The superior quality of Heritage meats has just been brought to my attention by a poster on the Home Cooking board. The website is: http://www.heritagefoodsusa.com/ But the closest “market” that they show listed is in... (2 replies, last updated by CocoaNut December 11, 2008)

IMHO a heritage bird is well worth the extra cost. Definitely brine it, then roast it as usual (notice how gracefully the high-temp/low-temp debate has been sidestepped), but be careful not to overcook the meat. If you leave a... (15 replies, last updated by bflocat August 26, 2008)

This is our third year with a Heritage turkey. We consider it worth every penny. In general, we find that the turkey has more turkey flavor than a store bought job; there is more dark meat; the turkey is juicier, etc. I have... (3 replies, last updated by patrick November 24, 2004)

Getting psyched up for Thanksgiving. Usually we get some type of fresh organic possibly free range bird and we are always happy with them. This year I am contemplating a Heritage Bird. 2 questions for my fellow hounds. I’ve... (1 reply, last updated by LindaMc October 18, 2007)

I’m planning to check out Himalayan Heritage in Adams Morgan with friends sometime this week. I’ve been wanting to go pretty much solely due to the fact that its Nepalese (and Indian) and that’s kind of a... (4 replies, last updated by Teddybear April 8, 2009)

Just remember that with these heritage birds, the white meat is actually somewhat darker and gamier than a commercial bird. In fact, I tried it once and my unadventurous family complained about it not having “white”... (4 replies, last updated by Antilope October 30, 2009)

that is NOT from a line that was genetically enhanced to deliver more breast meat. Of course this means that a heritage turkey will have less breast meat than most people are used to... (7 replies, last updated by basileater September 20, 2008)

Im curious, what is your info source so far re cooking of these birds? I have been planning to brine my heritage bird(and cook it in the oven as usual) on the assumption that the technique will aid in moisture retention, as with... (20 replies, last updated by pech November 14, 2007)

We usually cook heritage turkeys and expect them to be leaner than a typical supermarket turkey. Therefore brining is even better insurance to reduce the possibility of dry meat. (7 replies, last updated by GilaB November 24, 2009)

they consider turkey to be. The heritage turkey was a big hit that first year and ever since. There’s not much of a breast—it’s certainly more like a wild bird—but even what there is of the breast is... (14 replies, last updated by HaagenDazs December 2, 2008)

oops i should have added – How did your Mom Weirdly dry brine and smoke Heritage Turkeky!!! (4 replies, last updated by wallyz November 23, 2009)

We bought ours froom Heritage Foods USA last year – fresh, although they also sell frozen. You should know that the flavor is decidedly un-commercial turkey so if you have family/guests who for example only eat "white meat"... (7 replies, last updated by Joan Kureczka October 4, 2005)

I’m not a fan of turkey. I find it to be too dried out, especially the breast meat. I’ve heard that Kosher turkeys are moister and brining them can help, but what I really want to try is a heritage turkey. Does anyone... (5 replies, last updated by fooddood November 4, 2005)

A friend is looking to try a heritage turkey for Thanksgiving this year, and she was wondering if she might be able to find one locally. Has anyone had any experiences buying heirloom birds from local markets? I’m guessing... (3 replies, last updated by miaedu August 13, 2009)

Last year the NYT had an articles about turkies. Basically it said that the turkies (even the organic) we all consume every Thanksgiving have been essentially bred to have huge white meat breasts and are pale, flavorless... (13 replies, last updated by Faren November 14, 2002)