Bowman & Landes Turkeys
This third-generation, two-family farm near Dayton offers broad-breasted whites for the season between Thanksgiving and Christmas. The turkeys are raised free-range on a vegetarian diet with no antibiotics or animal byproducts. “Our combination of diet with free-range leads to more flavorful and tender meat,” says owner Drew Bowman. 6490 E. Ross Road, New Carlisle, 937-845-9466, bowmanlandes.com
Miller Livestock Co.
The 125 broad-breasted white turkeys on this Kinsman farm are raised outside on grass, with non-GMO feeds such as soybeans. “What really gives them the distinctive flavor is we roast the soybeans. So instead of using a byproduct like soybean meal, we get all the oil that’s in the bean,” says Aaron Miller, who co-owns the 34-year-old farm with his wife, Melissa. “It’s a lot healthier for the turkey and makes a great-tasting, very moist product.” 9590 Kinsman Pymatuning Road, Kinsman, 330-876-5655, millergrassfed.com
Tim’s Turkeys
Tim Stein and his daughter, Hannah, raise bourbon reds and bronzes on their Medina farm. The bourbon reds should be cooked more like smaller game birds — breast side-down in a V-shaped roaster. “Bourbon reds are longer and thinner [than other types],” he explains. “There’s not a lot of breast meat, because they fly into trees and run around all day. They get a layer of fat and a nutty, not gamey, flavor.” 3600 Allard Road, Medina, 330-606-3799, timsturkeys.com
