It's hard for most of us to imagine Thanksgiving without that wonderful sight and smell of a great turkey dinner. Most of the turkeys finding their way to families' tables this year will have traveled quite a way to get there. But now there are a few farmers who have started raising turkeys locally. One of those farms is the Duerksen Turkey Farm in Mancelona.
Rick and Sue Duerksen are third-generation turkey farmers, but like many farms they have had to change with changes in consumer demand. Started in the mid-1940s by Rick's grandmother, the turkey business began in Mancelona with 100 birds. Rick began turkey farming in 1976, and for about 24 years they farmed as a "breeder operation," providing thousands of fertile eggs to a hatchery in Zeeland. In 2003 the Duerksens stopped producing fertile eggs, and in 2007 they started producing their own "pasture-raised turkeys." The Duerksens now raise and on-farm process about 1,500 turkeys annually.
Throughout its history, the Duerksen Turkey Farm has truly remained a family farm, with their youngest son Adam still returning from Cornerstone University in Grand Rapids to help process turkeys for Thanksgiving. Adam has even been known to bring a few friends with him for the event.
"It's been a great opportunity to educate some young people on where their food comes from," Rick said. He's also "thankful for the opportunity to be in farming and for being able to provide a healthy product for consumers."
Rick said that the family moved to pasture-raised turkey because it more closely mirrors how the birds would naturally exist. The Duerksens also are committed to raise the turkeys without the use of antibiotics and other chemicals. This of course brings other challenges. Rick has to make sure the turkeys are very healthy before they go onto pasture, because he can't give them antibiotics if they get sick. He also indicated that he has to do a very good job of managing the birds to keep them in top health. Providing them with dry, well-ventilated shelter is key when the weather turns damp and cold.
Rick said that pasture-raised turkey is also lower in fat, saturated fat and calories. It is also higher in Vitamin A and Omega-3s. This certainly fits well with increasing consumer interest in health and how they can eat better. Selling their products locally also helps consumers identify where their food is coming from.
The Duerksen's turkeys can be found in places like Oryana Natural Foods Market in Traverse City and Grain Train in Petoskey, and are served in restaurants like Stafford's. The turkeys and turkey products can also be purchased directly from the farm. The Duerksen's Web site is www.duerksenturkeyfarm.com and Thanksgiving turkeys can be ordered by calling 587-8267.
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