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Tidbits About Your Giblets and More...

Your turkey is unique.  It is the only local, fresh, pasture raised gobbler available on the South Coast of Oregon.

* You will notice on the Bronze birds that there is dark feather pigment in the skin.  No worries.  It does not affect the quality of the meat nor does it change the taste.

* The yellow you see on the carcass is from beta-carotene and chlorophyll found in plant matter. My Mother-in-law tries to scrub it off no matter how many times I tell her it is ok.

* These fresh, never frozen birds cook quicker.  Use a thermometer and watch carefully.  USDA says they are done at 165 degrees. You will wonder why you spent the extra money if you overcook them.

* You will notice that the gizzards are huge compared to non-pastured birds.  Just another indication you have a turkey that is truly free range, eating grass, legumes, bugs, seed heads, rocks and whatever else they can find.  The little corn and spent grains we feed in the morning are consumed in a short time.  The turkeys spend the rest of the day foraging.  Their crops can hold about two or more cups of grub as they get to be about 3-4 months old. Pebbles and rocks are necessary as an aid to grind their food in their gizzards.

* Did you know that even the turkeys you get locally in the grocery store or Health Food stores that are labeled free range or organic are in fact still grown in pens and are fed mixed feed all the time?  Check out their websites.  I think you will find our turkeys are one of a kind.

*Pastured turkey meat has more protein and less fat then beef, pork, and chicken.  Also, it is higher in beta-carotene, omega 3's. Vitamin C, E, and D.  Not to mention it tastes a whole lot better!

*The hens tend to be more compact with plumper breasts and the Toms are larger overall.  Go figure.  Both are tasty.

* Without your support we would be eating a whole lot of turkey (and not in business)!  Thank you.  Enjoy and let us know what you think.