methods that can be utilized. The most popular involves roasting the turkey in an oven. This technique generally requires the bird to be placed in an uncovered roasting pan, and the oven temperature should be set below the package instructions. The turkey should be cooked until an inserted meat thermometer reads 165° Fahrenheit, and the bird should be basted often to ensure that it does not dry out.

There are also several other methods for cooking a turkey, such as braising and smoking, but these are less common than the oven roasting method. When it comes to seasoning and spices, it is generally up to the cook to determine what tastes best to them.

Regardless of how the turkey was cooked, once it is finished it should be allowed to rest for at least fifteen minutes before it is served. This allows the juices to be reabsorbed back into the flesh, which will add to the flavor and the overall juiciness of the turkey.

Conclusion

From the farm right to the dinner table, there is a lot involved in the process of transforming a turkey from a living animal to a savory holiday meal. In many aspects, careful thought and planning are required at every step. It is indeed a complex endeavor to make sure a turkey is healthy and nutritious when it reaches the plate. With that being said, there is still nothing quite like a large, roasted turkey served at the table on Thanksgiving day, and understanding the journey that a turkey travels to get there just adds to its beauty and significance.