Our heritage breed turkeys are rotationally-grazed on pasture. Their diet of forage, bugs and grubs is supplemented with heirloom organic grains grown and ground at the Kleins’ farm in nearby Carey, Ohio. Our heritage breed turkeys are slow-growing, taking nearly twice as long to reach market weight as the unnaturally fast-growing broad-breasted white turkeys that account for 90% of the market. Our birds were brought into the world the old fashioned way, by a hen and a tom, unlike conventional breeds that cannot reproduce naturally due to their unnaturally large size. We believe our turkeys’ genetics, along with an environment on the farm that allows them to express their innate behaviors, provides a better life for them and a healthier and tastier bird for you.
2018 Prices
We are sold out for 2018. Thank you to all who made a Wide-Awake Farm heritage turkey part of your holiday celebrations.
Cooking Information
The flesh of a heritage turkey is firmer than that of a conventional bird. Cooking it low and slow with a wet heat will result in a moist and tender bird.
Bake in a dish with a cup and a half of water at 325 degrees until the deep part of the breast reaches 165 degrees (approximately 8-12 minutes per pound) basting occasionally throughout. Don’t overcook. The leftover juices make great gravy.
The darker feathered breeds may leave a few black marks where their feathers come out. There is nothing wrong with the bird; it’s just the feather color. They cook and taste the same. When cooked, you won’t notice them at all.