Comments on: A Story of Heritage Turkeys

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

By: Chloe (No Sugar and Spice)

Chloe (No Sugar and Spice) — Mon, 16 Nov 2009 20:46:55 +0000

I need to talk to my family about heritage turkeys, we usually just get the white breasted ones from the grocery store and I know we’re missing out. Especially this Thanksgiving, with just the 5 of us all together we should splurge and support our local farms and traditions. Great article!

By: Jill oconnor

Jill oconnor — Sat, 14 Nov 2009 06:10:16 +0000

Another interesting and thoughtful article. Heritage birds sound deliciously different than the ‘ol butterball. Think I’ll try one. Thanks, Lia.