Blue Slate Turkeys
Blue Slate is a breed of domestic turkey known for the slate gray color of its plumage. Slate turkeys are listed as critically endangered by the American Livestock Breeds Conservancy, and meet the definition of a heritage turkey breed.
A heritage turkey is one of a variety of strains of domestic turkey which retains historic characteristics that are no longer present in the majority of turkeys raised for consumption since the mid-20th century. Heritage turkeys can be differentiated from other domestic turkeys in that they are biologically capable of being raised in a manner that more closely matches the natural behavior and life cycle of wild turkeys. Heritage turkeys have a relatively long lifespan and a much slower growth rate than turkeys bred for industrial agriculture, and unlike industrially-bred turkeys, can reproduce without artificial insemination.
Some prominent chefs, farmers, and food critics have also contended that heritage turkey meat tastes better and is more healthy.
Despite increasing interest in heritage turkeys, they are still a tiny minority, perhaps 25,000 raised annually compared to more than 200,000,000 industrial turkeys, and most heritage breeds are endangered in some respect.
Heritage turkeys usually lay from April to August, and typically only lay about once every three days, so availability is limited,
Poults are currently not available.
Blue Slate Poults $15
A heritage turkey is one of a variety of strains of domestic turkey which retains historic characteristics that are no longer present in the majority of turkeys raised for consumption since the mid-20th century. Heritage turkeys can be differentiated from other domestic turkeys in that they are biologically capable of being raised in a manner that more closely matches the natural behavior and life cycle of wild turkeys. Heritage turkeys have a relatively long lifespan and a much slower growth rate than turkeys bred for industrial agriculture, and unlike industrially-bred turkeys, can reproduce without artificial insemination.
Some prominent chefs, farmers, and food critics have also contended that heritage turkey meat tastes better and is more healthy.
Despite increasing interest in heritage turkeys, they are still a tiny minority, perhaps 25,000 raised annually compared to more than 200,000,000 industrial turkeys, and most heritage breeds are endangered in some respect.
Heritage turkeys usually lay from April to August, and typically only lay about once every three days, so availability is limited,
Poults are currently not available.
Blue Slate Poults $15