Marczyk Fine Foods

Marczyk Fine Foods offers two turkey choices and sides galore for Thanksgiving

You buy one turkey a year, make it the best!

Denver, CO - Peter and Paul Marczyk have carefully researched the tastiest turkeys for Thanksgiving and have found naturally raised broad-breasted whites and heritage birds, raised by Rocky Mountain farmers. These broad-breasted whites are the conventional breed that most consumers are used to, but raised naturally without the use of antibiotics or growth hormones. These free-range turkeys have access to the outdoors and plenty of space to express natural habits. A high quality 100% vegetarian diet contributes to the flavor and tenderness of these birds. Available from 8-24 pounds, $2.49/lb.

Our customers were thrilled to find heritage birds for their Thanksgiving feast last year, and many of them swear they will not go back to a “regular” bird. Marczyk’s free-range, naturally-raised turkeys will be the toast of your holiday meal! These unique turkeys come from two rare breeds indigenous to the Americas known as Blue Slate and American Bronzes and were once close to extinction. Their numbers are increasing and so is the popularity of their richly flavored meat. Featured in leading stories in USA Today, San Francisco Chronicle, and in TV newscasts, popularity is outstripping the supply for these exceptional turkeys. A small number of Colorado farmers are dedicated to literally hand-raising these turkeys with the care they need to ensure survival. Absolutely no antibiotics or growth hormones are used in production. A 100% vegetarian diet is always available in the pastures these birds are raised in. A full 6 months (vs 4 months for a conventional bird) is taken to grow Heritage Turkeys. Available from 8-15 pounds, $5.99/lb.

Turkey FAQs:

What’s the difference between Marczyk’s turkeys and conventional?

Annually, the U.S. produces 220 million conventional turkeys that are raised in dark and cramped conditions within high density confinement barns. They are bred for large breasts and often grow so large in as little as 2 months that their legs buckle under the pressure of their own weight. They are continuously fed a diet that has an added antibiotic designed to promote “health” within the flocks. No growth hormones are allowed in the use of poultry production per USDA regulation; however, these added antibiotics can mimic the growth hormone function. These turkeys are typically injected with water and sodium phosphates to provide flavor and enhance tenderness. Marczyk’s birds are none of the above.

Do they really taste differently?

We say the truth is in the taste, and these birds are no exception. You’ll find Marczyk’s all-natural classic turkeys to be free of the slightly chemically taste of supermarket birds. If you want to go one step further, you can brine the bird in a salt and sugar water mixture.

The heritage birds have a rich, deep turkey flavor, not gamy like a wild bird, but “turkeyer”.

Do I need to cook the Heritage turkeys differently?

Yes. Heritage turkeys are leaner and smaller than broad-breasted whites, so cook them fast at higher temperatures. Heritage turkeys should be cooked at 425-450 degrees F until the internal temperature reaches 140-150 degrees F. Butter or oil can be added under the breast skin to add flavor and moisture during roasting. We have also had great success with confiting the legs and roasting the breast, which of course requires taking them apart.

You won’t need to cover the breast with foil to keep it from drying out while the rest of the bird cooks. The smaller breasts on the heritage birds create a better balance between the dark meat and white meat, which means roasting a bird to perfection is much easier since white meat cooks quicker than the dark meat.

What do those terms on the turkey label really mean?

Here’s a guide from Bon Appetit 2006.

Free-range A turkey with access to the outside. According to Michael Pollan’s Omnivore’s Dilemma, many free range birds do not take advantage of their outside opportunities. So does it really make a difference? We feel the general protocol of raising a free range bird vs. a confinement bird goes far beyond whether they step outside or not. The fact they have a chance says a lot about how that bird is being treated.
Fresh Technically, a turkey that’s never been kept below 26°F. Most Thanksgiving birds are processed in September and October but are still labeled fresh in November.
Frozen A bird that’s stored below 0°F.
Natural A bird that contains no artificial ingredients or added color and is minimally processed. Amazingly, this doesn’t mean it hasn’t been treated with antibiotics.
Organic A turkey that has been certified by a USDA-accredited agency. The term organic ensures that the bird was raised on organic feed, was free-range, and wasn’t treated with any antibiotics.

What if I don’t want turkey?

Marczyk’s offers a wide range of other birds: Pheasant, Quail, Duck, and Goose are all available by pre-order by calling 303 894-9499 to order.

Marczyk’s will be offering their stellar line up of freshly made sides that you’ll be proud to serve as your own:

Marczyk Sides:

World’s best mashed potatoes.
Sweet potatoes with pecans.
Haricot verts with brown butter and almonds.
Classic moist herb stuffing with onions, celery, and fresh herbs.
Turkey stock. (Our best selling item last three years…limited supply).
Turkey gravy: no lumps, tastes like gravy, not glue.

And:

Fresh New England oysters, and Marczyk’s famous country style sausage (made with Niman Ranch pork) for stuffing.
Our fresh baked Parker House rolls (customer favorite), perfect for soppin’ up gravy.
Morning Fresh Dairy Whipping Cream and Eggnog, local!
Locally made pumpkin, apple, and pecan pie, and Pumpkin cheesecake.