date:Nov 15, 2018
eat but theyre willing to pay the price to avoid the genetically modified, large-breasted and too-young birds from the supermarket.
Theyre all breast, no flavor and so dry, Konstantinidis says of the mass-produced birds.
By comparison, pricier turkeys are less top-heavy and live several weeks longer, allowing them to develop more flavor, says Matty Boudreau, executive chef of Preston House Hotel in Riverhead, LI.
The balance of muscle [and] fat tissue is significant, says Boudreau. Hes boug