The flavor of heritage turkey breeds is richer and more pronounced than that of commercial turkeys sold at supermarkets nationwide. Put plainly, heritage breeds taste more like turkey. Heritage birds are raised outside, pecking at a varied diet. They tend to have meatier thighs and smaller breasts, and a higher ratio of dark meat to white meat. The Onondaga tribe, among others from the Northeastern United States, would have been able to serve them with forest berries, perking up the rich, dark meat with color and flavor. Sparked with mint, this berry sauce is bright and fruity, with just enough acid to complement the richness of the turkey. Featured in: Sean Sherman’s 10 Essential Native American Recipes.
Category: Main Dish
Cuisine: not set
1 (10- to 12-pound) turkey preferably a heritage breed
Coarse sea salt
1 bunch fresh sage
3 cups wild rice cooking liquid (reserved from Wild Rice if desired) or turkey stock, plus more as needed
6 medium leeks white and pale green portions only halved lengthwise, cut into 2-inch pieces and rinsed clean
2 tablespoons sunflower oil
1/2 cup maple syrup plus more as needed
3 cups fresh raspberries or blackberries
3 cups fresh or frozen cranberries
2 tablespoons chopped fresh mint plus more as needed
1/2 cup black walnuts (see Note) lightly toasted and chopped
Pea shoots or microgreens for garnish
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