Frequently Asked Questions about Natural Turkeys What size turkey should I buy?
We recommend 1-2 lbs. per person to provide plenty of turkey for dinner as well
as for leftovers.
What are free-range organic turkeys?
Mary's Free-Range Organic Turkeys are fed a certified organic high protein diet
complete with the finest grains and vegetable proteins and grow naturally with
plenty of open space on a certified organic ranch in sunny California. Because
of cleaner living quarters, a healthier and happier turkey is produced having
a better taste. You won't find any antibiotics, animal by-products, preservatives
or hormones in a Mary's Free-Range Organic Turkey.
These turkeys are raised on healthful grains and allowed to roam in areas four
times the size of the average commercial turkey ranch. Their high protein diet
provides the optimum amount of nutrients for the turkey to grow into a bigger
and more flavorful turkey than one typically found in the supermarket. You won't
find any antibiotics, animal by-products, preservatives or hormones in a Mary's
Free-Range Turkey. No preservatives, vegetarian diet, gluten free, no antibiotics
ever, and raised without added hormones. Should I remove the metal clip holding the legs together?
Yes. You must squeeze it, pushing the wires towards each other and push it down
to release it.
How long do you roast a turkey?
For best results, place a meat thermometer in the thickest part of the thigh,
making sure to not touch the bone, and roast the turkey in a 325 degree oven
until the meat thermometer reaches 165-170 degrees in the thigh. Suggested roasting
times on marysturkeys.com and in brochure. Cooking video on marysturkeys.com
shows where to place the thermometer.
Why is this turkey frozen, I thought it was suppose to be fresh?
Fresh turkeys will be hard on the bottom of the turkeys due to the blasting
of cold air done at the plant to keep the turkeys at a low temperature for shipping
and to keep them fresh. They are not frozen.
Is it ok to use a Pop Up Timer?
NO. We DO NOT recommend using a pop up timer. They are very inaccurate. Use
a meat thermometer.
Can I use my convection oven to cook the turkey?
We do not recommend using a convection oven. They will cook the turkey too fast
and dry it out.
Can I use a turkey bag to cook my turkey?
Yes. It can cut off as much as an hour of cooking time, so be sure to use a
thermometer. Do not add any liquid. Follow the instructions that come with the
bag. The turkey will be moist as long as you do not overcook it.
Why do some cookbooks have longer cooking times?
They are outdated. You will dry out your turkey if you follow those cooking
charts. Once the turkey meat is no longer pink, it is done. Any cooking after
that will dry out the turkey and make it tough. Unlike meat that gets more tender
the longer it cooks, turkey gets tough and dry the longer it cooks.
Why does the meat thermometer say for poultry 180-185 degrees?
Research shows that bacteria is destroyed at 165 degrees. Do NOT cook your turkey
to 180-185 degrees. This will dry out your turkey and make it tough. Take your
turkey out of the oven when the meat thermometer reaches 165-170 degrees and
let it rest for 20-30 minutes. The meat will be pink towards the breast bone
at 165, but very moist. If that bothers you, cook until 170 degrees in the thigh.
Do you recommend deep frying a turkey?
NO, we do not. It is very dangerous. Many people have caught their homes and
themselves on fire. If you do deep fry your turkey, make sure there is no ice
on the turkey. The ice hitting the hot oil can cause a six foot high flame.
When should you take a fresh turkey home?
No more than 4-5 days before you cook it. Refrigerators at home are a lot warmer
than those at the store. Reserve your turkey and pick it up 2-5 days before
you cook it. Do not wait until the day before Thanksgiving. What are Heritage turkeys?
Just as Noah's Ark was created to preserve animal species, the Slow Food U.S.A.
"Ark of Taste" was created to ensure the survival of near-extinct
foods. The Narragansett, the oldest United States turkey variety, and the Bourbon
Red were placed on the Slow Food U.S.A. "Ark of Taste" in 2001 to
prevent their disappearance from the American table.
The "Heritage Turkey Project" is a joint effort of Slow Food U.S.A.,
small farmers who agreed to raise these special native birds and ecologically-sensitive
consumers who crave an all-natural exquisite tasting experience.
The Heritage Turkey is truly a grand turkey - one that nature built. It is part
of the traditional American Culinary History, and is the same turkey that our
forefathers knew and cherished.
Savor a Mary's Free-Range Heritage Turkey and learn firsthand that their superior
taste is a result of being raised with plenty of open space in a healthy and
caring environment and fed only a diet high in protein. The combination of their
diet and the exercise opportunity that they have produce a lean and tasty turkey.
You won't find any antibiotics, animal by-products, preservatives or hormones
in a Mary's Free-Range Heritage Turkey. The Heritage Turkeys preserve the mouth-watering
taste of turkey that was destined to be lost forever. Simply put, the Heritage
Turkey is the best, most flavorful, tender, juicy and moist turkey you will
ever taste! What is the difference between Toms and Hens?
Usually in all the turkeys the 17-20 lb birds are going to be the Toms and the
16lb. and under are going to be the Hens. In most instances, the Toms have larger
Thighs (dark meat) and the Hens have larger breasts (white meat). Keep in mind
that this not traditionally so with the Heritage Turkeys in which the Toms and
the Hens will have generally smaller breasts and larger thighs because of the
type of turkey that they are. I have a customer that just wants the Narragansett only. Can you let me know
which we are getting so that I may tell him and other customers when they ask?
Thanks for your help.
Answer: I spoke with Mary of Mary’s Turkeys and here is the scoop on the Narragansett
Turkey. According to Mary, about 95% of the Heritage Turkeys are Narragansett
Turkeys. The only way to be absolutely sure is to look for the High Breast bone
in the packaging; apparently the breastbone sticks up much higher in the Narragansett
turkeys then the Bourbon Red. She couldn’t give me any guarantees other than
that, so I hope that helps. |
