Since 1938, (and four generations of raising turkeys,) our goal has always been to provide our customers with the highest quality turkeys available. Some seventy years later, it is that same promise to our customers that makes every product that we produce, nothing but the best.
Naturally, everything starts with the baby turkeys which are called “poults”. In recent years we have stopped breeding our own line of turkey. The reasons are simple, technology and money. Turkey has come a long way from the wild turkey to the domesticated turkey. From years of breeding, the right bloodlines and hand picking the cream of the crop, today’s turkey is far superior in taste, tenderness, and quality. Most of these results have come from the leaders of this industry, who can work with millions of turkeys eliminating bad strains which can give rise to better stock with every passing generation. And with rising cost in the medical field, the labor, veterinary and lab work needed to continue getting the same results from every flock of poults would be to far reaching for any small family farmer.
This is why we purchase our poults hours old after hatch from well established leaders in the industry to ensure a superior and uniform flock. Starting off with good stock is like starting off with the right mold or form. But having a great mold doesn’t necessarily guarantee the best result, its what you put into the mold that counts.
Our turkeys are fed only the finest all-natural, grains, (no animal proteins or byproducts), throughout their entire life cycle. Their feeding program consists of no less than six(6) different feed formulations, necessary to supply them with a complete and balanced nutrition throughout their development cycle.
One of the components of most other feeds that has brought about a lot of controversy is the use, (or abuse,) of antibiotics. It has been routinely used in the past by other growers, because of its relatively cheap price and for increasing the appetite of most livestock. This is notsomething we practice on our farm. We care about the health and well-being of our flocks. We are responsible for them and we take that very seriously. We think it unethical and irresponsible to raise turkeys without providing them with the best possible environment and care.
By the Pound
- Boneless Turkey Breasts
- Turkey Legs and Wings
- Turkey Thighs
- Turkey Pot Pies
- Turkey Meatloaves
- Turkey Croquettes
- Turkey Chili
- Turkey Burgers
- Turkey Sausage
- Turkey Hams
With 8% more protein than chicken or beef and 0% saturated fat*, Turkey is the perfect protein. The delicious, versatile meat alternative is perfect for the high-protein, low-carb diets that are rapidly changing our eating habits.
*USDA Nutri-facts, 2003 3 oz. skinless chicken breast, 3 oz. top loin steak, trimmed of visible fat vs. 3 oz. skinless turkey breast.
- Fresh / Frozen Turkeys
- Cooked Turkey Breast (Whole)
- Smoked Turkey (Whole)
- Smoked Turkey Breast (Whole)
Average serving portion: One pound per person (Using the uncooked weight). For a hot dinner for 10 people we would recommend at minimum a 12 pound turkey for a small amount of leftovers. If you would like your turkey sliced, it will be coked one day in advance and refrigerated over night. Our sliced turkeys should be served cold.
Platter Sliced – Sliced onto platter and decorated to include cranberry relish center
Framed – Sliced and reassembled onto the carcass to look like a whole uncut turkey.
Tray Sliced – Sliced into an aluminum tray. This method will allow the turkey to be warmed.
It’s a boneless Chicken Breast, in a boneless Duck Breast in a boneless Turkey Breast with Jambalaya Stuffing between each layer.
Great when served with our spicy Creole Sauce or Turkey Gravy. Turduckens run 6 lb. to 8 lb. and can be ordered fresh (uncooked), or rotisserie roasted
For pricing information, see the menu details by clicking here.