TURKEY: Turkeys get a bum rap, they’re the politically-incorrect ethnic joke of the poultry world. But, as with those demeaning jokes, the stereotype of the turkey as a bird too dumb to get out of the rain isn’t true either. In fact, turkeys are really fascinating and personable birds, quite a lot more interesting than hybrid meat chickens. Once they are robust enough to withstand the elements, our turkeys live outdoors, enclosed within a circle of moveable electric poultry fencing containing a portable shelter. The fence and shelter can be readily moved every week or so to keep their range fresh and clean. Because they are happy to follow us anywhere or harass our flock of pet geese, we often let them roam about the yard at will. They do yeoman service keeping our raspberry patch weed-free and trimming the grass. But the real reason they like to stay near the berries is to scarf up the discards and drops when we pick the ripe fruits.
We began by raising standard Broad-Breasted White birds, which reach a dressed weight of 15 to 25 lbs in about 13 weeks. 
Commercial growers prefer the White hybrids because their pinfeathers are less visible than those of darker breeds, which results in a cleaner-looking carcass. Like their gallinaceous counterparts, they also are bred for bulky breasts. Unlike commercial birds grown in close confinement and fed a pure grain diet, the varied diet of our free-range turkeys produces a remarkably tasty and very moist meat (without any added water or tenderizing solution). You’ll be amazed at the difference.
We also grow heirloom varieties including the Narragansett, an ancient cross between the native wild Eastern turkey and domestic turkeys firs imported by Colonists), and the Wild Eastern Turkey proper. Unlike standard hybrid turkeys such as the White Broad-Breasted and Broad-Breasted Bronze, whose ponderous breast prevent them from successfully breeding, heritage turkeys have not lost that ability. One reason we choose to raise heirloom breeds is so that we can produce our own birds. Another is to preserve breeds that are becoming increasingly rare.
Our whole turkeys will be ready for sale in September. We will keep you posted as to the actual date on our website. A limited amount of individually packaged ground turkey, turkey legs, and turkey breast will also be offered if we can find a USDA-approved poultry slaughterhouse willing to take on the job.
