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Heritage Turkeys Available at Tarry Market!
Many of us look forward to the traditional trappings and the centerpiece of the meal: the turkey. For holiday hosts, if the bird is dry there’s no hiding their disappointment, even over an endless stream of compliments from the guests. One way to avoid the foul anxiety of a dry, flavorless bird this year is to buy a heritage turkey.
For two thousand years various strains of wild turkeys were domesticated at North American family farms as both a source of meat and pest control because of all the insects they eat. These breeds are known today as heritage turkeys. In order to qualify as a heritage breed, the birds must mate naturally, have a long, productive lifespan of at least 2 years, and mature at a natural rate. The number of heritage turkeys runs into the thousands compared to millions of commercially grown turkeys each year. While the moniker of the heritage turkey is not a government-regulated label like organic food, it does have a precise definition. Heritage turkeys are pasture-raised and fed. They are closer in taste to wild turkeys and their meat is known for their excellent moisture. Note that the ratio of breast meat to dark meat is closer to 50/50, which means cooking times may differ substantially from non-heritage turkeys. The most notable heritage turkeys today come from less than a dozen specific breeds.
Tarry Market carries the Bourbon Red turkey.
COOKING INSTRUCTIONS
Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 160F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180)
Heritage birds are much more free of disease and bacteria, unlike commercially raised birds, and do not need extreme temperatures to make them safe for consumption.)
At Tarry Market, we prefer to brine and stuff our birds with aromatics like rosemary, sage & thyme. However if you would like to add stuffing, cook it first and then put it inside the bird. Due to the reduced cooking time, stuffing won't become fully cooked in the bird during roasting.
Let the roasted bird rest from 25 to 45 minutes before carving.
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