Turkeys

---

The mature female weight at 20 weeks is 25 pounds while the males will mature at 45 pounds, which makes their size a great addition to any table. The Broad White Breasted Turkey is one of the most common and largest breeds in the US.

 Bronze Breasted Turkeys are named for their unusual color as their feathers shimmer a metallic green-bronze in sunlight – tend to be more traditionally reared and are free-range. They're famed for a fuller, more distinctive flavor and moist meat, that has a firmer texture than White Turkey 

 Heritage Bourbon Red Turkey meat is flavorful, firm, and moist. One taste and you will never go back to a farm-raised bird again. A special treat for drumstick fans, the entire turkey meat is dark, even the breast meat. 

 Royal Palm turkeys are usually kept for exhibition, as they do not produce a great amount of meat, although it does have a good flavor. They have docile temperaments, yet are an active breed that require plenty of room to exercise, although they can be kept in a smaller area than the larger heritage breeds. 

Turkey Meat is a great source of protein and is rich in vitamins and minerals such as Iron, Magnesium, Niacin, Potassium, and many others. Turkey is also an excellent source of selenium, which has been shown to help in the reduction of certain kinds of cancer. Turkey is also low on the glycemic index which won't cause spikes in blood sugar and promotes good heart health.

The Ring-necked Pheasant is a popular game bird that is used for its versatile meat.

 Pheasant eggs are similar to chicken eggs in taste and use but have a slightly richer flavor. Smaller in size (half the size), olive-brown in colors, and with a deep yellow yolk. Perfect for any gourmet dish.

Pheasant Meat is a lean, white meat with a texture similar to chicken, duck, or quail with a similar taste to chicken or turkey with a subtle game undertone. High in protein, low in fats, and contains minerals such as iron, zinc, and selenium