i am going to pick up a turket on wed. evening in montague, new jersey-
what are your experiences with heritage/heritage type turkeys?
This is our third year with a Heritage turkey. We consider it worth every penny. In general, we find that the turkey has more turkey flavor than a store bought job; there is more dark meat; the turkey is juicier, etc.
I have brined mine sucessfully. I also tried that legendary complicated recipe involving ramos gin fizzes. Both were tasty but the fizz recipe requires a lot of dedication. This year, we will just brine.
The skeletal structure of the Heritage bird is slightly different than those big ole supermarket monsters. I can't describe it
but carving is definately a little different.