Heritage Turkey and Mashed Parsnips

Thanksgiving is only a few days away and in the United States this means one thing: turkey. No other foods seems to dominate a holiday like this large bird and the mind-boggling demand (an estimated 45 million turkeys are eaten for Thanksgiving) has created some unsavory practices amongst turkey producers.
Beginning in the 1960s grocery stores started selling a breed of bigger, plumper turkeys known as Broad-Breasted Whites. This turkey is bred for one main reason: it’s cheap to raise, primarily because it’s genetically modified to grow quickly. Turkey producers can maximize their profits and provide what they think consumers want: birds with more white meat. But the thing is, all that white meat makes a turkey cook and taste different. In fact, it is probably Broad-Breasted Whites (not your mother’s cooking skills) that are to blame for decades of dry, flavorless Thanksgiving turkeys. Even worse than dry meat, the genetic [...]

Original post by Worker Bee

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