Raising turkeys on the farm has been one of the most stressful, yet rewarding parts of our farm system. Why did we even start raising turkeys? It made sense after we became familiar raising chickens alongside our pigs and cattle. The equipment is similar, the pasture needs are similar, and turkeys bring their own benefits to the land.
But beyond the challenges, there are so many things we love about raising these birds. They really are majestic out on pasture, strutting around with a presence that demands attention. Our farm dog Tig fits right in with them, almost like they’ve accepted him as part of their flock. And even better, is the sound of their chatter. When bellowing out your best turkey call, they almost always gaggle back a chorus that immediately sparks joy.
Out on pasture, the turkeys live the way they are designed. They forage for bugs, grasses, and all sorts of little critters of the land, and finish their long playful days by roosting safely at night. This year, we turned old hay wagons into their nighttime perch, which doubles as their automatic watering system. It’s been one of those simple, but brilliant solutions that makes farm life a little smoother.
Of course, there are still challenges. Turkeys are seasonal, we start in July and finish just in time for Thanksgiving. Because we pre-sell them, every single bird matters. If something unexpected hits, like storms or illness, it isn’t just our farm’s loss. It means families counting on our birds might be left without their Thanksgiving centerpiece from our farm, and that weighs heavy on us.
Processing has been another hurdle. In southwest Michigan, there are only a couple USDA-inspected turkey processors within 200 miles. Last year, our scheduled plant sold just before harvest, and the place that stepped in didn’t meet our standards. Some birds came back with feathers not fully removed; it was definitely not what we wanted you dealing with before your big feast. We were so grateful for the grace and stories shared as we worked through it all.
This year, we’ve made changes to lower the stress and raise the quality. We’re raising smaller groups of turkeys staggered throughout the growing season, which has made a huge difference - less fighting, healthier birds, and fewer losses. It also means we can haul them ourselves in livestock trailers, no semis required. And best of all, we’re back with a trusted processor we know will handle our birds with care.
It’s not always easy raising turkeys, but when we step back and watch them out on the land gobbling, foraging, roosting at night - we are thankful. And it reminds us of how much it means to you to feel a connection to the land, and to honor it by sharing a feast with your closest family and friends on Thanksgiving. That makes it all worth it.
Reserve Your Turkey Today
$50 Deposit Option: Reserve your bird for farm or market pick-up. Deposit is non-refundable and comes off your final total.
Sizes & Price: 12–25+ lbs at $8/lb (priced on final packed weight).
Early Bird Bonus: Reserve before Sept. 30th and get a $15 discount code for any order on jakescountrymeats.com.
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Some stories take time to come into focus. What feels like a simple moment on the farm slowly reveals something deeper when you step back and see it whole. Renee shares a reflection on family, place, and the quiet ways a legacy is passed down, one small act at a time.
We are picking up our latest creation from the farm’s bounty today. Real nourishing bone broth made from our pastured turkeys. This broth is made by simmering turkey backs and turkey feet with a medley of local vegetables.
We are left with turkey backs after breaking down the whole carcass into pieces like wings, legs, breasts, and thighs. Our farm relies on utilizing the whole animal in order to maintain sustainability. Turkey backs and feet are generally used to create healthy bone broths, or can also be used to fuel a raw dogfood diet.
The strong hands that crafted this broth are from our friends and long-time wholesale partners at Sauce and Bread Kitchen.
Why bone broth?
Not all broth is created the same, and it starts with what goes into the pot.
When you simmer bones slowly over time, especially joints, feet, and connective tissue, you begin to draw out the deeper nutrients that aren’t found in a quick stock. Collagen, gelatin, minerals; the kind of nourishment that comes from using the whole animal, the way it was traditionally done.
You’ll notice the difference right away. A true bone broth has body to it. When chilled, it gels. That’s a sign of the natural collagen that supports joints, skin, and overall recovery, especially this time of year as we come out of winter.
But just as important as how it’s made is where it comes from.
Our turkeys are raised outdoors, on pasture, moving, foraging, living the way they’re meant to. That life translates into stronger bones, healthier fat composition, and ultimately a broth that carries more depth; both in flavor and in nourishment.
Compare that to most grocery store broths, where the source is often unknown, the cooking process is shortened, and the final product is diluted to hit a price point. It serves a purpose, but it’s not the same.
This is slower. More intentional. Made from animals you know, raised on a farm you trust.
Something you can sip on its own, or use as a base to bring real flavor and nourishment into your meals.
Spring doesn’t ease in around here, it shows up all at once. What looks like a simple change in season is actually a full reset on the farm. There’s work waiting in every direction, new life showing up, and a few surprises we didn’t plan for. We wrote a bit about what this past month has really looked like behind the scenes. If you’ve ever wondered what spring actually feels like on a working farm, this one’s worth a read.
