Don't be a Turkey

You are what you eat.  So I guess we are all Turkeys next Thursday.  That wouldn't be so bad if you are eating a free range organic turkey.  Unfortunately most of us are eating the "Large White" which was developed in the 1950's, crossbred many times over to ensure a larger breast and more white meat, and an ability to grow quickly to an enormous size.  These days it is the standard commercial turkey, known by some as "The Dolly Parton of turkeys."

I'm not usually too preachy about food (unless asked for an opinion of course), but these poor broad breasted whites have short legs, can't fly, can't mate naturally (bred via artifcial insemination).  They usually wouldn't live past a year because their large breasts will weigh them down and eventually they can no longer walk.  Obviously none of us want this.  

The other option which is becoming more and more popular and readily available are Heritage Turkeys.  They have less white meat and longer legs with more thigh meat than Dolly.  Many say the heritage turkey is richer as a result of the breed, feed quality and length of life.  Heritage turkeys are older, slaughtered at eight months instead of the usual four months of Ms. Parton.  They can put on more fat leading to a more succulence and deeper flavor.  Most are free range, meaning they can roam a yard and forage for natural foods.  They can take flight and roost in trees and if the mood strikes them, eventually mate with others.  This is the Sophia Loren of turkeys.   Make the wise choice this Thanksgiving and choose breast reduction, wind in their feathers, flying high...Heritage Turkeys.  We could all use a little bit of this in our lives.