Health Benefits
Packed with high protein content, turkey offers a range of health benefits that contribute to its widespread appeal.
In addition to its delicious taste, turkey is an excellent source of protein. With its high protein content, turkey helps promote muscle growth and repair. It is low in cholesterol and saturated fat, making it ideal for a healthy meal. Turkey is also a good source of niacin, tryptophan, and vitamins B6 and B12.
Source of Protein
Turkey is a protein-rich food. Most cuts of turkey are lower in calories and have more protein than beef or pork.
Supports Heart Health
Turkey’s low fat, high protein and broad micronutrient contribution are all reasons why it is beneficial for heart health.
Source of B Vitamins
Turkey meat is a useful contributor of the B group of vitamins including vitamin B3, B6 and B12.
Better Alternative
Turkey may be a healthier alternative to red meat, as some observational studies link red meat to an increased risk of colon cancer and heart disease.
Rich In Minerals
Rich in selenium, zinc, phosphorus and iron, turkey meat makes a useful inclusion to support thyroid function, immunity, and bone health.
Muscle Growth
Turkey meat supports various aspects of health, including muscle growth and maintenance, due to its rich supply of nutrients.
High Quality
United States turkey companies that are members of the USAPEEC make up over 95% of U.S. turkey production
Because U.S. turkey is renowned for its high quality, members of USAPEEC market turkey and turkey products to more than 90 countries around the world.
Production
Turkeys are bled, de-feathered, and eviscerated under the careful observation of a USDA inspectors. The head and feet are also removed at this step. In addition, turkeys may be slaughtered according to Halal or Kosher specifications.
Safety
USAPEEC member companies slaughter and process U.S. turkeys in establishments meticulously inspected by the USDA and FSIS. These highly qualified inspectors ensure that each turkey produced in these facilities meets the stringent U.S. food safety requirements.
Packaging & Distribution
Within eight hours of being slaughtered, each turkey carcass undergoes a crucial temperature reduction process. This process is carefully designed to ensure that the turkey remains at a temperature of 4.4°C or colder.
USDA Grading
The USDA grade shield indicates quality, and most U.S. turkey meat receives Grade A. Grade A indicates that turkeys are meaty and plump, have smooth skin that is free of bruising, have no broken bones, and are not missing flesh.
Classifications
If you are looking for turkey, you will likely come across two different types, young and mature turkeys.
Young turkey hens weigh between 3.7 to 7.3 kilograms, while young tom turkeys can weigh anywhere from 7.3 to 18.2 kilograms.
Young Turkeys
Young turkeys are typically slaughtered for use in poultry products when they reach the age of four to six months. Both young turkey hens (females) and toms (males) are available for purchase in their entirety and ready to be cooked.
Mature Turkeys
Mature turkeys are usually spent breeder hens that undergo mechanical deboning and are not sold as whole birds. The meat from these mature turkeys is commonly used in products like turkey bologna, frankfurters, and a range of other processed turkey meats.
