Let’s talk turkey!

[Anonymous]

I usually order a heritage bird but the prices are so high I am going to buy organic frsh turkey locally. What suggestions do people have? I Am looking at Butcher’s Alley and McLean Organic Butcher. Any other ideas? I generally buy two birds 12-14 lbs each. This insures enough leftovers and plenty of dark meat.

[Anonymous]

We have a Tgiving thread, maybe ask there?
For me, turkey is a turkey.

[Anonymous]

We used this local farm last year. My friend picked it up. It was good.

https://www.shonufturkeys.com/index.php

[Anonymous]

Small MD poultry producer here. I raise heritage Narragansetts and the traditional broad breasted (BBs) turkeys, we process our all our birds on our farm, and I have my hands on and in every bird we raise. Birds are with us from the time I hatch them in incubators (Narragansetts) or they are shipped (BBs) to us from the hatchery I use. Most are sold to friends, family, and coworkers, with one or two left for us to use throughout the year.

I will take a true pastured broad breasted over a heritage bird all day every day. The carcasses are different, the birds store fat differently which affects how they cook and how they taste. Heritage store it right under the skin and it will drip out during roasting, BBs store it throughout the meat, which is where you want it so it stays in the bird. Plus, the heritage birds are so pretty and fun, that I find it a little sad that people want to eat them. Most of my heritage birds are sold as juveniles to 4-H/FFA kids for their yearly projects. My Narragansett Tom is one giant pet who follows us around the farm and is our unofficial farm mascot and greeter.

[Anonymous]

Anonymous wrote:Small MD poultry producer here. I raise heritage Narragansetts and the traditional broad breasted (BBs) turkeys, we process our all our birds on our farm, and I have my hands on and in every bird we raise. Birds are with us from the time I hatch them in incubators (Narragansetts) or they are shipped (BBs) to us from the hatchery I use. Most are sold to friends, family, and coworkers, with one or two left for us to use throughout the year.

I will take a true pastured broad breasted over a heritage bird all day every day. The carcasses are different, the birds store fat differently which affects how they cook and how they taste. Heritage store it right under the skin and it will drip out during roasting, BBs store it throughout the meat, which is where you want it so it stays in the bird. Plus, the heritage birds are so pretty and fun, that I find it a little sad that people want to eat them. Most of my heritage birds are sold as juveniles to 4-H/FFA kids for their yearly projects. My Narragansett Tom is one giant pet who follows us around the farm and is our unofficial farm mascot and greeter.

Where do you sell your turkeys?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Small MD poultry producer here. I raise heritage Narragansetts and the traditional broad breasted (BBs) turkeys, we process our all our birds on our farm, and I have my hands on and in every bird we raise. Birds are with us from the time I hatch them in incubators (Narragansetts) or they are shipped (BBs) to us from the hatchery I use. Most are sold to friends, family, and coworkers, with one or two left for us to use throughout the year.

I will take a true pastured broad breasted over a heritage bird all day every day. The carcasses are different, the birds store fat differently which affects how they cook and how they taste. Heritage store it right under the skin and it will drip out during roasting, BBs store it throughout the meat, which is where you want it so it stays in the bird. Plus, the heritage birds are so pretty and fun, that I find it a little sad that people want to eat them. Most of my heritage birds are sold as juveniles to 4-H/FFA kids for their yearly projects. My Narragansett Tom is one giant pet who follows us around the farm and is our unofficial farm mascot and greeter.

Where do you sell your turkeys?

Friends and coworkers mostly, we do a local farmer's market in the far flung exurbs at the small town near our farm in Frederick County, some private referrals. I have 1-2 left from this year's flock that will get snapped up by Thanksgiving as people's plans firm up. We try not to let them get too big because it really is bad for the bird, heart attacks, leg issues, and our plucking machine can't do birds over 25lbs. Last year we had a 30lb guy who was sneaking the high fat/calorie food from my laying hens and I didn't watch him close enough (they are allowed free range of the farm and mingle with my chickens and ducks), DH had to part him out and he went into soup, casseroles, noodles and some homemade dog food here at the farm.

The prettiest turkeys I have seen will be in the 15-17lb range, if people want a 12lb bird I tell them to just get a chicken because the turkey won't be at optimal finished condition for a nice roasting bird - not enough fat in the meat which is one reason why people always complain about dry meat.

[Anonymous]

Has anyone gotten their turkey from Shonuf ?