Turkeys were born to scratch and peck, and that's exactly what they do at our farm. Our turkeys roam completely unconfined in our pastures and timber eating bugs and grubs in the soil, and are also offered a non-GMO grain mix. We will be offering 2 types of turkeys, the broad-breasted white turkeys we have become accustomed to in the grocery store (but ours are raised in a free environment) and some heritage breeds which consist of Black Spanish, Royal Palms, and Bourbon breeds.  The Heritage turkeys are more prone to flight and roosting in the timber like a wild turkey while the broad-breasted white turkeys are more of a non-flight bird who is content staying on the ground with no risk of flying out of designated and protected areas.  

You may ask "What is the difference?" Well, the broad-breasted white turkeys have large plump breasts and drums with much more white meat on the table while the heritage birds have more of a body like a wild turkey with a "bladed" breast and, due to their more active lifestyle, more dark meat.  Both are absolutely wonderful on the table, so it really comes down to more of what you prefer aesthetically and whether you prefer the white or darker meat.  The biggest difference I see is level of intelligence though.  The Heritage breeds are more intelligent and natural foragers while the white broad breasts will drown in the rain if they look up (good thing they finish well on the table).  To me, the best food on the earth is smoked wild turkey and since the season and limits are minimal, I prefer the Heritage breed turkeys for a closer match to the wild turkey.  Either way, you will notice a much healthier looking bird as well as the proof in the flavor on the table.  Amazing!  

Remember last November, when you thought it would be cool to buy a pasture-raised turkey for Thanksgiving, but all the farmers you called laughed at you because they had sold out months before? So humiliating. Believe it or not, the time to put your deposit for a guaranteed turkey is no later than June.  This is for several reasons, but mainly how many we have to raise as it takes several months to get them to "table size".  Because of their diet and exercise, our birds are lean animals. When cooking them, keep in mind they have less fat than commodity turkeys. We have found cooking with a wet, slow heat yields a more tender turkey dish. Try our birds in the smoker or in the oven.  The birds will weigh between 12-16# upon processing time, but if you let us know, we can raise to 20-25# if you like.  A $35 deposit is required per bird.