(CNN) It’s the time of year when Grandma’s kitchen smells like pumpkin pie, golden leaves dance in the autumn breeze, and families are choosing the right turkeys because of their Thanksgiving dinner tables.
About 46 million turkeys are eaten each year on the last Thursday in November. But those industrial turkeys aren’t quite the same poultry that settlers consumed in the 17th century
Rather, heritage turkeys would be more similar — plus they are a distinct segment market, much just like heritage tomatoes.
“Heritage turkeys happen to be turkeys that have certainly not been bred for industrial production,” stated Phil Howard, associate professor in the faculty of Agriculture and Normal Resources at Michigan Point out University.
Turkeys were domesticated found in Mexico 1,500 years ago . Some were taken to Europe by Spanish explorers in the 1500s.
Then, after the domestic turkey spread throughout Europe , colonists brought those European turkey breeds back again to the Americas, where they crossed with American wild turkeys to be the ancestors of both commercial and heritage turkeys
As time passes, one commercial variety of turkey — the Broad Breasted White — is becoming preferred, partly as a result of its mostly white colored feathers, which wouldn’t leave unappetizing pigment areas on the meat. In the meantime, the colorful feathers of heritage turkeys have a tendency to leave such spots.
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“For many decades, more than 99% of most turkeys produced found in the US participate in this breed,” Howard stated of the Broad Breasted White.
With so much concentrate on this commercial turkey, heritage turkeys — with their colorful feathers and scrawny size — declined in numbers.
In 1997, a census suggested there were only one 1,335 heritage turkeys in the entire USA, Howard said. That census was conducted by The Livestock Conservancy , a group dedicated to protecting endangered livestock and poultry breeds from extinction.
“Since that time, interest in foodstuff that embodies non-industrial ideals, such as localized, humane and pastured, provides improved substantially. Along with an increase of awareness of the decline of heritage breeds, it has contributed to developing production and sales of heritage turkeys,” he said. “Nowadays there are more than 14,000 heritage turkeys in america.”
To qualify simply because a heritage turkey, the bird should be reproduced through natural mating and have a slower to moderate expansion rate, based on the Livestock Conservancy
“They tolerate the outside, grow slowly and reproduce naturally. Many of these breeds experienced standards since the late 1800s, plus they include Bourbon Red Narragansett and Bronze ,” Howard said.
Unlike the heritage breeds, conventional commercial turkeys such as the Broad Breasted White are often bred to grow fast and big.
“A commercial bird, when you see a good hen turkey that you purchase at Thanksgiving period, they probably happen to be between 12 and 14 weeks old, and the benefit of that is, they grow fast and the meats is fairly tender,” said R. Michael Hulet, associate professor of animal science at Pennsylvania Point out University.
Whereas, heritage birds would take longer to mature, Hulet stated.
“Because of that, they don’t really have as much breast meat yield. They possess other yield of fine meats,” he stated, adding that heritage turkeys also often have a hefty price. “Usually, they’ll be several times the cost of a commercial bird.”
It also turns out that heritage and commercial turkeys differ in style, Howard said. Of study course, which is more delightful depends upon your preference.
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“Keeping in mind that many people will prefer what they are accustomed to, blind tasting panels frequently prefer the style of heritage turkeys and describe them seeing that having a richer, nearly gamey style,” he said. “There is also much more dark meat than Broad Breasted White.”
So, between your two, would a commercial or heritage turkey come to be the healthier alternative for your Thanksgiving dinner? More exploration on turkeys and their diet content is needed to answer that issue, Howard said.
“I am not aware of any studies, but for other livestock species, slower prices of growth and production on pasture are connected with higher nutrient levels,” he said. “Set up differences are significant enough to affect human health remains contested.”