2011 California Code
Food and Agricultural Code
DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS [24501 - 27690]
CHAPTER 4. Poultry and Rabbit Meat Classes
Section 25853
The classes of turkey meat as determined by appearance are as follows:
(a) Fryer or roaster means a young, immature turkey (usually under 16 weeks of age) of either sex, that is tender meated with soft, pliable, smooth-textured skin, and flexible breastbone.
(b) Young turkey means a turkey (usually under eight months of age) that is tender meated with soft, pliable, smooth-textured skin, and breastbone cartilage that is somewhat less flexible than in a turkey fryer or roaster. For labeling purposes, the designation of sex within the class name is optional.
(c) Yearling hen turkey means a fully matured female turkey (usually under 15 months of age) that is reasonably tender meated and with reasonably smooth-textured skin.
(d) Yearling tom turkey means a fully matured male turkey (usually under 15 months of age) that is reasonably tender meated and with reasonably smooth-textured skin.
(e) Mature turkey or old turkey (hen or tom) means an old turkey of either sex (usually in excess of 15 months of age) with coarse skin and toughened flesh.
(Enacted by Stats. 1967, Ch. 15.)
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