06/05/2026
One of the things I love about raising heritage turkeys is that they continue to surprise me!
The jar on the left is broth from a commercial turkey. The jar on the right is broth made from one of our heritage birds. Look at the difference in color!
Many people assume darker broth means something is wrong, but it's actually often the opposite. Heritage turkeys are slower-growing, more active birds that develop stronger muscles, denser bones, and more connective tissue than their commercial counterparts. All of that translates into a richer, darker, more flavorful broth.
Their muscles contain more myoglobin (the protein that stores oxygen in muscle tissue), and when you simmer the carcass for stock, those pigments along with collagen, minerals, and other nutrients are extracted into the broth.
The result? A beautiful, deep amber broth packed with flavor and gelatin.
Just another reminder that not all turkeys are created equal, and sometimes the old-fashioned breeds really do bring something special to the table.
Have you ever noticed a difference in broth color between heritage-raised birds and commercial poultry?