Heritage Turkeys Larger photo Click on the comments you'd like to print with your recipe. Grayed out comments will not print. Print (Ads will not print.) Top Comments F.S. Cohen November 3, 2005 at 7:07 am When I was a small child in the 1930′s, we lived in an apartment house with the window of my bedroom opening to the fire escape. On that cold fire escape, the night before Thanksgiving, rested TWO turkeys. They probably weighed 14 lbs each and, in total would give as much meat as ONE of today’s 16 pounders. (There wasn’t enough refrigerator space to hold them. I would be wakened two or three times through the night as my mother checked to make sure ” a cat didn’t climb up!”) But, oh the flavor! The aroma! The only “flavor enhancing” was done with my mother’s hands as she literally massaged the butter,garlic, and seasonings into the skin. The schedule to get both done in time would have done credit to D-Day. (Anyone remember that?!?) Even the stuffing had a better flavor with those drippings. If you want to get a slight idea iof the difference in flavors, buy a free range organic chicken and compare the flavor to the battery-raised “up to 12% flavor enchanced brine injected” products sold as poultry today. Oh well, this is one memory that really is better than today’s reality! Elise November 4, 2005 at 12:52 am Hi F.S. Thank you so much for your comment. I emailed it to my dad to read who was born in 1930. He completely agreed with everything you said and loved the comment about D-day. Phil November 20, 2008 at 9:45 pm Any cooking recommendations on this type of bird? I’ve read two conflicting methods of cooking, one low heat, 275, for a long time by the LA Times, and one high heat at 450 for a short time, by the localharvest website. I’m confused. Given that heritage turkeys have more dark meat, the legs and thighs which are exercised more, I would use the lower heat method, after first browning the bird on high heat. I would also cook it breast side down. See our turkeyrecipe for more details. ~Elise Ari November 24, 2008 at 5:28 pm I am pretty excited for this year’s thanksgiving. On Wednesday afternoon, my husband and I will be participating in a u-harvest at a local farm that has a few Narragansett turkeys. I feel better knowing my turkey had a happy life, which translates to super tasty meat without all the additives (why must they inject “flavor”???) and modified growth spurts. Thanksgiving will be delicious and environmentally responsible. Yum! Will September 18, 2009 at 1:35 am Here in the UK there is a breed of turkey called a “Kelly Bronze”. They are reared in what seems to be an identical manner to your Heritage turkeys discussed above. Talk about delicious!!!! These turkeys are unbelievable. almost as unbelievable as the price. Last year my 18 lb. turkey cost me 72 GBP or 117.48 USD!!!!!!!