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Spago Quality Turkey

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There is this turkey called Willie Bird Turkey. They are supposed to sell and grow the most superior quality wild turkeys and are located in Sonoma, California. Their customers include Spago's and many other fine restaurants and also are sold through the Williams-Sonoma catalogue. A 10-12 lbs turkey is sold for $75 which includes the overnight Fed-Ex shipping.

Has anybody tried these turkeys, are they worth it for a special occasion?

If I did purchase one; How would you recomend cooking it? Always have the problem with the dryness, especially the white meat.

Link: http://www.williebird.com

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  1. I tried some of their smoked turkey products a few months ago and I was not impressed. Too salty (and I love salt) and the meat just wasn't good. I prefer Diestel turkey products, both for roasting and buying pre-smoked products.
    http://www.diestelturkey.com/

    1 Reply
    1. re: candice

      have been using diestel for years in a pro environment-no complaints.

    2. As far as I know, Willie bird is a good quality free range turkey. If I recall the got a lot of press in the mid to late 90s. However, the Spago reference is at least ten years out-of-date. Spago Hollywood hasn’t been in business at least that long. My guess is that Chef Lee Heftner has moved on to heritage birds or something sexier.

      If I was going to spend big bucks on a turkey, I would buy a bourbon red from Heritage Foods.

      Link: http://www.heritagefoodsusa.com/what_...

      3 Replies
      1. re: JudiAU

        Every Thanksgiving there are always some lively debates on these boards about heritage turkeys. At these prices, are they really that much better than free range, fresh turkeys available from upscale food stores?

        1. re: Scagnetti

          I haven't had them enough times to say yes, for sure. But the hertiage birds I have had have been excellent. I am still fighting to get Thanksgiving away from Mother or MIL but I think we might make one later this summer for a taste off.

          I much prefer the flavor and texture of free range meat.

          1. re: JudiAU

            Now that I've tasted free range, organic poultry, I'll never go back to the mass produced brands. I couldn't get over the difference in the taste.