Dear Heritage Foods USA Supporter,
Your friends at Heritage Foods USA.

P.S. For those who ordered a turkey, here is a pointer:

How should I prepare and cook a Heritage Turkey?

Heritage turkeys are succulent and easy to prepare but beware not to overcook the bird. We recommend light preparations that allow the taste of the turkey to shine through. For recipes please visit our web site.

Heritage turkeys arrive very cold but not freezing, so do keep your turkey stored in the refrigerator until you're ready to cook it for Thanksgiving. Place it on a tray or in a pan to catch any juices that may leak. Remove the giblets and neck from the turkey cavity and cook separately. If the giblets or plastic wedge in the cavity is hard to remove, place the bird in a pot of cold water to help dislodge.

The United States Department of Agriculture states: “A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.” The Chefs we work with around the country recommend a finished temperature of 10 degrees less. Marion Burros of The New York Times states that a Heritage Turkey is done when you cut into the meat and the juice runs clear.

For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily as well.


Order now at

Heritage Foods USA
The Source for Authentic American Heritage Foods
Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Please use the following calendar as a reference when ordering our MEATS, POULTRY, FISH, NATIVE AMERICAN GRAINS AND OTHER DELICIOUS HERITAGE FOODS.
November 27 – Thanksgiving * December 21 – First Day of Winter
December 22 – Hanukkah * December 25 – Christmas
December 26 – Kwanzaa * January 1 - New Year’s Day
Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting:

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PO BOX 827
New York, NY 10150

Tel: 212-980-6603
Fax: 212-980-3332