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Not all turkeys are created equal. Just like eggs, apples, string beans and chocolate cakes, the type, taste and toxicity of turkey can differ greatly.
At one end of the spectrum is the mass-produced turkey, the mind-bogglingly inexpensive staple of Thanksgiving meals. Unfortunately, we get what we pay for: minimal flavor and nutrition, but plenty of antibiotics and pesticides.
To the other extreme are the heritage breeds grown by small-scale farmers that are delicious and nutrient-dense, but expensive. I recently tried a drumstick from one of these birds; it was by far the tastiest turkey I've ever eaten.
According to an article in The New York Times from last year:
"Heritage turkeys are old-fashioned breeds that resemble their wild ancestors more closely than do modern breeds. Devotees say they are more flavorful and have a higher proportion of dark meat than the modern birds."Click here to read more about these heirloom turkeys.
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1 comment:
I completely agree! We're raising Bourbon Reds and are getting ready to butcher our first one! The cost to raise our own is comparable to those found in Whole Foods, with the added bonus of being fresh!
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