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Since 2002 a partnership between Heritage Foods USA and Good Shepherd Turkey Ranch has led to one of the greatest conservation success stories of this decade and a future for the most delicious tasting turkey in America.
By buying a Good Shepherd Turkey Ranch Heritage Turkey you are supporting a network of independent growers, preserving endangered lines of turkey breeds that you must eat in order to save, and ensuring humane animal treatment: our turkey farms are the first to receive Animal Welfare Institute’s Animal Welfare Approved certification.
For 2009, Heritage Turkeys arrive the Tuesday before Thanksgiving, November 24th via FedEx overnight.
Four breeds of turkeys are available for sale this Thanksgiving: the Standard American Bronze, the Black Turkey, the Narragansett, and the Bourbon Red. While it’s not possible to pick a breed, you will be told which breed you receive. All are delicious!
Heritage Turkeys are never frozen, includes neck and giblets, and comes with a traceability certificate that states the turkey farm where your turkey is from. Calculate one pound per person.
Cancellations and refunds and address changes can be made through November 16th.
Recipes
From the Chefs –
- Heritage Turkey Brine, Heritage Roasted Turkey, Breakfast Sausage Gravy and Famous Flying Biscuits by Delia Champion of the Flying Biscuit in Atlanta
- Turkey Potpie by Eric Gabrynowicz of the Tavern at the Highland Country Club in Garrison, NY
- Turkey Tacos by Chef Jacques Gautier of Palo Santo in Brooklyn, NY
- Fasolakya by Chef Jim Wimborough of Evvia in San Francisco, California
- Turkey Brine and Dry Rub by Chef Jim Wimborough of Evvia in San Francisco, California
- Braised Turkey with Porcini and Balsamic by Chef Erica Wides of the Institute of Culinary Education
- Turkey Two Ways by Chef Vincent Nattress at Meadowood in St. Helena, California
- Aunt Hugue’s Staircase Turkey by Chef Hugue Dufour of Au Pied de Cochon in Montreal, Canada
- Turkey “Tonnato” by Chef Terrance Brennan of Artisanal in NYC
- Grandma Mary’s Recipe by Chef Colin at Bowers Harbor Inn, Michigan
- Turkey Soup by Chef Alice Waters of Chez Panisse in Berkeley, California
- Heritage Turkey by Chef Dan Barber of Stone Barns and Blue Hill in New York
- Heritage Turkey by Chef Zak Pelaccio , NYC
- Roasted and Braised Heritage Turkey by Chef Alain Sailhac of the French Culinary Institute
- Roast Turkey with Sweet Potato Gravy by Chef Michel Nischan of The Dressin Room in Connecticut
- Stuffed Herb Root Vegetable Turkey by Chef Shane Philip Coffey, Lulu Wilson and Wild Fig, Aspen, CO
From Farmers and Friends –
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Top Press
Testimonials
ON HERITAGE TURKEYS…
From my childhood I am familiar with very fresh poultry, having helped kill and clean chickens at my grandmother's house in western North Carolina. I was impressed with our turkey from the moment I opened the package for marinating the bird. The turkey was firm yet resilient, and a nice, pale color. We liked the dark meat, and there was lots of it--succulent and delicious. We'll be buying more heritage turkeys in the future! Thank you for preserving this wonderful bird. – Sandra, Bronx, NY.
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With apologies for not writing sooner, we would like to extend our thanks for the exquisite holiday bird that we had this Thanksgiving, and, certainly not least, to thank you for your admirable efforts in preserving heritage birds. You are a hero to us. We purchased our bird through Prather Ranch Meat Co. that has a retail space in our wonderful San Francisco Ferry Building. Attached our pictures as we proceeded to brine the turkey, stuff it, roast it, and plate it for presentation at our Thanksgiving. The bird was absolutely delicious-succulent and moist.
Again our thanks for adding a very special and meaningful addition to our Thanksgiving. We can hardly wait until next year! With gratitude, Natalie and David - San Francisco, CA
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Thank you so much for the lovely bird! And, can you please pass my gratitude to the farmers? It was the best bird I have ever tasted and I feel like it’s the first time I have ever tasted a turkey. Mitch – Princeville, HI
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Dear Folks at Heritage Foods USA: Certainly you've received thousands of letters this week praising your turkeys. Add mine to the list. I ordered a small turkey, which arrived in pristine condition on November 20th. I looked on your web site for a brining recipe, made some small adjustments (reduced the salt to 1/2 cup) and brined the bird for 2 days. I roasted it up and we ate the absolute best turkey ever! It was succulent, moist, very flavorful, and very tender. I've roasted wild turkeys many times before and this bird had flavor that was every bit as good. The main difference between your birds and wild turkeys is that the wild birds are tough as thick rubber straps! I've used a hacksaw to take the legs off the wild guys before they would fit into the roasting pan. The heritage bird didn't have that problem. Thank you for a memorable Thanksgiving feast. Vicki – Monument, CO. PS: The bird is now being reincarnated into some delicious soup. I used every bit of it!
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Our Thanksgiving was especially wonderful as a result of the fantastic Heritage Turkey. We are so glad to have discovered you and look forward to next year. Mary - Glen Allen, VA
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Hi, My bird just arrived..... beautifully packaged, still very cold... I am very excited about cooking it on Thanksgiving. Please thank the farmers that take the time to raise these wonderful turkeys, what a treat for us. My 8 year old son is very interested in breeds of all animals that are on the endangered species lists. We spend a lot of time talking about what can be done to keep these animals alive. This will be a great lesson for him in the preservation of old stock, even though we are eating it. Happy Holidays to all of you and thanks again. Jennifer – Statesville, NC
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We have been ordering our turkeys for about 4 years now and will never again get anything else. Every year they get better and better. I think this year was the best ever!
We had tried all sorts of different turkeys - free range organic, specialty butchers, you name it, we tried it. We always liked the turkeys, but were sure the taste could be better. We finally found you a few years ago, ordered our first heritage turkey and were blown away. The difference in the taste was amazing. Since then, we have only ordered our turkeys from you. Our guests at Thanksgiving now refuse to go to anyone else's house. Thanks so much for providing such a wonderful service! Katrina – Miami, FL
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I'm writing to tell you how terrific our heritage turkey was. I'd wanted to try one after reading good comments about them in several food magazines. My expectations were met! The flavor was great & I loved the extra dark meat. Kudos to you for bringing these birds back & for running a 1st rate operation - easy website, shipped as stated, good communication. I'll be back next year! Julie – Boulder Creek, CA
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The Turkey was really great (BBQ'd it on my "Big Green Egg" Japanese style ceramic grill). Raymond – Westerly, RI
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The Heritage turkey, my third, was delicious. I love how muscular and healthy he looks! Thanks. Sumati – East Greenwich, RI
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Thank you all so much for the incredible turkey that we got from you this past Thanksgiving! Using only salt and pepper, it was probably the best tasting turkey we have ever had and the gravy was definitely the best we ever had. And not having to stand in line, rummage through a bin with dozens of turkeys was an added bonus. Please keep me in mind for next year! Lars – Glendale, CA
PS – The personal and friendly service you provide was also a great bonus!
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I received my turkey midday on Tuesday and everything was perfect! Thanks. Sarah – Houston, TX
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Turkey update: it was SUBLIME. I brined it overnight on my fire escape, and I slathered it in olive oil, rosemary & thyme, and stuffed it with onions & apples, and I didn't overcook it!! My son had the last leftovers sandwich today -- and I can't wait to make a risotto with the stock. Thank you for helping to make our Thanksgiving so delicious! I hope yours was too. Jamie – New York, NY
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The bird was superb, more flavorful than any poultry I've ever had. Robert – Douglaston, NY
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The turkey was excellent! My brother, the chef, gave me some cooking tips. Was a great Thanksgiving. Hope yours was, too. Thanks! Ellen – Boston, MA
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My Turkey came out great!! The soup I made the next day was even better. Thanks. Sass – New York, NY
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Just to let you know we were very pleased with our turkey. This was our first heritage bird and it exceeded our expectations - a new standard has been set!!!!!!!!!!! Carol – Topsfield, MA
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Our turkey was delicious. I cooked it until the temp read 150 this year, and took it out. I did the maple butter recipe, and made my gravy with sherry. It was fabulous. Looking forward to next year.
Kira – New York, NY
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Hey Turkey Gang. That was the best turkey we have ever had on Thanksgiving or any other time. It cooked like a dream and it was fabulous. We will be back again next year. Karen– Sedona, AZ
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Our 20lb American Bronze was the best turkey we've ever tasted -- all 18 of us agreed. Many thanks for the work you do, and for allowing us to taste REAL turkey and all your other fine products. Best wishes for the holidays and 2007. Andrea – New York, NY
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The turkeys were a big hit. They were particularly flavorful the next day when turkey usually has no taste. And the turkey soup was the best ever. Noel, Rennslearville, NY
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Dear Heritage Foods Folks: I made two turkeys for Thanksgiving -- one was yours and the other was an organic, locally farmed, but not heritage breed. I brined the organic turkey which gave it some flavor--it was terrific and people loved it. But the heritage bird had a true, delicious turkey flavor without any brining and I've never had a better turkey. Thanks! Keep up the good work you are doing. I'm hoping that there will be a continuing and growing demand and that such animals will be available to and affordable for more and more people! Very truly yours, Phyllis – Scarsdale, NY.
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I simply wanted to take time to tell you and the farmers how delicious our turkey was! This was our first purchase of a Heritage turkey, but it will not be the last. I read about your turkeys in a magazine and looked you up online. I have to admit that I was skeptical as to whether or not there would be a noticeable difference in flavor, but decided to try a Heritage turkey. I am a skeptic no more! Everyone at our table commented on how flavorful the turkey was! My mother, who as never liked turkey, actually took seconds! She truly enjoyed it! The Heritage turkey is well worth every penny we spent and we will absolutely be ordering another for Thanksgiving next year! Thank you to all involved in bringing our turkey to our table! Respectfully, Natasha - Westland, MI
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This was bar none the best bird we have ever served. We purchased the rotisserie just to step it up a notch and add a little apple wood to the fire. It was so rich and delicious there were only enough leftovers for a couple of sandwiches. Next year we get the daddy bird.
I was so proud to read your insert to my girls and they in-turn were proud to carry it to school and read it to the class. I am teaching them young that food should never be treated with respect and that you reap what you sew. I'm thrilled that in this country we can finally get back to eating meat and poultry the way it was meant to taste. I truly believe in your cause and will always support your company and the growing hand full of farms like Stone Barns that are making food taste better. Cheryl – Summit, NJ
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Our 16-pound Heritage turkey was pronounced the best turkey ever. No small praise, as we have hosted Thanksgiving dinner for the family for over 30 years, and I have roasted some very good birds. The dark meat was the richest, tastiest I’ve ever experienced, and the breast was just luxurious. Worth the additional cost. Attached, not pretty but delicious platter of turkey and ham. All the best to the Heritage food chain. Joel - New York, NY
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Dear Heritage Foods, I am eager to report that our Heritage Foods’ turkey was the best ever! We knew it would be exceptional from the moment we opened the package and saw the pristine and resilient bird. The aroma of the roasting turkey was intoxicating, the gravy made from its drippings exceptional, and the turkey itself rich and delicious. We also enjoyed the months of updates and photos. Thank you for helping to make our Thanksgiving superb. Kristine – Los Angeles, CA
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We loved it. Completely and totally. We did find that even when the leg and thigh were at temperature (say, 150-160 degrees) the juices were still a bit bloody. We ate it anyway and it was great, but it was a curious cooking moment. Kim – New York, NY
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Your turkeys were delicious. Everyone at Chez Panisse has been raving about them, myself included. I salt-cured a medium one, stuffed herbs under the skin and into the cavity, and roasted them on high heat. The layer of fat under the skin was thick and spongy like pork fat. Alice had one of the turkeys roasted in a wood oven and another one grilled, and said both were great. THANK YOU. We'll spread the good word about your birds. Give our best to the farmers, too, if you get a chance. Gordon – Berkeley, CA
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Definition of Heritage Turkey
A heritage turkey is defined as:
- A true heritage turkey is reproduced and genetically maintained through self-breeding;
- A true heritage turkey has a long productive lifespan. Breeding hens are commonly productive for 8-9 years and breeding toms for 3-5 years;
- A true heritage turkey has a slower rate of growth. Today's heritage turkeys reach a marketable weight in 26-28 weeks.
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Frequently Asked Questions
1. What is a Heritage Turkey?
- A true heritage turkey is reproduced and genetically maintained through self-breeding.
- A true heritage turkey has a long productive lifespan. Breeding hens are commonly productive for 8-9 years and breeding toms for 3-5 years.
- A true heritage turkey has a slower rate of growth. Today's heritage turkeys reach a marketable weight in 26-28 weeks (instead of 14 weeks).
- Good Shepherd Turkey Ranch Turkeys are given the opportunity to engage in positive social interactions and perform instinctive behaviors essential to their health and wellbeing. GSTR Turkeys are the only turkey genetics that can be traced to the 1800s. GSTR Turkeys mate naturally.
2. How will I know the farmer that raised my Heritage Turkey?
Heritage Turkeys come with a traceability certificate that states the turkey farm where it was raised. By knowing the farm it is possible to guess the breed although we cannot be sure which breed you receive.
3. How many pounds should I order?
Calculate one pound per person (about $11 per portion).
4. Are Heritage Turkeys humanely raised and processed?
Good Shepherd Ranch was the first turkey farm in America to receive Animal Welfare Institute’s Animal Welfare Approved certification. Robert F. Kennedy Jr. says AWI is “The gold standard for how farm animals should be taken care of.” For more information on AWI standards visit: www.awionline.org. GSTR turkeys are never fed antibiotics or animal byproducts. GSTR worked closely with the abattoir to assure a clean processing.
5. Why is a Heritage Turkey more expensive than a commodity bird?
We prefer to answer this question with a question: how are commodity turkeys able to be sold for so cheap? A Heritage Turkey costs about $11 a pound including shipping (we recommend a pound serving per person). This price provides a fair wage to farmers who resist the temptation to cut corners by raising birds indoors, cross-breeding for increased growth rate rather than taste, and feeding them antibiotics and animal byproducts. Good Shepherd Ranch Turkeys take 26 weeks to grow (rather than 14 weeks for industrial birds) and are the only birds whose lineage can be traced back to the 1800s. Journalists and chefs agree that these are the best tasting birds in America.
6. How is a Heritage Turkey packaged?
Included in every eco-friendly box is a traceability certificate with a story of the farm, cooking instructions, two or more ice packs and a Heritage Turkey. Turkeys are never frozen and arrive in a cryovaced bag with the Good Shepherd Turkey Ranch logo. A plastic wedge is inserted into the cavity of the bird to keep its structure during shipping. We recommend removing the wedge before cooking using a scissor, but the turkey can be cooked with the wedge inside.
7. How should I prepare and cook a Heritage Turkey?
Heritage turkeys are succulent and easy to prepare but beware not to overcook the bird. If you overcook it, it will lose much of its flavor. We recommend light preparations that allow the taste of the turkey to shine through.
Keep your turkey stored in the refrigerator until you're ready to cook it for Thanksgiving. Place it on a tray or in a pan to catch any juices that may leak. REMINDER: Remove the giblets from the turkey cavity and cook separately. (If the giblets or plastic wedge in the cavity is hard to remove, you can place the bird in a pot of cold water to help dislodge).
The United States Department of Agriculture states: “A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.” The Chefs we work with around the country recommend a finished temperature of 10 degrees less. Marion Burros of The New York Times states that a Heritage Turkey is done when you cut into the meat and the juice runs clear.
For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily as well.
For recipes, please scroll up on this page!
8. Will I be able to track my turkey once it has been shipped?
We will be assigning FedEx tracking numbers the week prior to Thanksgiving. At this time you will receive an automatic message that confirms the shipping date - note that all orders will ship Monday, November 24th via FedEx overnight. Beginning late Monday evening, when FedEx has scanned all the packages, you may access the progress of your order by clicking on the tracking number link on your confirmation email or visiting FedEx.com and typing in the number. A hotline is available during Thanksgiving week to help answer questions: 212-980-6603.
9. Do I have to be home to accept my Heritage Turkey?
No, we have applied a signature release on all packages so that they may be left in a secure spot should no one be home.
10. What happens if I order multiple items to be delivered at the same time as my Heritage Turkey.
If your additional order can fit in the box we will include it with your Heritage Turkey – for instance rice or beans. If your order is too big for the box it will be shipped separately – like a ham or a bacon slab. Some items ship from different locations.
12. Can we order a turkey for before or after the set arrival date of November 25th?
Frozen turkeys will be available after Thanksgiving, not before – stay tuned for details. Your Thanksgiving Turkey can be held in the fridge until the weekend after Thanksgiving. After that, we recommend freezing.
13. Can I change the address of the shipment or cancel my order?
Yes, until Monday, November 10th.
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Meet the Farmers
Frank Reese
Frank Reese is considered the God Father of American poultry. His farm is called Good Shepherd Turkey Ranch. Frank has been "hanging out" with turkeys as long as he can remember. He is a fourth generation poultry farmer from Lindsborg, Kansas who now farms with his business partner Brian Anselmo. Frank joined 4-H at an early age and began keeping his own turkeys at about age five, winning his first Kansas State Turkey Championship in 1955 and his first National Turkey Championship in 1974.
 For nearly all his life, Frank has maintained a keen interest in American Heritage Turkeys, with an avowed objective of preventing their extinction. Frank is a founding member of the All-American Turkey Growers' Association and a lifetime member of the National Poultry Association. He is also the only licensed turkey judge for the American Poultry Association. His operation has been certified by the National Poultry Improvement Program since 1974. His turkey farm is the first turkey farm to be certified by the prestigious Animal Welfare Institute (AWI). Robert F. Kennedy Jr. says AWI is “The gold standard for how farm animals should be taken care of.”
The New York Times’ Kim Severson writes of Frank: “Only someone with a trained eye can pick the best toms and hens to breed and Mr. Reese is considered the best of the few people in the country who can do it. He is also the only one with a flock whose genetic line can be traced back to the late 1800s.”
In that same November 7th, 2007 article Severson writes:
“Although these breeds make up far less than one percent of the 265 million turkeys produced in America last year, many chefs consider them the best thing to eat on Thanksgiving. Turkeys like Mr. Reese’s take much longer to grow than mass-produced ones. Thus, they develop more fat and a robust flavor.”
Frank has brought together a group of neighboring farmers to help him raise his birds including Danny Williamson of Windmill Ranch, Doug Metzger of Metzger Farm and Ron Tommy, whose farm is located just outside Wichita, Kansas. Each spring Frank sells his cherished poults to the members of his network under the condition that they sell the grown turkeys back to him just before Thanksgiving. In this way, Frank has been able to significantly increase population counts of Heritage Turkeys. The Bourbon Red turkey, for instance, was upgraded from "rare" to "watch" status by the American Livestock Breeds Conservancy.
A heritage turkey is defined as:
- A true heritage turkey is reproduced and genetically maintained through self-breeding;
- A true heritage turkey has a long productive lifespan. Breeding hens are commonly productive for 8-9 years and breeding toms for 3-5 years;
- -A true heritage turkey has a slower rate of growth. Today's heritage turkeys reach a marketable weight in 26-28 weeks.
Frank has benefited from the mentorship of some of the leading American Heritage Turkey producers he met over the years at turkey shows and meetings. He counts among his most treasured teachers the late Norman Kardosh, as well as Sadie Lloyd, Agnes Trow, Bill Cawley and Hy Patton. For years, Frank pursued his hobby and "labor of love" with financing from his job: he is a licensed nurse anesthetist practicing in the Lindsborg and Salina area of Kansas State.
In addition to turkeys, Good Shepherd also owns some of the rarest genetics in the waterfowl segment of the poultry industry. For example, its American Buff and Toulouse geese are bred to produce the highest quality meat in the world.
Danny Williamson
Danny Williamson owns Windmill Ranch and deals with all business related to Good Shepherd Turkey Ranch. Danny built his home, which looks more like a log cabin set in the middle of the woods of Wisconsin, from scratch with his own two hands three years ago. He and his friend Dave were looking for a place to build a home near the quarter mile section of land Dave owned in Tampa, Kansas and they found it in the form of an abandoned farm. The first thing they did with their newly purchased 18 acres was build a chicken and turkey coop. Then they proceeded to populate these structures with Black and Bourbon Red turkeys, numerous types of heritage chickens including Dark Brahmas and ducks including White Calls. His Black turkeys, which he had been raising for eight years, were sourced from Rita Eichman's farm near Dodge City. Today, Danny keeps about 100 breeders and about 2,200 young poults on his farm.
Danny grew up participating in 4H projects and so had some experience with poultry. And then, in 1998, he met Frank Reese at the state fair and his interest in poultry was rekindled. Danny's love of turkey goes past just raising them. He is also a great chef.
Danny spends his days checking up on his birds, retrieving ones that have flown over the fence, changing the water and cleaning the coops. The biggest challenge on the farm is carrying the feed. Danny is a licensed American Poultry Association Judge and presides over numerous 4H competitions (Danny will visit 15 competitions or more a year). Danny is one of the only people who has a Grand Master Breeder of Black turkey. He also boasts a Grand Master Breeder of the Dark Brahma chicken and White Call duck. To get that honor a breeder has to win many shows and accumulate at least 100 points. Depending on the show, a bird can win between 5-25 points. Only winners get points.
Doug Metzger
Doug Metzger works his 1500-acre farm, which grows corn, sorghum, wheat, alfalfa, oats, barley, Reese turkeys (he has worked with turkeys since 1951) and pigs with wife Betty, son Mark, daughter Marilyn, son in law Stan and their three kids. Farming has become more challenging for Doug in recent years as he struggles to remain independent in an era of commercialization. "The chicken industry and the turkey industry went the way of industry," Doug explains, " and I'm working hard so that the same doesn't happen to the pork industry". Doug has raised purebred, certified Berkshire pigs since 1954 and learned the art from his grandfather Fred, father Wilhelm and father-in-law Japhet. These elder statesmen also taught Doug how to raise the now endangered Tamworth pig (as of 1961). Doug has worked with Frank Reese since Frank first started to raise turkeys in larger numbers in 2002.
Fred Metzger was born in 1885 in Lamar, Missouri to a family who had recently moved to the United States from Germany. Fred moved to Hancock, Minnesota when he was 10 and then to Larchwood, Iowa around 1900. Fred lived to be 104 and according to one source, once had more living descendents than anyone alive in the United States with 368. Fred's son Wilhelm was born in 1911 and moved to Kansas in 1933 after he met and married the beautiful Julia Meyer. Julia's father Japhet Meyer owned the farm where the Metzgers live to this day.
Doug currently raises about 5,000 turkeys and has about 700 certified Berkshire pigs and 70 Tamworth pigs but hopes to double that number through Heritage Foods USA. For the past three years Doug has sold his Berkshires to the Japanese market. But Doug hopes that rising interest in Berkshire pigs will help him lay the foundation for a domestic market and allow him to expand production to include other local Kansas farmers. Making enough money to get by is the hardest aspect of farming for Doug and is the greatest obstacle to allowing his grandchildren to continue the work of four generation of Metzgers. But with growing support from consumers and restaurants, there is hope.
Ron Thome
Ron Thome, whose farm is located just west of Wichita in Goddard, Kansas, is a master at raising Heritage turkeys.
His mother Ester Thome raised turkeys on range and was involved with the industry for many decades. Ron's father was a Kansas wheat farmer.
Ron is carrying on the tradition of raising turkeys on free range by being a part of the Heritage Turkey project. He can still use the farm's original design from many years before.
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