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These turkeys are hand-slaughtered rather than killed by machine, and the carcass is buried in salt for about an hour and rinsed to remove blood and impurities before packaging, in what amounts to a short brining process.

Fully-Cooked Fully-cooked turkey is a whole turkey that has been pre-cooked and frozen by the processor. These turkeys sometimes come in a variety of flavors, like baked, honey-roasted, and smoked.

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While not an official turkey term, "regular turkey" is the term I use to describe a turkey that is not injected, self-basting, kosher, or in any way enhanced.

A regular turkey contain just two things: turkey and water.

Heritage varieties include Narragansett, American Bronze, Jersey Buff, and Bourbon Red.

Producers like Diestel say that their heritage turkeys are free-range and organic.

A statement such as, "Contains up to X% retained water" is fine; that's just the result of washing and chilling the bird in cold water during processing.

Commodity turkey describes those birds raised by large regional and national producers in high volume using modern agricultural methods, in accordance with USDA guidelines.

The label on a regular turkey may include the phrase, "Contains up to X% retained water" as shown in Photos 1-2 Do not confuse this with a self-basting turkey.

Retained water is water that is absorbed and retained by the skin and meat as a result of washing and water-immersion chilling during processing.

Self-basting turkey (Photos 3-4) is injected with a solution to improve the flavor and juiciness of the meat.

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