People often ask me “Robin, what is the difference between a heritage bird and the standard broad-breasted varieties?” So I tell them, for the pastured birds, there are two main things: the standards have a larger breast meat unit (see pictures below) and also have have lighter meat with a slightly milder flavor.
Check out the sleeker (read ‘B’ cup) Bourbon Reds…
Because they are on pasture, walking and eating grubs and bugs daily, both our standards and the heritage breeds will have an exceptional flavor. So it really comes down to preference.
Here’s one who thinks she got away.
And here’s Tom. This is our lone remaining turkey from last year. He will definitely not be sold this year either. Beside being tough as nails, he is a super star with ladies for obvious reasons.
Don’t forget that there will be veggies as well. Check out all the info below…
This is the last posting of all the turkey and veggie information until we do this next year!
The turkeys are all-natural: pasture raised without hormones and antibiotics. The birds are never confined indoors and are let out to roam during the day (they have an outdoor pen for the evening due to our fox problem).
They are all 4-8 months old. Our breeds are Narragansett, Bourbon Red, Royal Palm, Broad Breasted Bronze and White. The Broad-breasted will be the larger birds.They will all have a deep flavor, however, because they are outside eating slugs, bugs and grasses during their daily foraging expeditions.
Price range is here:
7-15 lbs ($6.50 pp)
16-20 lbs (6.00 pp)
21-25lbs (5.50 pp)
25-28 lbs (5.00 pp)
The turkeys are sold fresh, not frozen. They will also be oven-ready (plucked, cleaned and all organs removed) and vacuum packed. Organs will be available for free upon request.
Pick up will be Monday, November 21 through Wednesday November 23 9am-12pm and 4-6pm (if you need to be a little later that’s ok…)
**PLEASE BRING CASH OR CHECK**