Of all of the turkey breeds, which do you think best and how do you cook it? How does cooking Heritage turkey differ from cooking a store bought turkey? Does it cook faster? Is it tenderer? Is it juicer? Did you brine it first? If so, for how long? Do you dry pluck? How long before you cooked it did you slaughter it? I think these are all questions a lot of us will be wondering with Thanksgiving coming this month! Would you like to share your ideas, recipes, processing stories? Thanks in advance for your participation !
