Turkeys will be available for Thanksgiving. Cut off for Thanksgiving turkeys will be Sunday 21st November at 12pm.
Pasture-raised turkeys are happiest, grow well and put on condition during the cooler months of the year and this is particularly so for older, slow-growing, heritage breeds.
So, our Freshwater Heritage Turkeys are harvested in peak condition in winter and snap frozen for us to enjoy in December. We'll thaw your bird slowly in our cool room so it's ready for you to cook - this will take three days.
Please let us know if you don't want us to thaw your turkey!
Unlike the commercial turkey breeds designed to grow big fast, heritage turkeys are bred to thrive outside in cooler climates and the benefits of a more active life and a more complex diet that includes plenty of grass and insects results in a well portioned bird with finely-textured, flavoursome meat and a higher fat content.
About Freshwater Heritage Turkeys
Freshwater heritage breeds include Bourbon Red, Slate, Blue / Blue Palm, Painted, Royal Palm, Blue paint, Crimson Dawn, Black Wing Narragansett, Cinnamon, Oregon Grey, Sweet Grass, White and Black.
Jason and Claire Longbottom breed and pasture-raise their turkeys in the Clare Valley, South Australia. Aside from the fact that growing heritage-breed turkeys is rare in Australia, the Longbottoms are also unusual in that they breed as well as grow out their turkeys. Most table birds are dispatched from large, commercial breeders as day-old chicks that are grown out by farmers. There are only a handful of small farmers who are both breeding and growing commercial volumes of table poultry in Australia.
Animals raised free to roam outside on pasture grow more slowly than those that are contained in a shed or a feed lot and heritage-breed turkeys are naturally slower-growing than the more common commercial breeds that are selected for size and speed to market. The more gentle rate of growth and the benefits of a more active life and a more complex diet that includes plenty of grass and insects results in a well portioned bird with finely-textured, flavoursome meat and a higher fat content.
Turkey and stuffing photos by Alan Benson.