Poultry
Sweetgrass
A tier
Sweetgrass refers to pasture- and forage-oriented turkey programmes and related specialty strains emphasising outdoor life, diverse diet, and flavour over maximum breast yield. Birds often finish with firmer texture, yellower fat when forage is rich, and a clean, sweet-savoury aroma that suits simple roasting. Cook with restraint: salt, fat, and heat are enough when husbandry already built flavour. Spatchcocking helps evenness on medium birds; save drippings for gravy without heavy thickeners that mask the meat. Seek certified or trusted farm claims—Sweetgrass is as much a production philosophy as a single closed pedigree.
Also known as: Sweetgrass, Pasture sweetgrass-type turkey
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Regenerative and pasture poultry movements named forage-forward turkey projects including Sweetgrass-style brands.
Direct-to-consumer Thanksgiving sales popularised pasture turkeys under distinctive farm names.
Chefs highlighted forage-finished turkey flavour differences versus grain-only industrial birds.
Sweetgrass-type marketing continued within the premium pasture poultry niche.