Heritage turkey meat said to be best

[Grammapat]

Cook's Illustrated (Nov/Dec 2014): this popular cook book gets into the science of recipes. In a 4 page article they ordered about 15 heritage turkeys, from 6 different breeders. They tried different recipes, explaining that the long legs and smaller breast cook differently than traditional turkeys. They explained what a Heritage was, and that the slow growth (28 weeks compared to the commercial 12-14 weeks) contributed to the results; tasters said their was world away from the traditional birds-buttery, incredibly satisfying rich flavor, silky. Pricy - from $85 for a 10lb bird, to $167 for a "7 to 14" lb, the favorite, from "Mary's free range Heritage Turkey in California. The 1st and 3rd place winners were from Standard Bronze turkeys (from Frank Reese breeding stock).
MY QUESTION: are heritage CHICKENS superior in flavor to other meat birds?

 

[shaninsky]

I don't know about "heritage" chickens specifically but I do know that dual purpose, free range chickens are a world away from store bought. I was recently faced with a commercial chicken breast and it looked like rubber and tasted like nothing. Once you've eaten free range happy chickens, there is no going back.

 

[retlaw]

Heritage chicken is stronger in flavour.
Some might think its to strong because society has been raised with the factory white.

 

[Grammapat]

So I'm thinking chicken, actually free-ranged, tasts better; and heritage chicken - with their slower growth and higher fat, are even more like Cook's description of heritage turkey. More flavor, richer, more complex. I wonder if restaurants know?

And what does it mean to get "an ovation"?

 

[shaninsky]

I'm in Canada and I know that the restaurants know and the public knows but regulations make it hard to get heritage or free range meat. There aren't many white meat abattoirs and there is a limit of how many birds you can raise without buying "quota" from the applicable cartel. I have people asking me for meat all the time but I can't legally sell or give them any. I'm lucky enough to live on a farm and be able to raise my own or I wouldn't have any either.

I think an Ovation is similar to a "like" on Facebook.

 

[shaninsky]

I don't usually buy Cooks Illustrated but I did go out and get this issue. It will come in handy in December.

 

[Grammapat]

Wow, and I thought the US was over-regulated! Hope you can get a heritage something - or will be raising it? The cooking process is more complicated than throwing a turkey in the oven, but I like the way they explain how they come up with recipies. I can only have 3 hen (chickens) here, so I can't raise my own to butcher; don't know what the regulations are about that, but if "they" don't know about it...

 

[shaninsky]

Grammapat, I am lucky enough to have a little farm so I can raise my own "happy" meat and eggs. There is a strong grassroots movement to change the laws so small farms can make a go of selling poultry and turkey. It's a little easier to market beef and pork. We don't have enough space for that but I have a few good sources nearby. These bronze turkeys are amazing creatures and it would be a shame to see them disappear. I think with articles such as the one in Cooks Illustrated, they will become more well known and the market will grow. I know in Toronto, Canada there are people paying $250 for these turkeys.