<<Disclaimer: Verify this information before applying it to your situation.>>

Many people don't realize there are 3 sets of labeling laws in place in the 
US.  

FDA set regs for 1) food, including products that contain less than 15% meat, 
and 2) drugs. 

Prior to Jan 1, 2006, 'starch" on a food label had to be corn BUT the same 
term on drug label could be from any starch...maybe corn but also maybe wheat.  
The allergen labeling law which has been in effect nearly a year now, reguires 
that FOOD labels disclose wheat when it's used and if it's not shown it 
should be considered g.f. Unfortunately, that same rule does not apply to drugs.

The 3rd set of ingredient labeling is set by the USDA (Dept of Agriculture) 
and covers poultry and meat products. Ingredient labeling of turkey is 
regulated by the USDA.  

In the early 1990s, the USDA changed their regulations to prevent 
manufacturers from hiding MSG and hydrolyzed protein (made from milk and wheat) as 
flavoring. (Prior to that, those with severe food allergeries couldn't tell if the 
hydrolyzed protein was from wheat, milk, corn, soy or even msg, and it was easy 
for manufacturers to change the supplier/source if desired.). 

The current UDSA regs means that reading the labels on USDA labeled products, 
especially turkeys, has been relatively easy for nearly 15 years or so IFyou 
know the rules.

The USDA regs are attached below and also are  available online at--
http://www.fsis.usda.gov/Help/FAQs_Flavorings/index.asp#1 

One of the natural flavors used most often in ground meats (turkey, beef) is 
extract of rosemary, which is an natural antioxident which keeps the product 
fresh and looking good longer.

Often the low cost turkey used is supermarket promotions are labeled 
"minimally processed, nothing added." These are naturally gluten-free. To keep these 
unbased birds moist when cooking them unstuffing, fill the cavity with chunks 
of onions, celery, and even apples, along w/ salt, pepper & favorite herbs. 
Before carving, remove and discard the vegetables.

Cooking the turkey unstuffed, shortens cooking time (cook doesn't have to get 
up so early!!!), reduces the risk on an undercooked bird, and also allow you 
to make a HUGE casserole of stuffing as a side dish so there is enough for 
everyone. For a great flavor, use good quality chick broth, or even some of the 
liquid that baked out the turkey after about an hour of cooking to moist your 
ingredients.     

Happy turkey hunting!

Bev in Milwaukee

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