To find a retailer near you that sells Honeysuckle White® brand turkey, contact us.
A “basted” or “self-basted” turkey is one that has been pre-basted to enhance juiciness or tenderness. The basting could contain such ingredients as turkey broth, salt, sugar and flavorings.
The gender designation of “hen” (female) or “tom” (male) turkey is optional on the label and is an indication of size rather than gender.
Turkey containing no artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient and is minimally processed (a process that does not fundamentally alter the product) may be labeled “natural.”
The term “no antibiotics added” is used on labels for poultry products if the producer sufficiently documents to Food Safety Inspection Service that the animals were raised without antibiotics. If a turkey does receive antibiotics, it cannot be labeled as “raised without antibiotics”, and the Food & Drug Administration (FDA) mandates the discontinuation of all antibiotics prior to processing so there are no residues in the turkey. The USDA routinely tests meat prior to processing to ensure it is free from antibiotic residue.
Hormones and steroids are not allowed in raising poultry. Federal regulations prohibit the use of added growth hormones and steroids.
The inflated appearance of the top film (domed) is likely caused by the expansion of the air gases within the package. This is common when a product is tightly sealed for freshness. As long as the product has been properly stored and is within the use by date, it is safe to eat.
The color of the juices at the leg joints is sometimes pink even though it is cooked and safe to eat. Those joints may only have been heated to 175° F. A temperature of 165° F is required to be safe to eat, but the red color will not disappear until about 180° F. Our turkey timers in whole turkeys pop up when the breast is 170° F.
Hens weigh less than 16 lbs. and toms weigh over 16 lbs. Age, not gender, will determine tenderness and therefore possibly taste.
USDA: Grade A indicates the highest quality and that the poultry is virtually free of defects (such as bruises, discolorations, feathers), no broken bones, no tears in the skin or exposed flesh, good covering of fat under the skin, fully fleshed and meaty.
Virginia, West Virginia, Pennsylvania, North Carolina, South Carolina, Texas, Missouri, Arkansas and Oklahoma.
Turkeys are fed a diet consisting primarily of corn and soybean meal.
We believe in the humane treatment of turkeys. In order to promote bird welfare and produce the highest-quality turkeys, we have adopted a comprehensive set of Animal Welfare and Handling Guidelines which meet and exceed USDA requirements as distributed by the National Turkey Federation. Additionally, as part of its focus on animal well-being, we formed an Animal Welfare Advisory Group comprised of industry and academic animal welfare experts that meets annually to make improvements or modifications to our Animal Welfare Program.
Turkeys can fly short distances but generally do not attempt sustained flight.