This time of year, the hottest bird in the culinary world is the heritage turkey (sorry, squab). So what exactly is it, where can you find one, and how do you cook it? We asked chef Nate Anda of Red Apron Butchery, who sources and prepares local heritage turkeys (au naturale and brined) every Thanksgiving at his three butcher shops.
Just because a bird is called heritage doesn’t mean that it’s automatically free-range and certified-organic—though most spend their lives outdoors, and may eat an organic diet. The term refers to specific, naturally-mating breeds that were historically raised in the United States before the age of factory farming and cross-breeding poultry for certain “desirable” traits (i.e.abnormally large breast areas). They also have a slow–natural–growth rate.
“Heritage turkeys have firmer flesh and dark meat that’s well-exercised and collagen-rich,” says Anda. They also have breast meat that’s proportionate to the rest of their bodies, meaning you’ll find a fairly even balance of white and dark meat. The overall flavor is more robust, like the difference between a grass-fed steak and commercial cow. Local markets sell heritage turkeys big enough to feed a crowd, though generally they’re smaller.
“The more proportionate sized breasts can dry out quicker,” says Anda. He recommends three techniques for juicy white meat: barding, which means wrapping the turkey in bacon or pancetta; topping the breast portion with an oil-rubbed cheesecloth; or rubbing butter or duck fat under the skin. Due to heritage turkeys being smaller than industrially raised birds, they also cook faster.
“Insert a thermometer into where the thigh meets the breast,” advises Anda. “If your thermometer registers 145 degrees, your bird is ready to take out of the oven. Let it rest at room temperature for a minimum of 20 minutes prior to carving. Do not skip this step, as tempting as it is.”
While the USDA recommends oven-cooking turkey to 160 degrees, Anda says there’s enough carryover cooking while the bird rests, and it will reach that temperature. “If you value caution over juiciness, leave your turkey in the oven until the internal temperature registers 160 degrees.”
“All ovens are different and turkeys are like snowflakes,” says Anda of the birds, which naturally vary in size and shape. “Periodically look at your turkey as it cooks. If you notice halfway through the cooking process that your bird’s skin is getting really dark, your instinct to lower the oven temperature or shorten the cooking time is a good one – trust it.” Amish turkeys are not necessarily heritage.
You’ll see a number of places advertising “Amish turkeys,” but that doesn’t guarantee a heritage breed, despite the temptation to believe all things Amish are wholesome and old time-y. “An Amish turkey comes from an Amish source,” says Anda. “It could mean that a turkey is raised on Amish property, or by an Amish farmer. The way it is raised varies from farmer to farmer, so you’ll still want to look for other descriptors.”
As Thanksgiving approaches, many families across America are deliberating over the perfect turkey to grace their holiday table. And for those seeking a high-quality, ethically-raised bird, the Amish turkey presents an intriguing option. But what exactly is an Amish turkey? In this detailed guide, we’ll explore the history, characteristics, and benefits of this unique breed.
Origins and Background
Amish turkeys originate from the Amish communities of Pennsylvania in the early 20th century. Amish farmers aimed to create a hardy, robust turkey well-suited to small-scale family farms. By crossing heritage breeds like the Narragansett and Bourbon Red, the ideal dual-purpose Amish turkey emerged – an excellent source of flavorful meat and abundant eggs.
Due to the Amish ethos of sustainability, compassion, and community, these turkeys are raised humanely in a traditional, small-scale manner. An Amish turkey thus embodies conscientious agriculture and animal welfare. Their old-fashioned upbringing translates into superior taste and quality.
Characteristics and Appearance
Amish turkeys have a classic turkey look with compact bodies and medium statures. Males average around 16-24 pounds at maturity, while females reach 10-16 pounds. They sport stunning iridescent black and bronze feathers on their tails and wingtips. Their white plumage is nicely complemented by a bright red wattle and caruncle.
As a heritage breed, Amish turkeys mate naturally, forage freely, and grow slower than overbred commercial varieties. Their diverse, outdoor-reared lifestyle contributes to robust health and well-developed muscles Amish turkeys also possess an innate resilience thanks to their hybrid vigor Their genetic diversity from two parent heritage breeds helps them thrive naturally.
The Benefits of Choosing Amish
Opting for an Amish turkey offers multiple advantages:
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Superior flavor – The traditional breed and diet lend incredible taste,
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Conscientious rearing – They’re raised humanely and sustainably on small farms.
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Heritage purity – No GMOs, antibiotics, or hormones are used.
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Family tradition – Continuescentury-old Amish customs.
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Environmentally friendly – Low impact on the earth.
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Support for small farms – Helps preserve family homesteads.
For exceptional quality paired with ethical production, an Amish turkey is a fine choice.
Availability and Prices
Due to their small-scale heritage rearing, Amish turkeys are more limited in supply than commercial varieties. Prices also run higher, typically $4-6 per pound compared to $1-2 for standard turkeys. However, many feel the premium quality and ethical attributes justify the cost.
The best places to source Amish turkeys are directly from local Amish farms, specialty butchers, farmers markets, and health food stores. Online mail order is also an option. Acting early is wise, as these unique birds sell out fast!
Preparing and Cooking Your Bird
Roasting is the classic preparation for Amish turkeys. Their higher fat content compared to commercial turkeys means the meat bastes itself naturally, ensuring incredible juiciness. Here are some tips:
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Allow 1.5-2 pounds per person when calculating size.
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Defrost frozen birds for 2-3 days in the refrigerator.
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Preheat the oven to 325°F. Roast for 13-15 minutes per pound.
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Use a meat thermometer to check doneness – 165°F for the thickest part of the thigh.
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Let the turkey rest 15+ minutes before carving for maximum juiciness.
With its rich history, premium quality, and ethical roots, the Amish turkey truly sets itself apart. This Thanksgiving, bring gourmet flair and conscientious eating to your holiday table with an Amish turkey! Your guests will be delighted.
Meat N’ Bone Recipes Cooking the #Thanksgiving Amish #Turkey #recipe
FAQ
What is different about Amish turkey?
Is Thanksgiving Amish?
How are Amish turkeys raised?
Our Amish turkeys are raised without hormones or steroids. They are raised on a vegetable, protein diet that contains no animal by-products, artificial ingredients, or coloring agents. The flocks live in clean, modern, well-lit, ventilated barns. These turkeys have free access to feed and water. They are fed a diet of corn and soybeans.
What makes Amish turkeys so special?
These premium birds are the pride of the Midwest—hatched, raised, and processed by the caring hands of local Amish family farmers. Our turkeys enjoy a life with open barn doors, free-flowing fresh air, and unlimited access to feed and water. But it’s their diet and our farmers’ attentive care that truly make the difference.
Where are Amish turkeys made?
Our turkeys are hatched, grown, and processed in the Midwest by local Amish family farmers in Troy, Michigan. The Turkeys are raised inside naturally ventilated houses and have free access to feed and water. Your Amish turkey will arrive ready to cook “de-feathered and cleaned”. Giblets are included!
Do turkeys really make a difference?
But it’s their diet and our farmers’ attentive care that truly make the difference. Raised on a wholesome mix of vegetables and proteins, without any hormones, steroids, or artificial additives, these turkeys embody natural well-being.