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Myth-Busting: Turkey Style

For immediate release

Contact: Lara Durben, Phone: 763/682-2171 | Mobile: 612/554-0920, ldurben@minnesotaturkey.com

 

MYTH:

Turkeys are pumped full of added hormones and steroids so they fatten up quickly.

TRUTH:

All turkeys in the U.S. are raised without any added hormones and steroids. There are no hormones or steroids approved by the FDA for use in poultry and haven’t been since the 1950s. Turkeys are fed a healthy diet of whole and pelleted grains as well as vitamins. Feed for turkeys comes from Minnesota’s soybean and corn farmers. Turkeys always have access to fresh, clean water.

 

MYTH:

Turkeys are cooped up in barns, so close together they can’t move.

TRUTH:

Turkeys are raised in barns that provide a safe, comfortable home with plenty of space to move around.  Barns – which are specially designed just for turkeys – keep predators away, help farmers control germs and diseases from getting to the birds, and allow maximum comfort – turkeys stay cool in the summer, warm in the winter, and dry during inclement weather. Turkeys are not raised in cages.

 

MYTH:

The use of antibiotics in turkey production doesn’t have any oversight and turkey farmers use a litany of antibiotics regardless of whether their birds are sick or healthy.

TRUTH:

Antibiotic use in turkeys is overseen by veterinarians and follows strict guidelines.  Approved antibiotics in poultry production can be used to 1) individually treat sick birds, 2) control disease within an entire flock that has sick birds in it; and 3) to prevent disease completely. Depending on the situation, a farmer may choose to treat only the birds that are sick with antibiotics, but it is also true that a farmer may want to administer antibiotics to an entire flock after some sick birds in the flock are diagnosed. As is the case with humans and germs, sick birds can spread illness to healthy birds pretty quickly so sometimes the best way to ensure a flock stays as healthy as possible is to treat all the birds with medication.

Some poultry companies have announced they are ending the use of antibiotics for the overall prevention of disease; however, they will continue to use antibiotics as needed to treat sick birds and control disease within an entire flock because it’s the right thing to do for the birds. Turkey farmers feel it is the humane thing to do to treat sick birds with antibiotics, if that is the treatment prescribed by a veterinarian. We don’t know any farmer who wants to see his or her birds suffer from illness.

If antibiotics are prescribed to a flock, there is a mandatory withdrawal period and random testing by USDA before the birds can be processed, insuring that there are absolutely no antibiotic residues in the birds when they go to market.

 

MYTH:

There are very few family farmers who raise turkeys.

TRUTH:

Most turkey farms are operated by family farmers. Minnesota has the most independent turkey farmers of any U.S. state. and many of our 450 turkey farmers are 3rd, 4th and even 5th generation farm families.

 

MYTH:

Eating turkey makes you very tired.

TRUTH:

No, it’s not the turkey’s fault! Recent studies have shown that it is more likely a large, carbohydrate-rich meal – like the kind we eat at Thanksgiving – rather than just the turkey that causes sleepiness.  A carb-heavy meal like this releases tryptophans in the brain, causing drowsiness.

 

MYTH:

I have to get up at 4 a.m. to roast the turkey for Thanksgiving.

TRUTH:

Not these days! A whole turkey (unstuffed) that’s 8-12 pounds will take 2-1/2 to 3-1/2 hours to roast (a little longer if you stuff the turkey), so if you are planning a noon feast, you do not have to get up at 4 a.m.  And remember – the best measurement of doneness is with a meat thermometer that reaches 180 degrees in the thigh and 165 degrees in the breast.

 

MYTH:

Turkey is only eaten during the holidays in November and December.

TRUTH:

More and more Americans realize turkey isn’t just for the holidays. Although 50 percent of all turkey consumed in 1970 was during the holidays, today that number is around 31 percent. Incidentally, 95% of Americans will eat turkey at Thanksgiving this year.

 

MYTH:

The white meat of a turkey is better for you than dark meat.

TRUTH:

No matter what your preference, turkey is a lean source of protein with plenty of nutrient advantages. While a 3 oz. portion of turkey breast has 20 fewer calories and 3 more grams of protein than a similar-sized portion of turkey thigh, the dark meat actually has a higher mineral count and more iron, zinc and selenium.

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Sources: Minnesota Turkey Research & Promotion Council, National Turkey Federation, JennieO.com, Butterball.com, Food Network.com.