Taste of Bourbon Red v Lavender v Narragansett

[rjohns39]

I'm very curious about this. We never have an option; we just get what's available at the grocery store. So I'm enjoying reading this discussion.

Organic is a good start. But from there I know nothing about turkeys, aside from the wild ones that roam or woods, and that other wild one from my younger years.

What you get in the grocery store is a factory raised Broad Breasted turkey. It, like the CX Chicken, was designed to grow very fast and large. They are typically processed at about 10-14 weeks. You can find BBs at local farms that have been grass raised and they're usually processed at 14 weeks. What most of us raise and what the OP is talking about are Heritage Breed turkeys. These are turkeys that have not been developed like the BBs and represent many of the original gene pools. They are much better at foraging and grow much slower and often smaller. A heritage bird is usually processed at about 24 weeks. They have to be cooked much lower temp and slower to be tender. I cook mine in a covered roaster with stock in the bottom.

 

[MV Owner]

Very informative stuff thanks and very helpful. I am grateful for this information. In the UK I believe the turkeys I am refering to are known as Heritage turkeys. They certainly command premium prices.

I dont want to go too off topic but rjohn49 talked about cooking temps and slower. Well last year I cooked a 9.5Kg Norfolk Black at 275 deg celcius non-fan and it cooked in 1 hour 45!. This was following recommendations by a much respected American Chef Thomas Keller which works superbly with Chicken. Whilst it was juicy, this method wasn't as sucessful as my usual 180deg for 3 hours as the bones / cartalidge did not break down as easily making it difficult to dislocate the legs and carve.

This year I will go for the slower method and will probably go for the Nari, as experts above suggest it is stronger (I am sure this is still debatable of course!!)

 

[rjohns39]

Very informative stuff thanks and very helpful. I am grateful for this information. In the UK I believe the turkeys I am refering to are known as Heritage turkeys. They certainly command premium prices.

I dont want to go too off topic but rjohn49 talked about cooking temps and slower. Well last year I cooked a 9.5Kg Norfolk Black at 275 deg celcius non-fan and it cooked in 1 hour 45!. This was following recommendations by a much respected American Chef Thomas Keller which works superbly with Chicken. Whilst it was juicy, this method wasn't as sucessful as my usual 180deg for 3 hours as the bones / cartalidge did not break down as easily making it difficult to dislocate the legs and carve.

This year I will go for the slower method and will probably go for the Nari, as experts above suggest it is stronger (I am sure this is still debatable of course!!)

Yes, yours are heritage. I've seen that recipe and haven't had the courage to try it. It originates from an English cookbook from the early 18th century. Where they suggest preparing the oven (earthen oven), removing the coals, placing the turkey in the oven covered in soaked parchment until juices run clear. Then after cooling the oven, prepare your breads. Breads in that period and often now are cooked at 275c, so it was done hot and fast back then.

 

[MV Owner]

Here is the site to the people I will be buying the turkey from. I really like them and have bought around 5 Norfolk Blacks from them over the years:-

https://www.peeles-blackturkeys.co.uk/

 

[rjohns39]

Then these will look familiar, my kids.

 

[Krazyquilts]

Friends,

Firstly, a big hello here from sunny ol' England.

I would be very grateful for some expertise and guidance on the following. I am a member on other forums but I feel this one would be more suited to the targetted advice I need.

I always cook turkey for Christmas and this year is no different. I always use a trusted supplier who offer a number of different breeds and for the past five years have gone for a 9kg Norfolk Black.

This year I wish to sample a smaller bird of around 5Kg but also a different breed and have narrowed my choice down to either a Bourbon Red, Lavender or a Narragansett. These are the only breeds available and are all free range organic.

I would be very appreciative indeed of anyone who has tasted any of these or better still tasted all three and could give their thoughts on the different tastes that each breed gives. I am good at cooking turkey so am not worried by a turkey that requires really precise cooking to avoid dryness. I am soley focussing on the taste of the bird (which I know is subjective)

Many thanks



MV Owner

I think the only truely scientific way to tell would be to get one of each and then do a proper taste test on all three breeds!

For the past few years, my husband and I have purchased a Bourbon Red from the farmers market for Thanksgiving. Soooo much better than store bought BBW! This year, though, we bought a 50-acre farm so we are raising a handful of Narragansett's so I look forward to trying them.

 

[MV Owner]

Hi everybody! After much deliberation and after recieving some much valued help above i have gone for a free range Narragansett!!

 

[memphis]

Of course we expect a full review!

 

[MV Owner]

except nothing less!! and without going too off piste, Lewis Hamilton will win a historic 4th World Championship title in mexico later. The only British driver to have won 4 world titles and is arguably the best racer of his generation