Heritage Turkeys are one of the oldest domestic breeds.  They are able to breed naturally with out artificial insemination, unlike the broad breasted https://en.wikipedia.org/wiki/Heritage_turkey 

The Livestock Conservancy considered Heritage turkeys to be the most critically endangered of all domestic animals circa 1997. A census conducted by the Conservancy found less than 1,500 total breeding birds (out of all Heritage varieties) were left in the country. Some breeds, such as the Narragansett, had less than a dozen individuals left, and many considered most Heritage turkeys to be beyond hope.[4]

We raise 2 types of Heritage Bird, Royal Palm (Threatened) which means breeds with fewer than 1,000 breeding birds in the U.S., with seven or fewer primary breeding flocks, and an estimated global population less than 5,000.  We also raise  Sweetgrass turkeys which originally came from Big Timber Montana, but have been improved upon through the years.  It is one of the few crosses that breeds true to its color and name.  Our Sweetgrass turkeys have been bred with Royal Palms so that we can get a bigger stronger bird that also gives us the rich flavor of the Royal Palm birds.

Our Heritage Birds grow slowly, weighing in at about 8-14 pounds  and are not ready for your Table until they hit about 6-9 months old.  This slow growth provides a tasty layer of fat to develop in the Heritage birds that gives them a distinct rich flavor.  We can only describe as "it tastes like turkey, only more so."  By which we mean that there is great flavor density in these birds.  Most of our customers come and reserve a turkey each year, because once they have tried a Heritage turkey, that's what they prefer.

Note that the ratio of breast meat (white meat) to leg/thigh/wing/back meat (dark meat) is much closer to 50/50 on a heritage breed turkey.