Health Benefits of Pasture-Raised Turkeys

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October 16, 2024

When it comes to selecting the healthiest and most sustainable sources of poultry, pasture-raised turkeys offer numerous advantages over their industrially farmed counterparts. Not only do pasture-raised turkeys enjoy a better quality of life, but they also provide a wealth of health benefits for consumers. Let's explore how our turkeys at The Maker's Meadow differ from industrially raised birds and why they are worth considering for your next meal.

Higher Nutrient Density

One of the standout differences between pasture-raised and industrially farmed turkeys is the nutrient profile. Pasture-raised turkeys, allowed to roam freely and forage for natural foods like grasses, seeds, and insects, tend to have a more diverse diet. This varied diet translates to a healthier, more nutrient-dense meat.

More Omega-3 & Less Omega-6: Studies have shown that pasture-raised turkeys contain higher levels of omega-3 fatty acids compared to turkeys raised in confined, grain-fed environments. Omega-3s are essential for heart health, reducing inflammation, and improving brain function. Industrially raised turkeys often consume a diet rich in corn and soy, which can lead to an imbalance of omega-6 fatty acids. This imbalance is linked to higher inflammation in the body and can contribute to various health problems such as heart disease and arthritis. Pasture-raised turkeys, by contrast, have a healthier omega-6 to omega-3 ratio.

Higher Levels of Antioxidants and Vitamins: Free-ranging turkeys consume a more natural diet that results in higher levels of important antioxidants like vitamin E, which supports immune function and skin health, and beta-carotene, which converts into vitamin A and supports vision and cellular growth.

Cooked turkey sausage links — Click the picture to order ground turkey sausage here⤴️

Lower in Harmful Additives

Industrial turkey farming practices often include the use of antibiotics and growth promoters to boost production and prevent disease in overcrowded conditions. Over time, this practice has raised concerns about antibiotic resistance and its long-term effects on human health.

No Antibiotic Residue: Pasture-raised turkeys are typically raised without antibiotics, allowing consumers to avoid unnecessary exposure to these drugs. This is particularly beneficial for those trying to reduce their intake of antibiotic-laden foods.

No Hormones or Synthetic Additives: Pasture-raised birds generally aren’t given hormones or synthetic additives, making them a cleaner option compared to industrially raised turkeys.

Improved Fat Profile and Leaner Meat

Pasture-raised turkeys tend to be leaner due to their active lifestyles, foraging in fields and moving about naturally. This results in less fat compared to industrially raised turkeys, which are often kept in confined spaces and fed high-calorie, grain-based diets to promote rapid growth.

Lean Protein Source: Pasture-raised turkey is an excellent source of lean protein. Protein is essential for building muscle, maintaining metabolic health, and supporting various bodily functions.

Healthier Fat Composition: The fat that pasture-raised turkeys do contain is generally healthier due to their active, natural lifestyle. Their fat is often richer in beneficial omega-3s and contains lower levels of unhealthy saturated fats, making pasture-raised turkey a better option for heart health.

More Humane and Sustainable Practices

Though the health benefits of pasture-raised turkeys are significant, it's also important to consider the ethical and environmental impacts. Pasture-raised turkeys typically live in environments where they have room to roam, access to fresh air, and a natural diet. This is a stark contrast to industrial farming, where turkeys are often confined to small spaces and raised in less humane conditions.

No Factory Farming Practices: By supporting pasture-raised turkey farms, consumers can avoid supporting the industrial farming practices that contribute to environmental degradation, such as the overuse of pesticides, excessive water use, and pollution from concentrated animal feeding operations.

Better Animal Welfare: Turkeys that are raised in pastures experience lower levels of stress and have healthier immune systems due to their more natural and humane living conditions. This often translates into healthier, less disease-prone birds that don’t require intensive antibiotic use.

Enhanced Flavor & Freshness

Beyond health and ethical considerations, pasture-raised turkeys also offer superior flavor. Because of their varied diet and natural lifestyle, the meat from pasture-raised turkeys is often described as richer, more complex, and with a better texture than that of industrially raised turkeys. This makes them a favorite among chefs and food enthusiasts alike.

Pasture-raised turkeys are also typically fresher for consumers because they are often sourced from local or small-scale farms like ours, which prioritize quality over mass production. These turkeys are usually processed in smaller batches, ensuring they are delivered more quickly and with less time spent in storage or transport.

The shorter supply chain means the bird's natural flavors and textures are fully preserved. This freshness translates into better taste and higher nutritional value, giving consumers a superior product compared to turkeys that undergo long shipping times and extended storage in industrial settings.

Choosing Better for Your Health and the Planet

While pasture-raised turkeys may come at a slightly higher price than industrially farmed options, the health benefits they provide—from better nutrient content to the absence of harmful additives—are well worth the investment. By choosing pasture-raised turkeys, you're not only supporting your own health but also promoting more sustainable farming practices that are better for the environment and animal welfare.

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The long-term benefits of going pasture-raised and buying from us here at The Maker's Meadow far outweigh the cost differential of your average store-bought turkey. So if you still need a Thanksgiving Turkey, click here to order one!

Chaos Subdued: Life on the Farm

Working on a farm with many animals was never something I dreamed of doing. The idea of this kind of work as my consistent vocation never even crossed my mind. I had been around farm livestock and poultry in a small way growing up, but that was about the extent of my experience. I considered myself more of a carpenter, having done that for most of my short working life. And then there’s the aspect of living in Ohio. That wasn’t on my radar either, having grown up entirely in the western United States. Carpenter. Wilderness man. These were key parts of my identity. Sasquatch, or Yeti, is one of my nicknames. Mountain man was another title I picked up after moving here. Apparently, I stand out considerably now that I’ve been removed from my native habitat. The names mostly came from my appearance, but when my friends here discovered my deep love of the wilderness and hiking through it, those names made even more sense to them. Adjusting to a New Reality Ohio was very hard for me to adjust to. I moved here at the end of September 2023 because I had hit some impasses in my life and needed a change. I was acquainted with John and a few others here in Ohio, so that’s why I chose this area. I moved in with John and another friend and decided to work for John as well. I figured it would be a good short-term job as I adjusted to a new culture. In my first month working for him, John shared that he wanted me to take over management of the farm. I didn’t fully understand it at the time, but John was extremely busy. He needed someone to relieve his load, not just another farmhand. That was fine with me, though I really wasn’t sure what that would entail. But I plunged in the best I knew how. The Commitment and the Conflict Most of you know John at some level, but working for him and living with him was a total immersion experience. Every relationship has a honeymoon period, and this one was no different. What stood out to me about working on a farm is the high level of adaptability required just to get through a week. Farm work is a daily venture into repetitious chaos. It was nothing like construction, where you build step by systematic step. After about a month of living in Ohio, I remember one day venting to the Lord. He answered, “You are used to living only according to your preferences. I am teaching you to be flexible.” That hit home—and it silenced me, at least temporarily. Still, chaos was the word I used often to describe life on the farm. Growing Through Difficulty When I started work in early October, we had chickens and turkeys in addition to the cows and sheep. We also rented some fields from a local farmer to graze the cover crops he’d planted that fall. Putting up thousands of feet of temporary fencing was a good experience. During that first month, Austin, one of my coworkers, asked me if I enjoyed farming and if I wanted to do it for the rest of my life. I struggled to answer. It was hard to admit that I hated the job, because that begged the question: “Then why are you here?” The answer was that I had committed to work for John for six months, and keeping my word mattered to me. The tension between commitment and desire was tough. I hadn’t realized it was okay to get out of my comfort zone for a time, even if I didn’t love what I was doing. Austin helped me see that every detour and side road adds to the bigger picture of gaining experience and discovering direction. I didn’t appreciate that conversation at the time—but as the months passed, I came to value it deeply. Jaima Enters the Scene Winter was the season for maintenance. I preferred being outdoors, so it was tough being cooped up in the shop for hours, trying to troubleshoot complex electrical issues on the truck. In those frustrating moments, I realized how far outside my element I truly was. I had spent six years in construction and felt confident in that work. This was totally different. I remembered my school days, where I excelled with ease. Now, I was faced with challenges that left me feeling humiliated—and angry. I wasn’t used to struggling, and I hated that I couldn’t “ace” this job. Amidst all this, Jaima Hess joined us for a week around Christmas. She had helped John earlier that year and came back to lend a hand. I didn’t think much of it at the time. She needed work and was a friend of John’s cousin. But John—“Juani,” as we affectionately called him—was clearly scheming something. The Love Story Unfolds One evening, John called and asked if Jaima and Keri (his cousin) could join us for supper. Four guys living together and two single ladies coming over—sure, why not? But none of us were prepared for what happened that night. After supper, we gathered for prayer, as was our custom. When Jaima’s turn came, she prayed boldly, “Lord, send these men wives that wow, not business partners.” Boom. We all looked around like, “Did she just say that?” Weeks later, John confessed his feelings for Jaima. Chaos was beginning to spiral in his heart. It brought a light-hearted energy to our workdays. He called Jaima often, usually on speaker, and we’d join in to tease him as she giggled on the other end. John basked in the attention like a man drinking lemonade on a hot day. Summer Projects and Spiritual Reflections Spring brought a flurry of activity: brooding baby chicks, rotating cows onto fresh pasture, and clearing brush on new rented land for fencing. Chainsaws, skid steers, and excavators made it fun—even if progress was slow. In June, John went to Washington to visit Jaima. He forgot his phone at the airport, which made him hard to reach, but Jaima was suddenly more reachable than ever. A couple days before he flew back, he got his phone back. When I called with a work question, he said, “I’m going to ask Jaima to marry me this afternoon. Pray for me.” I grinned. I figured the answer was already sealed. Later that summer, we finished the Lexington road fencing project and moved the cows and sheep. Watching livestock improve the soil by trampling, grazing, and fertilizing fascinated me. It also mirrored how God works in our lives—allowing uncomfortable things to uproot and refine us so that something better can grow. Farm Management and Personal Growth September was disorganized. I was gone for the entire month, some help left, and John’s wedding was rapidly approaching. John and Jaima married the first Saturday of October, and it was beautiful. I stayed behind to manage the farm while they honeymooned. With 1,200 chickens, a couple hundred turkeys, and all the cows and sheep to care for, it was slightly stressful. But I needed that pressure. It grew me as both a worker and a manager. John left us access to his house, which we cleaned and prepared for their return. I even dabbled in interior decorating—contact John if you’d like to hire me. (Kidding... mostly.) Reflections on Animals and Daily Chores Farming still wasn’t “my thing,” but a year in, I’d stuck it out—and been deeply rewarded. I’d gained a brother and forged a relationship through fire. (Some of that fire was my own stubbornness.) How would I sum up farm life? Chickens: hot pens, lots of poop, and bending down to feed the little tanks. Turkeys: slightly better—more mobile and hardy, but still poop machines. Sheep and cows: enjoyable to watch. Lambs are playful; cows are majestic. Callie, our old dairy cow, was sweet and mellow. Our Highland cows, though, remained skittish despite our best efforts. Watching them eat thistle and ragweed was oddly satisfying. Sheep are rebels. They’d escape often and test our patience, despite being herd animals. Gentle treatment was essential. Cows typically respected fences, though they did break out once when a fence was knocked down. In that moment, they gave even the sheep a run for their money in the rebellion department. Conclusion: Chaos Transformed Daily chores could get frustrating—especially when things didn’t go to plan. But packing online meat orders helped me reconnect with the “why” behind it all. The freezer full of vacuum-sealed, pasture-raised meat reminded me of the delicious meals those animals would become: sizzling steak, grilled drumsticks, juicy burgers. Even lamb heart and pancreas turned out to be surprisingly flavorful! Each order reminded me of our customers and their stories—why they sought healthy, local meat. It gave the work purpose. Farming also meant growing a relationship with John. We frustrated each other to no end, but we also blessed and sharpened each other. It was chaos—sometimes for days, sometimes for weeks. But through it, God was weaving something deeper. Last year wasn’t just a job—it was a transformative journey. And for John, it was a love story, too. That Jaima really did a number on him. As for the animals, they deserve the best care we can offer. Everyone who works on the farm has rough days, so it's important to hang in there and take care of them. As for me, I’ve learned that if I'm patient, chaos will unfold many surprises better than I dreamed were possible.

Why Dark Meat Is the Best and Most Nutritious Part of the Bird

As a regenerative farmer, I raise my chickens the way nature intended—on open pasture, foraging for bugs, scratching in the soil, and soaking up the sunshine. This way of raising birds produces not only the most ethical and flavorful meat but also the most nutritious. And when it comes to the best part of the bird, I’ll argue any day that dark meat reigns supreme. Here’s why. 1. Unmatched Flavor and Juiciness Unlike the often-dry breast meat, dark meat—including thighs and drumsticks—is loaded with natural fat and connective tissue, which melt into the meat when cooked, making it incredibly juicy and flavorful. This is especially true for pasture-raised chickens, whose diverse diet adds a depth of taste that factory-farmed birds simply can't match. 2. Superior Nutritional Profile Many people are conditioned to believe that white meat is healthier, but dark meat has a more robust nutritional profile. It's packed with essential nutrients like: Iron: Critical for red blood cell production and oxygen transport. Zinc: Supports immune function and metabolism. B Vitamins (B6 & B12): Vital for brain health and energy production. Collagen & Gelatin: Found in the skin and connective tissue, these nutrients support joint health, digestion, and skin elasticity. 3. Better Fat Profile for Long-Lasting Energy Dark meat contains more healthy fats than white meat, providing long-lasting energy and better satiety. Pasture-raised dark meat has a higher concentration of omega-3 fatty acids, which reduce inflammation and support heart and brain health. Plus, the natural fats help your body absorb fat-soluble vitamins like A, D, E, and K. 4. Affordable and Versatile Another reason to love dark meat? It’s budget-friendly! While chicken breasts are often priced higher, dark meat offers better flavor, nutrition, and texture at a lower cost. It’s also incredibly versatile—whether you’re roasting, grilling, braising, or slow-cooking, it always turns out delicious. 5. Sustainable and Ethical Choice From a regenerative farming perspective, choosing dark meat helps balance the demand for the whole bird, reducing waste and supporting a more sustainable food system. Buying pasture-raised dark meat supports ethical farming practices, healthier animals, and better land stewardship. Final Thoughts If you haven’t embraced dark meat yet, now’s the time! It’s nutrient-dense, flavorful, affordable, and superior chicken breasts. When sourced from regenerative farms, you’re not just feeding your body well—you’re supporting a healthier planet. Grab some pasture-raised chicken thighs and taste the difference for yourself. We offer both bone-in and boneless varieties. If you're more of a drums fan, get a 4-pack here. And don't forget our turkey drums, which have similar nutritional benefits.

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Health Benefits of Pasture-Raised Turkeys

More from the blog

Chaos Subdued: Life on the Farm

Why Dark Meat Is the Best and Most Nutritious Part of the Bird

Is Grass-fed Lamb Better for Digestion?

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