Polyface Pastured Poultry: Turkeys

written by

posted on

September 10, 2024

Fall has hit the valley. Mornings are crisp and cool. Many of us have dug out our cozy house shoes and sweaters to be freshened and warmed by the sun. Cozy warm drinks are being prepared. All the warm rich tones of Autumn are dancing in our heads and before our eyes.

Thanksgiving is approaching. It's not too early to get in a holiday mood and get your Polyface turkey!

Here at Polyface, we grow grass-fed turkeys seasonally to provide a healthy choice for many thankful American homes during this season.

While the American Thanksgiving holiday is about so much more than food (with turkey the star in most homes), good food is a huge part of our history, childhood memories, and even a mental state of gratitude and abundance.

Here's my question: Have you thought about the turkey you're eating this year?

Our forefathers did not eat commercially grown turkey found in modern American grocery stores for their Thanksgiving feast. Why should we?

We have the solution - an alternative to the turkeys found in factory farming systems which face several significant issues that can affect both the quality of the meat and animal welfare.

This holiday season, you don't have to choose a turkey confined to overcrowded environments with limited access to natural light and outdoor space. This lack of mobility and fresh air contributes to stress, poor health, and an increased risk of disease, often leading to the use of antibiotics to keep the birds healthy.

One of our beliefs here at Polyface is that we're as healthy as our food.

Did you know that, if given the chance, turkeys will eat about 40 percent of their diet in grass? Grass, one of God's most cleansing and amazing creations, is critical for animal health.

Here's what we do to ensure healthy happy turkeys with a difference you can see, taste, and feel.

We buy our unmedicated poults (baby turkeys) from hatcheries and start them in a brooder for warmth and protection from the elements. After 3 weeks they go outside on pasture in order to encourage foraging

Using electrified poultry netting, we move them to new paddocks every couple of days to keep them on a fresh pasture salad bar. Because they have heavy, meaty genetics, they can’t fly and therefore we can protect them from predators and soiling their own area with the portable electric netting and portable shelter we call a "Gobbledy-go".

Birds don’t have stomachs; they have a crop, gizzard, and intestines. The crop is a holding sac where everything ferments before going into the gizzard, which is a grinding organ. With a thick protective lining, the gizzard contains rocks the turkey eats. As the gizzard massages its contents, the rocks literally grind everything into liquid that then goes into the intestines. Because grass is harder to ferment than grains, we offer our turkeys tons of rocks so they can efficiently metabolize the non-grain components they find in the field.

We also offer a non-GMO locally-sourced ration similar to our Chicken-feed Ration.

At about 16 weeks they are ready to harvest. We do not offer fresh turkeys at Thanksgiving because it is often too cold to have the turkeys on pasture in late November in our part of the country. The commercial turkey industry "soft freezes" birds (29 degrees) for months and calls them fresh. We hard freeze them immediately and keep them for your Thanksgiving or Christmas dinner. This way we raise the turkeys when they are the most comfortable, in the summertime, and they can enjoy the greatest quantity of worms, insects, and lush grass. The freezer lets us accommodate our holidays.

This year, I hope you decide to join each of us here at Polyface and enjoy a Polyface Pastured Turkey for your holidays.

Not sure how to cook a Polyface turkey? Here's my favorite way: Holiday Dry Brine Turkey

Hannah

turkey

All Related

Happy Thanksgiving, Merry Christmas, and Happy New Year--that's a lot of stuff going on kind of lumped together. Which brings me to my thought this month: it's all related. Perhaps the signature difference between Polyface and current mainline food thinking is integration versus segregation. I could use numerous words to describe this basic concept, like parts versus wholes, but I think these two are as good as any. Conventional industrial food systems break things apart. We see it on farms that grow only one or two things, without regard for the greater inter-relatedness of ecology, all the way up to packaged and processed food. Modern processed foods don't use whole ingredients; they use pieces of things. They strip out the germ of the wheat, for example. They refine things to the point that the food bears no resemblance to its natural state. Then they put all these pieces together and call it food. But these pieces came from widely divergent places, and the beautiful unprocessed original no longer exists. When Dad and I were brainstorming what to call this farm venture that would eventually become Polyface, Dad's assumption was that we'd call it Salatin Inc.--you know, like Ford Motor Company or Chrysler (named for Walter P. Chrysler, the founder). I was adamant that it NOT be our family name for two reasons. First, I suggested there may be a day when a Salatin isn't at the helm. Secondly, I wanted the name to recognize integrated thinking. I came up with the name "Interface Inc." to recognize the three great environments: water, land, and forest. For 20 years, during what I call our experimental homesteading days, we'd been planting trees, fencing out riparian zones, fencing out the forest to protect it from cows, and developing a landscape plan with these various zones in mind. The State Corporation Commission rejected the name because, unbeknownst to us, Virginia already had an "Interface Inc." It was a labor arbitration company to work out disagreements between labor and management. I was milking the cow when Dad told me the bad news, and I spontaneously blurted: "If we can't be Interface, let's be Polyface--the farm of many faces." Dad laughed, but we both liked the idea, and it stuck and was approved. The point here is that from the outset, all our thinking was about how to leverage the various assets of the diversified ecosystem and then harness the distinctives of the various animals. As a result, we looked at symbiotic natural patterns and have done our best to duplicate them. The Eggmobile follows the cows so the chickens can scratch through cow pies. We use pigs to aerate compost. Our small flock of sheep is like a glorified weed eater, cleaning up fence lines and around farm buildings to reduce mowing. The animals move through the pastures, paddock to paddock; they don't stay in the same place. Illustrative of "conventional-think", Virginia Tech veterinary professors who judged my son Daniel's 4-H talk titled "Symbiosis and Synergy in the Racken (Rabbit-Chicken) House" at the state contest nearly 30 years ago couldn't restrain their skepticism. "Aren't you concerned about diseases with two species that close to each other?" I was never so proud. He was about 15 and, without batting an eye, looked those professors in the eye and replied: "We've learned that most pathogens don't cross-speciate." Folks, I had not prepped him for that question. When he responded like that, those three professors slapped their legs and laughed at the audacious notion. They had no further comments and immediately tried to recruit him to enroll at Virginia Tech and major in Veterinary Science. Instead, he stayed with me on the farm and scaled up these simple integrated relationships to the thousands of animals we have now--with virtually no vet bills. Meanwhile, conventional experts wring their hands over bird flu, screw worm, African swine fever, blackleg, and a host of maladies that attack places where an integrated approach toward biology is severely lacking. Pediatrician Dr. Sharon Goldfield, director of population health for the Murdoch Children's Research Institute, wrote a fascinating op-ed in the Wall Street Journal last week titled "Baby Food and Youth Obesity." She slammed "packaged baby and toddler foods" because they fail even rudimentary nutrition standards. Their surveys indicated that "80 percent of children are eating packaged toddler foods, many of which are ultra-processed, from an early age, with 43 percent of them eating these foods at least five days a week." Kids are eating out of boxes and slurping from concoctions created by a segregated mentality from field to stomach. This segregated thinking even permeates parental decision making, divorcing overall health from food and assuming whatever happens, pharmaceuticals can fix it. At Polyface, everything we do assumes that everything we do affects something else we do. It's that simple. Both land health and people health occur when we realize everything relates to everything. You can't just eat well and not exercise. You can't dismiss the value of sunlight on your skin; especially early morning sunlight. Hydration. Sleep. Stress. Forgiveness. Gratitude. It's all part of us. As we celebrate all these holiday times and imagine the relatedness of Thanksgiving with the Christmas story with the eagerness of a new year, imagine all the things going on in your life and how they work together. Or how if you pull them apart, things fray. Be assured that here at Polyface we're trying to integrate ecology, people, and economy in an overall symbiotic whole to deliver you the best food at a reasonable price. And we thank you for helping us build an integrated whole that respects earthworms all the way to our dinner plate and microbiome. We're not feeding you earthworms, but be assured they play an ongoing role in every bite you enjoy from Polyface. Thank you. Joel