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Relationship of Size to Cooked Yield of Large Tom Turkeys

Department of Animal Sciences, Purdue University, West Lafayette, IN 47907-1151; Phone: (317) 494-8009; FAX: (317) 494-9347

William J. Stadelman

Department of Food Science, Purdue University, West Lafayette, IN 47907

Hubert Schmieder

Department of Restaurant, Hotel & Institutional Management, Purdue University, West Lafayette, IN 47907

Robert H. Bird

Department of Hospitality, Restaurant Management and Hotel-Motel Management, Vincennes University, Vincennes, IN 47591

Correspondence: Richard L. Adams

The cooked yield of large tom turkeys in three live weight groups (Group 1,34-38.5 lbs; Group 2, 41-44 lbs; Group 3, 46-51 lbs) was studied. All birds were 27 weeks of age. Thirty turkeys of each size were used. Cooking was done at three separate sites.

Yield of carvable white meat, carvable dark meat, and other meat (wing, drum, and non-carvable white and dark meat), skin and remainder was measured. Carvable white meat as a percent of precooked weight was significantly greater for Group 2 compared to the other two groups. Although no significant differences were found among groups for the other measurements, there was a trend for the percent of other meat to increase with increasing weight, and for the percent of carvable dark meat to decrease.

Meat from all birds exhibited excellent sensory qualities.

Key Words: Carvable meat • cooked yield • large turkeys