The turkey is the center of the traditional Thanksgiving feast; while
the Butterball is a quick and easy choice, there are plenty of local
poultry farms who raise free-range or pasture turkeys.
The definition of free-range is a loose one by USDA standards meaning that an animal simply needs access to the outdoors where they can roam free. This can mean that they have a small area outside to get fresh air but they may not necessarily have access to grass or fresh vegetation.
Pastured turkeys are actually raised outside in a pasture and fed all-natural diets. They are outside all of the time and are free to roam the pasture as a wild bird would At Garden of Spices Farm in Greenwich, owner Ben Shaw is currently raising more than 300 pastured turkeys.
"When turkeys are raised naturally, they have more flavor," Shaw said. "They have a better diet which produces a better tasting meat."
He added that turkeys that are purchased in supermarkets are typically harvested 90 days or more prior to cooking and are frozen before they are purchased. This makes for a dryer, less flavorful turkey. The birds at Shaw's farm are freshly harvested and are brined for at least 24 hours before they are packaged to sell.
Shaw receives his turkeys in July and raises them for about 20 weeks. While pastured turkeys produce a higher quality product, they are harder to raise.
"They have a lot of elements to overcome. We don't give them antibiotics so we need to find natural ways to build up their immune system because they don't have one when we get them," he said.
He must also take extra precautions to make sure predators such as hawks or coyotes don't attack the flock while they are growing. He has three guard dogs that look out for the turkeys while they are in the fields.
"Now though, not much could take them down," Shaw said.
The diet that Shaw feeds his turkeys is all-natural grain feed that is high in protein. They are not given hormones or vitamins to ensure a natural meat. Customers are invited to check out the bird feed to see for themselves that the process is all-natural. The birds also have access to natural vegetation and sunlight being raised outside. At the farm there are portable coops for the birds to rest in or get away from the sun or rain.
There are definitely advantages of eating a pasture-raised meat versus a commercially produced animal. The meat is not only higher in quality; the animal has a better, more humane life. Pasture-raised meat also has a lower fat content and are rich in omega-3 fatty acids. Commercially raised meats are given regular vaccinations, are typically raised in cages or in coops with large numbers of other birds which can be unsanitary and do not have access to natural vegetation, making the bird less nutritious.
The Thanksgiving turkeys at Garden of Spices Farm range between 15 to 25 pounds, with some exceptions on both ends of the spectrum, Shaw said. His farm also pasture-raises chickens and ducks for purchase as well. These birds are available for year-round purchase whereas the turkeys are seasonal. Turkeys are still available at The Garden of Spices and customers are welcome to stop by, Shaw said.
Garden of Spices is located at 49 Clarks Mill Rd., Greenwich. For more information, call (518) 695-6801.
Pastured turkeys are actually raised outside in a pasture and fed all-natural diets. They are outside all of the time and are free to roam the pasture as a wild bird would At Garden of Spices Farm in Greenwich, owner Ben Shaw is currently raising more than 300 pastured turkeys.
"When turkeys are raised naturally, they have more flavor," Shaw said. "They have a better diet which produces a better tasting meat."
He added that turkeys that are purchased in supermarkets are typically harvested 90 days or more prior to cooking and are frozen before they are purchased. This makes for a dryer, less flavorful turkey. The birds at Shaw's farm are freshly harvested and are brined for at least 24 hours before they are packaged to sell.
Shaw receives his turkeys in July and raises them for about 20 weeks. While pastured turkeys produce a higher quality product, they are harder to raise.
"They have a lot of elements to overcome. We don't give them antibiotics so we need to find natural ways to build up their immune system because they don't have one when we get them," he said.
He must also take extra precautions to make sure predators such as hawks or coyotes don't attack the flock while they are growing. He has three guard dogs that look out for the turkeys while they are in the fields.
"Now though, not much could take them down," Shaw said.
The diet that Shaw feeds his turkeys is all-natural grain feed that is high in protein. They are not given hormones or vitamins to ensure a natural meat. Customers are invited to check out the bird feed to see for themselves that the process is all-natural. The birds also have access to natural vegetation and sunlight being raised outside. At the farm there are portable coops for the birds to rest in or get away from the sun or rain.
There are definitely advantages of eating a pasture-raised meat versus a commercially produced animal. The meat is not only higher in quality; the animal has a better, more humane life. Pasture-raised meat also has a lower fat content and are rich in omega-3 fatty acids. Commercially raised meats are given regular vaccinations, are typically raised in cages or in coops with large numbers of other birds which can be unsanitary and do not have access to natural vegetation, making the bird less nutritious.
The Thanksgiving turkeys at Garden of Spices Farm range between 15 to 25 pounds, with some exceptions on both ends of the spectrum, Shaw said. His farm also pasture-raises chickens and ducks for purchase as well. These birds are available for year-round purchase whereas the turkeys are seasonal. Turkeys are still available at The Garden of Spices and customers are welcome to stop by, Shaw said.
Garden of Spices is located at 49 Clarks Mill Rd., Greenwich. For more information, call (518) 695-6801.
Main Menu
Leave a comment