To brine or not to brine -- a heritage turkey

I don't know really.  What's the difference between a Heritage turkey and a plain old turkey?

Normally, about three-four bucks a pound.

"Heritage" is the word being used with animals comparable to "heirloom" vegetables. It refers to the old-fashioned varieties that are now out of the mainstream. Although hogs have been given more than their fair share of exposure, the fact remains there are people raising just about every type of meat animal, maintaining flocks and herds of the old-time types.

Generally speaking, heritage turkey lack the fullness of modern birds (which have been bred specifically for their oversized breasts---to the point where they cannot, in practical terms, breed on their own). This is, it is said, a result of breeding programs reacting to public preferences for breast meat.

About 99% of the commercially available turkey are all white. Heritage types, such as, say, the Bourbon Red, will be colored, looking more like wild turkey than domestic ones. Here, again, the all-white birds were bred to meet a market preference. Or so the growers say.

Yes, you can (and should) brine a heritage turkey. 

BDL

I don't know about "heritage" turkeys, I just buy the cheapest turkey I can find and brine it every time. It has not failed me yet. It comes out moist and tender and delicious. Unfortunately, I keep getting picked to do the turkey every family gathering. Brine, brine, brine. I brine whole chickens for putting on the smoker. When I take them out of the brine I split them and put them on the pit for a few hours. Best chicken you will ever eat! 

Lyniebeck mentioned the hundred dollar bird for $18. I called my daughter and asked her to stop by the store last Monday on her way from class and buy a turkey. I told her to just get a cheap one around 23 pounds. She went to Kroger and got a 25 pound turkey for $0.25/lb. Yes, 25 cents. She was so excited she bought a second one to donate to a needy family (through Kroger). 

Was just reading an article that talked about how deeply into the loss-leader thing stores are with turkey. Apparantly, the average wholesale price is a buck a pound. But almost everyone is selling them considerably less than that.

Frankly, I didn't expect to see that, this year. But I'd advise anyone with a freezer to pick up an extra bird or two, to have during the year. You just can't beat it for economical meals.