I mention this too late for Thanksgiving

[Tab]

(Sorry about that!) but some people have turkey or goose for xmas. I've never cooked goose myself (but I've often had my goose cooked - ba da bum!).

I do want to sing praises for getting a heritage turkey (just look up "heritage turkey"). These are growers who run relatively small flocks of turkey, but of breeds we don't often see anymore, and certain not the huge white-breast turkey everyone eats. They're much more expensive, but oh so delicious. It really is food on another level. The gravy is intense, and the meat so flavorful. You can pick the breed you want (or want to try). It's been a while since I've hosted Thanksgiving, but last time I ordered a heritage turkey and, if I can afford it, in the future I won't order anything else. The difference really is unbelievable.

If you've tried one, reply to let us know what you thought. Otherwise, consider getting and trying one. If nothing else, you keep the small producers in business and keep the breed from dying off.

- Tab

[elleng]

1. What 'breed' would I/we want?

Thanks for INFO, Tab. Happy to see you!

[Tab]

4. The "standard" turkey is the Broad Breasted White

I think I ordered a Bourbon Red last time, there's also the Naragansett. Broad Breasted Whites are used for quick white breast meat, but the meat is dry and the turkey's can't even walk half the time. The Bourbon Red was delicious, but I think if you look around you'll find other breeds too.

The birds cost more because usually they're small-farm operations (compared to Butterball), but they aren't mistreated (for the purists among you) and they taste much better, and the gravy is incredible.

[Warpy]

2. A friend of mine did goose one year

and no, it really doesn't taste like chicken. It was one of those "hide from your insane family" covered dish Thanksgiving dinners that all participants contributed heavily to and featured both goose and duck.

I agree with Tab. Skip the Butterball and spend the bucks on something special. Even if you end up filling up on sides, the incredibly special protein will make the dinner remain in your memory forever, unlike the haze of tasteless turkey and parade of gloppy or candied women's magazine rubbishy side dishes.

[AwakeAtLast]

5. I have to agree with that sentiment

The one about "remaining in your memory forever".

I was about 12 or 13 and my cousin's husband who raised some turkeys (and ghanja, but that's another story :) ) took one and smoked it (not like he did the ghanja - :rofl: I'm killing myself....anyway).

It was arguably the best turkey I have had before or since. I have no idea why he never did it again. I would have paid him for another one!

[hippywife]

3. That's what we've done the past two years.

They are really awesome and even the white meat is juicy, even re-heated. That could be why ours was all gone in four days with just Bill and I. The dog and one of the cats got some scraps, too.

Definitely worth the price. :hi:

[Dover]

6. I usually look for local homegrown, organically fed. Where do you purchase heritage turkeys?

Online only or do certain markets (like Whole Foods?) carry them?

[Dover]

7. Found this link >>

http://www.localharvest.org/features/heritage-turkeys.jsp