Montpelier chooses livestock using guidance from The Livestock Conservancy, primary sources documenting southern culture and culinary gems. Sometimes all three parts intersect and the choice becomes a trifecta of perfection. So it is with our Bourbon Red turkeys. A southern staple for decades until commercial producers introduced broad breasted varieties in the 1940's, Bourbons graced most Thanksgiving tables for the same reason today's epicurious seek them out: size and meat structure. What does that mean? Well, size is obvious. A Bourbon can be large but reaching a commercially bred size requires four to six weeks longer to achieve than a broad breasted variety. The difference here reflects genetic closeness to their wild cousins which creates a leaner bird with a structural balance between dark and white meat. Commercially produced turkey represents a genetically modified version designed to produce large breasts making the ratio of dark to white meat disproportionate. A Bourbon can also fly, run and forage while the commercially produced turkey cannot. This is not only because genetically modified broad breasts anchor the bird to the ground, but also because commercial breeders keep birds in containment. Perhaps the most important difference between the heritage and commercially produced turkey rests in the nature of heritage. Natural, untampered and tied to history and culture of place. With that comes a unique and rich flavor grown from the past, from our field to your table.