3/21/2023 0 Comments Turkey recipes![]() You'd need to get in quickly with a reputable small producer, for example. However, exact timings depend on the butcher or farmer in question. ![]() When it comes to the festive season, four to six weeks before Christmas is the time to order your turkey, to ensure you get exactly what you want. A well-hung and butchered turkey or goose that has been frozen will make for far better eating than its fresh counterpart that hasn't had the same care. Meat that is hung contains less moisture, so there'll be less expansion during freezing and less tearing apart of the meat fibres. An outdoor-reared bird fed a cereal-based diet comprising natural ingredients containing no routine antibiotics, slaughtered when mature and hung with the guts in for at least a week will prove an entirely different bird to one that has been subjected to cramped conditions in windowless broiler sheds, fed a high-protein diet to optimise weight gain and not hung at all.įresh meat is always preferable to frozen, although if your bird has been properly hung, the difference in quality will be minimised. Hanging the meat for a period of time after slaughter is paramount as it tenderises the flesh and imparts a fuller flavour. Type of feed, access to the outdoors and age at slaughter all play a part in eating quality, as well as the welfare of the birds. The Bourbon Red, another rarity, has a distinct nutty flavour. The Slate Blue, a rare breed, has the highest fat content but is very narrow in the breast. Norfolk Blacks are generally not as plump as the Bronzes but tend to be stronger in flavour, almost gamey, with a higher fat content. The Norfolk Black was once the favoured eating bird in Britain, but this superior bird was very quickly dropped in preference of the commercial White varieties which not only lack the 'unsightly' black feathers but are quick to mature. ![]() The two most highly regarded breeds of turkey are the Norfolk Black and the Bronze.
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