Going out to eat on holidays is not my thing---I've yet to have a good meal in a restaurant on a holiday. So we cook at home and we often cook traditional stuff.
Last year, we ordered a heritage turkey through Slowfood LA and cooked it according a recipe found on Chowhound General topics---that blackened turkey thing involving too many ramos gin fizzes. I have to say, it was one tasty turkey---even our skeptical semi-chowish guests had to agree---and we've been looking forward to this year's turkey ever since.
They are now taking orders through the end of the month for free range heritage turkeys. This year the turkeys are being raised by Rick Pitman of Mary's Poultry. As I understand it, the turkeys
will be Bourbon Reds. The difference between these and your standard turkey is more flavor which I believe comes from the fact that the turkeys run around as opposed to sitting on useless legs. In carving last years bird, there was a definite difference on the bone structure. IMHO, these turkeys are really tasty flavor and are worth the extra money.
The cost is $4 a pound which includes shipping. You must make a $30 deposit for your turkey.
For more information, email firstname.lastname@example.org
There's also a link below to the turkey farmer.
Now if I can only find a good alternative source for fresh geese. . . .
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