WSU Thurston County

720 Sleater Kinney RD SE

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Lacey WA  98503

360-786-5445

360-455-1575 (fax)

Thurston County Extension

Food Safety: All About Foods

What is turkey?

Turkey is a large, domesticated North American bird. The name turkey was originally applied to an African bird now known as the guinea fowl. When Europeans came across the American turkey, they thought it was the African guinea fowl. Thus, it was named turkey even though the species are very different.

How are turkeys raised?

Turkeys are fed a diet of mainly corn and soybean meal along with supplements that supply essential vitamins and minerals. They grow to maturity in 16 - 19 weeks depending on the desired weight. Most whole turkeys weigh between 12 - 20 pounds.

Are additives allowed in fresh turkey?

Additives are NOT allowed in fresh turkeys or those marked fresh and cut into parts. However if turkeys are processed they may contain a number of additives. Processed turkeys include those injected with a basting solution, ground, canned, cured, smoked, dried, or made into luncheon meats. Additives may include MSG, salt, or sodium erythorbate. They must be listed on the label in descending order from largest to smallest amount by weight in the product.

What is a basted or self basted turkey?

Poultry products with the bone in may be injected or marinated with a solution containing better or other types of fat, broth, water, spices, flavor enhancers, and other approved substances. They must be labeled "basted" or "self basted". The amount of weight added by the solution is limited and must be listed on the label. The label identifies the total quantity and common or usual name of all ingredients in the basting solution. It usually reads , "Injected with approximately 3% of a solution of _________ (list of ingredients).

Can antibiotics and hormones be used in raising turkeys?

The Food and Drug Administration (FDA) approves drugs for use in poultry and livestock. The Food Safety and Inspection Service (FSIS) enforces the FDA recommendations. FSIS randomly samples poultry at slaughter and test for drug residues. If a turkey has been fed antibiotics, a period of time is required before the bird is slaughtered. This assures that no antibiotic residues are present in the bird's system. Any meat or poultry that contains residues above established limits is considered adulterated and is condemned. NO HORMONES have been approved for use in turkey.

Are all turkeys inspected?

All turkeys found in retail stores are either inspected by the US Department of Agriculture (USDA) or by state systems that have standards that are equal to the federal government. Each turkey and its' internal organs are inspected for evidence of disease. The "Inspected for wholesomeness by the US Department of Agriculture" seal ensures it is wholesome, properly labeled, and not adulterated. Remember that this inspection does not mean that the turkey is free of bacteria. Safe storage, cooking, and cooling procedures must be followed to ensure a safe product.

B. Susie Craig

Area Faculty
WSU Cooperative Extension

WSU Extension programs and employment are available to all without discrimination.  Evidence of noncompliance may be reported through your local Extension Office.   Cooperating agencies: Washington State University, U.S. Department of Agriculture, and the county of Thurston.

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Last updated January 22, 2001