Edible Yield of Roasted Breasts and Thighs of Bronze and White Turkeys

Abstract MANY strains of Bronze and White turkeys are raised and marketed in Kansas and other states but little information is available as to possible differences in edible yield that might be attributable to either strain or variety. Breeders, processors, and consumers are interested in receiving the best value in goods produced or received. Thighs and boneless breasts comprise between 45 and 50 percent of the total ready-to-cook weight of turkeys, Fry et al. (1962). These parts demand the highest price on a per pound basis. Since they are the largest pieces of turkey, they are the parts that are used most often when sliced roasted turkey is served. The purpose of this study was to investigate cooking losses and edible yields of thighs and of boneless breasts of each of 6 commercial strains of Bronze and of White turkeys. EXPERIMENTAL PROCEDURE Thighs and boneless breasts were obtained from 4 toms …