Our grand national holiday quickly approaching, I am interested in the difference between the 'process raised turkey and the all natural turkey'.
Any help from this forum is appreciated.
I had a 'free-range' raised turkey leg last night and it was meaty, dark and full of flavor. We served the legs with a confit of garlic with brown rice and pan drippings.
Good question. Are "natural" turkeys just ones not pumped with chemicals?
But I think you might get a better response if you post this question on the "General Topics Board" -- this board is for discussion of restaurants in Queens, Brooklyn, Bronx and Staten Island.