What Is The Difference

What is the Difference?

Heritage breed turkeys are completely different birds than the commercial turkey. They are different because of their breed, what they eat, and the humane, natural life they live. Their bodies are built for function rather than the optimized production of white meat. As free-ranging omnivores their diet includes grass, bugs, seeds, nuts, and grains. They live a natural turkey life being able to run, forage, fly, bathe, and mate. They are active and range all over the farm visiting the almond orchard, walnut orchard, front porch, and garden several times a day.

Heritage Turkey Body Shape

The first thing you will notice if you have a Heritage turkey tom is the dramatically different body shape than you are probably used to with commercial birds. The breast bone will be very pronounced.

There will not be quite as distinct of a difference if you got a Heritage hen.

While there definitely is less white meat on a Heritage bird than a commercial bird, it is not as much less as you might think from looking at that pronounced breast bone. They are simply shaped differently – their rib cage is more “vertical” while the commercial bird’s is more “horizontal”.

Heritage Turkey Meat Texture

Our birds take full advantage of their free range lifestyle and as a result their muscles are very toned. The breast meat will have a texture more like a pheasant or wild bird. The legs have done a lot of walking and could be tough if overcooked. We recommend a recipe like the steam roasted one on this site to keep them tender. Keep them moist, cook quickly, and cook to a safe but not overheated cooking temperature.

Heritage Turkey Skin Texture

A Heritage turkey’s skin is thicker than a store bought bird and has a good layer of fat in and beneath it. Don’t be afraid of the fat – it’s a good thing and naturally bastes the meat. The skin burns more easily so you need to watch how it is browning and cover with foil when it just starts to brown (you can uncover later if it’s not brown enough). Evenly browned skin will be very tasty and much thicker than you are used to with store birds.