These two have upgraded my little flock of gobblers to half a dozen. I'm not sure of their gender, but I find they taste the same regardless. I've been proud to provide Thanksgiving Dinner's main course for the past few years and I don't take the responsibility lightly. It's become an unofficial tradition to slaughter on Tuesday by the headlights of my truck, plucking and preparing with two good days of fridge rest for the fresh bird to settle in. That's the way to do it!
Birds here are raised along with chickens, geese, and the occasional ducks with complete free range on the wetlands, streams, woods, and hillsides of Cold Antler. I like them. They add a Snuffelupigus flavor to this place, that slow and kind manner. They are curious, approachable, and when the males hit their prime: stunning. Just ask Lucas, the Big Feather Honcho around here. Here's a picture taken this past winter, he kinda steals the spotlight!