Health Benefits
Turkey meat boasts a versatile range of applications and benefits for people of all ages and lifestyles.
Turkey is high in protein and low in cholesterol and saturated fat, which makes for a hearty, healthy meal. Turkey is also a good source of niacin, tryptophan, and vitamins B6 and B12.
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.
B Vitamins
Turkey meat is a useful contributor of the B group of vitamins including vitamin B3, B6 and B12.
source of minerals
Rich in selenium, zinc, phosphorus and iron, turkey meat makes a useful inclusion to support thyroid function, immunity, and bone health.
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.
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
Under the careful observation of a USDA inspector, turkeys are bled, de-feathered, and eviscerated. 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 slaughter, the temperature of each turkey carcass is reduced to 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
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.
Young Turkeys
Young turkeys are typically slaughtered for use in poultry products when they are four to six months old. Both young turkey hens (females) and toms (males) may be sold whole and ready-to-cook. Young turkey hens weigh 8 to 16 pounds (3.7 to 7.3 kilograms), whereas young tom turkeys weigh from 16 to 40 pounds (7.3 to 18.2 kilograms).
Mature Turkeys
Mature turkeys are typically spent breeder hens that are mechanically deboned, and not sold whole. Mature turkey meat may be used in products such as turkey bologna, frankfurters, and a variety of other processed turkey meats.
