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[quote=Anonymous][quote=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.  :cry:  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.  [/quote]

Where do you sell your turkeys?[/quote]

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