Many people buy organic turkeys for health
and ethical reasons. Now "heritage" turkeys are
gaining popularity. These are the same breeds
our forefathers ate centuries ago. What you
should know:
- Heritage breeds are better proportioned
(they're not as breast heavy) and have more dark
meat than typical, mass-produced store
turkeys.
- It takes longer for
a heritage bird to come to full market weight
than it does for a regular bird (7 months
versus 4), which is partly why a
heritage costs more: $50 and up for a
12-pounder.
- Both the white and especially the dark meat
have a rich, gamelike flavor, and the meat is
soft and less dense than a conventional
bird's.
- Buying a heritage turkey creates a market
and helps protect the varieties, including
Bourbon Red and American Bronze, which virtually
reached extinction in the 1990s.
- The meat is juicier and oilier (but not
heavy) than other turkeys, so moisture tricks
like brining aren’t necessary.
- Not all heritage turkeys are organic; ask
the farmer how and what he feeds his birds.
For buying and cooking tips,
click here.
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