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"Natural Turkey"

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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.

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  1. Mr. W.,

    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.

    Dave

    1 Reply
    1. re: Dave Feldman

      Mr. W,

      Whoops, I meant to say that this board is for discussion of restaurants in upstate NY, northern NJ and southern CT .

      DF