Joyce Foods Inc. announced its official entry into the Heritage Turkey Market as part of its 50th Anniversary Commemoration. Earlier this year, Joyce Foods placed a limited number of Heritage Black Turkeys on one of its small Carolina Farms.

"The Black Turkey is a very old breed, probably the first one to be developed from Native American stocks. Some of the first turkeys taken to Europe in the 1500s were Black Turkeys where they became very popular, particularly in Spain. The Black Turkey was admitted to the APA Standard in 1874. It is a naturally mating, slow growing breed well suited for the outdoors. The Heritage Black Turkey produces very flavorful and tender meat," according to Ron Joyce, president and CEO of Joyce Foods, Inc.

Denis Dronne, executive chef and vice president of sales, stated, "our Heritage Black Turkeys are raised:

  • Free range on a small family farm in North Carolina
  • With NO antibiotics – EVER
  • With NO added hormones or steroids – EVER
  • With ALL vegetarian diet, NO animal by-products
  • Under low stress environment
  • Using humane growing and processing practices
  • With traceability to the farms.

We wanted to bring the best, most flavorful eating experience possible to our loyal customers for Thanksgiving."

Joyce Foods offers a complete line of fine Epicure products like Poulet Rouge, Poulet Rouge Capon, French Poularde, French guinea hen and table pheasant. Joyce also offers a premium All-Natural poultry line available at select retailers and many fine dining restaurants. The company also is developing a best in class All Natural Beef line with availability in early 2013.

Source: Joyce Foods