When you think Thanksgiving, think Ho-Ka Turkey! And YES, you can pre-order them from State Street Meats right here in St. Joseph, MI.
The Ho-Ka turkey is a specific breed of turkey, bred with patience and care by Howard Kauffman Turkey Farms located in Northern Illinois. These big, beautiful tom turkeys enjoy being free range on the Kauffman Turkey Farm. The first Ho-Ka flock was established over 80 years ago! Since then, selective breeding has evolved the Ho-Ka into the perfect turkey for your Thanksgiving table.
Kauffman Turkey Farms is one of the last family owned and operated turkey farms in the United States that also contains a dressing plant. The Ho-Ka Turkey’s are special, as they are raised on the farm from day one, and dressed in the farm’s federally inspected plant. Kauffman Turkey Farms provides superior quality, range grown turkeys to Illinois, Wisconsin, Indiana, and now ST. JOSEPH, MICHIGAN!
The Ho-Ka Turkey is raised on the farm, enjoys nice days outside, and is brought in when the weather turns. They are bred for slow and steady growth in a caring environment. The Ho-Ka breed contains a significant amount of meat, and for the Thanksgiving feast you just can’t beat the flavor!
Last Call for Ho-Ka Turkey Orders!
The last day to order your Ho-Ka Turkey is SUNDAY, NOVEMBER 13, 2022. Call 269-408-8610 NOW to order your amazing Ho-Ka Turkey.
Enough bragging on the Ho-Ka! Here’s the recipe …
Our greatest Ho-Ka Thanksgiving Turkey recipe works to develop deep flavors and delivers the juiciness you’d expect from the perfectly cooked Ho-Ka turkey!
- 1 Ho-Ka Turkey
- 1 pilsner beer (any domestic will do!)
- 1 stick butter
- 1 large onion, peeled and quartered
- 1-2 lemons, quartered
- 1.5 tsp minced garlic *
- 1.5 tsp paprika *
- 1.5 tsp Italian seasoning *
- 1.5 tsp coarse pepper *
- 1 tsp salt *
- Ho-Ka Turkeys are delivered fresh not frozen. This alone is cause for celebration!
- Make room in your oven by adjusting the racks. You’ll want your Ho-Ka Turkey to sit in the center of your oven. Preheat the oven to 325 degrees F.
- Make the rub by combining room temperature butter, minced garlic, paprika, Italian seasoning, coarse pepper and salt.
- Remove the Ho-Ka Turkey from its packaging and remove the neck and giblets from the inside the cavity of the bird. Some people like to keep these to make gravy, and some just throw them away.
- Stuff the cavity of the turkey to capacity with the quartered lemons and onions. Whatever doesn’t fit, add to the bottom of the roasting pan.
- Smooth the buttery rub all over the outside of the turkey.
- Pour about half of the beer into the roasting pan with the onions and lemons.
- Roast your Ho-Ka Turkey at 325 degrees F for approximately 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. (A fresh turkey will typically cook faster than one that has been frozen. Check the doneness often!)
- NOTE: Check your turkey about halfway through cooking. If the skin is already turning golden brown, cover the top of the turkey with tinfoil. This will protect the breast meat from overcooking.
- Allow the Ho-Ka Turkey to rest for 20-30 minutes before carving.
- Use those yummy buttery, lemony, oniony drippings remaining in your roasting pan to make turkey gravy!