General Discussion


Heirloom Turkeys


General Discussion 1

Heirloom Turkeys

David Kahn | Nov 18, 2003 04:23 PM

I'm hosting a thanksgiving dinner this year and am responsible for the turkey. Planning on brining and deep frying, and was wondering what folks think about the heirloom turkeys (e.g., White Holland, Narragansett, Bourbon Red and Bronze, etc.) that are available these days. These birds are obviously smaller (max size seems to be around 17 lbs.) and more expensive than the normal grocery store fare, but do they actually taste noticeably better or different? I understand that some folks feel there are moral/political/spiritual reasons for preferring this sort of product, but I just want to know if they taste better.

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