Raw turkey skin color is off white to a cream color. The color under the skin can range from pink to lavender or blue, depending on the amount of fat just under the skin. Although there is normally very little distinguishable difference in the quality and nutrition of turkeys, understanding labeling definitions can help you make informed decisions when choosing a turkey.

Basted or Self Basted. Bone-in poultry products (including whole birds) that are injected or marinated with a solution containing butter or other edible fat, broth, stock, or water, plus spices, flavor enhancers, and other approved substances must be labeled as basted or self-basted. The maximum added weight of approximately 3% solution before processing is included in the net weight on the label. Labels must include a statement identifying the total quantity and common or usual name of all ingredients in the solution. In boneless products like turkey breasts or roasts the solution is limited to 8% of the weight of the meat.

Free Range or Free Roaming. In order to use these terms on a label, producers must demonstrate to USDA that the poultry has been allowed access to the outside.

Fresh Poultry. Turkeys to be sold as fresh must be stored at a temperature no lower than 26ºF.

Frozen Poultry. Turkeys sold as frozen must be stored at 0ºF or below.

Fryer-Roaster Turkey. A young turkey, usually less than 16 weeks of age and of either sex.

Hen or Tom Turkey. The sex designation of hen (female) or tom (male) turkey is optional on the label and is an indication of size rather than tenderness.

Kosher. Kosher may be used only on the labels of turkeys that are prepared under Rabbinical supervision.

Minimal Processing. Minimally processed could include: (a) traditional processes used to preserve food or make it safe for human consumption, e.g., smoking, roasting, freezing, drying, and fermenting; (b) processes which do not fundamentally alter the raw product and/or which only separate a whole turkey into parts or grinding of the turkey.

Natural. Turkey containing no artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient and is minimally processed (a process which does not fundamentally alter the raw product) may be labeled natural. The label must explain the use of the term natural (e.g., no added colorings or artificial ingredients; minimally processed).

No Antibiotics. No antibiotics added may be used on labels for poultry products if the producer sufficiently documents to the Food Safety Inspection Service that the animals were raised without antibiotics.

No Hormones. Hormones are not allowed in raising poultry. Therefore, the claim no hormones added cannot be used on the labels of poultry unless it is followed by a statement that says, Federal regulations prohibit the use of hormones.

Organic. Meat and poultry products can be labeled certified organic by (name of certifying entity). The label must be pre-approved by USDA and the claim must meet certain criteria. The certifying entity must have standards that define what constitutes an organically produced product. Under new standards for organic food production and handling proposed earlier this year by the USDA, poultry sold as organic would have to meet several standards which specify use of organic feed, no hormones or antibiotics, access to outdoors.