(At least I did, when I grew up). All natural, no antibiotics.

We can't say the same about conventional food nowadays.

They are so top/front heavy they can barely stand up. It's a travesty.

Seriously. The driver for selective turkey breeding is consumer demand. If people stop buying them farmers will stop breeding them. But people seem to like their birds hyper-developed-- free range organic turkeys are available just about everywhere but they remain a niche market because most folks go right for the butterball clones.

Another advantage of the better quality birds is that many are air chilled rather than water chilled, yielding better flavor. Yes, they're expensive, but how many times a year do any of us roast a whole turkey? I don't usually cook thanksgiving or christmas dinners any longer, but when I do, I splurge on the good stuff! Why spend half the day in the kitchen for a bland, pallid factory farmed turkey?

If people had any idea what goes on in chicken processing/breeding, they'd never eat it again.

I have my own chickens who live the life of Riley. Free range, and they lay delicious eggs.

Smart birds. It breaks my heart to know what happens to supermarket-bound chickens.

mostly breast meat. At least since 1980, possibly a bit earlier.

tucked away in the freezer for later recipes. Yes, today's birds are different than the varieties we had available in the past, but that's true of most of the foods we eat now. We buy pork and beef that produces leaner meat, cows give more milk, crops produce more yield because the combination of consumer choices, commercial trends, science, genetics, and the demands of capitalism that stocks the shelves with products we want to buy.

My little horde of dark turkey meat, and the carcass, will be allotted to making a great stock, turkey noodle soup, enchiladas and fajitas. Yummy!

by having king crab.