11-24-2004, 06:16 PM
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#14 (permalink)
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Junkie
Location: Sydney, Australia
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Read about this a few months ago and it sounded awesome:
http://www.slowfoodusa.org/ark/turkeys.html
The link discusses the idea of "heritage turkeys", near-extinct traditional breeds raised free range on local farms.
Quote:
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Yet the older varieties - known collectively as "Heritage" turkeys - were bred to grow outdoors, ranging freely and eating a varied diet. When raised this way, the birds are healthy, and their meat is rich, succulent, and flavorful, and require no special cooking methods to make a splendid meal. By contrast, the "Large White" turkey was developed to grow quickly in confinement pens, where it is fed grains, fillers (including turkey fat and feathers), and a daily dose of antibiotics (necessary in such unhealthy environments). The resulting meat is so dry and tasteless that it is often injected with a saline mix before packaging, and it must be salted, brined, stuffed, basted, and spread with condiments before it can be eaten.
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