BONE-IN TURKEY BREAST — NOW 40% OFF
from $81.00
Product
Heritage Bone-In Turkey Breast
One piece, skin on
Additional discounts cannot be applied to sale items. Sale products must ship immediately.
Choose your preferred weight from the drop down menu above.
For the first time we had the opportunity to break down some of our larger birds and a new product we are very excited about is the BONE IN SKIN ON turkey breast. This is a hefty, centerpiece-sized turkey roast full of juicy white meat from the oldest poultry breeds left in existence!
Heritage breed breasts cook faster than regular turkey breasts and result in a significantly more tender and juicy roast.
Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.
These rare and endangered birds have been bred by Frank Reese on the Good Shepherd Ranch in Kansas, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S.
For 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.
Our turkeys come from one of the eight varieties of Standardbred turkeys in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm
Farm
Good Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.
Right before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.
While most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.
His Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.
Having only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.
The agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.
The Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.
It’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.
When Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!
Through sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply! Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!
Breed
Standard Bronze
The Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.
Narragansett
This breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.
White Holland
The history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.
Bourbon Red
This is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.
Cooking
How to Prepare
Chef Hannah prepares a garlic and herb paste which is inserted under the skin of the turkey breast adding flavor to the white meat. The breast is placed in a roasting pan with a splash of white wine on the bottom and then covered so it steams as it cooks in the oven. The breast is finished uncovered to crisp the skin.
Ingredients:
1 turkey breast, skin on
4 cloves garlic
1 teaspoon kosher salt, plus more for garlic paste
4 tablespoons room temperature butter
½ teaspoon freshly ground black pepper
2 tablespoons finely minced rosemary, plus 1 sprig rosemary
Zest of ½ a lemon
1 bay leaf
½ cup dry white wine (if you don’t have wine or want to make without booze, you can use chicken or vegetable stock, or just water)
Preparation:
Roughly chop the garlic cloves, then sprinkle with salt and continue chopping, periodically using the side of the knife to press the garlic into the cutting board. Continue mincing and pressing the knife into the garlic until you create a paste.
Mix garlic paste with butter, pepper, rosemary, and lemon zest.
Pat your turkey breast dry with paper towels. Gently loosen the skin from the meat and begin spreading about half of the butter mixture under the skin as evenly as possible. Rub the remaining garlic butter on top of the skin and the underside of the breast, making sure to spread some between the tender and the breast meat.
Let marinate in the refrigerator uncovered, a few hours or overnight.
Preheat oven to 425 degrees F. Place the turkey breast in a large oven proof skillet, tucking the thin, tapered end of the breast underneath the rest of the meat. Pour the wine around the turkey, then add in the rosemary sprig and bay leaf. Roast for 40 minutes (the turkey breast can go straight from the fridge to the oven - this will give you extra time to brown the skin while the meat warms up).
Remove the pan from the oven, baste with pan sauce, and check the internal temperature of the thickest part of the turkey. Continue to cook, basting and checking the internal temperature every 10 minutes, until the thickest part of the meat registers 150 degrees F, another 10 minutes or so depending on the size of your turkey breast. Let rest 10 minutes, until the internal temperature registers 160 degrees F. Slice, spooning the pan sauces over.