The Wood File: Who's hot...and who's not
Every Friday, Murray Wood takes a look back at the week's news and decides who's hot... and who's not. This week's list ...
For most Saskatchewan families, Thanksgiving dinner starts with turning on the oven. But at Fenek Farms just outside Regina, getting that turkey on the dinner table starts months before the holiday.
Between the gobbling turkeys, wandering chickens and the occasional cow making a break for it, farmer Josef Buttigieg has his hands full.
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And with Thanksgiving here, all that hard work has paid off.
“We’ve sold quite a few of turkeys. We’re actually sold out for the year now,” Buttigieg said.
He said demand for locally raised meat has been so strong that keeping up with orders is one of the farm’s biggest challenges.
“(Its) our big issue. And it’s a good problem to have, we just can’t keep up with demand,” he said.
Two black turkeys roam around Fenek Farms. Farmer Josef Buttigieg says these birds are better suited to Saskatchewan’s cold winters than the white turkeys raised for meat. (Jacob Bamhour/980 CJME)
While many people might only start thinking about Thanksgiving dinner a few days before the holiday, Buttigieg said preparations at Fenek Farms begin in February.
That’s when the farm starts its hatching program, while young turkeys purchased from breeders are raised in heated brooders to protect them from Saskatchewan’s cold weather.
As the months pass, the birds are moved into different areas where they can graze and grow.
“It’s not like one thing that you do, and you know you’re done. Like there’s a whole process with it,” Buttigieg said.
And it’s a process he believes people don’t always realize when picking up their Thanksgiving groceries.
“I don’t think many people put much thought to … how their turkey gets to their table in the first place,” he said.
A white turkey takes shelter alongside chickens at Fenek Farms. Farmer Josef Buttigieg says raising turkeys for Thanksgiving is a months-long process that begins early in the year. (Jacob Bamhour/980 CJME)
Behind every bird is a farmer spending countless hours feeding animals, cleaning pens, and making sure everything runs smoothly.
That can mean starting work at five in the morning and sometimes not finishing until nearly 11 at night.
But Buttigieg wouldn’t have it any other way.
“It is a lifestyle and it’s a fun lifestyle,” he said.
After months of raising turkeys, Buttigieg has a few ideas on how best to serve them.
“There’s nothing wrong with having a slow roast turkey,” he said. “Turkey stuffed with ham has got to be my all-time favourite.”
He’s also tried deep-fried turkey, which he says is another good option.
But when it comes to one of Thanksgiving’s biggest debates cranberry sauce or gravy there’s no hesitation.
“Oh, cranberry every single day of the week. Not a gravy fan,” he said.
And for anyone looking to try something a little different this year, Buttigieg has another suggestion.
“Raspberry jam with turkey. It’s really, really good.”
After many early mornings, late nights and caring for the animals, Buttigieg hopes everyone gets a chance to enjoy the holiday.
“Happy Thanksgiving to everyone,” he said.
