Strutting their stuff in the barnyard at Clarksville's Giving Thanks Farm, the turkeys turn heads and make quite a racket, bursting into spontaneous fits of gobbling.
The flock is smaller than this time last week, down to around a dozen birds or so as the farm took many orders prior to Thanksgiving Day.
Turkey has been the savory centerpiece of Thanksgiving feasts since the Pilgrims had their famous meal at Plymouth in 1621.
But the toms and hens at Giving Thanks Farm have more in common with their wild cousins than the commercial turkeys available at an ordinary grocery store.
They are 'bourbon reds,' a heritage breed native to Kentucky. Heritage turkeys have smaller breasts and are less fatty than typical commercial turkeys.
"Because of them trying to genetically change them to get that breast size, their meat just isn't flavorful anymore," explained Aimee Owen.
Owens co-owns Giving Thanks Farm with her husband, a third-generation poultry farmer. Their daughter Julia wakes up early every day to help take care of the flock.
"It's kind of nice to know they have a good life," the seven-year-old told Nashville's News 2.
Not every gobbler at the farm will end up on someone's plate this Thanksgiving. One lucky hen, Penguin, and her mate received a pardon.
"I've always loved Thanksgiving and knowing that we are giving people back part of their American heritage is really exciting for us," she said.
For more information on Giving Thanks Farms, visit their Web site.