Tag: Conventional turkey

Recent taste tests have led some to describe organic turkeys as having a firmer texture. This raises the question: are organic turkeys tougher? The answer is nuanced, and the tenderness of any turkey is influenced by genetics and cooking methods.

It has been illegal to give artificial hormones to turkeys in the United States since the 1950s. Despite common misconceptions, consumers can be confident that retail turkey meats have hormones only naturally and not as a result of added growth stimulants.

In 2018, 11% of medically important antibiotics used in livestock in the US were given to turkeys, a practice linked to antibiotic resistance, which is not permitted for certified organic turkey production. This stark difference highlights just one of the many distinctions between an organic and a conventional turkey, sparking debate about which option is truly better.

According to a Consumer Reports study, bacteria found on ground turkey labeled "no antibiotics" were resistant to significantly fewer antibiotics compared to bacteria on conventional turkey. This finding raises an important question for health-conscious consumers: is antibiotic free ground turkey better, and what does this mean for food safety and the broader issue of antibiotic resistance?