Turkeys are raised in scientifically designed, environmentally controlled barns that provide maximum protection from predators, disease and bad weather. "Free Range" or "Free Roaming" turkey products must adhere to the USDA's Food Safety Inspection Service (FSIS) regulations that require the turkeys are allowed access to the outside.

The term "organic" has not yet been officially defined by USDA's Agricultural Marketing Service and it may not be used by itself as a claim on the labeling of poultry products. Poultry products may be labeled "certified organic by (name of the certifying entity)" if processors seek prior label approval from USDA and the claim meets certain basic criteria. Specifically, to use the claim in labeling, processors must show that products have been certified as organic by an authority or entity that certifies products as "organically" produced. That entity must have standards that define "organically produced" and a system for ensuring that products it certifies meet those standards. There are more than 33 private and 11 state organic certification entities.

The term "natural" may be used when turkey products contain no artificial ingredients, coloring ingredients or chemical preservatives; and the product and its ingredients are not more than minimally processed in accordance with USDA/FSIS regulations.

Sources of Supply
Processing Programs
USDA Inspection & Grading
Labeling Terms
Yield from Turkey

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