What about heritage breeds of turkeys? Oh, you meant they 1950s, not the 1850s.
One year, early 1980s, some local company had some heritage turkeys, “all natural”, and it was pushed big.
So, my mother bought one that year, and the company used an ink that bled through the packaging staining the skin.
She was ticked that after paying a premium price per pound, she had to cut off that portion of skin before cooking.
Never again, she stuck with the national producers ever since.