Unfortunately the turkeys that we eat are forced to grow up too fast. Because there is such a demand for them (especially around the holiday season) turkeys will be killed once they are only 5 or 6 months old.
Heritage turkeys have a longer maturation rate of about 28 weeks. This is due to the higher quality of their muscle mass and density of their bone structure. This growth rate is identical to growth rates of turkeys in the 18th century.
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