What to know about Penn State’s popular, pre-Thanksgiving turkey sale
Each October, the Penn State Poultry Science Club begins taking orders for Thanksgiving turkeys. The online ordering form goes live at noon and, within an hour, the club has sold all of its 200-300 birds. A month later, those lucky enough to snag one of the coveted Penn State turkeys line up at the Penn State Poultry Education & Research Center in University Park to claim their reward.
Evangeline McGargle, co-chair for the sale, helped distribute the turkeys last year during pickup and heard from people who said the Penn State turkeys just taste better than others.
“I think that people enjoy the idea of supporting the students,” McGargle said. “They like that the students did this by hand, and it’s a Penn State product, and so ... that’s why a lot of people gravitate toward purchasing from us.”
The turkey sale is the Penn State Poultry Science Club’s primary fundraiser, helping cover the costs for students to attend professional events such as the International Production & Processing Expo, the world’s largest annual poultry industry event. While the club declined to comment on the exact amount the turkey sale typically raises, the group noted it was significant.
The turkeys are raised completely at the university, overseen by faculty and students alike, in conditions designed to mimic industry and commercial environments, while still maintaining a high level of welfare standards.
“We have pretty nice and well-maintained facilities at [the Poultry Education & Research Center], and these birds are being monitored every single day by students, faculty [and] staff who are ensuring that they’re being raised with clean bedding, they have access to clean water [and] clean food,” McGargle said. “... As someone who works closely with the birds every day, I can say that I think that it’s a good representation of a commercial-sized flock, but I also feel good as a consumer knowing that that’s how my products were raised.”
Montana Riggs, faculty advisor for the Poultry Science Club, said the birds are “given truly the highest care possible.”
“I can genuinely say that, being around industry, they do a really good job making sure that the birds are well cared for, fed and constantly monitored,” Riggs said. “It’s actually really nice to be around as faculty, knowing my animals [are] in good care.”
The week before Thanksgiving, the flock is turned over to the Poultry Science Club, with members coming together to process the birds in a hands-on learning experience that covers everything from sanitation and regulation to packaging and ultimately presenting the birds to the buying public.
“It’s a very multifaceted fundraiser that is educational in more ways than I could even count,” said Kieran Schug, the club’s treasurer. “It really allows people to get a quick glimpse at what the industry actually looks like, [so they can] find their niche spot within the industry.”
How to get your Penn State turkey
If you want your best chances at supporting this fundraiser and snapping up a Penn State-raised turkey of your own, keep an eye out for the online order form to go live on Oct. 17, at noon, keeping in mind that turkeys will likely sell out by 12:30-1 p.m. After submitting your order form, you’ll receive an email confirmation within 48 hours and receive further instructions regarding selecting your pickup time.
Pickup takes place Nov. 23, at the Penn State Poultry Education & Research Center. Turkeys not picked up within a designated timeframe will be sold to buyers on a waitlist. Turkeys cost $45–$50.
For more information, visit agsci.psu.edu/students/clubs/poultry-science/activities/fall-activities/fall-turkey-harvest. For questions, contact sale co-chairs Eve McGargle and Nathan Swope, at pennstateturkeyharvest@gmail.com.
Holly Riddle is a freelance food, travel and lifestyle writer. She can be reached at holly.ridd@gmail.com.