What bird is turkey meat?

Turkey meat comes from the turkey bird. Turkeys are large birds that are native to North America and are a popular main dish for holiday meals and sandwiches. The meat from turkeys is lean and low in fat yet moist and flavorful when properly prepared. Let’s take a closer look at turkeys and turkey meat.

What is a Turkey?

Turkeys are large, ground-dwelling birds that are native to North America. They are one of two species in the genus Meleagris, the other being the ocellated turkey which is native to Central and South America. The common turkey (Meleagris gallopavo) is the turkey species that is domesticated and raised on farms for meat production. This is the turkey that produces the turkey meat we buy at the grocery store and eat for Thanksgiving, Christmas, and other occasions.

Turkeys have predominantly brown and black feathers with bare heads and necks. Their heads change colors depending on their moods. When male turkeys, called toms, want to attract females they puff up, spread their tail feathers, and their heads turn bright red, white, and blue. Male turkeys also have beards, which are black, hair-like feathers on their chest. Male turkeys are much larger than females, called hens, and have larger tail fans. Turkey sizes vary by breed but toms can reach over 40 pounds while hens reach 16 pounds on average.

Turkeys are omnivorous birds that primarily feed on insects, seeds, nuts, acorns, and berries in the wild. They spend most of their time on the ground foraging for food while keeping watch for predators. At night turkeys roost in trees. They form strong social flocks and communicate with a wide repertoire of calls. Males make the well-known gobbling sound.

The History of Eating Turkey Meat

While wild turkeys are native to North America, turkey domestication most likely began in Mesoamerica around 2000 B.C. The indigenous people of Mexico domesticated the local wild turkeys and used them as a food source. When Spanish explorers arrived in the 1500s they brought domesticated Mexican turkeys back to Europe. From Europe, the turkey spread across the world and became popular in places like Asia and Africa.

In the early days of American colonization, wild turkeys were abundant in the forested regions of the continent and were hunted by settlers as a major food source. As European colonists began clearing lands for farms, domestic turkey keeping also became common. Since wild turkeys can fly short distances, domestic turkeys that could not fly well were preferred to keep contained on a farm. Colonists brought European-raised domesticated turkeys with them as they expanded across North America.

Turkey was so ubiquitous in America by the mid-1800s that author Charles Dickens remarked that roast turkey was synonymous with the U.S. Turkey was also commonly eaten for both Christmas and Thanksgiving meals, solidifying its popularity through the late 19th century. Although duck, goose, beef, ham, and chicken were often served at holiday feasts, turkey became established as the celebratory centerpiece and this tradition continues today.

Turkey Breeds Raised for Meat

Over time, farmers selectively bred turkeys to produce traits desirable for commercial meat production. The main goals were fast growth combined with a large breast size to maximize the amount of white meat. Here are the main turkey breeds raised on factory farms today:

• Broad Breasted White – The modern domestic turkey breed that dominates the market, both for whole turkey and turkey products. It grows rapidly and yields a very large, plump breast.
• Broad Breasted Bronze – A slower growing heritage breed with darker pinfeathers and a rich turkey flavor. Less commercial than the white variety but valued by some consumers.
• Bourbon Red – A rare, slow growing breed with beautiful reddish-brown plumage and excellent flavor. Prized for specialty turkey products.

Broad-breasted white turkeys are bred to gain over 20 pounds in just 18 weeks. With their large, round, white breasts they are the ideal turkey from a commercial meat perspective. Other heritage turkey breeds grow slower and have a more robust natural build rather than being disproportionately plump in the breast.

How Turkey Meat is Produced

Nearly all turkey meat comes from turkeys raised on factory farms called concentrated animal feeding operations (CAFOs). Male and female turkeys are hatched in industrial incubators. For the first few weeks of life turkey poults (baby turkeys) are raised together. Once they reach around 8 weeks of age the males and females are segregated and put into separate housing facilities until they reach slaughter weight and size.

Turkeys are typically raised in complete confinement inside large barns. The barns have concrete floors and contain rows of cages, often stacked on top of each other in tiers. Or the turkeys may simply be crowded together inside the barn without separate cages. The high numbers of birds packed into the windowless barns leads to injuries, stress, and disease outbreaks.

These large turkey operations aim to maximize growth and minimize costs. Turkeys are bred to gain weight on very little feed. They are fed pelleted feeds high in processed grains as well as soy and animal by-products. Feed and water is automatically dispensed to the birds. Turkeys are given growth hormones and antibiotics to accelerate size and prevent illnesses in the crowded, indoor confinement.

Their mobility is limited due to their disproportionate breast size and the lack of space. Turkeys also develop leg deformities that cause lameness and the inability to walk normally. These health and mobility issues are a direct result of selective breeding for commercial production.

After turkeys reach market weight at 4.5 to 5 months old, they are loaded onto trucks and transported to slaughter plants. The rough handling often causes injuries and even death. At the slaughterhouse, turkeys are hung upside down on a fast moving line, electrically stunned, and have their throats slit. Afterwards they are submerged in scalding tanks to loosen feathers for plucking and dressing.

Nutrition of Turkey Meat

Turkey meat is praised as a healthy source of protein. It does contain plenty of protein but only when separated from the skin, which holds much of the fat content. A 3.5 ounce serving of roasted, skinless turkey breast meets the recommended dietary allowance of 50 grams of protein for most adults. Turkey meat also contains:

• B Vitamins – niacin, vitamin B6, pantothenic acid
• Minerals – potassium, selenium, phosphorus, zinc

Skinless white turkey meat is very low in fat and calories compared to dark turkey meat and poultry skin. Removing the skin and not eating fatty parts like the legs and thighs gives turkey the nutritional profile of a lean, protein-packed meat. However, some fat is an important part of a balanced diet, so consuming a mix of lean breast meat and darker cuts is healthiest.

Nutrition Facts for Skinless Turkey Breast (3.5 ounces)

Benefits of Turkey Meat

Turkey meat offers several health benefits when consumed in moderation as part of a varied diet:

• High in Protein – Turkey contains over 30 grams of protein per 3.5 ounce serving. Protein provides amino acids for maintaining and repairing muscles.
• Low in Calories – With far fewer calories than red meat, turkey is ideal if you’re aiming to lose weight or boost nutrition without extra calories.
• Low in Fat – White turkey meat is very low in saturated fat when served without the skin.
• Anti-Inflammatory – Turkey contains amino acids like cysteine and glycine that may reduce inflammation.
• Heart Healthy – The B vitamins in turkey help convert food into cellular energy and keep the heart and blood vessels healthy.

Keep in mind that these benefits apply to turkey breast meat without skin. Darker cuts with skin and fattier processed turkey products may be higher in unhealthy saturated fats. Fresh, lean turkey meat contributesuseful nutrition as part of a balanced diet.

Potential Concerns about Turkey Meat

While turkey meat offers nutritional benefits, there are some potential health and ethical concerns to consider as well:

• Factory Farming – Most turkey meat comes from industrial CAFOs that raise turkeys in crowded, inhumane conditions and use hormones and routine antibiotics.
• Environmental Impact – Large scale turkey farming generates enormous amounts of waste and greenhouse gas emissions. It also uses significant land and water resources.
• Foodborne Illness – Raw or undercooked turkey may contain pathogens like salmonella, listeria, or campylobacter bacteria that can cause food poisoning.
• Allergies – Turkey contains purines that can trigger gout flares in those susceptible. Many people are also allergic to turkey meat.
• Processed Turkey Products – Deli meats, sausages, and hot dogs made with turkey are often still high in sodium, nitrates, and unhealthy fats.

When buying and eating turkey, be mindful of how it was raised, proper handling and cooking, and limiting intake of processed varieties high in additives. Focus on lean, unprocessed cuts in moderate portions as part of an overall nutritious diet.

Types of Turkey Products

Beyond traditional whole roasted turkeys and cuts of breast meat or drumsticks, there are myriad turkey products available at the store. Some of the most common turkey product varieties include:

• Ground turkey – Ground dark, white, or mixed turkey meat, often rolled into patties and sold as a red meat substitute
• Deli turkey slices – Thinly sliced turkey breast that can be eaten cold or heated
• Turkey sausage – Links and patties seasoned like sausage but made from ground turkey
• Turkey bacon – Turkey meat cured, smoked, and sliced to mimic bacon
• Turkey jerky – Slices of turkey meat that are air-dried or dehydrated
• Canned turkey – Shredded turkey meat canned in broth or gravy
• Smoked turkey – Turkey legs, breast meat, or deli cuts flavored with a smoky essence
• Turkey pepperoni – Thinly sliced turkey meat served as an alternative to regular pepperoni

The convenience and versatility of these turkey products makes them popular. However, they are often still high in sodium, nitrates, and saturated fat. Check labels and ingredients lists when purchasing processed turkey items or stick to basic cuts of fresh turkey.

Selecting and Cooking Turkey

Follow these tips for choosing the best quality turkey meat and cooking it properly to avoid foodborne illness:

• Inspect packaging – Turkey should be wrapped tightly with no tears or leaking liquid.
• Check the sell-by date – Do not purchase turkey if the date has already passed.
• Look for refrigeration – Fresh and frozen turkey should be kept at 40°F or below.
• Calculate pounds needed – Plan for about 1 pound of turkey per person being served.
• Thaw safely – Thaw frozen turkey in the fridge 1 day per 4-5 pounds weight.
• Cook thoroughly – Turkey meat must reach an internal temperature of 165°F.
• Rest before carving – Let roasted turkey sit at least 15 minutes before slicing for juicy meat.
• Refrigerate leftovers – Divide leftovers into shallow containers and refrigerate within 2 hours after cooking.

Always practice good food safety when handling raw turkey to avoid contamination and cook it through completely to kill any potential bacteria. Reheating leftovers to 165°F minimizes risk as well.

Popular Ways to Cook Turkey

From full holiday meals to quick weeknight dinners, turkey can be prepared many different ways. Some of the most popular cooking methods include:

• Roasting – The traditional way to prepare whole turkeys for events like Thanksgiving or Christmas.
• Grilling – Boneless turkey breast, kabobs, drumsticks, or tenderloins are great on the grill.
• Smoking – Using wood chips gives sliced turkey or whole birds a delicious smoky flavor.
• Braising – Slow cooking turkey pieces in a flavorful liquid keeps meat moist and tender.
• Sautéing – Quickly browning bite-sized turkey breast cutlets, strips, or ground meat on the stovetop.
• Baking – From casseroles to turkey meatloaf, baked turkey dishes are comfort food classics.

Get creative with recipes that highlight tasty turkey meat on special occasions or for family meals any night of the week.

What Bird is Turkey Meat? Conclusion

Turkey meat comes from domesticated turkeys that are large ground-dwelling birds native to North America. They have a long history of being kept for their meat dating back hundreds of years to Aztec domestication. Today nearly all turkey meat comes from broad-breasted white turkeys intensively raised on factory farms. When properly cooked, turkey meat is praised as a healthy source of lean protein that is low in fat and calories. It can be prepared in endless ways from Thanksgiving dinner to deli sandwiches. While fresh turkey has nutritional merits, concerns remain about conventional turkey farming methods and highly processed turkey products. Overall, turkey from humanely raised birds can be an occasional part of a balanced diet when buying quality cuts and preparing them with care.