No dark meat on Thanksgiving Turkey. Bah, humbug!

 Between holidays, I use to enjoy buying two or three turkey drumsticks, line them up on the kitchen countertop and slide my mixture of butter, tarragon and garlic under the skin and begin salivating from the moment I put them into the oven until I had devoured the last succulent and crusty morsel. Only the few dollops of jelled cranberry sauce left in my side dish  would survive to witness the great joy of satisfaction on my face.

Years ago when having Thanksgiving Dinners, you were asked if you wanted the dark or white meat or a combination of the two. I   would always ask for my beloved dark meat.

I speak of the past. I speak of the days when the turkey was a free range fowl. It was the free range activities of the turkey that produced both dark and white meat: the dark meat was on its legs and thighs and the white meat was on its breast.

 Nowadays, those free range turkeys with both dark and white meat are called Traditional or Heritage turkeys. They are very expensive. I would just as soon have pork spare ribs for Thanksgiving. It would be cheaper but then nostalgia does have its price. Damn!

As always,
BB

A Traditional Thanksgiving Deserves a Heritage Turkey
Written By: Margie King, Health Coach
Excerpt:
Ideally, this Thanksgiving you are ordering your organic, free-range turkey from your local farmer. It doesn't get any better than that does it? Actually, it does.

Farmers markets are now featuring "Heritage Turkeys" for those wanting an even more authentic Thanksgiving dinner.
Read more at:
http://www.greenmedinfo.com/blog/traditional-thanksgiving-deserves-heritage-turkey

For additional information:
Google Heritage or Traditional Turkey