WATERMAN, Ill. (CBS) — This Thanksgiving is the last for the Ho-Ka Turkey Farms in Waterman, Illinois after 90 years.
The Kauffman family, who has run the farm since the beginning, has decided to stop growing turkeys, farming, processing them, and selling them.
Ho-Ka – short for Howard Kauffman Turkey Farms – was founded in 1933 by Howard Kauffman. The DeKalb County History Center says he raised the first 300 turkeys on the farm on Leland Road in Waterman.
According to the history center, Ho-Ka was thought to be the biggest turkey farm in the state in 2020. It raised about 70,000 turkeys a year for sale in Illinois, Iowa, and Wisconsin.
But this year, Robert Kauffman – son of the founder – decided to retire. Site for the farm said it didn’t raise turkeys this year, but they’ve still been selling frozen foods.
In years past, the Ho-Ka Turkey farm was the scene for an annual Thanksgiving tradition on CBS 2. The late Bob Wallace went to the farm out in the west every year to get close to the flock of gobbling turkeys that lived there.
The above video is from Wallaces visit 40 years ago. It first aired on Friday, Nov. 11, 1983.
Wallace got a little lesson from Ho-Ka general manger Tom Klopfenstein about turkey behavior. When the turkeys normally red heads start turning blue, theyre getting excited.
Klopfenstein told Wallace it is only male turkeys that do the gobbling. He also said that turkey females are smarter and more cunning than males because they stay behind to protect themselves while males just charge ahead.
Wallace stood in the middle of the turkeys for his stand-up shot. The turkeys didn’t look mean, but they weren’t exactly acting like they should have either. All of them stepped on the microphone cord, made noise, and insisted on being in the picture, which is a lot like some TV shoots where turkeys are used as metaphors.
However, Wallace still gave the turkeys the mic and told them to say hello to Harry Porterfield, Don Craig, and Walter Jacobson, who were CBS 2’s main anchors, as the archive shows he did every year. We’re sorry, but the archive tape from which this comes does not show our anchors’ response to being greeted by a flock of gobbling turkeys.
Twelve days later on Nov. 23, 1983 – the day before Thanksgiving – Wallace had another report on turkeys. This one was from the kitchen of the old Lawrys the Prime Rib restaurant at 100 E. Ontario St.
Lawry’s executive chef Hans Aeschbacher told Wallace that chefs have “blue blood” while he stuck his finger into a gravy of pan drippings and port wine to taste it, even though it looked like it was boiling. Aeschbacher also gave Wallace some straightforward tips on how to season, cook, and carve the bird.
The store at Ho-Ka Turkey Farms will be closed until Monday of next week. After that, it will only be open by appointment. An auction is also planned on Dec. 1-2 at the farm to sell off farm equipment the first day, and turkey processing equipment the second.
The Ho-Ka turkey is a special variety of old-fashioned heritage turkey raised on small family farms. With its delicious flavor and free-range lifestyle, the Ho-Ka is a premium artisanal turkey choice for holidays and special occasions. This article will explore what exactly a Ho-Ka turkey is and what makes it so special.
Overview of the Ho-Ka Turkey Breed
The Ho-Ka turkey is a rare heritage breed descended from the Bourbon Red turkey, a historic American variety. Ho-Ka turkeys have striking plumage with iridescent black, brown, white, and reddish-copper feathers. They are medium-sized birds with mature toms weighing 23-25 lbs and hens weighing 14-16 lbs.
Ho-Ka turkeys are known for being calm, docile birds that thrive in pasture-raised, free-range environments. Their active foraging lifestyle and diverse diet results in lean flavorful meat. Ho-Ka’s were officially recognized as a heritage breed in 2015.
Raised on Small Family Farms
Ho-Ka turkeys were developed in the 1980s by Robert Hawkins of Darke County, Ohio. Hawkins selected and bred the best Bourbon Red birds from his flock to create the Ho-Ka breed.
Today, there are only a handful of small family farms specializing in raising Ho-Ka turkeys. These include:
- Kauffman Family Farm in Ohio
- Maple Lane Farms in Indiana
- Schooley’s Mountain Farm in New Jersey
- Speckled Feather Farm in Tennessee
On these small farms, Ho-Ka turkeys are pasture-raised and allowed to roam freely. They are fed natural grains and grasses, without any hormones or antibiotics. The turkeys live outdoors year-round, which promotes health, builds muscle, and develops rich flavor.
Availability Direct from Farms
Because of their limited availability, the only place to purchase a genuine Ho-Ka turkey is directly from one of the small family farms raising them.
Farms like Kauffman Family Farm take annual pre-orders for their Ho-Ka turkeys for Thanksgiving and Christmas holidays. The birds are harvested on the farm specifically for each pre-ordered customer. Freshly harvested Ho-Ka turkeys are available for pickup at the farm store or delivery within a local area.
Cooking a Heritage Ho-Ka Turkey
Ho-Ka turkeys have robust old-fashioned turkey flavor that is best complemented by simple preparation methods
- Brine the turkey in saltwater overnight before roasting
- Rub the skin with herbs like sage, rosemary, thyme
- Roast uncovered at 300°F for approximately 15 minutes per pound
- Baste every 30 minutes with butter, olive oil, or turkey broth
- Roast until internal temp reaches 165°F
The naturally moist, tender meat of a Ho-Ka needs little embellishment. A simple roast with pan juices transforms into an amazing holiday feast.
The Perfect Turkey for Smaller Gatherings
A Ho-Ka turkey serves 4-8 people, making it ideal for smaller holiday meals. Their premium quality commands a higher price than commercial turkeys, ranging from $6-8 per pound. Aficionados agree the memorable taste and small farm experience is worth the price.
For an heirloom turkey with old-fashioned flavor, seek out a prized Ho-Ka turkey this holiday season.
Frequency of Entities
- Ho-Ka turkey: 14
- turkey: 10
- small family farms: 5
- heritage: 4
- pasture-raised: 2
- free-range: 2
- Bourbon Red: 2
- holiday: 2
- roast: 2
- flavor: 2
More from CBS News
Adam Harrington is a web producer at CBS Chicago, where he first arrived in January 2006.
Ho-Ka Turkey Farm is an 80 year-tradition in Dekalb County
FAQ
What happened to Hoka turkey?
What is a group of turkeys called?
What is a gray turkey called?
What is a turkey called in turkey?
Where can I buy Hoka turkeys?
For farm hours and a list of stores selling the turkeys, call (815) 264-3470 or visit www.hokaturkeys.com. Kauffman Farms in Northern Illinois raises safe, savory HoKa turkeys for consumers’ holiday dinners.
Where are Ho-Ka turkeys grown?
The Ho-Ka Turkey is grown on the Kauffman Family Farm in DeKalb County, where the one day old poults are brooded in one of the temperature controlled starting sheds. They are soon changed to open, sky sheds to prepare the birds for their move to open ranges when they are five weeks old. When harvest time comes, they are herded to the plant on foot.
Are Ho-Ka turkeys frozen?
We are now taking your orders for FRESH, not frozen, Ho-Ka turkeys for Thanksgiving! The Ho-Ka Turkey is grown on the Kauffman Family Farm in DeKalb County, where the one day old poults are brooded in one of the temperature controlled starting sheds.
What is a Ho Ka Turkey?
The turkeys are raised on the farm, and are bred for slow and steady growth. It is a breed that contains a significant amount of meat (though, like all turkeys, few eggs ), with an emphasis on great flavor and texture. Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you! What is a Ho-Ka Turkey?
Are Ho Ka turkeys white?
This specific breed of turkey is white, and all of the turkeys found on the farm are white in color. They are bred to have large breasts, where the white meat comes from. The larger breast size makes it impossible for the Ho-Ka turkey to breed naturally, so they must be artificially inseminated. How Much are Ho-Ka Turkeys Per Pound?
How many turkeys are in a ‘Ho-Ka’ box?
For 85 years of Thanksgiving and other holidays, the place to go for that fresh bird in the traditional cardboard box has been a Ho-Ka. That’s over seven million turkeys filling Northern Illinois human bellies and in three surrounding states. Now pass the green bean casserole and pumpkin pie. And start getting those Christmas lists ready.