Definition of a Heritage Turkey

A heritage turkey, sometimes called an heirloom turkey, is a variety of domestic turkey which retains historic characteristics that are no longer present in the majority of turkeys raised for consumption since the mid-20th century.

Heritage turkeys can be differentiated from other domestic turkeys in that they are biologically capable of being raised in a manner that more closely matches the natural behavior and life cycle of wild turkeys. Heritage turkeys have a relatively long lifespan and a much slower growth rate than turkeys bred for industrial agriculture, and unlike industrially-bred turkeys, can reproduce without artificial insemination

All domesticated turkeys descend from wild turkeys indigenous to North and South America. They are the quintessential American poultry. For centuries people have raised turkeys for food and for the joy of having them.

.Many different varieties have been developed to fit different purposes. Turkeys were selected for productivity and for specific color patterns to show off the bird’s beauty.

Heritage turkeys are defined by the historic, range-based production system in which they are raised. Turkeys must meet all of the following criteria to qualify as a Heritage turkey:

1. Naturally mating: the Heritage Turkey must be reproduced and genetically maintained through natural mating, with expected fertility rates of 70-80%. This means that turkeys marketed as “heritage” must be the result of naturally mating pairs of both grandparent and parent stock.

2. Long productive outdoor lifespan: the Heritage Turkey must have a long productive lifespan. Breeding hens are commonly productive for 5-7 years and breeding toms for 3-5 years. The Heritage Turkey must also have a genetic ability to withstand the environmental rigors of outdoor production systems.

3. Slow growth rate: the Heritage Turkey must have a slow to moderate rate of growth. Today’s heritage turkeys reach a marketable weight in about 28 weeks, giving the birds time to develop a strong skeletal structure and healthy organs prior to building muscle mass. This growth rate is identical to that of the commercial varieties of the first half of the 20th century.

Beginning in the 1920’s and  into the 1950’s turkeys were selected for larger size and greater breast width, which resulted in the development of the Broad Breasted Bronze. In the 1950’s, poultry processors began to seek broad breasted turkeys with less visible pinfeathers, as the dark pinfeathers in the Broad Brested Bronze, which remained in the dressed bird, were considered unattractive. Thre Broad Breasted White was developed and by the 1960’s has soon passed over the Broad Breasted Bronze as the bird of choice for processors

Today’s commercial turkeys are designed to  grow the fastest way possible with the least amount of cost.  But the results sadly mean the loss of a bird’s ability to mate naturally so both the Broad Breasted Bronze and the Broad Breasted White have to be artifically inseminated to produce fertile eggs. 

Some will find it very interesting that the turkey that we now today call the Broad Brested Bronze was in the 1930’s through 1950’s almost identical to the Heritage Bronze Turkey that is being raised today.  Both were able to mate naturally, lived long productive lives and required 26-28 weeks to reach market age.  This is very different then the Broad Breasted Bronze that is raised commercially today.  Today’s Broad Breasted are genetically engineered.   They are raised in temperature-controlled barns, most have never and will never see the light of day. They do not fly and can not produce naturally as mother nature indended.  These are not Heritage Turkeys.  Only naturally mating turkeys that meet all the above criteria are Heritage Turkeys.

 Heritage birds provide big benefits when it comes to flavor.  They have a longer “growing” period then commercially grown broad breasted varieties.  These production techniques do  affect flavor as well.  Because the commericial turkey’s diet is carefully controlled, they achieve a consistent taste that is derived by many as bland.  The heritage turkeys on the other hand who are raised where they can scratch for bugs and grasses, get to excersice their muscles and put on layers of fat when the weather turns cold, resulting in meat with a firm texture and richer flavors. 

But don’t just take our word for it.  In a taste test done on Febraury 25, 2008 at Ayrshire Farms in Virgina, 70 people consisting of food professionals, chefs, food writers and food connoisseurs gathered together to give a blind taste test to determine, if any, of the nine varieties of turkeys tested stood out in flavor.  Eight of these varieties were Heritage turkeys and one was a Butterball turkey.

Each turkey variety tested was cut into bite size piecies in covered dishes at numbered stations. Numbers toothpicks and scorecards were provided to aid in evaluating the turkeys.  Additionally, whole, roasted turkeys were placed on a table, with cooresponding number, so that the appreance could also be judged as well. 

The turkeys were scored based on flavor, texture, tenderness, aroma and appearance.

After all the tasting was done, the judges were asked to vote for their favorite number before the varieties were revealed.  After all the votes were counted, all eight varieties of the heritage turkeys came in above the commercially produced variety – a Butterball.

The heritage turkey Midget White was number one with the Bourbon Red coming in Second.  The other Heritage turkeys tested were the Royal Palm, Blue Slate, Narragansette, Bronze, Chocolate and Black.  Heritage turkeys are noted for their slow to moderate rate of growth and most are considered rare by the American Livestock Breeds Conservancy.