Our turkeys begin life on our farm as day old chicks and begin feeding on a non-medicated wild game bird starter for the first 6 weeks. At 6 weeks of age, we supplement them with Idaho grown sweet corn and peas to help develop their digestive systems. These seeds are all guaranteed genetically modified organism (GMO) free to ensure you are getting the most natural product we can raise from feed to final turkey. In addition we feed or have fed them cantaloupes, watermelons, pumpkins, and squash, such as butternut, acorn, and spaghetti, from Wissel Farms in Nampa, Idaho, that are GMO free as well. We also feed them apples, plums, pluots, apricots, peaches, grapes, nectarines and other various fruits from Williamson Orchards and Vineyards in Caldwell, Idaho. We also move them to pasture on the ranch at 6 weeks, once their immune systems are developed and they are big enough to withstand changes in the weather and keep from being eaten by birds of prey.
Our pasture was developed following the wild turkey mentality. It was planted with Pennington’s seed mixtures for wild turkey which include millets, grain, sorghum, buckwheat, chufa, white clover, prairie grass, soybeans, iron clay cowpeas, sunflower, and a little sweet corn to create an abundant food source and excellent cover.
Our pasture is nearly a 4-acre area that is fenced to keep predators out, not the turkeys in. The birds enjoy the free range with multiple fresh, well-watering stations and free-range shelters that they can enter and exit at their leisure.
We basically pamper our birds and allow them to exercise, eat, forage and live on pasture on the ranch like a wild turkey would. This habitat and rearing process equals a fabulous tasting turkey, with a texture that is unforgettable and well worth spending a little extra money to buy a fresh local product grown right here in Idaho.
All of our turkeys are processed at Countryside Poultry Processing, a high quality, state-inspected facility in Fruitland, Idaho, by John and Gerry Kelly. Our birds are then delivered to you – fresh, local, and ready to eat. No additives or preservatives are added at any point during processing.
Our turkeys are currently or have been being served in Caldwell at Bon Appetit catering, and the College of Idaho. In Nampa at Brick 29 restaurant. In Middleton at Homestead Natural Foods . In Boise at the Bittercreek Ale House, Red Feather Lounge, The Fork Restaurant, Boise Co-op Deli and Meat departments , and Salt Tears Coffeehouse and Noshery. In Eagle at Porterhouse Meat Market, Deli and Catering. In McCall at the Alpine Pantry. In Sun Valley at Atkinson’s stores in Ketchum, Hailey and Bellevue. Also in Sun Valley at Nourish Me, the Valley Club and Julie Foods, as well as the Main Street Market. In Twin Falls at the Local Dish Market and Café and at Canyon Crest Dining and Event Center.
In addition we also served over 1000 people in the summer of 2011 at the Boise Co-op member appreciation dinner at the Idaho Botanical Garden. We have also sold fresh, free-range, turkey eggs collected off our pasture during the spring and early summer months of 2011, 2012 and 2013 at the Boise Co-op.
In 2015, Robbins Family Farms has decided to support the Boise Co-op in their expansion into Meridian by exclusively offering our turkeys only through their stores at both of their locations in the Treasure Valley.
However, turkeys can be purchased by individuals outside the Treasure Valley at Atkinson’s (726-5668),(928-7604) in all 3 stores in the Sun Valley area, and at Alpine Pantry (315-3998) in McCall.
Supplies are limited and fresh turkeys will be available for purchase starting Thursday, November 19th. Arrangements should be made in advance and as soon as possible to get your name on a list with one of these retailers to reserve a fresh, free-range, turkey for Thanksgiving. All turkeys are guaranteed to stay fresh 15 days from processing date, when kept at 32 degrees before cooking.
Restaurants and businesses interested in purchasing turkeys should call Jeff Robbins directly at 208-871-0295. Supplies will be available into and through 2016 for retailers and restaurants.