Let's Talk Turkey: Make Yours Fresh This Year

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Make 2013 the year you trade in the frozen Butterball bowling ball for a fresh, never frozen, farm-raised turkey. For the fourth year in a row, Fresh Fork Market has opened sales of fresh turkeys to non-members of its popular local food subscription service.

Pre-orders are being accepted now for both heritage breeds like Bourbon Red, Blue Slate and American Bronze, and the standard American breed known as Broad Breasted White. If you prefer more dark meat, and meat with a deeper, richer flavor, heritage breeds are for you. If, instead, you desire a bird with a larger breast, more white meat and the traditional "turkey" taste, Broad Breasted White is your bird.

Regardless which route you go, assures Fresh Fork, all birds are raised in the same, ethical manner: slowly raised on pasture with no additives, hormones, fillers or added water. “This process takes longer and is more expensive,” explains founder Trevor Clatterbuck. “But what you get is a turkey that is richer, more flavorful, and better for you. The final product is well worth the effort.”

Birds — both toms and hens — are available for around $65. Additionally, complete Thanksgiving packages are available that include everything from rolls and vegetables to stuffing and pie. Packages including turkeys range from $85 to $150, depending on the contents.

All turkeys will be offered for pick-up on the Tuesday and Wednesday before Thanksgiving. Tentative drop-off sites include Tremont, Beachwood, Westlake, Solon, Cleveland Hts, Lakewood, Hudson, Middleburg Hts, Brecksville, Copley and Mentor.

All birds are being sold on a first come, first served basis as there is a limited supply. To reserve yours, click here Fresh Fork Market, or call 800-861-8582.

About The Author

Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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