Category: Heritage Turkey


Heritage Turkey Photo Contest!

Here are a few submissions we’ve gotten for our Heritage Turkey Photo Contest! The chefs behind these beautiful birds will be submitted into a drawing to win a FREE 18lbs Heritage Turkey next year.

Still holding on to a photo of your Heritage Turkey from this Thanksgiving? Send it to us by the end of December. A winner will be announced early next year.

Adam_Amsterdam Andre_Evens Andrea.HardyStanford Benjamin.Brown David.Boutt David.Kirk Denise. Jordan Dianne_Sinclair Jackie_Donovan Jason.Beard Laura.WarrenHill Lauren_Valacer Lucia.DeRespinis Michael_Byrne2 Muffy.Kelly Pam.Harris philippe.Shils1 philippe.Shils2  Sidney.Bostic Steph Sue_Recht

Frank Reese on Heritage Turkeys

HeritageTurkeys_Secondary

Our very own Frank Reese was profiled in Modern Midwest as a farmer who “wants to change the way you think about your Thanksgiving Meal Centerpiece.” 

WHAT IS A HERITAGE TURKEY?

  • Long life outdoors:  Heritage turkeys should be active and healthy: running, jumping, flying and exploring, all in the great outdoors. Farm factory raised birds are confined to buildings, and are too overweight to fly.
  • Naturally mating:  Forget artificial insemination. There better be no needles involved when it comes to making little baby heritage turkeys — also known as poults. Broad-breasted white turkeys have been genetically engineered to the point they can no longer naturally mate.
  • Slow growth rate: Factory farms can raise a 20-pound turkey in 12 weeks. It should take at least twice as long (28 weeks) for a heritage turkey, giving them time to develop a strong skeletal structure and healthy organs.
  • Meat: Expect a heritage bird’s meat to be darker thanks to all that running, jumping and exercising on the farm. The darker the meat, the more nutritional, said Reese. “If you’ve got muscle that’s been used, you have the ability to store vitamins. You don’t store vitamins in fat.”
  • Heritage varieties: Black, Bronze, Narragansett, White Holland, Slate, Bourbon Red, Beltsville Small White, Royal Palm, Jersey Buff and White Midget.

Talking Heritage Turkey with Frank Reese on Heritage Radio Network

Frank Reese
Frank Reese

Frank Reese live on Heritage Radio Network!

This week on No Chefs Allowed, Heritage turkey hero Frank Reese talks with hosts, Megan and Tricia as they begin planning for Thanksgiving. Frank, a fourth-generation turkey farmer, is the ambassador for the turkeys that used to feed America. Frank talks to No Chefs Allowed about today’s industrialized poulty practices, and encourages everyone to support the last remnants of the turkeys that used to don our tables at Thanksgiving. Megan and Tricia set off to get their own Heritage turkeys before they sell out! 

Have a Happy Thanksgiving!

It’s Heritage Turkey Time!

 

Narragansett Turkeys at Good Shepherd Turkey Ranch
Narragansett Turkeys at Good Shepherd Turkey Ranch

It’s Heritage Turkey Time! Over the past decade, Heritage Foods USA has been a leader in the food revolution in the United States. Selling Heritage Breed Turkeys is just one aspect of our work in supporting American agriculture in the form of traditional family farms, and careful stewardship of our national resources. Nothing exemplifies the spirit of our commitment more than our Heritage birds for Thanksgiving.

We want all our customers to celebrate Thanksgiving with us. We at Heritage have much to be grateful for. With the ongoing support of our customer base, we are able sustain 40 family farms, with more being added every month. We have helped to preserve an area roughly the size of Manhattan for traditional agriculture!

Our turkeys are produced by Frank Reese and his team at Good Shepherd. Frank essentially introduced a gastronomic meaning to the word “heritage” in the English language! While many farmers now use the term, Frank and his team raise the truest example of the original Heritage Turkey: according to the USDA, he remains the only farmer allowed to use the name “Heritage” on his label thanks to certification by the oldest agricultural organization in North America, the American Poultry Association. All Heritage Turkeys are certified to be humanely raised with no antibiotics at all, ever.

Bourbon Red Turkey at Good Shepherd Turkey Ranch
Bourbon Red Turkey at Good Shepherd Turkey Ranch

Heritage Turkeys come from bloodlines dating back to the mid 1800s. The unbelievable flavor of the white and dark meat has been heralded by the greatest chefs of our time. So remember to order your Heritage Turkey early!

Heritage Turkeys arrive the Tuesday before Thanksgiving via FedEx. Get yours today!

The Heritage Turkey – Two Ways

Sunny Turkeys

Thanksgiving is the traditional time to enjoy turkey. But everyone wants the Thanksgiving meal to be cooked in the traditional way – so you get a roasted turkey with stuffing. Delicious, but there are a million other ways to prepare turkey. Really, anything you do with chicken, you can substitute turkey. The flavors will just be more robust and flavorful.

The best way to experiment with cooking turkey is to buy the whole bird. It is not only more economical, but it also gives you the ability to play around with flavors and enjoy the meat throughout several dishes – or meals.

Here, we have two tasty and very different turkey preparations using the whole bird. One of our own HFUSA staff created both recipes, so we can attest to the cheers that erupted at the table when they were presented!  One is a sweet and sour turkey dish over cold noodles (using the thighs, legs and wings) while the other is a spicy coconut turkey dish served over rice or with lettuce wraps (using the breasts).

Be sure to keep any extra turkey trimmings, the back and all the bones to make a lovely poultry stock. Homemade stock is my favorite thing to keep in the freezer. I use homemade stock for risottos or the base for numerous sauce and soups. You can also substitute stock for water when cooking rice, couscous or other grains for a richer flavor.

Enjoy our whole Heritage Turkey today and try these two very different, very delicious preparations.

Sweet & Sour Turkey

Ingredients:

Marinade

½ cup sugar

½ cup soy sauce

¼ cup rice vinegar

3 cloves of garlic (roughly chopped)

1.5 tablespoons fish sauce

1 inch chuck of garlic (chopped into 3 pieces)

2-8 red chilies (depending on amount of heat you want!)

zest of 1 lime (peeled in strips, not grated)

 

Dressing

½ cup sugar

½ cup soy sauce

¼ cup rice vinegar

3 cloves of garlic (diced)

1.5 tablespoons fish sauce

1 inch chuck of garlic (diced)

2-8 red chilies (depending on type and amount of heat you want!)

zest and juice of 1 lime (grated and juiced)

fresh lemon juice to taste

handful of fresh mint

 

Thighs, legs, and wings of the Heritage Turkey

1 head of Napa Cabbage

Rice noodles

 

  • Preheat the oven to 350
  • Separate the thighs, legs and wings from the remainder of the Turkey (save breasts for other dish and remaining pieces for stock)
  • Season the pieces with salt and pepper
  • Sear turkey in cast iron pan, skin side down, until you get a nice browned color across the skin side
  • While the turkey is searing, prepare your marinade
  • In a bowl combine the marinade ingredients, taste and adjust as needed
  • Flip turkey pieces over so flesh side is against the pan
  • Add marinade mixture plus 1 cup water to the pan
  • Cover with tin foil and braise in the oven for 2 hours, until the meat falls off the bone
  • Check turkey every half hour, scoop marinade liquid over turkey pieces to maintain moistness
  • As the turkey cooks, the marinade should reduce to form your sauce but you may need to add water as you go so turkey is not cooking dry
  • While the turkey cooks, prepare your rice noodles according to package instructions and shred the Napa cabbage.
  • Also, make the dressing for your noodles. You should notice the dressing and marinade ingredients are very similar so the flavors will be complimentary.
  • Once done, take pan out of oven and allow turkey to rest for 10-15 minutes
  • Taste the pan sauce and adjust as needed. Use to glaze the turkey.
  • Dress cabbage and noodles with dressing mixture then garnish with the chiffonade of fresh mint

GSTR_TurkeyBreed2

Coconut Turkey

Ingredients:

Turkey breasts

2 cans coconut milk

zest of 1 lime (peeled in strips, not grated)

1 bay leaf

1 inch ginger (sliced thin)

3 onions

3 tablespoons curry powder

1-2 cloves of garlic

1 tablespoon sugar

2-3 red chilies (depending on type and amount of heat you want!)

Optional: 1/3 cup coconut milk powder

Diced scallions and cilantro for garnish

  • Preheat the oven to 350
  • Separate breasts at the bone and put them on a rack in a roasting pan
  • Season with salt and pepper
  • Pour can of coconut milk over the turkey
  • Add the peel of 1 lime, 1 bay leaf, the sliced ginger, 1 onion quartered
  • Cover in tin foil and cook in oven until tender and done, about 2 hours
  • While the turkey cooks, pull out a separate pan to sauté 2 whole diced onions
  • When clear and fragrant, remove onion from pan and keep in small bowl
  • In same pan, toast 3 table spoons of curry until fragrant
  • Add onions back to pan and diced ginger, 1-2 cloves diced garlic, chilies, 1 can of coconut milk and tablespoon sugar
  • Warm the sauce in pan to thicken
  • When turkey is done, rest for 20 minutes
  • Strain the cooking liquid from the turkey and add to sauce pan
  • If you want to thicken the sauce more, you can add another 1/3 cup coconut milk powder, but it is not essential
  • Pull turkey off the bone and slice on a bias. Add meat to the coconut mixture
  • Put in a serving dish and garnish with diced cilantro and scallions
  • Serve over rice along with lettuce wraps if desired
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