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“We love turkey. For sausage, for burger, for the drumsticks, at Thanksgiving. And, if you have chickens already, adding in a turkey or two on the backyard homestead really isn’t that difficult.
Breeds of turkeys include: Broad Breasted (in white and bronze), Beltsville, Black, Bourbon Red, Bronze, Narragansett, Royal Palm, Slate, and White Holland. They all taste the same — the only difference when butchered is the skin.
If they are not white feathered, like the Beltsville and White Holland, you will see the “pin” marks from their feathers on the skin. More on that in the next article, when we get into raising and processing turkeys…”
