Preorders required for this year's Poultry Science Club turkey sale

Samantha Shirk
October 27, 2020

UNIVERSITY PARK, Pa. — Each November, members of the Penn State Poultry Science Club flock together to harvest turkeys for Thanksgiving. The birds are raised and cared for by students at the Poultry Education and Research Center beginning in July. The students sell the turkeys to the community on the Monday before Thanksgiving.

Due to the coronavirus pandemic, the club has made several changes to the previous sale process in the interest of the health and safety of its members and its patrons. As a result, customers now are required to preorder their turkeys. Orders will be accepted while supplies last.

“Detailed protocols and procedures for conducting the harvest and sale have been approved,” said club adviser Phillip Clauer, assistant teaching professor of poultry science. “We are looking forward to a successful, condensed sale this year with safety precautions such as mask wearing, social distancing and additional sanitation.”

Clauer said only 250 turkeys are available this year, so there will be a limit of two turkeys per purchase. All turkeys range in weight from 18 to 22 pounds. Customers may not specify a size, and the birds will be sold at a flat rate of $40 each. He suggests that potential customers review the sale website for availability updates.

To place an order, send an email to pjc19@psu.edu with “turkey order” in the subject line. The order should include the purchaser’s name and how many turkeys are being ordered. Customers will receive a confirmation number within 24 hours.

Pickup will take place from 9 a.m. to 3 p.m. Nov. 23 at the Penn State Meats Lab, located on Porter Road across from Beaver Stadium. Customers are asked to stay in their cars; club members will confirm orders and accept payments of either cash or checks via car windows. Birds will be placed in car trunks or on the rear floor of the vehicle.

“We look forward to the public’s support for the Penn State Poultry Science Club through COVID-19,” said sale chair Matthew Eyre. “We also are excited for our members to work through different obstacles and host the annual sale.”

More information can be found at https://agsci.psu.edu/students/clubs/poultry-science/activities/fall-activities/fall-turkey-harvest. Questions can be directed to Eyre at mce5146@psu.edu.

(Media Contacts)

Last Updated October 27, 2020