Turkey Inspection and Grading
Turkey inspection is an evolving service. Prior to World War II most
turkeys were sold live or "New York Dressed" (with the head, feet and
entrails intact but with feathers and blood removed). Consumers were
able to perform their own turkey inspection through sight, smell, and
In April 2007 a new system of inspection went into effect starting with 30 plants. It is expected to expand to 150 plants by the end of 2007. This system, known as "Risk Based Inspection" is an attempt to better utilize the U.S. governments meat and poultry resources. Inspections will concentrate on processing plants and areas with increased chance of risk.
This new procedure is being hotly debated, and it is too new to know the consequences of the change. Check back, we will keep you posted.
Grading is voluntary and is paid for by the poultry producer or processor.
For this reason if you see a grading mark it will almost always be Grade
A. For bone-in products grading looks for normal shape and no broken
or disjointed bones. If there is skin, it must be free of feathers or
discoloration. Boneless products should be free of bones, tendons, cartilage
Cooking PerfectionShortcut Path
Cook Time Metric
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Parts And PiecesGrilled
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