Well, I don't normally like to toot my own horn, but I've just gotta say it--those heritage breed turkeys were phenomenal. They tasted so turkey-ish that I just couldn't stop eating. And then the next day when I made the soup? Forget about it--half of the leftover turkey went right into my mouth and never made it to the soup pot.
Steve Raichlen seemed impressed as well. Our Executive Director hand delivered a couple birds to the BBQ king himself all the way down to Miami. Talk about a carry on! Read all about it here. http://www.barbecuebible.com/
I'm interested in hearing your favorite turkey stories. How did you prepare it? Brining or not? Glaze? Roasted, deep fried or grilled?
And just in case you missed our birds this year don't worry--we'll have them again for next Thanksgiving. If you can wait that long!