Heritage turkeys attracting interest
The heavy, mass-bred turkeys most Americans now commonly eat at Thanksgiving bear little resemblance in form and flavor to the bird our forefathers knew. But older varieties, known collectively as “Heritage turkeys,” have not only survived but are an increasing focus of interest to chefs and farmers, according to Slow Food USA, a nonprofit educational organization dedicated to supporting and celebrating the food traditions of North America.
Some 50 small farms in 21 states raise Heritage turkeys, older varieties with names that include Jersey Buffs, the Royal Palm and the Beltsville Small White.
This past spring, executive chef Bryan Voltaggio of Charlie Palmer Steak restaurant, Washington, D.C., discovered that his sous chef’s father raises Bourbon Reds, one of these historic varieties, on his farm in the Shenandoah Valley. These turkeys live outdoors, forage naturally, and their meat is flavorful and firm. Voltaggio plans to serve Bourbon Reds at the restaurant for Thanksgiving.
On the Web
http://www.slowfoodusa.org/ ark/turkeyform.html