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This blog was updated in January 2025.
Now that Halloween is in the bag, holiday meal planning is in full swing across the country. Many of us look forward to the traditional trappings and the centerpiece of the meal: the turkey. For holiday hosts, if the bird is dry there’s no hiding their disappointment, even over an endless stream of compliments from the guests. One way to avoid the foul anxiety of a dry, flavorless bird this year is to buy a heritage turkey.
Keeping a turkey moist and flavorful, especially the white meat, is more than a culinary challenge, it’s a genetic challenge. The Broad Breasted White breed of turkeys has been the choice of the large corporations that began selectively breeding them and dominating turkey production beginning in the 1960’s.
The focus on this breed happened because of its exceedingly large breasts and ability to grow to over 30 pounds in just four months – and it tops-out at 50 pounds on a minimal amount of feed. They have also been commercially favored because the feathers are white, making the pin feathers less visible when the bird is cleaned. So far they sound great; these turkeys grow fast and cheaply, look nice when we bring them home and more have white meat than dark, matching the American palate.
What is a Heritage Turkey?
A heritage turkey is a breed that harkens back to the traditional way turkeys were raised before large-scale commercial farming took over. These turkeys are genetically distinct from the typical Broad Breasted White turkeys you find in most supermarkets. Heritage turkeys are naturally mating (not artificially inseminated like commercial breeds), and they have a much slower growth rate. They also live longer, often reaching maturity at around 2 to 2 ½ years, compared to the commercial birds that are typically ready for harvest in just 4 to 5 months.
The key characteristic of heritage turkeys is their focus on genetic diversity and slower growth, which means they have a richer flavor profile and more natural texture. They come in several distinct breeds, including Bourbon Red, Narragansett, and Standard Bronze, each with its own unique characteristics in terms of flavor, size, and appearance. These birds were once the standard in American kitchens, but their numbers dwindled in the face of industrial turkey farming. Thankfully, thanks to conservation efforts, many heritage breeds have made a comeback.
Why are Heritage Turkeys More Expensive Than Other Supermarket Birds?
There are a few reasons why heritage turkeys come with a higher price tag than your typical supermarket turkey. First, the slow growth rate of these birds means they require more time and care to reach maturity. Unlike the industrially bred turkeys that are grown in a matter of months, heritage turkeys take about 2 to 2 ½ years to mature, making them a longer-term investment for farmers.
Additionally, heritage turkeys are typically raised on smaller farms using more sustainable, ethical farming practices. These farms often raise their birds in free-range or pasture-raised environments, meaning the turkeys have access to natural food sources and a more comfortable living situation, which is a more labor-intensive process. Many of these birds are also raised without the use of antibiotics, hormones, or genetically modified feed, all of which add to the cost of raising them.
In terms of their breeding, heritage turkeys often require more hands-on management to ensure the birds are healthy and thriving, as they do not have the same rapid growth potential as the Broad Breasted Whites. All of these factors contribute to the higher price, but it's worth noting that the investment is reflected in the superior flavor, texture, and overall dining experience these birds offer.
The Case for Heritage Turkeys Over Conventional Turkeys
When it comes to turkey, not all birds are created equal. While conventional turkeys, like the Broad Breasted White, dominate the supermarket shelves, they come with some notable drawbacks that can affect both flavor and quality. Here’s why heritage turkeys are the superior choice for your holiday table.
Flavor
- Heritage turkeys offer a richer, more complex flavor, thanks to their slow growth and natural diets, while conventional turkeys can often taste bland and dry due to their fast, factory-farmed production.
Texture and Moisture
- The slow-growing heritage breeds have firmer, more consistent meat with better moisture retention, unlike conventional turkeys, which can be rubbery or dry despite brining efforts.
Ethical and Sustainable Farming Practices
- Heritage turkeys are typically raised on smaller, free-range farms with humane, sustainable practices, whereas conventional turkeys are often factory-farmed with crowded conditions and the use of growth hormones and antibiotics.
Healthier and More Nutritious
- Because heritage turkeys are raised in natural environments and grow at a slower pace, they have higher nutritional value, including more omega-3s, compared to conventionally raised turkeys fed a restricted diet.
The Rich History of Heritage Turkeys: Bourbon Red and Narragansett
Heritage turkeys like the Bourbon Red and Narragansett have been a staple of American kitchens for centuries. Let’s dive into their history and what makes these breeds so special today.
Bourbon Red Heritage Turkey
Now for the bad news. Broad Breasted Whites have such oversized breasts that they can’t breed without artificial insemination, have problems walking, are prone to disease and, according to most experts, they’re lacking in flavor and moisture.
It’s time for a back to the future moment staring heritage turkeys and a happy ending to our story. For two thousand years various strains of wild turkeys were domesticated in North American family farms as both a source of meat and pest control because of all the insects they eat. These breeds are known today as heritage turkeys.
In order to qualify as a heritage breed, the birds must mate naturally, have a long, productive lifespan and a slow growth rate. They’re prized for the wonderful flavor and moisture. With the advent of industrial production and adoption of the Broad Breasted Whites, the heritage breeds were all but extinct by the start of the 21st century. In 1997 there were only 1,500 breeding birds left in the U.S. compared to the 280 million turkeys grown commercially each year.
Narragansett Heritage Turkey
Livestock conservancies, the slow food movement and small framers stepped in to help to restore most of the heritage breeds to healthy populations and protect the biodiversity of our food chain. These birds display beautiful plumage and are mostly grown free-range and organically.
These old breeds cannot be pushed to grow quickly the way most commercial turkeys can. They take 2 – 2 ½ years to come to maturity and, therefore, are rather pricey. But they are praised by chefs and food critics as the reason people originally regarded eating turkey as such a special treat. If you can’t spring for a heritage bird this year a great alternative is a turkey that is free-range or pasture raised, vegetarian fed, and antibiotic and hormone free.
If you get the chance to partake in a holiday feast of heritage turkey this year, what you’ll notice most it the great flavor and moisture. Ask your butcher or specialty grocer if they have, or can order you, heritage birds. I’ve also seen them on-line from a variety of family farms. Cooking advice from a source like Local Harvest is recommended. You’ll be thrilled to know you can get rid of all the gimmicks like tin foil or brining to keep the bird moist, tender and delicious – they’re just naturally that way.
A Perfect Pairing of Heritage Turkeys and Kendall-Jackson Wines
As we’ve seen, heritage turkeys like the Bourbon Red and Narragansett are more than just a throwback to tradition—they’re a celebration of flavor, sustainability, and quality. These slow-grown, naturally raised birds bring out the best in any Thanksgiving meal, offering rich, juicy meat and a depth of flavor that makes each bite memorable. Whether you’re serving the earthy richness of a Bourbon Red or the tender, moist goodness of a Narragansett, these turkeys truly shine as the centerpiece of your holiday feast.
Now, what better way to make Thanksgiving dinner special than with a bottle (or two!) of Kendall-Jackson wines? Our Vintner’s Reserve Chardonnay is a natural match for turkey, with its smooth, buttery texture that complements the bird’s moist, flavorful meat. If you prefer red wine, we offer a wide selection of Pinot Noir that is versatile enough to pair with both white and dark turkey meat. Cheers to celebrating good food, good wine, and great company this Thanksgiving!
