FRESH TURKEY: Turkey and cuts have never been below 26 ¬ƒF (the temperature at which poultry freezes).FROZEN TURKEY: Temperature of raw, frozen turkey is 0 ¬ƒF or below. BASTED, SELF BASTED or FLAVOR ENHANCED: Turkey has been injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances.KOSHER: Turkey prepared under rabbinical supervision that includes the use of salt. NATURAL: Turkey containing no artificial ingredient or added color and is only minimally processed. ORGANIC: Turkey has the approval and certification of the USDA, which includes strict regulations on organic feed, free range access and no antibiotics YOUNG TURKEY: Turkeys that are less than 8 months of age and are considered more tender. Domesticated turkeys grow real fast, so chances are it will be a young turkey. FREE RANGE or FREE ROAMING: Turkey has been allowed access to the outside. BROAD-BREASTED WHITE: The most common type of turkey raised in the United States. This farm-raised domesticated turkey yields a higher breast meat content and has white skin and feathers. HERITAGE: Turkey breeds indigenous to the Americas, dating to early Colonial times. They have less breast meat than domesticated turkeys with a flavor some describe as gamy.