Homemade Vegan Turkey Roast Dinners!
This vegan turkey roast (School Night Vegan) is made with seitan, if you fancy getting ambitious. This is a ‘wheat meat’ that looks, smells and tastes the same as meat, when prepared right.
This Thanksgiving vegan turkey roast (Jessica in the Kitchen) is made with white beans and lots of tasty ingredients, coated in a brown sugar glaze.
Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).
For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch tops closed) before recycling, to avoid wildlife getting trapped.
Vegan Stuffed Roast Turkey (Madeleine Olivia) uses seitan, and is served with her sage and onion stuffing.
England’s Terrific Turkeys (how to help them)
Turkeys are very large social birds. They have no ears, so ‘hear’ when sound vibrates through a hole in the side of their heads! These curious animals naturally live in trees, and despite their size, fly well.
Turkeys used for food are bred to twice their weight, so can’t fly.
Turkeys can even change the colour of their heads, depending on their emotions. You can tell the difference between sexes, as a male’s poop is shaped like the letter J and the female’s is spiral! Turkeys see very well (and in colour).
Native to America, turkeys (like chickens) will preen and dust-bathe, and live naturally on plants, insects and worms.
The plight of factory-farmed turkeys
Yet factory-farmed turkeys (around 250 million killed each year both in Europe and North America) are bred to have large chest muscles, and killed from 9 to 24 weeks.
Nearly all turkeys bred for food are reared indoors, in sheds that house up to 25,000 birds.
Most have no windows and all there is are places to eat and drink, and constant noise and light (controlled to help birds eat more and move less, so they get heavier to make more money, when sold).
Light is kept low to reduce feather-pecking, but this means go blind (as stated above, turkey vision is better than ours).
Poor ventilation and overcrowding can lead to heat stress. And risk of disease (in 2007 there was a huge outbreak of avian flu amid UK turkeys).
Many turkeys also suffer rough handling, during catching and slaughter. Not so long ago, staff at a Norfolk turkey farm were convicted, after they were filmed kicking live turkeys, as if they were footballs.
Bernard Matthews began his empire by slaughtering turkeys in his own kitchen, and today his empire is mostly factory-farmed.
Like chicken and egg farming, turkeys are de-beaked to avoid pecking and cannibalism, due to stress. Many suffer broken bones from rough handling, and others struggle and flap their wings, being electrocuted before stunning in electrical water baths.
The law allows birds to remain conscious for up to three minutes before their throats are cut. And they are then plunged into scalding tanks. All this information is sourced from Compassion in World Farming.
Even seasonal slaughterhouses may have untrained staff dislocate turkey necks, and there are exceptions to stunning, for religious slaughter. A few are even plucked, while conscious.
CIWF wants controlled atmosphere killing (CAK) to be used, which uses gas to stun birds unconscious, so they would not need to be shackled, while still alive.
Is free-range turkey farming better?
Yes. Although of course turkeys are still killed in abattoirs, so the end may not be much different. Free-range turkeys by law have to live outdoors, with access to good food and slower growth.
Organic turkeys have even more space (no more than 2500 birds kept) and are slaughtered much later (at around 5 months).
Vegans don’t go vegan because they hate flavour, and certainly because they really want to miss out on family traditions on festive holidays. When you can enjoy the flavours you miss, the textures you love and the familiar welcoming sight you grew up seeing on your table (all without involving a real turkey), everybody wins! Zachary Bird
