It’s always nice to have a seasonally appropriate post. At Thanksgiving, it’s tempting to write about the economics of turkey rearing. The New York Times has even provided an appropriate article (In the Labyrinth of Turkey Pricing, a Reason Under Every Giblet, Nov 19). However, we’ve done that before. That means it’s time to turn to an important question: How do they make Tofurky?
Nothing says “Thanksgiving” like Tofurky
November 23, 2011 by Marty Lariviere
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“Too Big to Breed
The most prized portion of the turkey is the white meat of the breast. Because Americans like white meat so much, turkeys are bred to produce large breasts. Our domesticated turkeys have such large chests that the male, “tom turkey” is not able to fertilize the eggs of the female, “hen turkeys” in the natural mating position. Today, turkey eggs are fertilized by artificial insemination for the hatchery.”
http://urbanext.illinois.edu/turkey/history.cfm