NEWS

DSC 0012Carl Bowman of Bowman and Landes said there are three rules to follow in order to achieve a perfect Thanksgiving turkey.

“Don’t overcook, don’t overcook, and don’t overcook,” he said.

“Use a meat thermometer, and make sure you get 170 degrees in the breast and 175 in the thigh,” Bowman added.

Bowman is the third-generation working at the family farm, originally owned by his grandfather in 1937, so he knows a tasty turkey when he sees one. Each year, Bowman and Landes raises or “grows” 75,000 turkeys at their farm on Ross Road, selling the bulk of them during the winter holidays. The famous New Carlisle turkeys are free-range, which Bowman said means that they spend at least 50 percent of their lives outside. He said that the turkeys first several weeks of life account for most of the other 50 percent of time spent inside, noting that even in the summer, the baby turkeys must be kept inside under heat lamps that keep their environment between 90 and 95 degrees.

The Bowman and Landes turkeys are also fed corn and soybeans grown locally on the families’ other fields, further adding to the flavor and locally-grown experience.

Bowman said access to the barns and birds is “on lockdown” mode to prevent the spread of Avian Influenza, which can peak in bird migration seasons. While Bowman said no cases of Avian Influenza have been reported since June, that they are not taking any chances. He noted that the poultry bans at Ohio fairs this summer were to protect the birds, not humans, as the Avian Flu does not affect people. He said the illness is spread primarily through wild migratory birds, and that people may not know if they have been in contact with those birds or their droppings. Bowman said they do not anticipate being affected this season, as Avian Flu thrives more in the springtime migration than in the fall, but noted that they aren’t taking any chances.

Bowman and Landes has been selling their delicious famed turkeys for 67 years, when Carl’s uncle began raising chickens and turkeys on the family farm, and hired a man by the name of Landes. The tradition continues today, with second and third-generation Bowmans and Landeses still working there.

Bowman said for Thanksgiving, they sell whole birds as well as breasts, and noted that they also sell whole birds and different cuts of meat year-round. Inside their store, hungry customers can also pick from a selection of deli meats like peppered smoked, and mesquite turkey, as well as ground turkey and a variety of turkey sausages, such as breakfast sausage and sweet Italian sausage.

While Bowman likes to switch up his Thanksgiving turkey-roasting technique, he said that he and his wife have taken to smoking the bird on their smoker grill for the past few years. He said that cooking the bird over low heat for ten to twelve hours provides “a really nice, delicate flavor.” Bowman stressed the importance of not overcooking the bird, and noted that adding celery and carrots really does provide more flavor and moisture, which prevents it from drying out.

Although it is still a bit too early to tell, Bowman said the company is anticipating “a very good year,” adding that many callers claim to have trouble finding a quality turkey for this Thanksgiving.

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