Heritage turkey
A heritage turkey is one of a variety of strains of
More than ten different
Despite increasing interest in heritage turkeys, they are still a tiny minority, perhaps 25,000 raised annually compared to more than 200,000,000 industrial turkeys and 7,000,000 turkeys in the wild, and most heritage breeds are endangered in some respect.
History
For most of history, turkeys were primarily raised on small
To meet perceived
For over 35 years, the overwhelming majority of the 280 million turkeys produced in North America each year have been the product of a few genetic strains of Broad Breasted White. The breeding stock for these birds are owned largely by three
Along with the adoption of the Broad Breasted White by industrial producers, other turkey varieties faded in numbers. Other than exhibition birds and those on a scant few small farms, other turkeys virtually disappeared. By the end of the 20th century, all but the Broad Breasted White were in danger of extinction. Around this time, conservation organizations began to recognize the plight of heritage turkeys; The Livestock Conservancy considered heritage turkeys to be the most critically endangered of all domestic animals circa 1997. A census conducted by the Conservancy found less than 1,500 total breeding birds (out of all heritage varieties) were left in the country. Some breeds, such as the Narragansett, had less than a dozen individuals left, and many considered most heritage turkeys to be beyond hope.[4]
The Livestock Conservancy,
In a 2003 census by the Livestock Conservancy, heritage turkey populations had increased by more than 200 percent. By 2006, the count of heritage turkeys in the U.S. was up to 8,800 breeding birds.
Definition
While the moniker of heritage turkey is not a government-regulated label like
Along with the surge in popularity of heritage turkeys, some farmers have (perhaps unknowingly) passed off birds which do not meet the basic definition of true heritage birds in an effort to cash in on the phenomenon. To be a true heritage turkey, birds must meet three specific criteria.
Naturally mating
The first criterion is that heritage turkeys are able to mate naturally with no intervention from humans, and with expected fertility rates of 70-80%. Hens can lay fertile eggs, and
Long productive lifespan
Except for a few flocks of toms kept for semen production, commercial turkeys generally never live past the point at which they reach market weight. Heritage turkeys are capable of the full normal lifespan of wild turkeys. Breeding hens are commonly productive for 5–7 years and breeding toms for 3–5 years. They are also more well-suited for outdoor and/or free range conditions in pastured poultry operations.[7]
Slow growth rate
All heritage turkeys have a relatively slow to moderate rate of growth. Turkeys raised in industrial agriculture are slaughtered at 14 to 18 weeks of age, while 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.[7]
As food
...this represented a completely different order of turkey. Now I understood what turkey was like before the triumph of the Broad Breasted White, and why eating turkey had once been considered a great treat...
Heritage means a bird is more than a descendant of earlier breeds with names like Red Bourbon, Narragansett, and Standard Bronze: The Livestock Conservancy outlines that heritage turkeys must mate naturally, have a slow growth rate that results from a longer lifespan and spend their life outdoors. Heritage turkeys are smaller than their commercially bred counterparts (which are all Broad Breasted Whites) and have a stronger—some say gamy—flavor. Less breast meat and more highly exercised thighs and wings mean heritage turkeys benefit from longer, slower cooking times.
Heritage turkeys have been praised by chefs and food critics alike as being richer in flavor than industrial birds,[6] though the lack of a large amount of breast meat means cooking times and methods may differ substantially from non-heritage birds.[9] Heritage turkeys are closer in taste to wild turkeys, but are several pounds larger. Part of this stated increase in flavor is due to a difference in the maturity between industrial turkeys and heritage ones - if birds are slaughtered at less than four months old, they fail to ever accrue fat layers.[3]
Due to their rarity and the length of time involved in their growth, heritage turkeys are also far more expensive than their more common brethren. While turkeys from
In addition to a difference in culinary characteristics, heritage turkeys are often considered to be a more healthful food; as a result of the diet of
See also
- Heirloom plant
- Rare breed (agriculture)
Footnotes
References
- Ekarius, Carol (2007). Storey's Illustrated Guide to Poultry Breeds. North Adams, MA: Storey Publishing. ISBN 978-1-58017-667-5.
- Burros, Marian (November 21, 2001). "The Hunt for a Truly Grand Turkey, One That Nature Built". The New York Times. Retrieved 2008-07-20.
- Severson, Kim (November 7, 2007). "Preservation's Progress". The New York Times. Retrieved 2008-07-20.
- Gibson, Charles; Blair Soden (November 15, 2007). "The Man Who Saved Turkeys From Extinction". ABC News. Retrieved 2008-07-20.
- Ness, Carol (November 2, 2005). "Consumers gobble up Heritage American turkeys". San Francisco Chronicle.
- Mapes, Lynda V. (October 21, 2007). "Pilgrim's Progress". Seattle Times.
- "Heritage Turkeys, the Better Holiday Bird". National Public Radio. November 21, 2007. Retrieved 2008-07-20.
- "Definition of a Heritage Turkey". albc-usa.org. American Livestock Breeds Conservancy. Retrieved 2008-07-20.
Further reading
- "How to Raise Heritage Turkeys on Pasture". American Livestock Breeds Conservancy.
- "American Standard of Perfection, 1998, A Complete Description of All Recognized Breeds and Varieties of Domestic Poultry". American Poultry Association.
- "American Standard of Perfection, 1998, A Complete Description of All Recognized Breeds and Varieties of Domestic Poultry". American Poultry Association.