Episode transcript:

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From Washington State University Extension, this is Food Safety in a Minute.

Do you wonder what’s in your Thanksgiving turkey? Fed corn and soybean meal, turkeys reach maturity in six months. While antibiotics may be used to prevent disease and increase feed efficiency, there is a withdrawal period, so no residues are present at slaughter. Hormones are not allowed for use in turkey. In retail stores, turkeys are inspected either by the United States Department of Agriculture or a State inspection system with equivalent standards.

If a turkey is labeled fresh, no additives are allowed. Same is true for “minimally processed” fresh turkey cut into parts. Processed turkeys may have added basting solutions, salt, and other flavorings. Ingredients are listed on the label in descending order from most to least.

Thanks for listening, I’m Susie Craig.

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Resources:

Food Safety and Inspection Service – United States Department of Agriculture. Turkey from Farm to Table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table. Accessed online 10/23/24.