Countdown to turkey

Now that Halloween's over, I feel that I can officially start thinking about Turkey Day.

This year, I'm interested in trying out a heritage turkey and was wondering if anyone knows of a good source that will ship? (I'm going home to Richmond, VA for Thanksgiving).

Also, for those who have previously used heritage turkeys, can you describe the difference and if you needed to modify your cooking methods?

While doing some searches online, I also came across "Heirloom Turkeys" and was wondering if there's a difference?

Funny you should mention heritage turkeys; Purple Asparagus is helping one producer who's offering them at a pretty good price. I'm supposed to get some info up on the website in the next day or so, so hold that thought and the answer will be forthcoming shortly.

http://www.heritagefoodsusa.com

They're pricey.

This link may be helpful, too.

http://www.urbanext.uiuc.edu/turkey/farms.html

Not sure if this would qualify for "heritage" status, but a family member is bringing me one of David Rosengarten's Ultra-ball turkeys, which I'll either roast or smoke. Never prepared or eaten one of these, but should be interesting:

http://www.kci-com.com/lp/rr/turkey/ultraballturkey.asp

Yikes! I just took a look at the price at the above web site. It sure as heck better be good. It also may be too late to order, but at those prices, maybe they couldn't sell them all and there is still a chance.

Bill/SFNM

Well, I'm not going to say the ones that Purple Asparagus are going to offer are as cheap as an industrial turkey at The Jewels, there is some you-get-what-you-pay-for here, but they are WAAAAAAY less than that site shows, comparable to the more natural turkeys I've bought at Whole Paycheck (though possibly less meat, still, a lot less than we're talkin' here). I'll link it as soon as I have all the info up on the PA site.

Janet,

I've smoked a few of the same type, Bourbon Red, that will soon be available through the Purple Asparagus web site and they were full flavored, firm fleshed and incredibly turkerific. More turkey in the turkey, so to speak.

Smoked Heritage Turkey


Not only were they smoked, but they were smoking.


I would recommend brining the heritage turkey prior to cooking, oven or smoker. Both MAG and I will, along with turkey ordering info, have recipe suggestions available on the Purple Asparagus web site.
http://www.purpleasparagus.com

Enjoy,
Gary

Has anyone tried the HoKa turkeys?

They are neither heirloom nor heritage (I think those mean the same thing) nor organic, but they are free-range.

http://www.hokaturkeys.com

We have eaten several HoKa turkeys over the years. They have become our standard for Thanksgiving. These have been fresh birds, not frozen. I have never brined them or felt any need to to brine as they come off the charcoal grille quite succulent. Sometimes I cook the legs separately from the breast, though, to allow for difference in cooking times. Price at TI certainly beats some of the other free-range birds.

Thanks for all the tips!

I ended up ordering a 6-8 lb Bourbon Red from Caveny Farms. I think I found them off the Slow Food site. They're an IL-based farm and you can pick up your turkey (frozen) the weekend before Thanksgiving from either the Evanston or Green City (at the Lincoln Park Zoo) markets, which is primarly the reason why I chose them since apparently shipping would've cost me about the same as the turkey itself.

Caveny's prices were also pretty decent at $35 for the 6-8 lb bird. It was $40-something for the next size up.

Mike G also informed me that by coincidence this is the farmer Purple Asparagus was going to be working with.

I plan to let it defrost in my fridge before I leave, then brine it as soon as I get to Richmond, the day before Thanksgiving.

Caveny Farm
217-762-7767
http://www.cavenyfarm.com

Turkey taste-off in Slate.

Janet C. wrote:Thanks for all the tips!

Janet,

In addition to ordering information for Bourbon Red Turkeys from Caveny Farms both MAG and I have Heritage Turkey recipes on the Purple Asparagus web site.

Enjoy,
Gary

Hi,

Cooking heritage turkeys was the topic of a lengthy thread on this board last year.

Regards,