{"title":"Turkey, Chicken, Duck \u0026 Goose Cuts","description":"\u003ch2 style=\"text-align: center;\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eCuts of Heritage Turkey, Chicken, Duck \u0026amp; Goose\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eFor 25 years we have had an exclusive relationship with Master Breeder, Frank Reese and Good Shepherd Poultry Ranch. Historic heritage breeds of poultry are the tastiest meats available and make even the simplest meals memorable. For whole chickens, ducks, and Fresh Thanksgiving Turkeys visit our whole birds page.\u003c\/strong\u003e\n\u003c\/h2\u003e","products":[{"product_id":"ground-turkey-from-good-shepherd-poultry-ranch","title":"GROUND TURKEY","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eGround Turkey\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThree 1lb packs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGround meat makes for excellent burgers, ragu or meatballs and is an ingredient in all cuisines around the world. Our ground turkey is a combination of white and dark meat from premium cuts of heritage breed turkey making it a flavorful and healthy ground meat alternative.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFrank Reese's heritage turkeys are universally proclaimed the most delicious in America thanks to his expertise breeding the oldest continuous strain of standard-bred turkeys in North America, varieties like the Standard Bronze, Bourbon Red, White Holland, Black, Narragansett and Slate. Frank's birds are pasture raised on the Kansas prairie and are never fed antibiotics.\u003c\/p\u003e\n\u003cp\u003eIntense, dark and rich with a steakish, balanced flavor and distinctive finish, heritage turkeys are unlike regular turkey in every way. While many farmers now use the term, Frank raises the truest example of the original heritage turkey: according to the USDA, he remains the only farmer allowed to use the name “Heritage” on his label thanks to certification by the oldest agricultural organization in North America, the American Poultry Association.\u003c\/p\u003e\n\u003cp\u003eFrank is a true hero of the heritage food movement and he has been featured in publications ranging from The New York Times to National Geographic as the foremost poultry expert in the U.S. His story is the reason why when it comes to meat, the word “heritage” is synonymous with “heirloom.” Good Shepherd turkeys can be traced back over 100 years, are 100% antibiotic free, and pasture raised on the Kansas prairie. This is by far the juiciest, most flavorful bird on the market today.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by Frank Reese on Good Shepherd Poultry Ranch\u003c\/li\u003e\n\u003cli\u003eAll vegetarian fed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s.  The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTurkey Smash Burgers \u003cbr\u003e\u003c\/b\u003e\u003cem\u003eMakes six single-pattie burgers or three double-pattie ones\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIngredients:\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 pound ground turkey meat, completely defrosted\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 teaspoon garlic powder\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 teaspoon onion powder\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eLarge pinch of black pepper\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e½ stick of cold butter cut into very small chunks, plus more for toasting the buns\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eKosher salt\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e3-6 hamburger buns\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eSliced cheese\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShredded lettuce\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThinly sliced onions (I like red) \u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eSliced tomatoes, lightly salted\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eSliced pickles\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePreparation:\u003cbr\u003eIn a large mixing bowl, combine turkey, garlic power, onion powder and pepper. Fold in cold butter, making sure it is evenly distributed but not melted. You should be able to see dots of butter in the meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith lightly oiled hands, divide the meat into six equal sized patties and set aside. No need to fuss about getting them each the exact same weight. Close enough will do. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePlace a pan on the stove on medium-high heat. While the pan comes to temperature, lightly butter the buns. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen the pan is ready, toast the buns, gently pressing down in the middle to make sure they have direct contact with the pan. Toast for about 1-2 minutes and remove to a plate, making sure the tops and bottoms of each bun stay together to help keep them warm. Do this in multiple batches if there is not enough room in your pan to cook them all at once.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWipe any crumbs from the pan. Liberally salt the turkey patties and place in the frying pan making sure to leave enough room for when you press them down. To smash, lightly oil the bottom of a clean, small saucepan or a spatula and use the oiled bottom to press down on the burgers so they are about ¼ inch thick. The oil ensures they won’t stick to the saucepan or spatula. Cook for about 2 minutes and flip. They should be nice and crusted. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd cheese and cook for about two more minutes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePlace one or two patties on a bun, top with tomato, lettuce, onions, pickles and your favorite condiments, and serve.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003cbr\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":29409699168298,"sku":"601 (3pk)","price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/hf_ground_turkey_1.jpg?v=1686761484"},{"product_id":"frozen-heritage-turkey-raised-by-frank-reese-on-good-shepherd-poultry-ranch","title":"FROZEN WHOLE HERITAGE TURKEY, 14-16LB — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFrozen Whole Heritage Turkey, 14-16lb\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOne 14-16lb whole turkey, \u003cmeta charset=\"utf-8\"\u003efrozen, with neck and giblets\u003cbr\u003e\u003cem\u003eStandard Bronze\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eFor the past 24 years, we have committed ourselves to the raising and distribution of Frank Reese's entire turkey flock, the oldest continuous breeding lines left in the United States, with genetics traceable back to the 1830s. Frank's Good Shepherd Poultry Ranch in Kansas is the only remaining commercial Standardbred heritage poultry hatchery in the U.S. to meet these standards: \u003cstrong\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrank has realized his goal of increasing the population counts of his cherished rare breeds thanks to his tireless work over the years promoting their importance to the food supply, and his hard labor in the breeding barns and hatchery. Frank has partnered with a growing network of dedicated farmers to raise his birds to his exacting standards. As always, Frank carefully selects all the breeders that he keeps back on his own farm for hatching the following year, thus these culturally important genetic lines continue.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cb\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFans of Frank's turkeys include Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED. What a difference in taste!\"\u003c\/p\u003e\n\u003cp\u003eIn 2021, we broke ground on the Good Shepherd Conservancy Center, a 501(c)(3) non profit, our last chance to repopulate America’s farms with non-factory poultry. To learn more visit: \u003ca title=\"goodshepherdconservancy.org\/\" href=\"https:\/\/goodshepherdconservancy.org\/\" target=\"_blank\"\u003eGoodShepherdConservancy.org\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 155°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40727480565818,"sku":"(14-16# frozen turkey)","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/TURKEY31_0ed4e285-07bb-474b-b884-7c48686a3f18.jpg?v=1607609357"},{"product_id":"heritage-turkey-giblets","title":"TURKEY GIBLETS","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Turkey Giblets\u003cbr\u003e\u003c\/strong\u003e2lb total, multiple pieces from heart, liver, and gizzard\u003cem\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTurkey giblets are perfect for grilling whole on skewers, then slicing thin, and eating hot; as the foundation for delicious pâté; or as a fantastic addition to rice and stuffing.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cstrong\u003eGrilled Turkey Giblet Anticuchos with Aji Pepper Sauce \u003c\/strong\u003e\u003cbr\u003eNot everyone thinks nose-to-tail when it comes to poultry, but this recipe uses every last bit of our heritage turkey. Traditionally made with beef heart, today we are preparing this classic Peruvian dish that showcases the country's delicious native smoky pepper, with our heritage turkey giblets.\u003cbr\u003e\u003cbr\u003eIngredients:\u003cbr\u003e\u003cbr\u003eNeck and giblets from one turkey\u003cbr\u003e1 quart of chicken or turkey stock\u003cbr\u003e1 head of garlic \u003cbr\u003e1 bay leaf\u003cbr\u003e1 teaspoon of black peppercorns\u003cbr\u003e½ cup olive oil\u003cbr\u003e½ cup white wine vinegar\u003cbr\u003e1 teaspoon toasted and freshly ground cumin \u003cbr\u003e1 teaspoon minced garlic\u003cbr\u003e4-6 bamboo skewers, soaked in water\u003cbr\u003e½ cup of aji peppers or aji paste in a jar if you can't find fresh peppers\u003cbr\u003e2 egg yolks\u003cbr\u003e3 cloves of garlic\u003cbr\u003e2 tablespoons white wine vinegar\u003cbr\u003e1 teaspoon mustard\u003cbr\u003e1 cup extra virgin olive oil\u003cbr\u003e1 tablespoon water, as need to thin sauce\u003cbr\u003e½ cup chopped cilantro, stem included\u003cbr\u003ePreparation:\u003cbr\u003e\u003cbr\u003eRemove giblets from the turkey cavity and pat dry with paper towels.\u003cbr\u003e\u003cbr\u003eChop the turkey neck into bite sized pieces and season with salt and pepper.\u003cbr\u003e\u003cbr\u003eIn a dutch oven over medium high heat add 2 tablespoons of olive oil and sear turkey necks until brown. Deglaze with chicken or turkey stock, bring to a boil, reduce to a simmer, and cook for about 30-45 mins. Remove, drain and set aside.\u003cbr\u003e\u003cbr\u003eMix together olive oil, vinegar, garlic, and cumin and season with salt.\u003cbr\u003e\u003cbr\u003eDice the liver, heart, and gizzards into bite sized pieces and skewer on the bamboo sticks, alternating pieces of liver, heart, and gizzards. Skewer the necks separately. Place in a baking dish and cover with marinade. Let sit for at least an hour or overnight.\u003cbr\u003e\u003cbr\u003eMeanwhile, in a blender add aji paste or fresh peppers(deseeded), egg yolks, garlic cloves, mustard, and vinegar. Turn on low speed and drizzle in, drop by drop, olive oil until an emulsion starts — eventually build up to a steady stream turning the blender up to high speed. Add a tablespoon of water to adjust the consistency to slightly thinner than mayonnaise, and set aside. \u003cbr\u003e\u003cbr\u003ePreheat a charcoal grill to medium-high heat and sear the necks until brown and crispy, set aside. Grill the Liver, heart, gizzard, and skewers for about 4-5 minutes per side.\u003cbr\u003e\u003cbr\u003eServe on a plate with a bowl of the aji pepper sauce to dip your skewers into. Garnish with chopped cilantro.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cspan\u003e[\/TABS]\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":32242492932154,"sku":"2lb total giblets","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/HF_TURKEYGIZZARDSKEWER-1.jpg?v=1705516070"},{"product_id":"sweet-italian-heritage-turkey-sausage","title":"TURKEY SWEET ITALIAN SAUSAGE — NOW 25% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eTurkey Sausage Wheels with Sweet Italian Seasoning\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cspan\u003eThree 1lb wheels\u003cbr\u003eCrafted by New York City's own Pepe Giocoli\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eWe are sure you will love our Good Shepherd Ranch heritage turkey sausage produced by one of the premiere artisans in the U.S.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese Sweet Italian sausages are true classics, embodying the genuine regional flavors of New York City, but made with heritage turkey! \u003c\/span\u003eLightly seasoned, they have an outstanding flavor and an incredibly snappy texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eFrank Reese turkeys provide the perfect ingredient for these Italian style recipes that are sure to become an annual tradition in our holiday catalog and at your table! \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered turkeys have been bred by Frank Reese on the Good Shepherd Ranch in Kansas, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. Good Shepherd turkeys comprise the oldest continuous breeding lines of turkeys in North America and all are raised to these standards: \u003cem\u003e\u003cstrong\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, and Naturally Mating.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePepe Giocoli produces New York\/Italian classic sausages using 100% heritage breed pasture raised meat. The thin wheel gives each sausage a perfect snap. Pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy.\u003c\/p\u003e\n\u003cp\u003eParma Sausage Co. has been producing the very best New York style sausages from an original family recipe since the 1950's. This is truly the apex of the Italian-American art of sausage making. This is third generation greatness from a no-nonsense artisan who wears his white butcher’s smock like a coat of armor. New York has its own regional cuisine, and these Italian sausages are true classics.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003eTurkey, water, salt, dextrose, flavorings. In sheep casing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s.  The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eGrilling: Remove sausage from its packaging and pat it dry. Fire up your grill and lower to medium heat. Use a knife to score the sausages so they do not burst on the grill. Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.\u003c\/p\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven.Roast for 15-20 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39797618245690,"sku":"3pk turkey sweet italian","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_turkey_sausage_sweet_italian_3.jpg?v=1670265492"},{"product_id":"sweet-italian-heritage-turkey-sausage-with-provolone-and-cherry-peppers","title":"TURKEY SAUSAGE WITH PROVOLONE AND CHERRY PEPPERS — NOW 25% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eTurkey Sausage Wheels with Provolone and Cherry Peppers\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cspan\u003eThree 1lb wheels\u003cbr\u003eCrafted by New York City's own Pepe Giocoli\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eTo celebrate 20 years, we are proud to introduce a Heritage Turkey first! We are sure you will love our Good Shepherd Ranch heritage turkey sausage produced by one of the premiere artisans in the U.S.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese Sweet Italian sausages with provolone cheese and cherry peppers are true classics, embodying the genuine regional flavors of New York City. \u003c\/span\u003eLightly seasoned, they have an outstanding flavor and an incredibly snappy texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eFrank Reese turkeys provide the perfect ingredient for these Italian style recipes that are sure to become an annual tradition in our holiday catalog and at your table! \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered turkeys have been bred by Frank Reese on the Good Shepherd Ranch in Kansas, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. Good Shepherd turkeys comprise the oldest continuous breeding lines of turkeys in North America and all are raised to these standards: \u003cem\u003e\u003cstrong\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, and Naturally Mating. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePepe Giocoli produces New York\/Italian classic sausages using 100% heritage breed pasture raised meat. The thin wheel gives each sausage a perfect snap. Pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy.\u003c\/p\u003e\n\u003cp\u003eParma Sausage Co. has been producing the very best New York style sausages from an original family recipe since the 1950's. This is truly the apex of the Italian-American art of sausage making. This is third generation greatness from a no-nonsense artisan who wears his white butcher’s smock like a coat of armor. New York has its own regional cuisine, and these Italian sausages are true classics.\u003c\/p\u003e\n\u003cp\u003eIngredients: \u003cspan\u003eTurkey, water, salt, provolone cheese (pasteurized milk, culture, rennet, salt), cherry peppers, dextrose, flavorings. In sheep casing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s.  The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eGrilling: Remove sausage from its packaging and pat it dry. Fire up your grill and lower to medium heat. Use a knife to score the sausages so they do not burst on the grill. Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.\u003c\/p\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven.Roast for 15-20 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39797631254586,"sku":"3pk Turkey Wheel with Provolone","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_turkey_sausage_cherry_pepper_4.jpg?v=1670266170"},{"product_id":"chicken-wings","title":"CHICKEN WINGS","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Chicken Wings\u003cbr\u003e\u003c\/strong\u003e2-2.5lb total\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eChicken wings are actually made of white meat! While our heritage chickens have all the pasture they desire and are much more active than commodity chickens (yes, they really do fly!), they choose to spend most of their time on the ground. Adorned with silky, yellow fat, these wings take best to dry heat to make the skin as crispy as possible. Our heritage chicken wings consist of the tip, drumette, and flat. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKansas-based heritage farmer Frank Reese, who has made it his life’s work to preserve endangered breeds of poultry, has worked for years to maintain stronger lines of chickens. Reese has partnered with his first-ever protégé, Jed Greenberg of Chosen Farms, to raise and process heritage chickens in New Jersey. \u003cmeta charset=\"UTF-8\"\u003eHis flock is the only heritage breed line available online! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“A chicken is no better than the farmer behind it. And the genetics, of course,” says Frank Reese, whose chickens are one of the only flocks in America to receive certification by the American Poultry Association, and the USDA, as 100% purebred Heritage, standards that were set in 1873 to define and defend best practices in American farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca rel=\"noopener\" title=\"Provisions - Heritage Foods\" href=\"https:\/\/heritagefoods.com\/collections\/larder-and-provisions\" target=\"_blank\"\u003eShop our Provisions\u003c\/a\u003e for your favorite dipping sauces!\u003c\/p\u003e\n\u003cp\u003eGood Shepherd Ranch and now, Chosen Farms, are the premier breeders and farms for America’s oldest line of poultry.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCertified Standardbred\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePasture Raised\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFree Ranging Flock\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVegetarian Fed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNaturally Mating\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAntibiotic Free from hatching to plate\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eChosen Farms is founded and operated by Jed Greenberg who has worked with Frank Reese at Good Shepherd Poultry Ranch for almost a decade, learning the art and history and skills needed to raise heritage breeds of poultry.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrank is almost 75 years old and is considered the Godfather of American poultry so Jed plays a pivotal role as he is the one destined (and you could say being bred!) to inherit the responsibility of running the network of what is currently the only heritage breed (Standardbred) hatchery for rare breeds in America.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJed's New Jersey farm is currently raising exclusively Good Shepherd genetics of chicken, turkey, and guinea fowl. Jed is working to spread heritage breeds to farms across the country as the Director of the Good Shepherd Conservancy of which his farm is a leading member. The Conservancy is working to build a hatching and education center, as well as a museum on the Kansas prairie, ensuring a future for rare breeds around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eYour parts come from two breeds: \u003cbr\u003e\u003cspan\u003e\u003cbr\u003eThe \u003cstrong\u003eNew Hampshire \u003c\/strong\u003ebreed is a beautifully red-feathered and fast-growing breed that epitomizes American innovation and quality. Prized for its rapid early growth, heavier breast development, and solid egg-laying ability, this newer breed was able to dethrone the Plymouth Rock as America’s #1 chicken in the 1930s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCreated in the 1940s, the \u003cstrong\u003eDelaware\u003c\/strong\u003e breed is the youngest breed in our preservation program. Originating from the state that provides its name, it is the result of crossing a Barred Rock rooster and New Hampshire hen. This bird carries many of the benefits that made Rocks and New Hampshires favored and also sports a fully white under-fluff and pin feathers.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eExtra Juicy Chicken Wings\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e1. For the juiciest and most tender heritage chicken wings, bring a large pot of water to a boil over high heat. Take the fully thawed chicken out of the refrigerator 30 minutes prior to cooking.\u003cbr\u003e2. Drain the excess liquid from the package over the sink, remove the chicken wings from the packaging, and add them to the pot of boiling water. Season the water with a tsp of salt and 2 bay leaves. Simmer the chicken wings in the water for 30-40 minutes.\u003cbr\u003e3. After 30-40 minutes, preheat your oven to 375 degrees F. Drain the wings and spread them out in a single layer on a cookie sheet. Season with salt, pepper, your favorite dry rub seasoning, and a light drizzle of olive oil on all sides. If you have bbq sauce, brush it on now and then re-apply more when you flip the wings in the next step.\u003cbr\u003e4. Bake the chicken wings for 15 minutes, then remove them from the oven and flip them. If you like the skin extra crispy, put them back into the oven for another 15-20 minutes, If you prefer them extra juicy, only cook them for 5 minutes longer. \u003cbr\u003e5. Remove the wings from the oven, toss with your favorite seasoning or sauce, and serve!\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003cbr\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39836219605050,"sku":"1pk (2-2.5lb)","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/chicken_wing.jpg?v=1738165251"},{"product_id":"chicken-thigh","title":"CHICKEN THIGHS","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Chicken Thighs\u003cbr\u003e\u003c\/strong\u003e2-2.5lb total, bone-in, skin-on\u003cbr\u003e\u003ci\u003eNew Hampshire\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor the dark meat lover, these bone-in, skin on thighs are a dream come true. Our heritage chickens are raised free ranging on pasture, creating more intramuscular fat and connective tissue that locks in moisture and releases deep flavor while cooking. Thighs are a great candidate for slow roasting or braising. Each part is laced with ribbons of sun-yellow fat that self-baste the bird as it renders, resulting in silky meat and crackly bronzed skin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKansas-based heritage farmer Frank Reese, who has made it his life’s work to preserve endangered breeds of poultry, has worked for years to maintain stronger lines of chickens. Reese has partnered with his first-ever protégé, Jed Greenberg of Chosen Farms, to raise and process heritage chickens in New Jersey. \u003cmeta charset=\"UTF-8\"\u003eHis flock is the only heritage breed line available online! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“A chicken is no better than the farmer behind it. And the genetics, of course,” says Frank Reese, whose chickens are one of the only flocks in America to receive certification by the American Poultry Association, and the USDA, as 100% purebred Heritage, standards that were set in 1873 to define and defend best practices in American farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca rel=\"noopener\" title=\"Provisions - Heritage Foods\" href=\"https:\/\/heritagefoods.com\/collections\/larder-and-provisions\" target=\"_blank\"\u003eShop our Provisions\u003c\/a\u003e for your favorite dipping sauces!\u003c\/p\u003e\n\u003cp\u003eGood Shepherd Ranch and now, Chosen Farms, are the premier breeders and farms for America’s oldest line of poultry.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCertified Standardbred\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePasture Raised\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFree Ranging Flock\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVegetarian Fed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNaturally Mating\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAntibiotic Free from hatching to plate\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eChosen Farms is founded and operated by Jed Greenberg who has worked with Frank Reese at Good Shepherd Poultry Ranch for almost a decade, learning the art and history and skills needed to raise heritage breeds of poultry.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrank is almost 75 years old and is considered the Godfather of American poultry so Jed plays a pivotal role as he is the one destined (and you could say being bred!) to inherit the responsibility of running the network of what is currently the only heritage breed (Standardbred) hatchery for rare breeds in America.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJed's New Jersey farm is currently raising exclusively Good Shepherd genetics of chicken, turkey, and guinea fowl. Jed is working to spread heritage breeds to farms across the country as the Director of the Good Shepherd Conservancy of which his farm is a leading member. The Conservancy is working to build a hatching and education center, as well as a museum on the Kansas prairie, ensuring a future for rare breeds around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eYour parts come from two breeds: \u003cbr\u003e\u003cspan\u003e\u003cbr\u003eThe \u003cstrong\u003eNew Hampshire \u003c\/strong\u003ebreed is a beautifully red-feathered and fast-growing breed that epitomizes American innovation and quality. Prized for its rapid early growth, heavier breast development, and solid egg-laying ability, this newer breed was able to dethrone the Plymouth Rock as America’s #1 chicken in the 1930s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCreated in the 1940s, the \u003cstrong\u003eDelaware\u003c\/strong\u003e breed is the youngest breed in our preservation program. Originating from the state that provides its name, it is the result of crossing a Barred Rock rooster and New Hampshire hen. This bird carries many of the benefits that made Rocks and New Hampshires favored and also sports a fully white under-fluff and pin feathers.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes we love: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" title=\"Roasted Chicken Thighs with Lemon, Thyme, and Rosemary\" href=\"https:\/\/heritagefoods.com\/blogs\/in-celebration-of-feast\/roasted-chicken-thighs-with-lemon-thyme-and-rosemary?_pos=2\u0026amp;_sid=435167bcd\u0026amp;_ss=r\" target=\"_blank\"\u003eRoasted Chicken Thighs with Lemon, Thyme, and Rosemary\u003c\/a\u003e courtesy of Florence Fabricant of T\u003cem\u003ehe New York Times,\u003c\/em\u003e who adapted it from Nancy Silverton and Carolynn Carreño's book \"Mozza At Home.\"\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003cbr\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39922162335802,"sku":"1pk (2-2.5#)","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/Chicken-Thighs-Roasted-squash-and-beech-mushrooms.jpg?v=1775584204"},{"product_id":"chicken-necks","title":"CHICKEN NECKS","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Chicken Necks\u003cbr\u003e\u003c\/strong\u003e2-2.5lb total, skin-on\u003cbr\u003e\u003ci\u003eNew Hampshire\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\"\u003ePerfect for stocks, sauces, and so much more!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKansas-based heritage farmer Frank Reese, who has made it his life’s work to preserve endangered breeds of poultry, has worked for years to maintain stronger lines of chickens. Reese has partnered with his first-ever protégé, Jed Greenberg of Chosen Farms, to raise and process heritage chickens in New Jersey. \u003cmeta charset=\"UTF-8\"\u003eHis flock is the only heritage breed line available online! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are proud to feature heritage chicken parts, so no more whole birds if your recipe calls for a particular cut! We now feature \u003cb\u003ewings, breasts, drums, thighs, necks, gizzards, \u003c\/b\u003eand \u003cstrong\u003eliver\u003c\/strong\u003e on their own! These are by far the juiciest, most flavorful chicken cuts on the market today. \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eEach \u003c\/span\u003e\u003cspan\u003epart\u003c\/span\u003e\u003cspan\u003e is laced with ribbons of sun-yellow fat that self-baste the bird as it renders, resulting in silky meat and crackly bronzed skin. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYour cut come from one of these breeds:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cbr\u003eThe \u003cstrong\u003eNew Hampshire \u003c\/strong\u003ebreed is a beautifully red-feathered and fast-growing breed that epitomizes American innovation and quality. Prized for its rapid early growth, heavier breast development, and solid egg-laying ability, this newer breed was able to dethrone the Plymouth Rock as America’s #1 chicken in the 1930s.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe \u003cstrong\u003eBarred Plymouth Rock\u003c\/strong\u003e is the foundation of the poultry industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as beautiful to look at.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCreated in the 1940s, the \u003cstrong\u003eDelaware\u003c\/strong\u003e breed is the youngest breed in our preservation program. Originating from the state that provides its name, it is the result of crossing a Barred Rock rooster and New Hampshire hen. This bird carries many of the benefits that made Rocks and New Hampshires favored and also sports a fully white under-fluff and pin feathers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“A chicken is no better than the farmer behind it. And the genetics, of course,” says Frank Reese, whose chickens are one of the only flocks in America to receive certification by the American Poultry Association, and the USDA, as 100% purebred Heritage, standards that were set in 1873 to define and defend best practices in American farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca rel=\"noopener\" title=\"Provisions - Heritage Foods\" href=\"https:\/\/heritagefoods.com\/collections\/larder-and-provisions\" target=\"_blank\"\u003eShop our Provisions\u003c\/a\u003e\u003ca href=\"https:\/\/heritagefoods.com\/collections\/larder-and-provisions\" title=\"Provisions - Heritage Foods\" target=\"_blank\"\u003e\u003c\/a\u003e for your favorite dipping sauces!\u003c\/p\u003e\n\u003cp\u003eGood Shepherd Ranch and now, Chosen Farms, are the premier breeders and farms for America’s oldest line of poultry.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCertified Standardbred\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePasture Raised\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFree Ranging Flock\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVegetarian Fed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNaturally Mating\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAntibiotic Free from hatching to plate\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eChosen Farms is founded and operated by Jed Greenberg who has worked with Frank Reese at Good Shepherd Poultry Ranch for almost a decade, learning the art and history and skills needed to raise heritage breeds of poultry.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrank is almost 75 years old and is considered the Godfather of American poultry so Jed plays a pivotal role as he is the one destined (and you could say being bred!) to inherit the responsibility of running the network of what is currently the only heritage breed (Standardbred) hatchery for rare breeds in America.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJed's New Jersey farm is currently raising exclusively Good Shepherd genetics of chicken, turkey, and guinea fowl. Jed is working to spread heritage breeds to farms across the country as the Director of the Good Shepherd Conservancy of which his farm is a leading member. The Conservancy is working to build a hatching and education center, as well as a museum on the Kansas prairie, ensuring a future for rare breeds around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYour cut comes from one of these breeds:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cbr\u003eThe \u003cstrong\u003eNew Hampshire \u003c\/strong\u003ebreed is a beautifully red-feathered and fast-growing breed that epitomizes American innovation and quality. Prized for its rapid early growth, heavier breast development, and solid egg-laying ability, this newer breed was able to dethrone the Plymouth Rock as America’s #1 chicken in the 1930s.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe \u003cstrong\u003eBarred Plymouth Rock\u003c\/strong\u003e is the foundation of the poultry industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as beautiful to look at.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCreated in the 1940s, the \u003cstrong\u003eDelaware\u003c\/strong\u003e breed is the youngest breed in our preservation program. Originating from the state that provides its name, it is the result of crossing a Barred Rock rooster and New Hampshire hen. This bird carries many of the benefits that made Rocks and New Hampshires favored and also sports a fully white under-fluff and pin feathers.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003cbr\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40068897013818,"sku":"2-2.5# total","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/HF_CHICKENNECKS-1.jpg?v=1696453210"},{"product_id":"turkey-neck","title":"TURKEY NECKS","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Turkey Necks\u003cbr\u003e\u003c\/strong\u003e2-3lb total, multiple pieces\u003cem\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMeaty and rich in collagen, heritage turkey necks are perfect for braising, smothering, smoking, and of course making savory stocks, broths, and soups.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cstrong\u003eTurkey Neck Gravy \u003c\/strong\u003e\u003cbr\u003e1 pack turkey necks (2-2.5#)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e2 tbsp olive oil\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e1 medium spanish onion (diced)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e3 medium carrots (diced)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e2 stalks of celery (diced)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e3 sprigs of rosemary\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e1 qt of chicken stock\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e¼ cup of butter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e¼ cup of flour \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRemove turkey necks from the pack and pat dry with paper towels.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSeason necks generously with salt and pepper.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePreheat a large dutch oven over medium high heat, add olive oil. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWorking in batches sear each side of the turkey necks until golden brown, remove and set aside.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAdd the vegetables to the pot with a pinch of salt, and scrape the brown fond on the bottom of the pan with a wooden spoon. Saute until onions are translucent.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAdd the necks, stock and rosemary, bring to a simmer and skim the foam.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eReduce the stock over a simmer for 2-3 hours until approximately reduced by half.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStrain the neck and veggies through fine mesh sieve and set the stock aside.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn a stock pot melt butter over medium heat until just bubbling and whisk in flour. Cook for a few minutes to cook out the raw flour taste.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhisk in the stock little by little smoothly to avoid chunks and bring to a simmer. Taste and add more salt if needed. Serve warm with turkey.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40135452917818,"sku":"2 pks (2-3# total)","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/hf_turkey_necks_cooked_1.jpg?v=1710440970"},{"product_id":"turkey-drumsticks","title":"TURKEY DRUMSTICKS","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Turkey Drumsticks\u003cbr\u003e\u003c\/strong\u003e1-1.5lb total, 2 pieces, skin-on\u003c\/p\u003e\n\u003cp\u003eThese hefty heritage turkey drums are at their Medieval, State Fair, Disney World best when cooked low and slow. If you love dark meat, nothing beats the taste and flavor of a heritage turkey leg raised by Good Shepherd Poultry Ranch. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by \u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e Take the meat out of the refrigerator an hour prior to cooking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e Season liberally with salt and pepper on all sides.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e Place in a roasting pan lined with a rack and cook at 450℉ for 15-20 minutes to create a golden-brown crust.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e Lower the oven temperature to 250℉ and cook for an additional 45 minutes to 1 hour per pound. Cook until the meat has reached an internal temperature of 165℉ in its meatiest part. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e Remove from the oven and allow to cool for at least 10-15 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes we love: \u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003ca href=\"https:\/\/heritagefoods.com\/blogs\/in-celebration-of-feast\/turkey-tinga-tostada-by-chef-tj-steele-of-claro-bk\" target=\"_blank\"\u003eClaro’s Turkey Tinga Tostada\u003c\/a\u003e, courtesy of Chef TJ Steele\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thespruceeats.com\/roasted-turkey-legs-recipe-483397\" target=\"_blank\"\u003eRoasted Turkey Drumsticks With Star Anise and Soy Sauce\u003c\/a\u003e, from Melissa Clark of \u003c\/span\u003e\u003ci\u003eThe New York Times \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thespruceeats.com\/roasted-turkey-legs-recipe-483397\" target=\"_blank\"\u003eRoasted Turkey Legs\u003c\/a\u003e, courtesy of Spruce Eats \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/heritagefoods.com\/blogs\/in-celebration-of-feast\/turkey-tinga-tostada-by-chef-tj-steele-of-claro-bk\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40135467401274,"sku":"1 pack (1-1.5#)","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_drum_shopify.jpg?v=1739547951"},{"product_id":"bone-in-turkey-breast","title":"BONE-IN SKIN-ON TURKEY BREAST","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Bone-In Turkey Breast\u003cbr\u003e\u003c\/strong\u003eOne 1-2lb roast, bone-in, skin on\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the first time we had the opportunity to break down some of our larger birds and a new product we are very excited about is the BONE IN SKIN ON turkey breast. This is a hefty, centerpiece-sized turkey roast full of juicy white meat from the oldest poultry breeds left in existence!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHeritage breed breasts cook faster than regular turkey breasts and result in a significantly more tender and juicy roast.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by \u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003cbr\u003e\u003c\/strong\u003eChef Hannah prepares a garlic and herb paste which is inserted under the skin of the turkey breast adding flavor to the white meat. The breast is placed in a roasting pan with a splash of white wine on the bottom and then covered so it steams as it cooks in the oven. The breast is finished uncovered to crisp the skin.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e1 turkey breast, skin on\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e4 cloves garlic\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e1 teaspoon kosher salt, plus more for garlic paste\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e4 tablespoons room temperature butter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e½ teaspoon freshly ground black pepper\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e2 tablespoons finely minced rosemary, plus 1 sprig rosemary\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eZest of ½ a lemon\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e1 bay leaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e½ cup dry white wine (if you don’t have wine or want to make without booze, you can use chicken or vegetable stock, or just water)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRoughly chop the garlic cloves, then sprinkle with salt and continue chopping, periodically using the side of the knife to press the garlic into the cutting board. Continue mincing and pressing the knife into the garlic until you create a paste. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMix garlic paste with butter, pepper, rosemary, and lemon zest. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePat your turkey breast dry with paper towels. Gently loosen the skin from the meat and begin spreading about half of the butter mixture under the skin as evenly as possible. Rub the remaining garlic butter on top of the skin and the underside of the breast, making sure to spread some between the tender and the breast meat. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLet marinate in the refrigerator uncovered, a few hours or overnight. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePreheat oven to 425 degrees F. Place the turkey breast in a large oven proof skillet, tucking the thin, tapered end of the breast underneath the rest of the meat. Pour the wine around the turkey, then add in the rosemary sprig and bay leaf. Roast for 40 minutes (the turkey breast can go straight from the fridge to the oven - this will give you extra time to brown the skin while the meat warms up).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRemove the pan from the oven, baste with pan sauce, and check the internal temperature of the thickest part of the turkey. Continue to cook, basting and checking the internal temperature every 10 minutes, until the thickest part of the meat registers 150 degrees F, another 10 minutes or so depending on the size of your turkey breast. Let rest 10 minutes, until the internal temperature registers 160 degrees F. Slice, spooning the pan sauces over.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41484999753786,"sku":"1pk 1-2lb","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/hf_turkey_breast_bn_in_cooked_ecomm_3.jpg?v=1701097223"},{"product_id":"turkey-wings-now-40-off","title":"TURKEY WINGS","description":"\u003cp\u003e[TABS]\u003c\/p\u003e\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Turkey Wings\u003cbr\u003e\u003c\/strong\u003e1-1.5lb total, skin-on\u003cbr\u003e\u003cem\u003eStandard Bronze\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBecause pasture raised heritage turkeys actually fly, the wings are well worked muscles resulting in a very rich, meaty, and juicy eating experience. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExtra Juicy Turkey Wings\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e1\u003c\/span\u003e. For the juiciest and most tender heritage turkey wings, bring a large pot of water to a boil over high heat. Take the fully thawed turkey out of the refrigerator 30 minutes prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Drain the excess liquid from the package over the sink, remove the wings from the packaging, and add them to the pot of boiling water. Season the water with a tsp of salt and 2 bay leaves. Simmer the wings in the water for 60 minutes.\u003c\/p\u003e\n\u003cp\u003e3. After 60 minutes, preheat your oven to 375 degrees F. Drain the wings and spread them out in a single layer on a cookie sheet. Season with salt, pepper, your favorite dry rub seasoning, and a light drizzle of olive oil on all sides. If you have bbq sauce, brush it on now and then re-apply more when you flip the wings in the next step.\u003c\/p\u003e\n\u003cp\u003e4. Bake the turkey wings for 15 minutes, then remove them from the oven and flip them. If you like the skin extra crispy, put them back into the oven for another 20 minutes, If you prefer them extra juicy, cook them for only 10 minutes longer then remove from the oven, toss with your favorite seasoning or sauce, and serve!\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCrispy Baked Turkey Wings\u003cbr\u003e\u003c\/b\u003e2 packs of turkey wings (4-5# total)\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp oregano\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp fennel seeds\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp black pepper freshly ground\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp dried rosemary\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp garlic powder\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp ground coriander\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e½ tsp red chili flakes\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e½ cornstarch\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e1. Preheat oven to 350 F. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e2. Remove turkey wings from the package and pat dry with paper towels.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e3. Split wing in half, the drumette from the flat and wing tip, place in a mixing bowl and season generously with salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e4. Mix the spices in a mixing bowl together and toss with the wings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e5. Add the cornstarch to the bowl and toss evenly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e6. Shake off the excess cornstarch and place the turkey wings on a sheet tray with a wire rack and roast in the oven for 1 hour until crispy and cooked through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e7. Serve immediately with your favorite dips and crudités.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40766347837498,"sku":"1 pk (1-1.5#)","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_wings_fb8b563a-f286-47c2-9d7d-f1b97a6f817a.jpg?v=1716565595"},{"product_id":"chicken-drumsticks-now-40-off-copy","title":"CHICKEN DRUMSTICKS","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Chicken Drumsticks\u003cbr\u003e\u003c\/strong\u003e2-2.5lb total, skin-on\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMuch like the thigh, drumsticks are made of dark meat, best for slow roasting or braising. They make for a striking presentation piece that does not sacrifice on flavor. Each part is laced with ribbons of sun-yellow fat that self-baste the bird as it renders, resulting in silky meat and crackly bronzed skin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKansas-based heritage farmer Frank Reese, who has made it his life’s work to preserve endangered breeds of poultry, has worked for years to maintain stronger lines of chickens. Reese has partnered with his first-ever protégé, Jed Greenberg of Chosen Farms, to raise and process heritage chickens in New Jersey. \u003cmeta charset=\"UTF-8\"\u003eHis flock is the only heritage breed line available online! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“A chicken is no better than the farmer behind it. And the genetics, of course,” says Frank Reese, whose chickens are one of the only flocks in America to receive certification by the American Poultry Association, and the USDA, as 100% purebred Heritage, standards that were set in 1873 to define and defend best practices in American farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca rel=\"noopener\" title=\"Provisions - Heritage Foods\" href=\"https:\/\/heritagefoods.com\/collections\/larder-and-provisions\" target=\"_blank\"\u003eShop our Provisions\u003c\/a\u003e\u003ca href=\"https:\/\/heritagefoods.com\/collections\/larder-and-provisions\" title=\"Provisions - Heritage Foods\" target=\"_blank\"\u003e\u003c\/a\u003e for your favorite dipping sauces!\u003c\/p\u003e\n\u003cp\u003eGood Shepherd Ranch and now, Chosen Farms, are the premier breeders and farms for America’s oldest line of poultry.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCertified Standardbred\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePasture Raised\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFree Ranging Flock\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVegetarian Fed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNaturally Mating\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAntibiotic Free from hatching to plate\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eChosen Farms is founded and operated by Jed Greenberg who has worked with Frank Reese at Good Shepherd Poultry Ranch for almost a decade, learning the art and history and skills needed to raise heritage breeds of poultry.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrank is almost 75 years old and is considered the Godfather of American poultry so Jed plays a pivotal role as he is the one destined (and you could say being bred!) to inherit the responsibility of running the network of what is currently the only heritage breed (Standardbred) hatchery for rare breeds in America.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJed's New Jersey farm is currently raising exclusively Good Shepherd genetics of chicken, turkey, and guinea fowl. Jed is working to spread heritage breeds to farms across the country as the Director of the Good Shepherd Conservancy of which his farm is a leading member. The Conservancy is working to build a hatching and education center, as well as a museum on the Kansas prairie, ensuring a future for rare breeds around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eYour parts come from two breeds: \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe \u003cstrong\u003ePlymouth Rock\u003c\/strong\u003e, America’s first officially recognized breed of chicken, reigned as king of the United States’ broiler industry for over 100 years. Its reliability, adaptability, health, and quality kept it immensely popular until the rise of the Cornish cross hybrid in the mid-1900s.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhile today, millions of striped birds in the United States are sold each year bearing the name of this iconic breed, true Plymouth Rocks are few and far between. This storied past and the many important traits the Plymouth Rock holds all make it crucially important to the future of Standardbred broiler production in the United States.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cbr\u003eThe \u003cstrong\u003eNew Hampshire \u003c\/strong\u003ebreed is a beautifully red-feathered and fast-growing breed that epitomizes American innovation and quality. Prized for its rapid early growth, heavier breast development, and solid egg-laying ability, this newer breed was able to dethrone the Plymouth Rock as America’s #1 chicken in the 1930s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCreated in the 1940s, the \u003cstrong\u003eDelaware\u003c\/strong\u003e breed is the youngest breed in our preservation program. Originating from the state that provides its name, it is the result of crossing a Barred Rock rooster and New Hampshire hen. This bird carries many of the benefits that made Rocks and New Hampshires favored and also sports a fully white under-fluff and pin feathers.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003cbr\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41475819012154,"sku":"1pk (2-2.5#)","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/Chicken-Drumsticks-with-Lemony-Tahini-and-herb-salad_da3a1086-1260-4c3e-883d-c7ebaf2c49e4.jpg?v=1716565846"},{"product_id":"chicken-and-turkey-wing-pack","title":"TURKEY \u0026 CHICKEN WING 2 BREED TASTING KIT — NOW 40% OFF","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHeritage Turkey and Chicken Wing 2 Breed Tasting Kit\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eFrom the Good Shepherd Poultry Ranch Network — 4-5lb total \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eSale products must ship immediately. Additional discounts cannot be applied to sale items. \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eWinging it does not need to mean eating factory farmed meat — only eat wings from birds that fly!\u003c\/p\u003e\n\u003cp\u003eThis package includes:\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eNew Hampshire Chicken Wings, \u003cmeta charset=\"utf-8\"\u003e2-2.5lb total, \u003cmeta charset=\"utf-8\"\u003emultiple pieces\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eStandard Bronze Turkey Wings, 2-3lb total, \u003cmeta charset=\"utf-8\"\u003emultiple pieces\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by \u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur turkey wings come from the \u003cstrong\u003eStandard Bronze\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003ebreed and o\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eur chicken wings come from the \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eNew Hampshire \u003c\/strong\u003ebreed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe \u003cstrong\u003eStandard Bronze\u003c\/strong\u003e was the first Standardbred turkey breed in America. \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eDeveloped in the 1840s and first shown at the first American Poultry Association show in 1873 in Buffalo New York the Bronze became the foundation for all domestic turkeys in the United States. It is known for its shimmering, coppery, gold color.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThe New Hampshire \u003c\/strong\u003ebreed is a beautifully red-feathered and fast-growing breed that epitomizes American innovation and quality. Prized for its rapid early growth, heavier breast development, and solid egg-laying ability, this newer breed was able to dethrone the Plymouth Rock as America’s #1 chicken in the 1930s.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTo Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eExtra Juicy Turkey Wings\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e1. For the juiciest and most tender heritage turkey wings, bring a large pot of water to a boil over high heat. Take the fully thawed turkey out of the refrigerator 30 minutes prior to cooking.\u003cbr\u003e\u003c\/span\u003e2. Drain the excess liquid from the package over the sink, remove the wings from the packaging, and add them to the pot of boiling water. Season the water with a tsp of salt and 2 bay leaves. Simmer the wings in the water for 60 minutes.\u003cbr\u003e3. After 60 minutes, preheat your oven to 375 degrees F. Drain the wings and spread them out in a single layer on a cookie sheet. Season with salt, pepper, your favorite dry rub seasoning, and a light drizzle of olive oil on all sides. If you have bbq sauce, brush it on now and then re-apply more when you flip the wings in the next step.\u003cbr\u003e4. Bake the turkey wings for 15 minutes, then remove them from the oven and flip them. If you like the skin extra crispy, put them back into the oven for another 20 minutes, If you prefer them extra juicy, cook them for only 10 minutes longer then remove from the oven, toss with your favorite seasoning or BBQ sauce, and serve!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eExtra Juicy Chicken Wings\u003c\/strong\u003e\u003cbr\u003e1. For the juiciest and most tender heritage chicken wings, bring a large pot of water to a boil over high heat. Take the fully thawed chicken out of the refrigerator 30 minutes prior to cooking.\u003cbr\u003e2. Drain the excess liquid from the package over the sink, remove the chicken wings from the packaging, and add them to the pot of boiling water. Season the water with a tsp of salt and 2 bay leaves. Simmer the chicken wings in the water for 30-40 minutes.\u003cbr\u003e3. After 30-40 minutes, preheat your oven to 375 degrees F. Drain the wings and spread them out in a single layer on a cookie sheet. Season with salt, pepper, your favorite dry rub seasoning, and a light drizzle of olive oil on all sides. If you have bbq sauce, brush it on now and then re-apply more when you flip the wings in the next step.\u003cbr\u003e4. Bake the chicken wings for 15 minutes, then remove them from the oven and flip them. If you like the skin extra crispy, put them back into the oven for another 15-20 minutes, If you prefer them extra juicy, only cook them for 5 minutes longer.  \u003cbr\u003e5. Remove the wings from the oven, toss with your favorite seasoning or sauce, and serve!\u003c\/span\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40501164179514,"sku":"chicken wing 1pk (2-2.5lb), turkey wing (2-3lb TOTAL)","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_chicken_wings.jpg?v=1738165046"},{"product_id":"heritage-chicken-bone-broth-kit","title":"CHICKEN BONE BROTH KIT","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChicken Bone Broth Kit\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom the Good Shepherd Poultry Ranch Network — 4-5lb total \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eMaking a delicious stock or bone broth requires just a few high quality ingredients and patience. It is exceptionally easy, but the quality of the meat used makes all the difference in the results! Whether you are making a stock for soups and stews or bone broth to enjoy on its own, you will certainly notice the difference when using these 3 heritage chicken cuts.\u003c\/p\u003e\n\u003cp\u003eThis package includes:\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eChicken Drumsticks, \u003cmeta charset=\"utf-8\"\u003e2-2.5lb total, two pieces\u003cbr\u003eChicken Necks, 2-2.5lb total, \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003emultiple pieces\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKansas-based heritage farmer Frank Reese, who has made it his life’s work to preserve endangered breeds of poultry, has worked for years to maintain stronger lines of chickens. Reese has partnered with his first-ever protégé, Jed Greenberg of Chosen Farms, to raise and process heritage chickens in New Jersey. His flock is the only heritage breed line available online! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are proud to feature heritage chicken parts, so no more whole birds if your recipe calls for a particular cut! We now feature\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ewings, breasts, drums, thighs, necks, gizzards,\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eand \u003cstrong\u003eliver\u003c\/strong\u003e on their own! These are by far the juiciest, most flavorful chicken cuts on the market today. \u003cspan\u003eEach\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003epart\u003c\/span\u003e\u003cspan\u003e is laced with ribbons of sun-yellow fat that self-baste the bird as it renders, resulting in silky meat and crackly bronzed skin. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYour cuts come from two breeds:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cbr\u003eThe \u003cstrong\u003eNew Hampshire \u003c\/strong\u003ebreed is a beautifully red-feathered and fast-growing breed that epitomizes American innovation and quality. Prized for its rapid early growth, heavier breast development, and solid egg-laying ability, this newer breed was able to dethrone the Plymouth Rock as America’s #1 chicken in the 1930s.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCreated in the 1940s, the \u003cstrong\u003eDelaware\u003c\/strong\u003e breed is the youngest breed in our preservation program. Originating from the state that provides its name, it is the result of crossing a Barred Rock rooster and New Hampshire hen. This bird carries many of the benefits that made Rocks and New Hampshires favored and also sports a fully white under-fluff and pin feathers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“A chicken is no better than the farmer behind it. And the genetics, of course,” says Frank Reese, whose chickens are one of the only flocks in America to receive certification by the American Poultry Association, and the USDA, as 100% purebred Heritage, standards that were set in 1873 to define and defend best practices in American farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGood Shepherd Ranch and now, Chosen Farms, are the premier breeders and farms for America’s oldest line of poultry.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCertified Standardbred\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePasture Raised\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFree Ranging Flock\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVegetarian Fed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNaturally Mating\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAntibiotic Free from hatching to plate\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40738521088058,"sku":"chicken drums 1pk (2-2.5lb), chicken necks 1 pk (2-2.5lb)","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/chix_bone_broth_shopify.jpg?v=1736357610"},{"product_id":"chicken-feet","title":"CHICKEN FEET","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Chicken Feet\u003cbr\u003e\u003c\/strong\u003e2-3lb total\u003cbr\u003e\u003ci\u003eDelaware and New Hampshire\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKansas-based heritage farmer Frank Reese, who has made it his life’s work to preserve endangered breeds of poultry, has worked for years to maintain stronger lines of chickens. Reese has partnered with his first-ever protégé, Jed Greenberg of Chosen Farms, to raise and process heritage chickens in New Jersey. \u003cmeta charset=\"UTF-8\"\u003eHis flock is the only heritage breed line available online! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are proud to feature heritage chicken parts, so no more whole birds if your recipe calls for a particular cut! We now feature \u003cb\u003ewings, breasts, drums, thighs, necks, gizzards, \u003c\/b\u003eand \u003cstrong\u003eliver\u003c\/strong\u003e on their own! These are by far the juiciest, most flavorful chicken cuts on the market today. \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eEach \u003c\/span\u003e\u003cspan\u003epart\u003c\/span\u003e\u003cspan\u003e is laced with ribbons of sun-yellow fat that self-baste the bird as it renders, resulting in silky meat and crackly bronzed skin. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“A chicken is no better than the farmer behind it. And the genetics, of course,” says Frank Reese, whose chickens are one of the only flocks in America to receive certification by the American Poultry Association, and the USDA, as 100% purebred Heritage, standards that were set in 1873 to define and defend best practices in American farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca rel=\"noopener\" title=\"Provisions - Heritage Foods\" href=\"https:\/\/heritagefoods.com\/collections\/larder-and-provisions\" target=\"_blank\"\u003eShop our Provisions\u003c\/a\u003e for your favorite dipping sauces!\u003c\/p\u003e\n\u003cp\u003eGood Shepherd Ranch and now, Chosen Farms, are the premier breeders and farms for America’s oldest line of poultry.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCertified Standardbred\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePasture Raised\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFree Ranging Flock\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVegetarian Fed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNaturally Mating\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAntibiotic Free from hatching to plate\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eChosen Farms is founded and operated by Jed Greenberg who has worked with Frank Reese at Good Shepherd Poultry Ranch for almost a decade, learning the art and history and skills needed to raise heritage breeds of poultry.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrank is almost 75 years old and is considered the Godfather of American poultry so Jed plays a pivotal role as he is the one destined (and you could say being bred!) to inherit the responsibility of running the network of what is currently the only heritage breed (Standardbred) hatchery for rare breeds in America.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJed's New Jersey farm is currently raising exclusively Good Shepherd genetics of chicken, turkey, and guinea fowl. Jed is working to spread heritage breeds to farms across the country as the Director of the Good Shepherd Conservancy of which his farm is a leading member. The Conservancy is working to build a hatching and education center, as well as a museum on the Kansas prairie, ensuring a future for rare breeds around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eYour parts come from two breeds: \u003cbr\u003e\u003cspan\u003e\u003cbr\u003eThe \u003cstrong\u003eNew Hampshire \u003c\/strong\u003ebreed is a beautifully red-feathered and fast-growing breed that epitomizes American innovation and quality. Prized for its rapid early growth, heavier breast development, and solid egg-laying ability, this newer breed was able to dethrone the Plymouth Rock as America’s #1 chicken in the 1930s.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCreated in the 1940s, the \u003cstrong\u003eDelaware\u003c\/strong\u003e breed is the youngest breed in our preservation program. Originating from the state that provides its name, it is the result of crossing a Barred Rock rooster and New Hampshire hen. This bird carries many of the benefits that made Rocks and New Hampshires favored and also sports a fully white under-fluff and pin feathers.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003cbr\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40786572279866,"sku":"2-3lb total","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/Heritage_Chicken_Feet.jpg?v=1740072475"},{"product_id":"heritage-turkey-wings-drums","title":"TURKEY WINGS \u0026 DRUMSTICKS","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTurkey Wings and Drumsticks Package\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eTurkey wings and drumsticks from the Good Shepherd Poultry Ranch Network — 4-5lb total \u003c\/span\u003e\u003cem\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBecause pasture raised heritage turkeys actually fly, the wings are well worked muscles resulting in a very rich, meaty, and juicy eating experience. \u003c\/p\u003e\n\u003cp\u003eIf you love dark meat, nothing beats the taste and flavor of a heritage turkey leg raised by Good Shepherd Poultry Ranch. The drums are at their Medieval, State Fair, Disney World best when cooked low and slow. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis package includes:\u003c\/p\u003e\n\u003cp\u003eTurkey Wings, 2-2.5lb total, \u003cmeta charset=\"utf-8\"\u003emultiple pieces\u003cbr\u003eTurkey Drumsticks, 2-2.5lb total, multiple pieces\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by \u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40858925105210,"sku":"turkey wings 2-2.5lb TOTAL \u0026 turkey drums 2-2.5lbs TOTAL","price":70.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_wing_drum_pack.jpg?v=1783629448"},{"product_id":"bone-in-turkey-thighs-copy","title":"BONE-IN TURKEY THIGHS","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Bone-In Turkey Thighs\u003cbr\u003e\u003c\/strong\u003e1-1.5lb total, skin-on\u003cbr\u003e\u003cem\u003eStandard Bronze\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the dark meat lover, these bone-in, skin-on thighs are a perfect and extra juicy choice for any recipe that calls for thigh meat. Braise for \u003cmeta charset=\"utf-8\"\u003ecacciatore, slow roast with garlic and herbs, or pressure cook! No carving needed — the slow cooked meat will fall right off the bone when it's ready!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eRecipes we love: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cooking.nytimes.com\/recipes\/1015685-turkey-thighs-with-prosciutto-tomatoes-and-olives?smid=ck-recipe-iOS-share\" target=\"_blank\"\u003eTurkey Thighs With Prosciutto, Tomatoes and Olives\u003c\/a\u003e from Mark Bittman\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eof \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41591441260602,"sku":"1 pk (1-1.5#) skin-ON-1","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_thighs_1.jpg?v=1762889901"},{"product_id":"boneless-skin-on-turkey-breast","title":"BONELESS SKIN-ON TURKEY BREASTS","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Boneless Turkey Breasts\u003cbr\u003e\u003c\/strong\u003e2-2.5lb Boneless, skin-on breasts\u003c\/p\u003e\n\u003cp\u003eFor the white meat lover —  this is the best in the business. Heritage breed breasts cook faster than regular turkey breasts and yield a significantly more tender and juicy result.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by \u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGarlicky Roasted Turkey Breast\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 piece turkey breast\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/2 bunch of rosemary (coarsely chopped) \u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e5 cloves of garlic (minced)\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup of extra virgin olive oil\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 lemon cut into wedges\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eSalt and pepper to taste\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePreheat oven to 350 F \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRemove turkey breast from the package and pat dry and season liberally with salt and pepper.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn a mixing bowl mix olive oil, rosemary, and garlic.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eRub the oil mixture all over the turkey breast and place on a sheet pan with a wire rack. Pour any excess oil over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eRoast turkey breast for ~30 minutes or until internal temperature reaches 155F (allowing carry over cooking during 10 minute rest).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSlice and serve with lemon wedges.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41070413512762,"sku":"1 pack (2-2.5lb) bnls skin-on","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_thigh_BI_skinless_shopify1.jpg?v=1749670762"},{"product_id":"szechuan-marinated-turkey-drumsticks","title":"SZECHUAN MARINATED TURKEY DRUMSTICKS — NOW 25% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSzechuan Marinated Turkey Drumsticks\u003cbr\u003e\u003c\/strong\u003e3-4lb total, 4 drumsticks plus marinade\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOur heritage turkey drums are marinated in Szechuan flavors: salty and sweet with a hint of lingering heat. Each order comes with 1lb of extra marinade, great for braising the drumsticks in or making an accompanying sauce. If you love dark meat, nothing beats the taste and flavor of a strong, pasture raised heritage turkey leg raised by Good Shepherd Poultry Ranch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by \u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 24 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: Turkey, Water, Soy Sauce (Water, Soybeans, Wheat, Salt, Sodium Benzoate: less than 1\/10 of 1% as a preservative), Chili Oil (canola oil, chili extract), Rice Vinegar (diluted with water to 4.2% acidity), Spices, Garlic, Salt, Sugar, Sesame Oil (100% sesame seed oil), Sesame Seed and Monosodium Glutamate. Contains Sesame, Soy. \u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eTempesta Artisans, with its signature logo of the Roman Goddess blowing up a storm, is owned and operated by Antonio Fiasche. Tony has taken the food world by storm, emerging as one of the nation’s premiere curemasters thanks to his hard work ethic and refined yet diverse and creative palette.\u003c\/p\u003e\n\u003cp\u003eOn a recent trip to Volo Meats outside Chicago we ate at his restaurant which offers up 50 delicious sandwiches — a menu made all the more remarkable because every single one of the meats had come through Tony’s plant and been artfully enhanced through his seasonings, marinades, aging, and curing processes. From the salami to the smoked turkey to the brisket and prime rib, meatballs, and sausages — even pickles and sauerkraut — everything he sells he adds value to and makes better.\u003c\/p\u003e\n\u003cp\u003eTony started by making ‘nduja, a spicy spreadable salami. He learned the process from his father Agostino who ran an Italian restaurant in Chicago near O’Hare Airport for 45 years. Tony would go on to expand his repertoire, always reinvesting any profits into expansion, including purchasing two-story tall mixers, stuffers, and slicers. Tony’s meats can be found at Whole Foods, Eataly, and distributed by Chefs Warehouse.\u003c\/p\u003e\n\u003cp\u003eEven while expanding, Tony still remembers the agricultural roots of the products he makes, and from the beginning he has consistently sourced a percentage of his supply from pasture raised heritage breeds from Newman Farm Berkshire Pork and Lazy Red Wattle Ranch including all the Tempesta custom products found on our website, like sliced salami and mortadella.\u003c\/p\u003e\n\u003cp\u003eWe are excited to see Tony move into a new facility in Volo, Illinois that will allow him to produce more in his own space. Volo is a 100-year-old German curehouse that Tony is actively renovating. It has its own maze of aging rooms, an elevator system, a 3-story smoke room, and even a secret tunnel that connects to the storefront!  As Tony grows his sliced salami line and invents new recipes — check out his new holiday roasts this year! — we hope he becomes a regular part of your menus at home!\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e1. Take the meat out of the refrigerator an hour prior to cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2. Place on a baking sheet lined with parchment paper and cook at 350℉ for 40-50 minutes until golden-brown.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e3. Remove from the oven and allow to cool for at least 10-15 minutes.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eSzechuan Sauce\u003c\/strong\u003e\u003cbr\u003eOne 1lb bag Szechuan Marinade (included)\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 tbsp honey\u003cbr\u003e2 tbsp cornstarch\u003cbr\u003e2 tbsp water\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e1. Bring the Szechuan marinade to a boil in a saucepan over medium heat. Add honey. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e2. in a small bowl, whisk the cornstarch with the water and stir it into\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e the hot marinade. Let boil for 30 seconds.  \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e3. Serve on the side or coat drumsticks in the sauce.\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"https:\/\/heritagefoods.com\/blogs\/in-celebration-of-feast\/turkey-tinga-tostada-by-chef-tj-steele-of-claro-bk\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40983099736122,"sku":"2 packs 1.5-2# (3-4# total — slightly over is ok) + 1lb marinade","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/szechuan_drum_shopify.jpg?v=1769483388"},{"product_id":"calabrian-spiced-turkey-wings","title":"CALABRIAN SPICED TURKEY WINGS — NOW 25% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCalabrian Spiced Turkey Wings\u003cbr\u003e\u003c\/strong\u003eFour wings, individually packed, 3-4lb total\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYour favorite heritage turkey wings are now packing a Southern Italian punch: a Calabrian inspired marinade offering a delicious balance of spicy and sweet! Enjoying a heritage turkey wing is a very rich, meaty, and juicy eating experience because pasture raised heritage turkeys actually fly and their wings are well worked muscles. For the best results, roast them low and slow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 24 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: Turkey, Water, Salt, Brown Sugar, Garlic, Honey, Spices and Fennel \u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eTempesta Artisans, with its signature logo of the Roman Goddess blowing up a storm, is owned and operated by Antonio Fiasche. Tony has taken the food world by storm, emerging as one of the nation’s premiere curemasters thanks to his hard work ethic and refined yet diverse and creative palette.\u003c\/p\u003e\n\u003cp\u003eOn a recent trip to Volo Meats outside Chicago we ate at his restaurant which offers up 50 delicious sandwiches — a menu made all the more remarkable because every single one of the meats had come through Tony’s plant and been artfully enhanced through his seasonings, marinades, aging, and curing processes. From the salami to the smoked turkey to the brisket and prime rib, meatballs, and sausages — even pickles and sauerkraut — everything he sells he adds value to and makes better.\u003c\/p\u003e\n\u003cp\u003eTony started by making ‘nduja, a spicy spreadable salami. He learned the process from his father Agostino who ran an Italian restaurant in Chicago near O’Hare Airport for 45 years. Tony would go on to expand his repertoire, always reinvesting any profits into expansion, including purchasing two-story tall mixers, stuffers, and slicers. Tony’s meats can be found at Whole Foods, Eataly, and distributed by Chefs Warehouse.\u003c\/p\u003e\n\u003cp\u003eEven while expanding, Tony still remembers the agricultural roots of the products he makes, and from the beginning he has consistently sourced a percentage of his supply from pasture raised heritage breeds from Newman Farm Berkshire Pork and Lazy Red Wattle Ranch including all the Tempesta custom products found on our website, like sliced salami and mortadella.\u003c\/p\u003e\n\u003cp\u003eWe are excited to see Tony move into a new facility in Volo, Illinois that will allow him to produce more in his own space. Volo is a 100-year-old German curehouse that Tony is actively renovating. It has its own maze of aging rooms, an elevator system, a 3-story smoke room, and even a secret tunnel that connects to the storefront!  As Tony grows his sliced salami line and invents new recipes — check out his new holiday roasts this year! — we hope he becomes a regular part of your menus at home!\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Take the fully thawed turkey wings out of the refrigerator 30 minutes prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Place wings on a sheet tray lined with parchment paper and brush with oil.\u003c\/p\u003e\n\u003cp\u003e3. Cook at 325℉ for 45 to 60 minutes until golden brown.\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40983105470522,"sku":"2pks .5-1lb + 2pks 1-1.5lb (for 3-4# total)","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/hf_calabrian_wings_shopify.jpg?v=1769483241"},{"product_id":"duck-leg","title":"DUCK LEGS","description":"\u003cp\u003e\u003cstrong\u003eDuck Leg\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003eTwo 4-6 oz legs\u003cem\u003e\u003cbr\u003eSilver Appleyard \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChoose your preferred weight from the dropdown menu above.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur heritage Silver Appleyard duck is raised to the high standards of the Good Shepherd Network. Duck is incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Because of the high amount of fat that surrounds heritage breed duck, the meat is as rich tasting as anything you will ever eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold plucked duck, processed in the traditional Kosher method, is especially desirable because this method keeps the skin more intact, improving the overall quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHeritage duck is a delectable option for the poultry lover. For Americans, these birds may seem a bit Old World and intimidating to cook, but the truth is they are no more difficult to prepare than a chicken or a turkey and they are incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Like all heritage breeds, the duck needs slow, gentle cooking for a crisp skin and a succulent, moist interior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo cook, season the meat on all sides and sear in a heavy bottomed saucepan on medium heat, fat side down to render. Once browned, flip the meat and sear it in the rich, rendered duck fat. Once browned on both sides, place the pan into a 325 degree oven and roast for about 20 minutes per pound or until the meat is fork tender.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by the Good Shepherd Poultry Network\u003c\/li\u003e\n\u003cli\u003eAll vegetarian fed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41299937329210,"sku":".5-.75lb duck legs","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/duck_leg_shopify.jpg?v=1778014165"},{"product_id":"duck-breast","title":"DUCK BREAST","description":"\u003cp\u003e\u003cstrong\u003eDuck Breast\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003eOne 12-16 oz breast\u003cem\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eSilver Appleyard\u003c\/span\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur heritage Silver Appleyard duck is raised to the high standards of the Good Shepherd Network. Duck is incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Because of the high amount of fat that surrounds heritage breed duck, the meat is as rich tasting as anything you will ever eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold plucked duck, processed in the traditional Kosher method, is especially desirable because this method keeps the skin more intact, improving the overall quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHeritage duck is a delectable option for the poultry lover. For Americans, these birds may seem a bit Old World and intimidating to cook, but the truth is they are no more difficult to prepare than a chicken or a turkey and they are incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Like all heritage breeds, the duck needs slow, gentle cooking for a crisp skin and a succulent, moist interior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo cook, season the breast on all sides and sear in a heavy bottomed saucepan on medium heat, fat side down to render. Once browned, flip the meat and sear it in the rich, rendered duck fat for 5-10 minutes depending on your desired internal temperature. Once cooked to your desired doneness, remove from the pan and allow the breast to rest for 3-5 minutes at room temperature before slicing and serving.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by the Good Shepherd Poultry Network\u003c\/li\u003e\n\u003cli\u003eAll vegetarian fed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41299939426362,"sku":".75-1lb duck breast","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/Duck_Breast.jpg?v=1778012905"},{"product_id":"duck-skin","title":"DUCK SKIN","description":"\u003cp\u003e\u003cstrong\u003eDuck Skin\u003cbr\u003e\u003c\/strong\u003e1-1.25lb \u003cem\u003e\u003cbr\u003eSilver Appleyard \u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur heritage Silver Appleyard duck is raised to the high standards of the Good Shepherd Network. Duck is incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Because of the high amount of fat that surrounds heritage breed duck, the meat is as rich tasting as anything you will ever eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold plucked duck, processed in the traditional Kosher method, is especially desirable because this method keeps the skin more intact, improving the overall quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHeritage duck is a delectable option for the poultry lover. For Americans, these birds may seem a bit Old World and intimidating to cook, but the truth is they are no more difficult to prepare than a chicken or a turkey and they are incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Like all heritage breeds, the duck needs slow, gentle cooking for a crisp skin and a succulent, moist interior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe love to make duck chips out of the skin but the skin can also be used to add fat to any recipe. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by the Good Shepherd Poultry Network\u003c\/li\u003e\n\u003cli\u003eAll vegetarian fed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41312941506618,"sku":"1-1.25lb duck skin","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/goose_skin_shopify.jpg?v=1765487097"},{"product_id":"whole-duck-1","title":"WHOLE DUCK","description":"\u003cp\u003e\u003cstrong\u003eWhole Duck\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSilver Appleyard\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChoose your preferred weight from the dropdown menu above.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur heritage Silver Appleyard duck is raised to the high standards of the Good Shepherd Network. Duck is incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Because of the high amount of fat that surrounds heritage breed duck, the meat is as rich tasting as anything you will ever eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold plucked duck, processed in the traditional Kosher method, is especially desirable because this method keeps the skin more intact, improving the overall quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHeritage duck is a delectable option for the poultry lover. For Americans, these birds may seem a bit Old World and intimidating to cook, but the truth is they are no more difficult to prepare than a chicken or a turkey and they are incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Like all heritage breeds, the duck needs slow, gentle cooking for a crisp skin and a succulent, moist interior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen roasting, place the bird in a roasting pan with a wire rack to collect the duck fat as it renders. Roast at 350 degrees until the internal temperature reaches 155 degrees F as the temperature continues to rise after leaving the oven.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by the Good Shepherd Poultry Network\u003c\/li\u003e\n\u003cli\u003eAll vegetarian fed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"2.5-3lb","offer_id":41396803797050,"sku":"2.5-3lb duck","price":82.0,"currency_code":"USD","in_stock":true},{"title":"3-3.5lb","offer_id":41396803829818,"sku":"3-3.5lb duck","price":97.0,"currency_code":"USD","in_stock":true},{"title":"3.5-4lb","offer_id":41396803862586,"sku":"3.5-4lb duck","price":112.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/whole_duck_shopify.jpg?v=1778074314"},{"product_id":"duck-feet","title":"DUCK FEET","description":"\u003cp\u003e\u003cstrong\u003eDuck Feet\u003cbr\u003e\u003c\/strong\u003e1lb total\u003cem\u003e\u003cbr\u003eSilver Appleyard \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIt is almost impossible to find duck feet anywhere, much less heritage duck feet raised to the high standards of the Good Shepherd Network. \u003cspan\u003eDuck is incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Because of the high amount of fat that surrounds heritage breed duck, the meat is as rich tasting as anything you will ever eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold plucked duck, processed in the traditional Kosher method, is especially desirable because this method keeps the skin more intact, improving the overall quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHeritage duck is a delectable option for the poultry lover. For Americans, these birds may seem a bit Old World and intimidating to cook, but the truth is they are no more difficult to prepare than a chicken or a turkey and they are incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Like all heritage breeds, the duck needs slow, gentle cooking for a crisp skin and a succulent, moist interior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by the Good Shepherd Poultry Network\u003c\/li\u003e\n\u003cli\u003eAll vegetarian fed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41537011843130,"sku":"1pk duck feet","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/HF_CHOSENDUCKFEETSHOPIFY26-16.jpg?v=1784813030"},{"product_id":"duck-wings","title":"DUCK WINGS","description":"\u003cp\u003e\u003cstrong\u003eDuck Wings\u003cbr\u003e\u003c\/strong\u003e1.25-1.5lb total, drumettes with wing tips removed\u003cem\u003e\u003cbr\u003eSilver Appleyard \u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur heritage Silver Appleyard duck is raised to the high standards of the Good Shepherd Network. Duck is incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Because of the high amount of fat that surrounds heritage breed duck, the meat is as rich tasting as anything you will ever eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold plucked duck, processed in the traditional Kosher method, is especially desirable because this method keeps the skin more intact, improving the overall quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHeritage duck is a delectable option for the poultry lover. For Americans, these birds may seem a bit Old World and intimidating to cook, but the truth is they are no more difficult to prepare than a chicken or a turkey and they are incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Like all heritage breeds, the duck needs slow, gentle cooking for a crisp skin and a succulent, moist interior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eTo cook, season the wings on all sides, place on a sheet pan, and roast in a 325 degree oven for 20 minutes. Check the meat and continue to roast, checking every 10 minutes until the wings are cooked through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by the Good Shepherd Poultry Network\u003c\/li\u003e\n\u003cli\u003eAll vegetarian fed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41537398603834,"sku":"1.25-1.5# wings","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/HF_CHOSENDUCKSHOPIFY26-1.jpg?v=1784813011"},{"product_id":"duck-necks","title":"DUCK NECKS","description":"\u003cp\u003e\u003cstrong\u003eDuck Necks\u003cbr\u003e\u003c\/strong\u003e1.25-1.5lb total\u003cem\u003e\u003cbr\u003eSilver Appleyard \u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur heritage Silver Appleyard duck is raised to the high standards of the Good Shepherd Network. Duck is incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Because of the high amount of fat that surrounds heritage breed duck, the meat is as rich tasting as anything you will ever eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold plucked duck, processed in the traditional Kosher method, is especially desirable because this method keeps the skin more intact, improving the overall quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHeritage duck is a delectable option for the poultry lover. For Americans, these birds may seem a bit Old World and intimidating to cook, but the truth is they are no more difficult to prepare than a chicken or a turkey and they are incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Like all heritage breeds, the duck needs slow, gentle cooking for a crisp skin and a succulent, moist interior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by the Good Shepherd Poultry Network\u003c\/li\u003e\n\u003cli\u003eAll vegetarian fed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41537411678266,"sku":"1.25-1.5# necks","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/HF_CHOSENDUCKNECKSSHOPIFY26-15.jpg?v=1784812873"},{"product_id":"duck-fat","title":"DUCK FAT","description":"\u003cp\u003e\u003cstrong\u003eDuck Fat\u003cbr\u003e\u003c\/strong\u003e8-12 oz total\u003cem\u003e\u003cbr\u003eSilver Appleyard \u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur heritage Silver Appleyard duck is raised to the high standards of the Good Shepherd Network. Duck is incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Because of the high amount of fat that surrounds heritage breed duck, the meat is as rich tasting as anything you will ever eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold plucked duck, processed in the traditional Kosher method, is especially desirable because this method keeps the skin more intact, improving the overall quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHeritage duck is a delectable option for the poultry lover. For Americans, these birds may seem a bit Old World and intimidating to cook, but the truth is they are no more difficult to prepare than a chicken or a turkey and they are incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Like all heritage breeds, the duck needs slow, gentle cooking for a crisp skin and a succulent, moist interior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by the Good Shepherd Poultry Network\u003c\/li\u003e\n\u003cli\u003eAll vegetarian fed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41537421770810,"sku":"1pk duck fat, .5-.75lb total","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/HF_CHOSENDUCKFATSHOPIFY26-17.jpg?v=1784812815"},{"product_id":"duck-bones","title":"DUCK BONES","description":"\u003cp\u003e\u003cstrong\u003eDuck Bones\u003cbr\u003e\u003c\/strong\u003e3-3.5lb total\u003cem\u003e\u003cbr\u003eSilver Appleyard \u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur heritage Silver Appleyard duck is raised to the high standards of the Good Shepherd Network. Duck is incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Because of the high amount of fat that surrounds heritage breed duck, the meat is as rich tasting as anything you will ever eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold plucked duck, processed in the traditional Kosher method, is especially desirable because this method keeps the skin more intact, improving the overall quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHeritage duck is a delectable option for the poultry lover. For Americans, these birds may seem a bit Old World and intimidating to cook, but the truth is they are no more difficult to prepare than a chicken or a turkey and they are incredibly tasty, boasting sweet and earthy flavors and rich silky textures. Like all heritage breeds, the duck needs slow, gentle cooking for a crisp skin and a succulent, moist interior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese heritage duck backbones have some skin, fat, and meat still attached — ideal for making broths and stocks. Duck bone stock imparts a delicious and deep rich, full flavor to any soup or stew. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by the Good Shepherd Poultry Network\u003c\/li\u003e\n\u003cli\u003eAll vegetarian fed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41545331474490,"sku":"1 duck backbone, 3-3.5lb","price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/HF_CHOSENDUCKSHOPIFY26-5.jpg?v=1784812798"},{"product_id":"turkey-tail","title":"TURKEY TAIL","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Turkey Tail\u003cbr\u003e\u003c\/strong\u003e1-2lb total, skin-on\u003cbr\u003e\u003cem\u003eStandard Bronze\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered birds have been bred by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFrank Reese on the Good Shepherd Ranch in Kansas\u003c\/strong\u003e, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cem\u003e\u003cstrong\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExtra Juicy Turkey Wings\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e1\u003c\/span\u003e. For the juiciest and most tender heritage turkey wings, bring a large pot of water to a boil over high heat. Take the fully thawed turkey out of the refrigerator 30 minutes prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Drain the excess liquid from the package over the sink, remove the wings from the packaging, and add them to the pot of boiling water. Season the water with a tsp of salt and 2 bay leaves. Simmer the wings in the water for 60 minutes.\u003c\/p\u003e\n\u003cp\u003e3. After 60 minutes, preheat your oven to 375 degrees F. Drain the wings and spread them out in a single layer on a cookie sheet. Season with salt, pepper, your favorite dry rub seasoning, and a light drizzle of olive oil on all sides. If you have bbq sauce, brush it on now and then re-apply more when you flip the wings in the next step.\u003c\/p\u003e\n\u003cp\u003e4. Bake the turkey wings for 15 minutes, then remove them from the oven and flip them. If you like the skin extra crispy, put them back into the oven for another 20 minutes, If you prefer them extra juicy, cook them for only 10 minutes longer then remove from the oven, toss with your favorite seasoning or sauce, and serve!\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCrispy Baked Turkey Wings\u003cbr\u003e\u003c\/b\u003e2 packs of turkey wings (4-5# total)\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp oregano\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp fennel seeds\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp black pepper freshly ground\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp dried rosemary\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp garlic powder\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp ground coriander\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e½ tsp red chili flakes\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e½ cornstarch\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e1. Preheat oven to 350 F. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e2. Remove turkey wings from the package and pat dry with paper towels.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e3. Split wing in half, the drumette from the flat and wing tip, place in a mixing bowl and season generously with salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e4. Mix the spices in a mixing bowl together and toss with the wings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e5. Add the cornstarch to the bowl and toss evenly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e6. Shake off the excess cornstarch and place the turkey wings on a sheet tray with a wire rack and roast in the oven for 1 hour until crispy and cooked through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e7. Serve immediately with your favorite dips and crudités.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41572445618234,"sku":"1 pk (1-2#)","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/Heritage_logo_white_bg.png?v=1785518959"},{"product_id":"fresh-heritage-thanksgiving-turkey-8-10lb-3","title":"FRESH HERITAGE THANKSGIVING TURKEY, 8-10lb","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e2026 Fresh Heritage Thanksgiving Turkey 8-10lb\u003c\/strong\u003e\u003cbr\u003eOne fresh, never frozen, turkey with neck and giblets\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eTurkeys ship overnight for $45 each for delivery on the date you choose: Thursday, November 19th, 2026 or \u003c\/em\u003e\u003cem\u003eTuesday, November 24th, 2026. Supplies are limited, preorder now!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e25 years ago we launched with heritage turkeys at a time when the only turkey available for purchase in America was a modern fast-growing white feathered broad breasted dry and crumbly bird. The healthier, balanced, traditional breeds were on the brink of extinction and we learned we had to eat them to save them.\u003c\/p\u003e\n\u003cp\u003eEvery year since 1956 and on a larger scale since 2002, Master Breeder Frank Reese has ignited the incubator and heated the brooding machine at his hatchery to grow (and preserve) eight rare breeds of 19th and early 20th Century heritage turkeys, the oldest continuous breeding lines remaining in the United States. Frank's Good Shepherd Poultry Ranch in Kansas is the only commercial Standardbred heritage poultry hatchery to meet these standards: Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys still in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/p\u003e\n\u003cp\u003eFrank’s network consists of 12 farms. We are proud of Frank and his protégé Jed Greenberg for creating and codifying Consortium Standards for Good Shepherd Poultry Ranch thus assuring flock quality. \u003ca href=\"https:\/\/heritagefoods.com\/blogs\/news\/our-berkshire-program-and-poultry-program-consortium-standards\" rel=\"noopener\" target=\"_blank\"\u003eSee the full protocols here.\u003c\/a\u003e Traceability has been a guiding value for Heritage Foods since we began.\u003c\/p\u003e\n\u003cp\u003eThis is the best tasting turkey you'll ever eat — extremely juicy white meat, deeply flavorful and rich dark meat, and skin your guests will rave about! Fans of Frank's turkeys include chefs like Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED.  What a difference in taste!\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrequently Asked Questions:\u003cbr\u003e\u003c\/strong\u003e We have a 100% customer satisfaction guarantee. If you are not satisfied, your money back! \u003cmeta charset=\"utf-8\"\u003eAll address changes and order cancellations must be received by Monday, November 9th, 2026.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAll other items in your order will be shipped immediately on the next available ship date, not with your turkey, unless you tell us otherwise in the Notes Section as you are checking out.\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eCalculate about 1lb per person — all turkeys ship via overnight delivery, and come with simple recipes and cooking instructions. All turkeys stay fresh until Thanksgiving. If being cooked after Thanksgiving, freeze upon receipt.\u003c\/p\u003e\n\u003cp\u003eYou will receive your tracking number when your turkey ships. Each turkey is shipped in its own box.\u003c\/p\u003e\n\u003cp\u003eTurkeys are kept at a temperature of 33 degrees, which will keep them safe, not fully frozen.\u003c\/p\u003e\n\u003cp\u003eUnfortunately, we cannot fulfill breed requests.\u003c\/p\u003e\n\u003cp\u003eDiscount offers do not apply to heritage turkeys.\u003c\/p\u003e\n\u003cp\u003eFor any questions or concerns, call us at (718) 389-0985 or email us at Info@HeritageFoods.com.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/285126404\" width=\"450\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold, and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland, and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Frank's farm, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island — it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough, and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started the only product we sold was heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply! Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality, and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eDeveloped in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBlack\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs explained by the Livestock Conservancy, \"The Black turkey originated in Europe as a direct descendant of the Mexican turkeys carried home with explorers in the 1500s. Black-colored turkeys became popular in Spain where they were known as “Black Spanish,” and in England where they were known as “Norfolk Blacks.” After being selected for meat production for more than two centuries, the Black Spanish turkey made the voyage back to the Americas with early European colonists. \u003c\/span\u003e\u003cspan\u003eOnce here, the variety was crossed with Eastern wild turkeys, which formed the basis for the Black turkey variety in America. This Black variety was commercially viable through the early part of the 20th century. \u003c\/span\u003e\u003cspan\u003eThe Black turkey is in need of more stewards.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eRoyal Palm\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe Royal Palm is a pretty but smaller turkey variety and this is one of the reasons it was phased out of the market. They are active, excellent foragers, and good flyers. As explained by the Livestock Conservancy, \"The first birds in America to have the Palm color pattern appeared in a mixed flock of Black, Bronze, Narragansett, and Wild turkeys on the farm of Enoch Carson of Lake Worth, Florida in the 1920s and the Royal Palm was first recognized by the American Poultry Association in 1971. It’s similar to a European variety called the Pied, Crollwitz, or Black-laced White, which has been known since the 1700s.\"\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBeltsville Small White\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs described by the Livestock Conservancy, “The Beltsville Small White turkey was developed in the 1940s to fill a clearly identified consumer need — a bird that would fit in apartment-sized refrigerators and small ovens, and feed small families — but its success was short-lived and went nearly extinct by the 1970s. While considered a good bird for families, it was less embraced by the hotel and restaurant industry. Processors also preferred larger birds to obtain more “slices...” Despite this, the Beltsville Small White still had advantages. Beltsvilles had good reproductive qualities, including the ability to mate naturally, and could be selected, bred, and maintained by small-scale producers.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eSlate\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAs explained by the Livestock Conservancy, \"The Slate, or Blue Slate, variety is named for its color, which is solid to ashy blue over the entire body. The Slate was accepted by the American Poultry Association in 1874. It’s been popular in exhibition circles and is gaining popularity in pastured poultry production. Renewed interest in the biological fitness, survivability, and superior flavor of the Slate has captured consumer interest and created a growing market niche. The Slate is less well documented and more variable in type and color than any other variety. This makes it more challenging to breed consistently than the others.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll heritage turkeys arrive with detailed cooking instructions including pro tips, recipes, and cooking guidelines. We also operate a 24 hour Turkey Hotline on Thanksgiving Day for last minute questions.\u003c\/p\u003e\n\u003cp\u003eHeritage turkeys are very easy to prepare as their inherent flavor is so spectacular. We recommend:\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 165°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"2019 Turkey","offers":[{"title":"Default Title","offer_id":41591387881530,"sku":"8-10","price":169.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_shopify_1.jpg?v=1786471230"},{"product_id":"fresh-heritage-thanksgiving-turkey-10-12lb","title":"FRESH HERITAGE THANKSGIVING TURKEY, 10-12lb","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e2026 Fresh Heritage Thanksgiving Turkey 10-12lb\u003c\/strong\u003e\u003cbr\u003eOne fresh, never frozen, turkey with neck and giblets\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eTurkeys ship overnight for $45 each for delivery on the date you choose: Thursday, November 19th, 2026 or \u003c\/em\u003e\u003cem\u003eTuesday, November 24th, 2026. Supplies are limited, preorder now!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e25 years ago we launched with heritage turkeys at a time when the only turkey available for purchase in America was a modern fast-growing white feathered broad breasted dry and crumbly bird. The healthier, balanced, traditional breeds were on the brink of extinction and we learned we had to eat them to save them.\u003c\/p\u003e\n\u003cp\u003eEvery year since 1956 and on a larger scale since 2002, Master Breeder Frank Reese has ignited the incubator and heated the brooding machine at his hatchery to grow (and preserve) eight rare breeds of 19th and early 20th Century heritage turkeys, the oldest continuous breeding lines remaining in the United States. Frank's Good Shepherd Poultry Ranch in Kansas is the only commercial Standardbred heritage poultry hatchery to meet these standards: Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys still in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/p\u003e\n\u003cp\u003eFrank’s network consists of 12 farms. We are proud of Frank and his protégé Jed Greenberg for creating and codifying Consortium Standards for Good Shepherd Poultry Ranch thus assuring flock quality. \u003ca href=\"https:\/\/heritagefoods.com\/blogs\/news\/our-berkshire-program-and-poultry-program-consortium-standards\" rel=\"noopener\" target=\"_blank\"\u003eSee the full protocols here.\u003c\/a\u003e Traceability has been a guiding value for Heritage Foods since we began.\u003c\/p\u003e\n\u003cp\u003eThis is the best tasting turkey you'll ever eat — extremely juicy white meat, deeply flavorful and rich dark meat, and skin your guests will rave about! Fans of Frank's turkeys include chefs like Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED.  What a difference in taste!\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrequently Asked Questions:\u003cbr\u003e\u003c\/strong\u003e We have a 100% customer satisfaction guarantee. If you are not satisfied, your money back! \u003cmeta charset=\"utf-8\"\u003eAll address changes and order cancellations must be received by Monday, November 9th, 2026.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAll other items in your order will be shipped immediately on the next available ship date, not with your turkey, unless you tell us otherwise in the Notes Section as you are checking out.\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eCalculate about 1lb per person — all turkeys ship via overnight delivery, and come with simple recipes and cooking instructions. All turkeys stay fresh until Thanksgiving. If being cooked after Thanksgiving, freeze upon receipt.\u003c\/p\u003e\n\u003cp\u003eYou will receive your tracking number when your turkey ships. Each turkey is shipped in its own box.\u003c\/p\u003e\n\u003cp\u003eTurkeys are kept at a temperature of 33 degrees, which will keep them safe, not fully frozen.\u003c\/p\u003e\n\u003cp\u003eUnfortunately, we cannot fulfill breed requests.\u003c\/p\u003e\n\u003cp\u003eDiscount offers do not apply to heritage turkeys.\u003c\/p\u003e\n\u003cp\u003eFor any questions or concerns, call us at (718) 389-0985 or email us at Info@HeritageFoods.com.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/285126404\" width=\"450\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold, and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland, and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Frank's farm, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island — it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough, and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started the only product we sold was heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply! Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality, and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eDeveloped in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBlack\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs explained by the Livestock Conservancy, \"The Black turkey originated in Europe as a direct descendant of the Mexican turkeys carried home with explorers in the 1500s. Black-colored turkeys became popular in Spain where they were known as “Black Spanish,” and in England where they were known as “Norfolk Blacks.” After being selected for meat production for more than two centuries, the Black Spanish turkey made the voyage back to the Americas with early European colonists. \u003c\/span\u003e\u003cspan\u003eOnce here, the variety was crossed with Eastern wild turkeys, which formed the basis for the Black turkey variety in America. This Black variety was commercially viable through the early part of the 20th century. \u003c\/span\u003e\u003cspan\u003eThe Black turkey is in need of more stewards.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eRoyal Palm\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe Royal Palm is a pretty but smaller turkey variety and this is one of the reasons it was phased out of the market. They are active, excellent foragers, and good flyers. As explained by the Livestock Conservancy, \"The first birds in America to have the Palm color pattern appeared in a mixed flock of Black, Bronze, Narragansett, and Wild turkeys on the farm of Enoch Carson of Lake Worth, Florida in the 1920s and the Royal Palm was first recognized by the American Poultry Association in 1971. It’s similar to a European variety called the Pied, Crollwitz, or Black-laced White, which has been known since the 1700s.\"\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBeltsville Small White\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs described by the Livestock Conservancy, “The Beltsville Small White turkey was developed in the 1940s to fill a clearly identified consumer need — a bird that would fit in apartment-sized refrigerators and small ovens, and feed small families — but its success was short-lived and went nearly extinct by the 1970s. While considered a good bird for families, it was less embraced by the hotel and restaurant industry. Processors also preferred larger birds to obtain more “slices...” Despite this, the Beltsville Small White still had advantages. Beltsvilles had good reproductive qualities, including the ability to mate naturally, and could be selected, bred, and maintained by small-scale producers.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eSlate\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAs explained by the Livestock Conservancy, \"The Slate, or Blue Slate, variety is named for its color, which is solid to ashy blue over the entire body. The Slate was accepted by the American Poultry Association in 1874. It’s been popular in exhibition circles and is gaining popularity in pastured poultry production. Renewed interest in the biological fitness, survivability, and superior flavor of the Slate has captured consumer interest and created a growing market niche. The Slate is less well documented and more variable in type and color than any other variety. This makes it more challenging to breed consistently than the others.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll heritage turkeys arrive with detailed cooking instructions including pro tips, recipes, and cooking guidelines. We also operate a 24 hour Turkey Hotline on Thanksgiving Day for last minute questions.\u003c\/p\u003e\n\u003cp\u003eHeritage turkeys are very easy to prepare as their inherent flavor is so spectacular. We recommend:\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 165°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"2019 Turkey","offers":[{"title":"Default Title","offer_id":41601883865146,"sku":"10-12","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_shopify_1.jpg?v=1786471230"},{"product_id":"fresh-heritage-thanksgiving-turkey-12-14lb-1","title":"FRESH HERITAGE THANKSGIVING TURKEY, 12-14lb","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e2026 Fresh Heritage Thanksgiving Turkey 12-14lb\u003c\/strong\u003e\u003cbr\u003eOne fresh, never frozen, turkey with neck and giblets\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eTurkeys ship overnight for $45 each for delivery on the date you choose: Thursday, November 19th, 2026 or \u003c\/em\u003e\u003cem\u003eTuesday, November 24th, 2026. Supplies are limited, preorder now!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e25 years ago we launched with heritage turkeys at a time when the only turkey available for purchase in America was a modern fast-growing white feathered broad breasted dry and crumbly bird. The healthier, balanced, traditional breeds were on the brink of extinction and we learned we had to eat them to save them.\u003c\/p\u003e\n\u003cp\u003eEvery year since 1956 and on a larger scale since 2002, Master Breeder Frank Reese has ignited the incubator and heated the brooding machine at his hatchery to grow (and preserve) eight rare breeds of 19th and early 20th Century heritage turkeys, the oldest continuous breeding lines remaining in the United States. Frank's Good Shepherd Poultry Ranch in Kansas is the only commercial Standardbred heritage poultry hatchery to meet these standards: Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys still in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/p\u003e\n\u003cp\u003eFrank’s network consists of 12 farms. We are proud of Frank and his protégé Jed Greenberg for creating and codifying Consortium Standards for Good Shepherd Poultry Ranch thus assuring flock quality. \u003ca href=\"https:\/\/heritagefoods.com\/blogs\/news\/our-berkshire-program-and-poultry-program-consortium-standards\" rel=\"noopener\" target=\"_blank\"\u003eSee the full protocols here.\u003c\/a\u003e Traceability has been a guiding value for Heritage Foods since we began.\u003c\/p\u003e\n\u003cp\u003eThis is the best tasting turkey you'll ever eat — extremely juicy white meat, deeply flavorful and rich dark meat, and skin your guests will rave about! Fans of Frank's turkeys include chefs like Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED.  What a difference in taste!\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrequently Asked Questions:\u003cbr\u003e\u003c\/strong\u003e We have a 100% customer satisfaction guarantee. If you are not satisfied, your money back! \u003cmeta charset=\"utf-8\"\u003eAll address changes and order cancellations must be received by Monday, November 9th, 2026.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAll other items in your order will be shipped immediately on the next available ship date, not with your turkey, unless you tell us otherwise in the Notes Section as you are checking out.\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eCalculate about 1lb per person — all turkeys ship via overnight delivery, and come with simple recipes and cooking instructions. All turkeys stay fresh until Thanksgiving. If being cooked after Thanksgiving, freeze upon receipt.\u003c\/p\u003e\n\u003cp\u003eYou will receive your tracking number when your turkey ships. Each turkey is shipped in its own box.\u003c\/p\u003e\n\u003cp\u003eTurkeys are kept at a temperature of 33 degrees, which will keep them safe, not fully frozen.\u003c\/p\u003e\n\u003cp\u003eUnfortunately, we cannot fulfill breed requests.\u003c\/p\u003e\n\u003cp\u003eDiscount offers do not apply to heritage turkeys.\u003c\/p\u003e\n\u003cp\u003eFor any questions or concerns, call us at (718) 389-0985 or email us at Info@HeritageFoods.com.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/285126404\" width=\"450\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold, and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland, and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Frank's farm, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island — it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough, and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started the only product we sold was heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply! Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality, and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eDeveloped in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBlack\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs explained by the Livestock Conservancy, \"The Black turkey originated in Europe as a direct descendant of the Mexican turkeys carried home with explorers in the 1500s. Black-colored turkeys became popular in Spain where they were known as “Black Spanish,” and in England where they were known as “Norfolk Blacks.” After being selected for meat production for more than two centuries, the Black Spanish turkey made the voyage back to the Americas with early European colonists. \u003c\/span\u003e\u003cspan\u003eOnce here, the variety was crossed with Eastern wild turkeys, which formed the basis for the Black turkey variety in America. This Black variety was commercially viable through the early part of the 20th century. \u003c\/span\u003e\u003cspan\u003eThe Black turkey is in need of more stewards.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eRoyal Palm\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe Royal Palm is a pretty but smaller turkey variety and this is one of the reasons it was phased out of the market. They are active, excellent foragers, and good flyers. As explained by the Livestock Conservancy, \"The first birds in America to have the Palm color pattern appeared in a mixed flock of Black, Bronze, Narragansett, and Wild turkeys on the farm of Enoch Carson of Lake Worth, Florida in the 1920s and the Royal Palm was first recognized by the American Poultry Association in 1971. It’s similar to a European variety called the Pied, Crollwitz, or Black-laced White, which has been known since the 1700s.\"\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBeltsville Small White\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs described by the Livestock Conservancy, “The Beltsville Small White turkey was developed in the 1940s to fill a clearly identified consumer need — a bird that would fit in apartment-sized refrigerators and small ovens, and feed small families — but its success was short-lived and went nearly extinct by the 1970s. While considered a good bird for families, it was less embraced by the hotel and restaurant industry. Processors also preferred larger birds to obtain more “slices...” Despite this, the Beltsville Small White still had advantages. Beltsvilles had good reproductive qualities, including the ability to mate naturally, and could be selected, bred, and maintained by small-scale producers.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eSlate\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAs explained by the Livestock Conservancy, \"The Slate, or Blue Slate, variety is named for its color, which is solid to ashy blue over the entire body. The Slate was accepted by the American Poultry Association in 1874. It’s been popular in exhibition circles and is gaining popularity in pastured poultry production. Renewed interest in the biological fitness, survivability, and superior flavor of the Slate has captured consumer interest and created a growing market niche. The Slate is less well documented and more variable in type and color than any other variety. This makes it more challenging to breed consistently than the others.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll heritage turkeys arrive with detailed cooking instructions including pro tips, recipes, and cooking guidelines. We also operate a 24 hour Turkey Hotline on Thanksgiving Day for last minute questions.\u003c\/p\u003e\n\u003cp\u003eHeritage turkeys are very easy to prepare as their inherent flavor is so spectacular. We recommend:\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 165°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"2019 Turkey","offers":[{"title":"Default Title","offer_id":41601886781498,"sku":"12-14","price":209.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_shopify_1.jpg?v=1786471230"},{"product_id":"fresh-heritage-thanksgiving-turkey-14-16lb-1","title":"FRESH HERITAGE THANKSGIVING TURKEY, 14-16lb","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e2026 Fresh Heritage Thanksgiving Turkey 14-16lb\u003c\/strong\u003e\u003cbr\u003eOne fresh, never frozen, turkey with neck and giblets\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eTurkeys ship overnight for $45 each for delivery on the date you choose: Thursday, November 19th, 2026 or \u003c\/em\u003e\u003cem\u003eTuesday, November 24th, 2026. Supplies are limited, preorder now!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e25 years ago we launched with heritage turkeys at a time when the only turkey available for purchase in America was a modern fast-growing white feathered broad breasted dry and crumbly bird. The healthier, balanced, traditional breeds were on the brink of extinction and we learned we had to eat them to save them.\u003c\/p\u003e\n\u003cp\u003eEvery year since 1956 and on a larger scale since 2002, Master Breeder Frank Reese has ignited the incubator and heated the brooding machine at his hatchery to grow (and preserve) eight rare breeds of 19th and early 20th Century heritage turkeys, the oldest continuous breeding lines remaining in the United States. Frank's Good Shepherd Poultry Ranch in Kansas is the only commercial Standardbred heritage poultry hatchery to meet these standards: Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys still in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/p\u003e\n\u003cp\u003eFrank’s network consists of 12 farms. We are proud of Frank and his protégé Jed Greenberg for creating and codifying Consortium Standards for Good Shepherd Poultry Ranch thus assuring flock quality. \u003ca href=\"https:\/\/heritagefoods.com\/blogs\/news\/our-berkshire-program-and-poultry-program-consortium-standards\" rel=\"noopener\" target=\"_blank\"\u003eSee the full protocols here.\u003c\/a\u003e Traceability has been a guiding value for Heritage Foods since we began.\u003c\/p\u003e\n\u003cp\u003eThis is the best tasting turkey you'll ever eat — extremely juicy white meat, deeply flavorful and rich dark meat, and skin your guests will rave about! Fans of Frank's turkeys include chefs like Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED.  What a difference in taste!\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrequently Asked Questions:\u003cbr\u003e\u003c\/strong\u003e We have a 100% customer satisfaction guarantee. If you are not satisfied, your money back! \u003cmeta charset=\"utf-8\"\u003eAll address changes and order cancellations must be received by Monday, November 9th, 2026.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAll other items in your order will be shipped immediately on the next available ship date, not with your turkey, unless you tell us otherwise in the Notes Section as you are checking out.\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eCalculate about 1lb per person — all turkeys ship via overnight delivery, and come with simple recipes and cooking instructions. All turkeys stay fresh until Thanksgiving. If being cooked after Thanksgiving, freeze upon receipt.\u003c\/p\u003e\n\u003cp\u003eYou will receive your tracking number when your turkey ships. Each turkey is shipped in its own box.\u003c\/p\u003e\n\u003cp\u003eTurkeys are kept at a temperature of 33 degrees, which will keep them safe, not fully frozen.\u003c\/p\u003e\n\u003cp\u003eUnfortunately, we cannot fulfill breed requests.\u003c\/p\u003e\n\u003cp\u003eDiscount offers do not apply to heritage turkeys.\u003c\/p\u003e\n\u003cp\u003eFor any questions or concerns, call us at (718) 389-0985 or email us at Info@HeritageFoods.com.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/285126404\" width=\"450\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold, and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland, and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Frank's farm, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island — it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough, and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started the only product we sold was heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply! Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality, and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eDeveloped in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBlack\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs explained by the Livestock Conservancy, \"The Black turkey originated in Europe as a direct descendant of the Mexican turkeys carried home with explorers in the 1500s. Black-colored turkeys became popular in Spain where they were known as “Black Spanish,” and in England where they were known as “Norfolk Blacks.” After being selected for meat production for more than two centuries, the Black Spanish turkey made the voyage back to the Americas with early European colonists. \u003c\/span\u003e\u003cspan\u003eOnce here, the variety was crossed with Eastern wild turkeys, which formed the basis for the Black turkey variety in America. This Black variety was commercially viable through the early part of the 20th century. \u003c\/span\u003e\u003cspan\u003eThe Black turkey is in need of more stewards.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eRoyal Palm\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe Royal Palm is a pretty but smaller turkey variety and this is one of the reasons it was phased out of the market. They are active, excellent foragers, and good flyers. As explained by the Livestock Conservancy, \"The first birds in America to have the Palm color pattern appeared in a mixed flock of Black, Bronze, Narragansett, and Wild turkeys on the farm of Enoch Carson of Lake Worth, Florida in the 1920s and the Royal Palm was first recognized by the American Poultry Association in 1971. It’s similar to a European variety called the Pied, Crollwitz, or Black-laced White, which has been known since the 1700s.\"\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBeltsville Small White\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs described by the Livestock Conservancy, “The Beltsville Small White turkey was developed in the 1940s to fill a clearly identified consumer need — a bird that would fit in apartment-sized refrigerators and small ovens, and feed small families — but its success was short-lived and went nearly extinct by the 1970s. While considered a good bird for families, it was less embraced by the hotel and restaurant industry. Processors also preferred larger birds to obtain more “slices...” Despite this, the Beltsville Small White still had advantages. Beltsvilles had good reproductive qualities, including the ability to mate naturally, and could be selected, bred, and maintained by small-scale producers.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eSlate\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAs explained by the Livestock Conservancy, \"The Slate, or Blue Slate, variety is named for its color, which is solid to ashy blue over the entire body. The Slate was accepted by the American Poultry Association in 1874. It’s been popular in exhibition circles and is gaining popularity in pastured poultry production. Renewed interest in the biological fitness, survivability, and superior flavor of the Slate has captured consumer interest and created a growing market niche. The Slate is less well documented and more variable in type and color than any other variety. This makes it more challenging to breed consistently than the others.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll heritage turkeys arrive with detailed cooking instructions including pro tips, recipes, and cooking guidelines. We also operate a 24 hour Turkey Hotline on Thanksgiving Day for last minute questions.\u003c\/p\u003e\n\u003cp\u003eHeritage turkeys are very easy to prepare as their inherent flavor is so spectacular. We recommend:\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 165°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"2019 Turkey","offers":[{"title":"Default Title","offer_id":41601897562170,"sku":"14-16","price":229.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_shopify_1.jpg?v=1786471230"},{"product_id":"fresh-heritage-thanksgiving-turkey-16-18lb-1","title":"FRESH HERITAGE THANKSGIVING TURKEY, 16-18lb","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e2026 Fresh Heritage Thanksgiving Turkey 16-18lb\u003c\/strong\u003e\u003cbr\u003eOne fresh, never frozen, turkey with neck and giblets\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eTurkeys ship overnight for $45 each for delivery on the date you choose: Thursday, November 19th, 2026 or \u003c\/em\u003e\u003cem\u003eTuesday, November 24th, 2026. Supplies are limited, preorder now!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e25 years ago we launched with heritage turkeys at a time when the only turkey available for purchase in America was a modern fast-growing white feathered broad breasted dry and crumbly bird. The healthier, balanced, traditional breeds were on the brink of extinction and we learned we had to eat them to save them.\u003c\/p\u003e\n\u003cp\u003eEvery year since 1956 and on a larger scale since 2002, Master Breeder Frank Reese has ignited the incubator and heated the brooding machine at his hatchery to grow (and preserve) eight rare breeds of 19th and early 20th Century heritage turkeys, the oldest continuous breeding lines remaining in the United States. Frank's Good Shepherd Poultry Ranch in Kansas is the only commercial Standardbred heritage poultry hatchery to meet these standards: Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys still in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/p\u003e\n\u003cp\u003eFrank’s network consists of 12 farms. We are proud of Frank and his protégé Jed Greenberg for creating and codifying Consortium Standards for Good Shepherd Poultry Ranch thus assuring flock quality. \u003ca href=\"https:\/\/heritagefoods.com\/blogs\/news\/our-berkshire-program-and-poultry-program-consortium-standards\" rel=\"noopener\" target=\"_blank\"\u003eSee the full protocols here.\u003c\/a\u003e Traceability has been a guiding value for Heritage Foods since we began.\u003c\/p\u003e\n\u003cp\u003eThis is the best tasting turkey you'll ever eat — extremely juicy white meat, deeply flavorful and rich dark meat, and skin your guests will rave about! Fans of Frank's turkeys include chefs like Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED.  What a difference in taste!\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrequently Asked Questions:\u003cbr\u003e\u003c\/strong\u003e We have a 100% customer satisfaction guarantee. If you are not satisfied, your money back! \u003cmeta charset=\"utf-8\"\u003eAll address changes and order cancellations must be received by Monday, November 9th, 2026.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAll other items in your order will be shipped immediately on the next available ship date, not with your turkey, unless you tell us otherwise in the Notes Section as you are checking out.\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eCalculate about 1lb per person — all turkeys ship via overnight delivery, and come with simple recipes and cooking instructions. All turkeys stay fresh until Thanksgiving. If being cooked after Thanksgiving, freeze upon receipt.\u003c\/p\u003e\n\u003cp\u003eYou will receive your tracking number when your turkey ships. Each turkey is shipped in its own box.\u003c\/p\u003e\n\u003cp\u003eTurkeys are kept at a temperature of 33 degrees, which will keep them safe, not fully frozen.\u003c\/p\u003e\n\u003cp\u003eUnfortunately, we cannot fulfill breed requests.\u003c\/p\u003e\n\u003cp\u003eDiscount offers do not apply to heritage turkeys.\u003c\/p\u003e\n\u003cp\u003eFor any questions or concerns, call us at (718) 389-0985 or email us at Info@HeritageFoods.com.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/285126404\" width=\"450\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold, and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland, and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Frank's farm, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island — it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough, and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started the only product we sold was heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply! Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality, and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eDeveloped in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBlack\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs explained by the Livestock Conservancy, \"The Black turkey originated in Europe as a direct descendant of the Mexican turkeys carried home with explorers in the 1500s. Black-colored turkeys became popular in Spain where they were known as “Black Spanish,” and in England where they were known as “Norfolk Blacks.” After being selected for meat production for more than two centuries, the Black Spanish turkey made the voyage back to the Americas with early European colonists. \u003c\/span\u003e\u003cspan\u003eOnce here, the variety was crossed with Eastern wild turkeys, which formed the basis for the Black turkey variety in America. This Black variety was commercially viable through the early part of the 20th century. \u003c\/span\u003e\u003cspan\u003eThe Black turkey is in need of more stewards.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eRoyal Palm\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe Royal Palm is a pretty but smaller turkey variety and this is one of the reasons it was phased out of the market. They are active, excellent foragers, and good flyers. As explained by the Livestock Conservancy, \"The first birds in America to have the Palm color pattern appeared in a mixed flock of Black, Bronze, Narragansett, and Wild turkeys on the farm of Enoch Carson of Lake Worth, Florida in the 1920s and the Royal Palm was first recognized by the American Poultry Association in 1971. It’s similar to a European variety called the Pied, Crollwitz, or Black-laced White, which has been known since the 1700s.\"\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBeltsville Small White\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs described by the Livestock Conservancy, “The Beltsville Small White turkey was developed in the 1940s to fill a clearly identified consumer need — a bird that would fit in apartment-sized refrigerators and small ovens, and feed small families — but its success was short-lived and went nearly extinct by the 1970s. While considered a good bird for families, it was less embraced by the hotel and restaurant industry. Processors also preferred larger birds to obtain more “slices...” Despite this, the Beltsville Small White still had advantages. Beltsvilles had good reproductive qualities, including the ability to mate naturally, and could be selected, bred, and maintained by small-scale producers.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eSlate\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAs explained by the Livestock Conservancy, \"The Slate, or Blue Slate, variety is named for its color, which is solid to ashy blue over the entire body. The Slate was accepted by the American Poultry Association in 1874. It’s been popular in exhibition circles and is gaining popularity in pastured poultry production. Renewed interest in the biological fitness, survivability, and superior flavor of the Slate has captured consumer interest and created a growing market niche. The Slate is less well documented and more variable in type and color than any other variety. This makes it more challenging to breed consistently than the others.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll heritage turkeys arrive with detailed cooking instructions including pro tips, recipes, and cooking guidelines. We also operate a 24 hour Turkey Hotline on Thanksgiving Day for last minute questions.\u003c\/p\u003e\n\u003cp\u003eHeritage turkeys are very easy to prepare as their inherent flavor is so spectacular. We recommend:\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 165°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"2019 Turkey","offers":[{"title":"Default Title","offer_id":41601900642362,"sku":"16-18","price":249.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_shopify_1.jpg?v=1786471230"},{"product_id":"fresh-heritage-thanksgiving-turkey-18-20lb-1","title":"FRESH HERITAGE THANKSGIVING TURKEY, 18-20lb","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e2026 Fresh Heritage Thanksgiving Turkey 18-20lb\u003c\/strong\u003e\u003cbr\u003eOne fresh, never frozen, turkey with neck and giblets\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eTurkeys ship overnight for $45 each for delivery on the date you choose: Thursday, November 19th, 2026 or \u003c\/em\u003e\u003cem\u003eTuesday, November 24th, 2026. Supplies are limited, preorder now!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e25 years ago we launched with heritage turkeys at a time when the only turkey available for purchase in America was a modern fast-growing white feathered broad breasted dry and crumbly bird. The healthier, balanced, traditional breeds were on the brink of extinction and we learned we had to eat them to save them.\u003c\/p\u003e\n\u003cp\u003eEvery year since 1956 and on a larger scale since 2002, Master Breeder Frank Reese has ignited the incubator and heated the brooding machine at his hatchery to grow (and preserve) eight rare breeds of 19th and early 20th Century heritage turkeys, the oldest continuous breeding lines remaining in the United States. Frank's Good Shepherd Poultry Ranch in Kansas is the only commercial Standardbred heritage poultry hatchery to meet these standards: Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys still in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/p\u003e\n\u003cp\u003eFrank’s network consists of 12 farms. We are proud of Frank and his protégé Jed Greenberg for creating and codifying Consortium Standards for Good Shepherd Poultry Ranch thus assuring flock quality. \u003ca href=\"https:\/\/heritagefoods.com\/blogs\/news\/our-berkshire-program-and-poultry-program-consortium-standards\" rel=\"noopener\" target=\"_blank\"\u003eSee the full protocols here.\u003c\/a\u003e Traceability has been a guiding value for Heritage Foods since we began.\u003c\/p\u003e\n\u003cp\u003eThis is the best tasting turkey you'll ever eat — extremely juicy white meat, deeply flavorful and rich dark meat, and skin your guests will rave about! Fans of Frank's turkeys include chefs like Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED.  What a difference in taste!\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrequently Asked Questions:\u003cbr\u003e\u003c\/strong\u003e We have a 100% customer satisfaction guarantee. If you are not satisfied, your money back! \u003cmeta charset=\"utf-8\"\u003eAll address changes and order cancellations must be received by Monday, November 9th, 2026.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAll other items in your order will be shipped immediately on the next available ship date, not with your turkey, unless you tell us otherwise in the Notes Section as you are checking out.\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eCalculate about 1lb per person — all turkeys ship via overnight delivery, and come with simple recipes and cooking instructions. All turkeys stay fresh until Thanksgiving. If being cooked after Thanksgiving, freeze upon receipt.\u003c\/p\u003e\n\u003cp\u003eYou will receive your tracking number when your turkey ships. Each turkey is shipped in its own box.\u003c\/p\u003e\n\u003cp\u003eTurkeys are kept at a temperature of 33 degrees, which will keep them safe, not fully frozen.\u003c\/p\u003e\n\u003cp\u003eUnfortunately, we cannot fulfill breed requests.\u003c\/p\u003e\n\u003cp\u003eDiscount offers do not apply to heritage turkeys.\u003c\/p\u003e\n\u003cp\u003eFor any questions or concerns, call us at (718) 389-0985 or email us at Info@HeritageFoods.com.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/285126404\" width=\"450\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold, and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland, and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Frank's farm, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island — it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough, and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started the only product we sold was heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply! Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality, and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eDeveloped in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBlack\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs explained by the Livestock Conservancy, \"The Black turkey originated in Europe as a direct descendant of the Mexican turkeys carried home with explorers in the 1500s. Black-colored turkeys became popular in Spain where they were known as “Black Spanish,” and in England where they were known as “Norfolk Blacks.” After being selected for meat production for more than two centuries, the Black Spanish turkey made the voyage back to the Americas with early European colonists. \u003c\/span\u003e\u003cspan\u003eOnce here, the variety was crossed with Eastern wild turkeys, which formed the basis for the Black turkey variety in America. This Black variety was commercially viable through the early part of the 20th century. \u003c\/span\u003e\u003cspan\u003eThe Black turkey is in need of more stewards.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eRoyal Palm\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe Royal Palm is a pretty but smaller turkey variety and this is one of the reasons it was phased out of the market. They are active, excellent foragers, and good flyers. As explained by the Livestock Conservancy, \"The first birds in America to have the Palm color pattern appeared in a mixed flock of Black, Bronze, Narragansett, and Wild turkeys on the farm of Enoch Carson of Lake Worth, Florida in the 1920s and the Royal Palm was first recognized by the American Poultry Association in 1971. It’s similar to a European variety called the Pied, Crollwitz, or Black-laced White, which has been known since the 1700s.\"\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBeltsville Small White\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs described by the Livestock Conservancy, “The Beltsville Small White turkey was developed in the 1940s to fill a clearly identified consumer need — a bird that would fit in apartment-sized refrigerators and small ovens, and feed small families — but its success was short-lived and went nearly extinct by the 1970s. While considered a good bird for families, it was less embraced by the hotel and restaurant industry. Processors also preferred larger birds to obtain more “slices...” Despite this, the Beltsville Small White still had advantages. Beltsvilles had good reproductive qualities, including the ability to mate naturally, and could be selected, bred, and maintained by small-scale producers.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eSlate\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAs explained by the Livestock Conservancy, \"The Slate, or Blue Slate, variety is named for its color, which is solid to ashy blue over the entire body. The Slate was accepted by the American Poultry Association in 1874. It’s been popular in exhibition circles and is gaining popularity in pastured poultry production. Renewed interest in the biological fitness, survivability, and superior flavor of the Slate has captured consumer interest and created a growing market niche. The Slate is less well documented and more variable in type and color than any other variety. This makes it more challenging to breed consistently than the others.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll heritage turkeys arrive with detailed cooking instructions including pro tips, recipes, and cooking guidelines. We also operate a 24 hour Turkey Hotline on Thanksgiving Day for last minute questions.\u003c\/p\u003e\n\u003cp\u003eHeritage turkeys are very easy to prepare as their inherent flavor is so spectacular. We recommend:\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 165°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"2019 Turkey","offers":[{"title":"Default Title","offer_id":41601901068346,"sku":"18-20","price":269.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_shopify_1.jpg?v=1786471230"},{"product_id":"fresh-heritage-thanksgiving-turkey-20-22lb-1","title":"FRESH HERITAGE THANKSGIVING TURKEY, 20-22lb","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e2026 Fresh Heritage Thanksgiving Turkey 20-22lb\u003c\/strong\u003e\u003cbr\u003eOne fresh, never frozen, turkey with neck and giblets\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eTurkeys ship overnight for $45 each for delivery on the date you choose: Thursday, November 19th, 2026 or \u003c\/em\u003e\u003cem\u003eTuesday, November 24th, 2026. Supplies are limited, preorder now!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e25 years ago we launched with heritage turkeys at a time when the only turkey available for purchase in America was a modern fast-growing white feathered broad breasted dry and crumbly bird. The healthier, balanced, traditional breeds were on the brink of extinction and we learned we had to eat them to save them.\u003c\/p\u003e\n\u003cp\u003eEvery year since 1956 and on a larger scale since 2002, Master Breeder Frank Reese has ignited the incubator and heated the brooding machine at his hatchery to grow (and preserve) eight rare breeds of 19th and early 20th Century heritage turkeys, the oldest continuous breeding lines remaining in the United States. Frank's Good Shepherd Poultry Ranch in Kansas is the only commercial Standardbred heritage poultry hatchery to meet these standards: Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys still in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/p\u003e\n\u003cp\u003eFrank’s network consists of 12 farms. We are proud of Frank and his protégé Jed Greenberg for creating and codifying Consortium Standards for Good Shepherd Poultry Ranch thus assuring flock quality. \u003ca href=\"https:\/\/heritagefoods.com\/blogs\/news\/our-berkshire-program-and-poultry-program-consortium-standards\" rel=\"noopener\" target=\"_blank\"\u003eSee the full protocols here.\u003c\/a\u003e Traceability has been a guiding value for Heritage Foods since we began.\u003c\/p\u003e\n\u003cp\u003eThis is the best tasting turkey you'll ever eat — extremely juicy white meat, deeply flavorful and rich dark meat, and skin your guests will rave about! Fans of Frank's turkeys include chefs like Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED.  What a difference in taste!\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrequently Asked Questions:\u003cbr\u003e\u003c\/strong\u003e We have a 100% customer satisfaction guarantee. If you are not satisfied, your money back! \u003cmeta charset=\"utf-8\"\u003eAll address changes and order cancellations must be received by Monday, November 9th, 2026.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAll other items in your order will be shipped immediately on the next available ship date, not with your turkey, unless you tell us otherwise in the Notes Section as you are checking out.\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eCalculate about 1lb per person — all turkeys ship via overnight delivery, and come with simple recipes and cooking instructions. All turkeys stay fresh until Thanksgiving. If being cooked after Thanksgiving, freeze upon receipt.\u003c\/p\u003e\n\u003cp\u003eYou will receive your tracking number when your turkey ships. Each turkey is shipped in its own box.\u003c\/p\u003e\n\u003cp\u003eTurkeys are kept at a temperature of 33 degrees, which will keep them safe, not fully frozen.\u003c\/p\u003e\n\u003cp\u003eUnfortunately, we cannot fulfill breed requests.\u003c\/p\u003e\n\u003cp\u003eDiscount offers do not apply to heritage turkeys.\u003c\/p\u003e\n\u003cp\u003eFor any questions or concerns, call us at (718) 389-0985 or email us at Info@HeritageFoods.com.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/285126404\" width=\"450\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold, and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland, and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Frank's farm, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island — it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough, and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started the only product we sold was heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply! Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality, and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eDeveloped in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBlack\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs explained by the Livestock Conservancy, \"The Black turkey originated in Europe as a direct descendant of the Mexican turkeys carried home with explorers in the 1500s. Black-colored turkeys became popular in Spain where they were known as “Black Spanish,” and in England where they were known as “Norfolk Blacks.” After being selected for meat production for more than two centuries, the Black Spanish turkey made the voyage back to the Americas with early European colonists. \u003c\/span\u003e\u003cspan\u003eOnce here, the variety was crossed with Eastern wild turkeys, which formed the basis for the Black turkey variety in America. This Black variety was commercially viable through the early part of the 20th century. \u003c\/span\u003e\u003cspan\u003eThe Black turkey is in need of more stewards.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eRoyal Palm\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe Royal Palm is a pretty but smaller turkey variety and this is one of the reasons it was phased out of the market. They are active, excellent foragers, and good flyers. As explained by the Livestock Conservancy, \"The first birds in America to have the Palm color pattern appeared in a mixed flock of Black, Bronze, Narragansett, and Wild turkeys on the farm of Enoch Carson of Lake Worth, Florida in the 1920s and the Royal Palm was first recognized by the American Poultry Association in 1971. It’s similar to a European variety called the Pied, Crollwitz, or Black-laced White, which has been known since the 1700s.\"\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBeltsville Small White\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs described by the Livestock Conservancy, “The Beltsville Small White turkey was developed in the 1940s to fill a clearly identified consumer need — a bird that would fit in apartment-sized refrigerators and small ovens, and feed small families — but its success was short-lived and went nearly extinct by the 1970s. While considered a good bird for families, it was less embraced by the hotel and restaurant industry. Processors also preferred larger birds to obtain more “slices...” Despite this, the Beltsville Small White still had advantages. Beltsvilles had good reproductive qualities, including the ability to mate naturally, and could be selected, bred, and maintained by small-scale producers.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eSlate\u003c\/b\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAs explained by the Livestock Conservancy, \"The Slate, or Blue Slate, variety is named for its color, which is solid to ashy blue over the entire body. The Slate was accepted by the American Poultry Association in 1874. It’s been popular in exhibition circles and is gaining popularity in pastured poultry production. Renewed interest in the biological fitness, survivability, and superior flavor of the Slate has captured consumer interest and created a growing market niche. The Slate is less well documented and more variable in type and color than any other variety. This makes it more challenging to breed consistently than the others.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll heritage turkeys arrive with detailed cooking instructions including pro tips, recipes, and cooking guidelines. We also operate a 24 hour Turkey Hotline on Thanksgiving Day for last minute questions.\u003c\/p\u003e\n\u003cp\u003eHeritage turkeys are very easy to prepare as their inherent flavor is so spectacular. We recommend:\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 165°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"2019 Turkey","offers":[{"title":"Default Title","offer_id":41601902542906,"sku":"20-22","price":289.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/turkey_shopify_1.jpg?v=1786471230"},{"product_id":"frozen-whole-heritage-turkey-now-50-off","title":"FROZEN WHOLE HERITAGE TURKEY, 12-14LB — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFrozen Whole Heritage Turkey, 12-14lb\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOne whole 12-14lb turkey, \u003cmeta charset=\"utf-8\"\u003efrozen, with neck and giblets\u003cbr\u003e\u003cem\u003eStandard Bronze\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eFor the past 24 years, we have committed ourselves to the raising and distribution of Frank Reese's entire turkey flock, the oldest continuous breeding lines left in the United States, with genetics traceable back to the 1830s. Frank's Good Shepherd Poultry Ranch in Kansas is the only remaining commercial Standardbred heritage poultry hatchery in the U.S. to meet these standards: \u003cstrong\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrank has realized his goal of increasing the population counts of his cherished rare breeds thanks to his tireless work over the years promoting their importance to the food supply, and his hard labor in the breeding barns and hatchery. Frank has partnered with a growing network of dedicated farmers to raise his birds to his exacting standards. As always, Frank carefully selects all the breeders that he keeps back on his own farm for hatching the following year, thus these culturally important genetic lines continue.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cb\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFans of Frank's turkeys include Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED. What a difference in taste!\"\u003c\/p\u003e\n\u003cp\u003eIn 2021, we broke ground on the Good Shepherd Conservancy Center, a 501(c)(3) non profit, our last chance to repopulate America’s farms with non-factory poultry. To learn more visit: \u003ca title=\"goodshepherdconservancy.org\/\" href=\"https:\/\/goodshepherdconservancy.org\/\" target=\"_blank\"\u003eGoodShepherdConservancy.org\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 155°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41602196799546,"sku":"(12-14# frozen turkey)","price":146.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/TURKEY31_0ed4e285-07bb-474b-b884-7c48686a3f18.jpg?v=1607609357"},{"product_id":"frozen-whole-heritage-turkey-10-12lb-now-50-off-1","title":"FROZEN WHOLE HERITAGE TURKEY, 10-12LB — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFrozen Whole Heritage Turkey, 10-12lb\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOne whole 10-12lb turkey, \u003cmeta charset=\"utf-8\"\u003efrozen, with neck and giblets\u003cbr\u003e\u003cem\u003eStandard Bronze\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eFor the past 24 years, we have committed ourselves to the raising and distribution of Frank Reese's entire turkey flock, the oldest continuous breeding lines left in the United States, with genetics traceable back to the 1830s. Frank's Good Shepherd Poultry Ranch in Kansas is the only remaining commercial Standardbred heritage poultry hatchery in the U.S. to meet these standards: \u003cstrong\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrank has realized his goal of increasing the population counts of his cherished rare breeds thanks to his tireless work over the years promoting their importance to the food supply, and his hard labor in the breeding barns and hatchery. Frank has partnered with a growing network of dedicated farmers to raise his birds to his exacting standards. As always, Frank carefully selects all the breeders that he keeps back on his own farm for hatching the following year, thus these culturally important genetic lines continue.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cb\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFans of Frank's turkeys include Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED. What a difference in taste!\"\u003c\/p\u003e\n\u003cp\u003eIn 2021, we broke ground on the Good Shepherd Conservancy Center, a 501(c)(3) non profit, our last chance to repopulate America’s farms with non-factory poultry. To learn more visit: \u003ca title=\"goodshepherdconservancy.org\/\" href=\"https:\/\/goodshepherdconservancy.org\/\" target=\"_blank\"\u003eGoodShepherdConservancy.org\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 155°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41602212692026,"sku":"(10-12# frozen turkey)","price":132.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/TURKEY31_0ed4e285-07bb-474b-b884-7c48686a3f18.jpg?v=1607609357"},{"product_id":"frozen-whole-heritage-turkey-16-18lb-now-50-off-copy","title":"FROZEN WHOLE HERITAGE TURKEY, 16-18LB — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFrozen Whole Heritage Turkey, 16-18lb\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOne 16-18lb whole turkey, \u003cmeta charset=\"utf-8\"\u003efrozen, with neck and giblets\u003cbr\u003e\u003cem\u003eStandard Bronze\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eFor the past 24 years, we have committed ourselves to the raising and distribution of Frank Reese's entire turkey flock, the oldest continuous breeding lines left in the United States, with genetics traceable back to the 1830s. Frank's Good Shepherd Poultry Ranch in Kansas is the only remaining commercial Standardbred heritage poultry hatchery in the U.S. to meet these standards: \u003cstrong\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrank has realized his goal of increasing the population counts of his cherished rare breeds thanks to his tireless work over the years promoting their importance to the food supply, and his hard labor in the breeding barns and hatchery. Frank has partnered with a growing network of dedicated farmers to raise his birds to his exacting standards. As always, Frank carefully selects all the breeders that he keeps back on his own farm for hatching the following year, thus these culturally important genetic lines continue.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cb\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFans of Frank's turkeys include Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED. What a difference in taste!\"\u003c\/p\u003e\n\u003cp\u003eIn 2021, we broke ground on the Good Shepherd Conservancy Center, a 501(c)(3) non profit, our last chance to repopulate America’s farms with non-factory poultry. To learn more visit: \u003ca title=\"goodshepherdconservancy.org\/\" href=\"https:\/\/goodshepherdconservancy.org\/\" target=\"_blank\"\u003eGoodShepherdConservancy.org\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 155°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":41603223912506,"sku":"(16-18# frozen turkey)","price":174.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/TURKEY31_0ed4e285-07bb-474b-b884-7c48686a3f18.jpg?v=1607609357"}],"url":"https:\/\/heritagefoods.com\/collections\/turkey-chicken-parts.oembed?page=2","provider":"Heritage Foods","version":"1.0","type":"link"}