Make this Thanksgiving one to remember.
In the past we raised the "traditional" Broad Breasted turkey variety. While we loved the resulting flavor on these birds, they were more or less bred to thrive indoors in large commercial poultry operations and therefore have inferior genetics.
For the last couple of years we raised heritage turkeys, which have more of their wild instincts and are voracious foragers. The flavor and texture on these birds is remarkable. Like our chickens, turkeys are raised on pasture where they can scratch and peck at healthy insects and eat fresh greens daily. Supplemental high-protein grains are provided for optimum nutrition.
This year we are happy to report we will be raising out a mix of heritage varieties that are locally bred and hatched in Bremerton!
"Recognized by the American Poultry Association in 1874, the Bronze originated from crosses between domestic turkeys and wild turkeys in colonial America. The Bronze was the most popular variety of turkey up until the 1960s, commonly found all over the United States and Canada. It placed very high in tasting competitions and comparisons." - Storey's Guide to Raising Turkeys by Don Shrider
Still not sure if a heritage bird is worth it? Take a look at this side-by-side comparison article from Bon Appetit.
Turkeys are available for the Thanksgiving holiday. Toms (~13-16 lbs) will be harvested in October, and hens (~9-12 lbs) will be harvested the weekend before Thanksgiving.
Advanced reservations are required; last year we sold out by August!