We also incubate our turkey eggs. All of our turkeys are hatched in our incubator. From time to time, we allow the hens that want to lay on eggs to lay on them till they hatch.

By purchasing one of our turkeys you are helping to preserve a threatened breed of turkey and also supporting a local, small farm. The “Bourbon Red” variety originally bred in Massachusetts in the 1700’s and refined further in Bourbon County, Kentucky in the early 1800’s. With the advent of both commercial farming and the massive double-breasted breeds of turkeys, the Bourbon Red, along with many other heritage breeds of turkey, were largely abandoned and were quickly vanishing. We are a breeder of Bourbon Red turkeys and your purchase helps to ensure that the Bourbon Red turkey will survive our current age of mega-farming.

Heritage Breed Turkey Cooking Instructions

A free range heritage breed turkey tends to be more flavorful and very tender. Generally, you can follow any turkey recipe, though the ones intended to tenderize or increase moisture are probably not needed (but they won’t hurt either). Since we started cooking our turkeys, we have found that simple spices and seasoning along with some water, mixed with a bit of wine if you want, in the bottom of the pan does quite nicely. Our personal favorite recipe has always been to stuff the turkey with orange quarters, but we have found that our turkeys come out very moist and flavorful without any moisture stuffing.

At a minimum, use a thermometer and cook in an oven set at a minimum of 325 degrees. You should cook the bird until the thermometer reaches 180 degrees in the thigh. We recommend basting the bird periodically. If you use an oven temperature in the lower 300’s, then you most likely will not need to cover the breast or wings with foil while it cooks.

Expect 3.5-4 hours cooking time.

Customer testimony

To: Angie & John

Thank you for raising such a marvelous bird. That “Bourbon Red” was so good, flavorful and rich it is hard to imagine ever celebrating Thanksgiving without one gracing our table.

John’s wine in the roasting pan was a great tip, and; the gravy with the head & feet stock (plus other goodies) was superb. Again, thank you.

Happy Holidays and may your farm always bring you joy.

Fondly,

Noni