Comments on: A Story of Heritage Turkeys

By: Why Brine? | Nourish Network

Why Brine? | Nourish Network — Sat, 20 Nov 2010 04:16:19 +0000

[...] are succulent and flavorful with a crisp skin without the extra step of brining. I’ve also had heritage turkeys where I wanted their unique flavor to shine through, rather than be overshadowed by a [...]

By: 4 Pro Steps to a Stress-Free Thanksgiving | Nourish Network

4 Pro Steps to a Stress-Free Thanksgiving | Nourish Network — Tue, 16 Nov 2010 00:20:25 +0000

[...] weight per guest. Next, determine your turkey type. From fresh to frozen to organic to kosher to heritage birds, the choices are many. Some require ordering in advance, so don’t delay.To brine or not to [...]

By: Lia Huber

Lia Huber — Tue, 01 Dec 2009 03:41:50 +0000

Jamie . . . ooh, that’s good to know. I didn’t know Marin Sun Farms was selling them. Might have to pick one up myself . . . it seems no-one’s willing to share leftovers .

By: Jamie G. Dougherty (JAMIE|LIVING)

Jamie G. Dougherty (JAMIE|LIVING) — Tue, 01 Dec 2009 01:51:00 +0000

This was our third year having a heritage bird and it definitely didn’t disappoint. My husband invited friends over for leftovers yesterday which I was not happy about it. Too good to share Marin Sun Farms is selling them until December. I can always pick up another one!

By: Lia Huber

Lia Huber — Fri, 27 Nov 2009 22:49:51 +0000

Sounds amazing, Alison. I have to admit to salivating over our friends’ smoked heritage bird last night when we stopped by for oysters. I’m hoping there’s leftovers . . .

By: Alison Ashton

Alison Ashton — Fri, 27 Nov 2009 14:53:56 +0000

I tried my first heritage turkey last night. My friends thought it was a Bourbon Red. De-licious! They’d brined it for 24 hours, then roasted it at a steady 350 F until the thigh meat reached 160 F. All the meat was wonderfully moist. Best of all–it tasted like turkey! It was the my favorite part of the meal, and I’m not usually a big fan of turkey.

By: Turkey Time | Nourish Network

Turkey Time | Nourish Network — Sat, 21 Nov 2009 06:59:37 +0000

[...] read the story about heritage breeds, but what does all the rest mean? Here’s a closer look at what picks are out there to help you [...]

By: Lia Huber

Lia Huber — Fri, 20 Nov 2009 23:35:43 +0000

Kurt . . . So true. It seems to me that Slow Food really helped increase awareness of and spur demand for heritage turkeys in the marketplace. In fact, Sonoma County Slow food member Barbara Bowman of Boss Dog Marketing put together much of the marketing and promotion advice in the “How to Raise Heritage Turkeys” manual on the ALBC site, to give farmers the tools they need to promote the breeds they’re preserving. All good stuff!

By: Lia Huber

Lia Huber — Fri, 20 Nov 2009 22:47:02 +0000

Jackie . . . Good thoughts!

Jill . . . Let us know what kind you get. Curious what you think of it.

Chloe . . . Glad you like! Personally, I think they’re worth the splurge, but there are a variety of choices out there. It’s especially nice to, as you say, support a local farmer if there’s one raising heritage birds in your area.

By: devotay

devotay — Fri, 20 Nov 2009 21:18:56 +0000

Slow Food USA did a lot of work on preserving heritage breeds of turkeys a few years ago, to much success and acclaim. The story is told well on Slow Food Russian River’s website at

http://www.slowfoodrr.org/localprojects.html#HTP