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East Coast consumers gobble up free-range turkey

On a northern Nova Scotia farm, a gang of turkeys wobbles behind Joe Ebbett, pecking at the grain he tosses from a bucket. It rounds off a diet of fresh greens, seeds and insects.

The white-plumed birds move into a barn as the temperature drops – a shift that changes their free-range status to “specialty range.” But the farmer says allowing them to live longer ensures the freshest turkey for Christmas Day.

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