Turkeys

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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.