Winter's Turkeys: 40 years of free range and organic turkeys

It's the busiest time of the year for Darrel Winter and Corrine Dahm, who own and operate Winter's Turkeys in Dalemead, a small hamlet about 30 km east of Calgary.

They live in a pale blue house surrounded by vegetable gardens on the small farm in the same house Darrel was born in.

The couple,with help from their two children, have been raising free range, certified organic and heirloom turkeys there since 1977, just after they were married.

Darrel grew up among flocks of turkeys; four generations of Winters have raised poultry so proper animal husbandry has become second nature.

The turkeys are allowed unlimited access to fresh water and their vast stretch of property allowingplenty of room to forage.

Their feeding program hasn't changed in 40 years.

"Dad came up with a method, and we've been so successful, there's no reason to change it," Darrel says.

Their flocks of mostly hens are raised naturally to their full-grown size - about 17-22 pounds for a hen and 24-30 pounds for a tom (the name for a male turkey).

Allowing them to grow and develop naturally results in a plump, properly finished bird - one that doesn't have the problems inherent in turkeys that are raised too quickly and processed too early.

"What we're trying to do is slow them down," Darrel says, "by feeding them whole grains that exercise their digestive system and giving them plenty of time outside in the sunshine and fresh air, away from their feed."

Darrel and Corrine's birds nest in hay and feed on whole grains; wheat grown partially on their own property, supplemented with forage.

The flock also feasts on organic canola and flax meal, a natural byproduct of cold-pressed flax and canola oils provided by friends Tony and Penny Marshall of Highwood Crossing Farm in High River.

If you feast on a Winter's turkey during the holiday you can be sure you'reeating a quality animal that's been treated well.