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A Heritage Thanksgiving

Images of beautiful large turkeys with colorful feathers and tail feathers are everywhere during the Thanksgiving holiday. For many of us, eating turkey and family this holiday is a time-honored tradition, with some special moments that connect us deeply with our ancestors. However, the turkeys made during this holiday in the past were different than most today. In fact, if you’re under the age of 50, you probably haven’t tried one of these turkeys. Now called heritage turkeys, they are the closest relatives of the common Broad-Breasted White breed of turkeys that are now sold in 99% of grocery stores, and only recently have nearly lost

Our modern commercial turkeys were popularized by poultry producers in the 1960’s because of the high consumption of white meat, the demand of most Americans. It is also good because their fur is clean and does not irritate the skin. Unfortunately, in order to promote the development of meat, their bodies and growth rate have been modified so most of them are full of plant additives and antibiotics. Now they have big breasts, short chest bones and short legs. Most of them are so big that their legs can’t support their own weight and they can’t walk. They had to be bred by artificial insemination because natural birth was no longer possible. So, of course, these birds just stay in one place and eat until they reach marketable weight so that we can enjoy their tender meat.

Instead, traditional turkeys are raised to feed on fresh grasses and insects. They walk, fly, breed and raise their own chickens and help manage the farmer’s pests. They are valued for their taste, texture and beautiful fur. Traditional varieties of turkey include Standard Bronze, Bourbon Red, Jersey Buff, Slate, Black Spanish, Narragansett and White Holland. It takes more time and money to raise traditional turkeys, but it preserves the genes and lives on in the American food culture that began in the early years of British settlement. According to the American Livestock Breeds Conservancy, turkeys must meet all of the following criteria to qualify as heritage turkeys:

1. Natural mating: reproduction and genetic conservation should be done by natural herds, with a 70-80% fertility rate. This means that turkeys sold as “heritage” must be the product of two pairs of progenitors and parent animals.

2. Longevity of outdoor life: longevity should be useful. Chickens are usually productive for 5-7 years and laying eggs for 3-5 years. Their genes must also have the ability to withstand the harsh environment of outdoor production systems.

3. Slow growth: plants should grow slowly. Today’s heritage turkeys reach marketable weight in 28 weeks, giving the birds time to develop a healthy skeleton and organs before building muscle mass. The growth is similar to that of the commercial varieties of the first half of the 20th century.

Raising turkeys this way is not only more humane, but also results in a tastier bird. There are four factors that influence the taste of animals – the taste of the food, age, breeding, and what they eat. Older animals are more flavorful than younger ones, and traditional turkeys are allowed to grow at a faster rate, about twice as long as commercial Broad-Breasted Whites. The more the animal moves, the better it tastes. In fact, turkeys that are raised in the wild get more exercise than those that live in buildings where they can’t walk. Turkeys that eat green grass, plants and insects have a deeper flavor than birds that are fed only grain.

In addition to the great taste, cooking traditional turkey to perfection is much easier than industrial cooking. Since they have smaller breasts, there is a better balance between dark and white meat so white meat cooks faster than dark meat and there is no need to cover the breast. on paper to keep it from drying out while cooking the rest of the bird. . If the breast is covered during cooking, it should be done with parchment paper, not aluminum, and removed 30 minutes before the end of cooking. Traditional turkeys are leaner and have less wrinkles so cooking at higher temperatures is better than slow cooking all day. Cook at 425-450 degrees F until the internal temperature reaches 140-150 degrees F. Be careful not to let the tip of the thermometer touch the bone. (Note: This is different from the USDA recommendation of 160F-180F, but these temperatures will dry out traditional turkey. Traditional turkeys are free from disease and bacteria so they do not require high heat to be safe for meat.) the cooking time will not allow the fry to be fully cooked so cook the fry first and place them in the turkey before cooking. For example, you can experiment with adding a specific piece of fruit such as an orange or an apple to the turkey instead of the filling. You can also try adding butter or oil under the skin of the breast to increase the flavor and moisture when cooking. As always, bring the bird to room temperature before cooking and let it rest for 10-15 minutes before carving.

Thanks to the efforts of organizations such as the American Livestock Breeds Conservancy and Slow Food USA, heritage turkeys are growing in popularity, but by the late 1990s they were on the verge of extinction. They knew we had to eat to save them because the more we ate, the more they grew. By continuing to eat traditional turkeys and supporting breeders we will improve the quality of the birds.

Instead of marinating or deep frying a commercial white turkey for more flavor why not enjoy a sweet and moist traditional turkey instead? Once a year, make your Thanksgiving special. You will need to plan ahead if you want to try a traditional turkey because it is not readily available. It may be a little late to buy this Thanksgiving because growers have to find out in February, but now is a good time to look at options for 2009.

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