Turkey

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The monstrous (and genetically-modified) Broad Breasted White may dominate the grocer’s freezer case during Thanksgiving, but Heritage breed turkeys with fanciful names like Narragansett, Royal Palm and Jersey Buff are slowly making a comeback. Their histories read like survival adventures, and they continue to eke out an existence thanks to university farms and small farmers who recognize the importance of preserving endangered and threatened Heritage breeds. In the case of Heritage turkeys, in order to save them, they must be eaten.

Heritage and wild turkeys may be smaller and have more dark meat than the Broad Breasted White, but they are more moist and flavorful—not to mention, they’re not genetically modified, they mature slowly so they grow strong organs and bones, and they can fly and mate naturally.

If you can’t find Heritage turkeys in your area, consider looking for an organically-raised Broad Breasted White. They can’t be certified organic since they’re genetically modified, but you would still be supporting local farmers and your local economy.

Nutrition: Turkey is a good source of protein and selenium and is low in saturated fat. However, turkey breast meat is high in sodium. Watching meat serving sizes is always a good practice for your health.