Cisco founder peddles $335 Thanksgiving turkey

MarketWatch ^ | 11/16/12 | Charles Passy

[illiac]

The pitch

Talk about a rare bird. When it comes to setting the Thanksgiving table, the folks at Ayrshire Farm ( Web site ) in Upperville, Va., suggest that no meal is complete without one of their 20 lb.-and-up mail-order turkeys — for $335 (shipping included). Of course, it’s not just any gobbler, but a “heritage” bird — meaning a breed that goes back before the age of mass-market turkeys on commercial farms. And on top of that, it’s organic and raised to the exacting Certified Humane standards, which guarantees that animals have “shelter, resting areas, sufficient space and the ability to engage in natural behaviors,” according to the certification organization. Ayrshire says the result is a better bird taste-wise: “It is simply a different product than a typical grocery store turkey,” says the farm on its Web site. The birds come to customers’ doors frozen and shipped overnight — the shipping alone accounts for $110 of the price tag — “packed in a sturdy eco-friendly cardboard box, inside an insulated packer with ice blankets,” the farm says. (In the extra-value department, the farm adds that all packaging “may be recycled and used again.”)

The final day to place orders for Thanksgiving is Nov. 16, but the farm says it may have turkeys available next week “on a first-come basis” (yes, they’re that popular — the farm sells as many as 3,000 each season, including several hundred by mail). For those on a tighter budget, Ayrshire, which is the brainchild of tech entrepreneur-turned-farmer Sandy Lerner , sells smaller birds. A 7-8 lb. turkey breast goes for a mere $158 (shipping included).

[illiac]

Sounds good...you’d think here in north Idaho we would have something similar....but I have no found one yet...

[E. Pluribus Unum]

Of course, it’s not just any gobbler, but a “heritage” bird — meaning a breed that goes back before the age of mass-market turkeys on commercial farms. And on top of that, it’s organic and raised to the exacting Certified Humane standards, which guarantees that animals have “shelter, resting areas, sufficient space and the ability to engage in natural behaviors,” according to the certification organization.

By this definition, the wild gobbler I shot last month during fall turkey season is even better.

[Texan5]

I will not eat the white turkey meat unless I’m starving-my daughter eats my portion. Fortunately, even that tastes better from a non-engineered, free range turkey (or chicken). You can buy free-range pork here in fall (the whole pig, or half of it large or small, slaughtered and butchered) from several small farms. Many of those pigs are raised and bred with captured feral hogs, which are naturally more lean, but also more tasty.

I think the “improved” hogs must be raised feed lot style rather than free range, because the meat tastes like something you would think came from some kind of a replicator in a sci-fi movie. And I shudder to think what that “patented solution” might contain...

I’m ranch-raised myself, so I’m happy to be back to the country where I can eat a natural diet of fresh meat and veggies and afford it.

[Talisker]

Brine: the great equalizer.

[steve86]

I will not eat dark meat-anything. Racist, I know.

[rightly_dividing]

Now that’s a great looking turkey. yum!

[Texan5]

Those farmers don’t advertise-they are too small, so it is all by word of mouth-and they only sell/barter to the people they know or who are referred by people they know. One neighbor who keeps a few beehives only barters her honey, and never takes cash.

Do you live near a rural area, or know someone who does? That is the way to get into that loop. I barter my home baked bread and fresh herbs to neighbors most winters, but I would not do that with outsiders-I can’t produce enough.

We’ve always joked about going galt out here, but it is not as funny as it used to be...

[Texan5]

Simply a matter of taste-I just find white poultry meat tasteless to the dark in comparison. I do not refuse to eat grilled rattlesnake, though-and that is white meat...

[PLMerite]

It sure looks tasty, but I think one would need a little skill in weaving to get the strips of bacon interlaced like that. If you ever do it, let us know what it’s like!

[ExCTCitizen]

Cisco founder peddles $335 Thanksgiving turkey,

For $335, it should come with Rachel Ray,Bobby Flay, Mario Batali, Jamie Oliver, Emeril Lagasse, Gordon Ramsay, Wolfgang Puck, Paula Deen, Giada de Laurentiis, Paul Prudhomme and Guy Fieri to cook it.

Of course, it’s not just any gobbler, but a “heritage” bird — meaning a breed that goes back before the age of mass-market turkeys on commercial farms. And on top of that, it’s organic and raised to the exacting Certified Humane standards, which guarantees that animals have “shelter, resting areas, sufficient space and the ability to engage in natural behaviors,” according to the certification organization. Ayrshire says the result is a better bird taste-wise: “It is simply a different product than a typical grocery store turkey,” says the farm on its Web site.

But most cooks will ruin turkey by overcooking it. (We are having game hens and ham for Thanksgiving, Wife and I don't like turkey.)

[libertarian27]

Simply a matter of taste-I just find white poultry meat tasteless to the dark in comparison.

So true, the dark meat is much better....
white meat? that's what gravy is for :)

[Chickensoup]

But most cooks will ruin turkey by overcooking it. (We are having game hens and ham for Thanksgiving, Wife and I don’t like turkey.)

_____________________

I love game hens and havent had them in a while. I have a crowd this Thanksgiving. Perhaps when there are less here? I wouldnt mind six or eight adults enjoying game hens with chestnut fruit dressing.

[Chickensoup]

there is something just wrong about this picture.

[Venturer]

IYes there are a lot of expensive thing that taste good, but in the end it all comes out the same.

I will give thanks that I have something to eat on Thanksgiving day.