After meeting the turkeys raised at the Stone Barns Center for Food and Agriculture, The Meat Show host and professional carnivore Nick Solares puts the birds to the (taste) test in this week’s episode, set in the kitchens at Blue Hill at Stone Barns in Tarrytown, New York. Will a heritage breed turkey — raised in accordance with the label’s regulations, namely to allow for a longer and more free-ranging lifestyle — taste better than a commercially-raised variety?
With the help of Adam Kaye, Blue Hill’s Vice President of Culinary Affairs, Solares samples a heritage turkey prepared two ways, the restaurant’s take on a Thanksgiving feast’s centerpiece. While the breast is roasted in the traditional fashion, the legs and thighs are broken down and ground into sausage filling, which is mixed with beets before being stuffed into casing and charred slightly on a grill. As for the flavor, the heritage breed provides something slightly different as well: "The turkey-ness is really amped up," Kaye says. "They’re more duck than chicken." Watch the video above learn more.
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