Why do we think it's important to buy your turkey through a local, natural source?   Check out these frightening facts about the conventional, industrially grown turkeys we find in our grocery stores (from NY Times Article, "About A Bird" Nov 24, 2003):

Nearly 270 million turkeys are raised on factory farms each year -- are all the same variety, the Broad Breasted White. 

This variety was bred specifically to develop large amounts of white meat in as little time as possible. Right after hatching, the upper beak and toenails are snipped (so that it can't do damage during its lifetime of indoor, crowded conditions). By their eighth week, these turkeys are severely overweight. Their breasts are so large that they are unable to walk or even reproduce. All industrial turkeys today are the product of artificial insemination. Industrial turkeys need half the time of naturally grown birds to grow to full weight. By 12 to 14 weeks, the whole flock is ready for the slaughterhouse. Saline solution and vegetable oils are injected to the meat after processing, to give better flavor to the bland meat, improve shelf life and add weight.

Our farmers are offering both the standard Thanksgiving turkey (the Modern Double-Breasted White, with lots of meat, but all-natural and chemical free!) and Heritage turkeys. While conventional turkeys might have more breast meat, these natural turkeys have leaner meat with much better texture and moisture, thanks to lives of outdoor grazing, instead sitting down in crowded coops.

See the difference for yourself with one of these truly free-range, turkeys for your holiday meal this year.