Did you know not all turkeys are the same? The early Native Americans first raised turkeys as livestock and bred different varieties. Until recently, many breeds existed, but now the industrial poultry business focuses on one cheap, fast-growing bird. “Heritage” breeds may not have the huge breast of the typical American grocery store turkey, but they can have deeper flavors.

Some heritage turkeys are on the brink of extinction. So how to save them? Eat them! Buying these turkeys encourages farmers to raise them. Learn more from this article from New Mexico Magazine. It also has a recipe for Heritage Turkey on a Spit with Red Chile-Sage Butter and Red Chile-Sage Dressing. Other New Mexican recipes on the page include Creamy Green Chile Spinach and Baked Cranberry-Red Chile Sauce.

Find more dishes for a New Mexico-inspired Thanksgiving feast in this New Mexico Magazine article: Pumpkin Soup, Oven-Roasted, Red-Chile–Rubbed Turkey with Cornbread-Chorizo Dressing, Cornbread-Chorizo Dressing, Cranberry, Fig, and Pistachio Relish, and more.

This Pinterest page links to many “Thanksgiving in New Mexico Recipes,” such as New Mexican Hatch Chile Cranberry Sauce, Smoky Sweet Potato Tamales, Mashed Potatoes with Green Chile Queso Sauce Recipe, Green Chile Cornbread, and Green Chile Apple Pie.

Finally, this older article from Sunset magazine on “Thanksgiving in the West“ has prize-winning recipes with Southwestern flavors.

What are you planning for Thanksgiving dinner? Do you like to stick with family classics, or experiment?