Turkeys can be classified based on a number of physical characteristics.
Parameters:
(1) age
(2) meat tenderness
(3) skin texture
(4) harness of breastbone cartilage
|
Age
|
Meat
|
Skin
|
Breastbone Cartilage
|
Class
|
|
< 4 months
|
tender
|
soft, pliable, smooth
|
flexible
|
fryer-roaster
|
|
4 to 8 months
|
tender
|
soft, pliable, smooth
|
less flexible
|
young
|
|
8 to 15 months
|
somewhat tender
|
somewhat smooth
|
inflexible
|
yearling
|
|
> 15 months
|
tough
|
coarse
|
inflexible
|
mature or old turkey
|
where:
• A mature turkey is called a hen if female or a tom if male.
