Poultry Lover's Package 19lb total The Good Shepherd Collection, featuring America's oldest lines of poultry.
One 6-7lb Duck Aylesbury One 3-4lb Turk-etta roast, our heritage turkey boned and tied by the Master Butchers at Roli Roti One 8-10lb Whole Turkey Each whole bird and roast is individually packaged.
Humanely raised on pasture
100% antibiotic free
Raised by Frank Reese on Good Shepherd Poultry Ranch
All vegetarian fed
Good Shepherd Poultry Ranch is our nation's premiere poultry farm. No farmer is more respected than Frank Reese, an honor that has been bestowed on him by chefs around the country as well as publications such as the New York Times, National Geographic, and Martha Stewart Living. All the poultry Frank raises come from genetics endorsed by the American Poultry Association meaning that they are truly American breeds from before the advent of factory farming and genetic engineering.
The Aylesbury duck reached its peak popularity in the late 1800s when thousands of ducklings were sent from the town of Aylesbury to London and served by the top restaurants of the day.
Since then, the Aylesbury was crossed with other breeds like the Pekin, which fared better in industrial settings. If it were not for a few dedicated farmers who kept it pure, it is likely the breed would have disappeared for good. The Aylesbury Duck is listed on the Most Endangered List with fewer than 500 breeding birds left in the U.S.
The Aylesbury boasts a bouncy texture and rich, creamy fat. Its robust flavor with nutty and herbaceous notes make this the most flavorful duck on the market today. By raising this exquisite tasting bird, fourth-generation poultry farmer Frank Reese is staying true to the motto “eat them to save them.” Americans consume less than 1/3lb of duck per year but we hope to restore the bird’s presence on the farm and at your dinner table. See our blog for 3 delicious and simple recipes!
Turk-etta To make the turk-etta, third-generation Swiss butcher, Thomas Odermatt, whose Roli Roti sandwiches have become a culinary landmark in his hometown of San Francisco debones an entire pasture-raised turkey from Good Shepherd Poultry Ranch, seasons it with traditional porchetta herbs and spices, and then rolls and ties it into a beautiful oven-ready roast. Like Odermatt’s other creations, the turk-etta lives at the zenith of the gastronomic arts, combining Old-World traditions with the best of traditional American farming. The turk-etta makes for a perfect centerpiece or for sandwiches and everyday meals.
Heritage Turkey Good Shepherd Poultry Ranch turkeys can trace their genetics 174 years and are the oldest line of turkey in America. This year the flock celebrates its 101st year in the great state of Kansas. This is by far the juiciest, most flavorful bird on the market today.
Good Shepherd turkeys are 100% antibiotic free from the parent stock to the hatching to the harvest and pasture raised on the Kansas prairie. Fans of Good Shepherd Poultry Ranch turkeys include Alice Waters, who says “These birds are without a doubt the tastiest birds you can possibly serve!”
Information gathered from the American Livestock Breeds Conservancy website (http://albc-usa.org/).