Turkeys are shipped on Mondays
All our turkeys are processed at a WI USDA certified organic processor. Try a real turkey. Taste a turkey the way it is suppose to be.
If you have never eaten a Heritage Turkey, now is a good opportunity to try one. Don't be confused with "feed mill' turkeys sold as a heritage turkeys.
We maintain our own breeder flock. Our turkeys love their snacks: sunflower seeds, lettuce, any kind of berries, and their apples. They are an integral, part of our Homestead.
Properly raised Heritage Turkeys take 28 weeks to become a well proportioned and nutritious, table bird. Compared to an average of 16 weeks for the Broad Breasted Whites that dominate the stores, a properly balanced diet, is key to development. We have our supplemental feed custom ground, including essential minerals and vitamins. Our turkeys enjoy all the bugs and grasses they can find.
Heritage Turkeys will develop a thin layer of fat between 6 & 7 months of age. They are actually "self basting".
Cooking your Heritage Turkey is still a critical element in enjoying your meal to the fullest. We include some recipes along with our turkeys, and with some articles of interest. We want your meal to be a pleasant and memorable experience
For most people a turkey is a turkey, and a Heritage turkey is not really a specific breed, but is a term used from years ago, before the Broad Breasted Whites were developed for massive meat production. The large whites and bronze of today are never raised to maturity; never have a chance to range. Hence the meat texture tends to be very soft or even mushy; breast meat is usually so dry that most processing plants add a brine solution to give it a little more taste. Heritage Turkeys have a finer and a more dense meat, dark meat is actually reddish to maroon in color. The skin is thicker with a good chew. They are not inserted with a "brine solution to give them flavor".
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