Bourbon Heritage Month on September, 2024: Raising Turkeys Question?

September, 2024 is Bourbon Heritage Month 2024. September 2012 proclaimed National Bourbon Heritage Month, Bourbon ... Bourbon Heritage Month”

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The only way to be sure that they stay in your yard would be to fence it in. As for which one would be better it just depends on your personal preference, you could also get a few of each and determine which you like better. Since those are heritage turkeys you should probably get them before or during May, as they take longer to grow than broad breasted, which take about 4-5 months.

Does anyone know what breed of turkeys and geese are best for eating?

The commercial turkeys sold in the US are Double Breasted Whites which have so much breast meat that they cannot mate naturally. They grow very very very fast and so require a very rich diet.

If you buy heritage or heirloom turkeys like Spanish Blacks, Bronzes, Bourbon Reds, Naragnasets, Royal Palms, Lilac, or Chocolate turkeys though, which were the turkeys used for eating in America before the double breasted variety was created, they can be raised with little feed input beyond what they get from eating grasses and chasing bugs. You do still need to feed them, but they take care of themselves pretty well. These turkeys taste better than the large breasted whites and are more resistant to diseases.

They do grow more slowly and are generally not ready to eat until they are approaching 6 months old. Here in the US, if you want to buy one of these heirloom turkeys to eat you have to pay sometimes as much as 10 times more per pound because they are so much better, rarer, and require more time to raise, but to buy the little chicks to raise yourself is about the same cost. An added bonus is that if you save a few turkeys the first year and let them breed and hatch their eggs the next year then you can have your first chicks make more chicks for you to raise and continue your little turkey farm.

Happy eating!!

Im getting married in new york, any Amercians any ideas what we could do?

1. As soon as the ceremony wraps, let the entertainment begin.

If there is an unavoidable time lag between the ceremony and reception, organize a tour of the city for your guests on a double-decker bus ($850, two-hour minimum; Gray Line New York Sightseeing; 800-669-0051). If most of them are New Yorkers—and trolling the city on a double-decker is the last thing they want to do—set up a harbor sunset tour (see below). Says event designer Susan Holland, “It’s more yacht-glamour than party-cruise” and it’ll likely be a novelty (from $950 per hour, two-hour minimum; Classic Harbor Line; 212-627-1825).

2. Make a grand entrance.

The traditional limo is fine but ... yawn. For one wedding, Eyal Tessler of In Any Event arranged for the couple and wedding party to arrive at the reception in pedicabs, ($60 per hour for one; Manhattan Pedicab, Inc.; 212-586-9486). If that feels like a liability, travel in a quaint, Victorian-style trolley (three-hour minimum for $1,495; Golden Carriage, Ltd.; 973-770-1433). Here’s something unique just for the two of you: Planner Nicky Reinhard of David Reinhard Events suggests renting a vintage Checker cab ($500, two-hour minimum; Checker Cab; 718-351-1939). Less an ecostatement than a “look-at-how-cute-we-are” statement would be to arrive on a tandem two-seater bike with your bouquet in the basket ($59 per day; Bike and Roll; 212-260-0400).

3. Give a shout-out to your hometown.

For a wedding at Blue Hill at Stone Barns, New York groom David Potter wanted to incorporate his home state of Kentucky, so he ordered mini-bottles of Baker’s Bourbon and placed them in small burlap sacks for each guest to take home. At another wedding, Nicky Reinhard of David Reinhard Events designed a three-course menu of typical grub from the couple’s respective hometowns and the city in which they met; she timed the serving of each dish to the relevant city-associated background music. Lox and cream cheese with “New York, New York” in the background? A little much, but it’s clever!

4. Celebrate your heritage through food ...

For a Chinese bride and Lebanese groom, caterer Olivier Cheng combined cuisines for the cocktail hour: He created a Middle Eastern grill station and a dim sum station, and passed wonton cups with shiitake, ginger, and scallion, as well as pumpkin kibbe with chickpeas, spinach, and tamarind dipping sauce. Something we love for a Jewish wedding? Mini matzo-ball-soup shooters! Planner Ann David integrated Indian and Jamaican flavors into signature cocktails to pay homage. For this, call on mixologist Herb Westphalen, 212-684-6521; or a specialty caterer like Death & Co., 917-595-9717; Cuffs & Buttons, 212-625-2090; or Contemporary Cocktails, 646-652-6879.

5. Or through décor and entertainment.

To incorporate her culture into her wedding, New York bride Jane Shin folded a paper crane for each guest using origami paper. “Cranes are Korean symbols of longevity, patience, and care,” she says. At a Lebanese wedding, planner Leslie Price hired belly dancers to perform. “The bride did a belly dance of her own. She had been taking lessons for months” (from $1,200 for dancers; Nadia Moussa Dance Company; 212-677-8173). At a wedding at the Foundry, Mexican bride Olivia Lua hired a mariachi band: “It was explosive; they had the trumpets blaring. Our guests couldn’t stop talking about it.”

6. Solicit keepsakes from your guests.

Send a blank response card with your invitation instead of a check-off RSVP, and (hopefully) you’ll receive a creative response from each guest. Keep the responses in an album for years to come, or display them at the reception. At one wedding, Jung Lee of Fête set out old-school notebooks and pencils for each guest to jot down notes to the couple. For something more elegant, leave an oversize glass-blown jar in a central location and set small, blank cards on a silver tray alongside an engraving pen, with a sign asking for well-wishes. Planner Eyal Tessler did something much more elaborate for one wedding: “We included a piece of fabric in the invitation and asked guests to personalize it with photos and drawings and send it back with the reply. Each piece was sewn into a quilt which we used as the chuppah cover.”

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