Turkeys are raised in scientifically designed, environmentally controlled
barns that provide maximum protection from predators, disease and bad
weather. "Free Range" or "Free Roaming" turkey products
must adhere to the USDA's Food Safety Inspection Service (FSIS) regulations
that require the turkeys are allowed access to the outside.
The term "organic" has not yet been officially defined by USDA's
Agricultural Marketing Service and it may not be used by itself as a
claim on the labeling of poultry products. Poultry products may be labeled "certified
organic by (name of the certifying entity)" if processors seek prior
label approval from USDA and the claim meets certain basic criteria.
Specifically, to use the claim in labeling, processors must show that
products have been certified as organic by an authority or entity that
certifies products as "organically" produced. That entity must have standards
that define "organically produced" and a system for ensuring that products
it certifies meet those standards. There are more than 33 private and
11 state organic certification entities.
The term "natural" may be used when turkey products contain no
artificial ingredients, coloring ingredients or chemical preservatives;
and the product and its ingredients are not more than minimally processed
in accordance with USDA/FSIS regulations.