Now Is The Time To Order That Fresh Turkey

If you are thinking about a fresh turkey for Thanksgiving, now is the time to order. Roperti’s Turkey Farm is one of a few turkey farms still operating. It has been family owned and operated for over 40 years. Currently, the 2nd and 3rd generations are operating their farm in Livonia, MI. Unlike Amish farmers who sell their turkeys to stores, Ropertis only sells the turkeys at their farm.

The five acre farm operates much as it did 40 years ago with the exception of growing its own corn, wheat and oats. Today, the family purchases the grain it feeds its large Wilford White turkeys. Wilford turkeys are a large breed of turkeys that are very breasty and meaty. They get the turkeys from their grower in Zeeland when they are 8 to 9 weeks old and weigh about 2 pounds. The turkeys are picked up around the last week in August and are available for sale from Oct 1 through Dec 23.

Turkey

White turkey

The secret to good tasting turkeys is the right diet. In fact, the company motto distributed in neighborhoods in Oakland and Wayne counties, tells customers the importance of what a turkey is fed. “Remember, fresh is not the secret. The secret is what they’ve been fed.” Their turkeys are fed corn, wheat and oats, mixed with a high-protein mash, from the time they arrive until the last two weeks before they are killed, when they are fed nothing but corn.

But there is something else . . . they are uncaged and free to roam the 5 acres, enjoying the sunflowers that are grown for natural shade. They aren’t under stress from crowding or caging. Today, we call it “free range” and “organic” but that was how all responsible farmers cared for their livestock 50 years ago.

More about Roperti turkeys:

  • They cook faster than regular processed turkeys because there are no preservatives or chemicals in their system.
  • They are fresh dressed, just 24 hours before you pick them up.
  • Guaranteed to be juicy and tasty – first time customers always tell the Ropertis that they never knew turkey could be so good.

The busiest time of the year for the Ropertis is the four-day period immediately before Thanksgiving, when about 4,000 of the turkeys are killed and dressed by the family and a seasonal staff of 35 employees who set up a production line.

Besides getting turkey ready for the roaster or deep fryer, the family also sells turkey, smoked for 12 hours, right on the premises, using apple and cherry wood with a little wet hickory thrown on top.

Ironically, when it comes to Thanksgiving dinner the Roperti family takes a pass on turkey. As Christine Roperti, the owner says, “My family has seen too many turkeys at that point and would hang me up like a dead turkey if I put a turkey on the table.” “For Thanksgiving, we have filet mignon, lobster and stone crabs and key lime pie my niece sends up here every year from Florida. She sends us the stone crabs and key lime pie in exchange for a turkey, of course.”

Location: 34700 Five Mile Rd., Livonia, MI; 734-464-6546. Between Farmington & Levan, on the north side of Five Mile Rd.

Hours: 6:00 am to 6:00 pm, daily and weekends

Price: $3.39/per lb for Tom or Hen

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