No Jive Turkey

With fall comes a new set of heirloom and heritage produce: apples, squash and the most colorful of the bunch, Bourbon Red turkeys.

Like heirloom tomatoes, these majestic birds have visual appeal, and the flavor is a cut above any other turkey.

Heritage breed birds have more-flavorful meat by nature and are raised in the way most conducive to maximum turkey-ness: in the pasture, eating grass, corn and whatever else they find.

Chef Paul Virant describes them as "complex; richer than any turkey I've had." At Vie, Virant brines the breast, braises the legs and uses the rest in turkey potpie. 

Chicago's main source for Thanksgiving is Caveny Farm in Monticello, Ill. Caveny raises about 720 Bourbon Reds annually ($6 to $12 per pound), and you can get them smoked, too.

Order now and pick up the just-killed, flash-frozen birds at one of four locations around Chicago on November 21 or 22. Hurry: They sell out every year.