WATERMAN, Ill. (CBS) — This Thanksgiving is the last for the Ho-Ka Turkey Farms in Waterman, Illinois after 90 years.
The Kauffman family, who has run the farm since the beginning, has decided to stop growing turkeys, farming, processing them, and selling them.
Ho-Ka – short for Howard Kauffman Turkey Farms – was founded in 1933 by Howard Kauffman. The DeKalb County History Center says he raised the first 300 turkeys on the farm on Leland Road in Waterman.
According to the history center, Ho-Ka was thought to be the biggest turkey farm in the state in 2020. It raised about 70,000 turkeys a year for sale in Illinois, Iowa, and Wisconsin.
But this year, Robert Kauffman – son of the founder – decided to retire. Site for the farm said it didn’t raise turkeys this year, but they’ve still been selling frozen foods.
In years past, the Ho-Ka Turkey farm was the scene for an annual Thanksgiving tradition on CBS 2. The late Bob Wallace went to the farm out in the west every year to get close to the flock of gobbling turkeys that lived there.
The above video is from Wallaces visit 40 years ago. It first aired on Friday, Nov. 11, 1983.
Wallace got a little lesson from Ho-Ka general manger Tom Klopfenstein about turkey behavior. When the turkeys normally red heads start turning blue, theyre getting excited.
Klopfenstein told Wallace it is only male turkeys that do the gobbling. He also said that turkey females are smarter and more cunning than males because they stay behind to protect themselves while males just charge ahead.
Wallace stood in the middle of the turkeys for his stand-up shot. The turkeys didn’t look mean, but they weren’t exactly acting like they should have either. All of them stepped on the microphone cord, made noise, and insisted on being in the picture, which is a lot like some TV shoots where turkeys are used as metaphors.
However, Wallace still gave the turkeys the mic and told them to say hello to Harry Porterfield, Don Craig, and Walter Jacobson, who were CBS 2’s main anchors, as the archive shows he did every year. We’re sorry, but the archive tape from which this comes does not show our anchors’ response to being greeted by a flock of gobbling turkeys.
Twelve days later on Nov. 23, 1983 – the day before Thanksgiving – Wallace had another report on turkeys. This one was from the kitchen of the old Lawrys the Prime Rib restaurant at 100 E. Ontario St.
Lawry’s executive chef Hans Aeschbacher told Wallace that chefs have “blue blood” while he stuck his finger into a gravy of pan drippings and port wine to taste it, even though it looked like it was boiling. Aeschbacher also gave Wallace some straightforward tips on how to season, cook, and carve the bird.
The store at Ho-Ka Turkey Farms will be closed until Monday of next week. After that, it will only be open by appointment. An auction is also planned on Dec. 1-2 at the farm to sell off farm equipment the first day, and turkey processing equipment the second.
The Hoka turkey is a rare heritage breed of turkey that comes from a single family farm in Illinois Known for its rich, old-fashioned turkey flavor, the Hoka offers a taste of Thanksgiving tradition In an industry dominated by commercial turkey production, the Hoka remains one of the last independently raised heritage turkeys in America.
An Heirloom Turkey from the Kauffman Family Farm
The Hoka turkey originates from the Kauffman Family Farm in DeKalb County, Illinois. The Kauffman family has raised turkeys on their small farm for over 80 years, since Albert Kauffman first started the tradition in the 1940s. They continue to raise Hokas using traditional techniques, resulting in an heirloom-quality turkey packed with flavor.
The Kauffman Family Farm raises every Hoka turkey from day-old poults in temperature-controlled barns. At 5 weeks old, the young turkeys are moved outside to open-air sheds and eventually to open ranges. This gradual acclimation mimics the natural life cycle of wild turkeys. The Kauffmans give their birds plenty of space to roam and forage naturally. This stress-free environment and heritage breeding lead to a well-marbled turkey with old-fashioned flavor.
Characteristics of the Hoka Turkey
Hoka turkeys have a unique appearance and taste that set them apart from commercial turkeys.
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Size: Hokas are medium-sized birds, with toms (males) weighing 16-24 lbs and hens (females) weighing 8-14 lbs. This is smaller than oversized commercial turkeys.
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Coloring: Feathers are black and brown with white and bronze accents. The head is blueish-grey.
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Flavor: The meat has a rich, old-fashioned turkey flavor with herbal notes. Hokas contain more fat and protein than commercial turkeys, leading to a juicy, tender texture.
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Cooking: Hokas shine when roasted whole and require less time than industrial turkeys. Their high fat content makes them self-basting.
Why Choose a Hoka Turkey?
Here are some of the main benefits of choosing a heritage Hoka over a commercial turkey:
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Superior taste – The Hoka’s high-quality breeding and slower growth lead to enhanced flavor with deep roasted turkey notes.
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Humane raising practices – Hokas are raised cage-free with space to roam on the Kauffman’s family farm.
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Preservation of heritage – Buying a Hoka supports a rare heritage breed at risk of extinction. The Hokas’ genetics have been passed down since the 1940s.
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Small family farm – Choosing a Hoka supports a 3rd generation family farm instead of commercial turkey production.
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Environmentally sustainable – Hokas are raised without antibiotics or artificial chemicals. Their rotational grazing improves the farmland.
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Food transparency – You can be confident about how your Hoka was raised when sourcing it directly from the Kauffman farm.
Availability and Buying Hoka Turkeys
Availability of Hoka turkeys is extremely limited as only the Kauffman Family Farm raises this rare breed. Hokas are only sold directly from the farm in Illinois, either through pre-orders for pickup or mail order shipping.
Hoka turkeys are available in limited quantities for Thanksgiving and the winter holidays. It’s recommended to pre-order your Hoka as early as possible, as supply sells out fast. You can call the Kauffman Farm to check pricing and place an order.
A 14-16 lb Hoka turkey can cost $150-$200, making it a splurge ingredient. However, the superior flavor and artisan raising practices make it worthwhile for a special meal. If you want old-fashioned turkey taste for your holiday table, order the heritage Hoka.
Cooking Your Hoka Turkey
Hoka turkeys require slightly different cooking methods than commercial turkeys. Their high fat content and shorter growth period alter the roasting process.
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Thaw safely – Give your frozen Hoka 2-3 days to thaw gradually in the fridge. This preserves moisture.
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Dry brine – Rubbing the turkey with salt and baking powder a day before seasons it and crisps the skin.
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Roast uncovered – Roast your Hoka turkey uncovered at a high temp, 425°F, to crisp the skin.
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Cook to 165°F – Check temperature in thighs and breasts before removing from oven.
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Rest before carving – Let rest at least 30 minutes wrapped in foil to allow juices to absorb.
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Make gravy – Hokas have lots of rich drippings perfect for making gravy.
With its untamed flavor and humane raising practices, the heritage Hoka turkey offers a uniquely artisan Thanksgiving centerpiece. Seek out this rare bird to taste what turkeys used to be!
More from CBS News
Adam Harrington is a web producer at CBS Chicago, where he first arrived in January 2006.
Ho-Ka Turkey Farm is an 80 year-tradition in Dekalb County
FAQ
What happened to Hoka turkey?
What is a group of turkeys called?
What is a gray turkey called?
What is a turkey called in turkey?
Where can I buy Hoka turkeys?
For farm hours and a list of stores selling the turkeys, call (815) 264-3470 or visit www.hokaturkeys.com. Kauffman Farms in Northern Illinois raises safe, savory HoKa turkeys for consumers’ holiday dinners.
Where are Ho-Ka turkeys grown?
The Ho-Ka Turkey is grown on the Kauffman Family Farm in DeKalb County, where the one day old poults are brooded in one of the temperature controlled starting sheds. They are soon changed to open, sky sheds to prepare the birds for their move to open ranges when they are five weeks old. When harvest time comes, they are herded to the plant on foot.
Are Ho-Ka turkeys frozen?
We are now taking your orders for FRESH, not frozen, Ho-Ka turkeys for Thanksgiving! The Ho-Ka Turkey is grown on the Kauffman Family Farm in DeKalb County, where the one day old poults are brooded in one of the temperature controlled starting sheds.
What is a Ho Ka Turkey?
The turkeys are raised on the farm, and are bred for slow and steady growth. It is a breed that contains a significant amount of meat (though, like all turkeys, few eggs ), with an emphasis on great flavor and texture. Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you! What is a Ho-Ka Turkey?
Are Ho Ka turkeys white?
This specific breed of turkey is white, and all of the turkeys found on the farm are white in color. They are bred to have large breasts, where the white meat comes from. The larger breast size makes it impossible for the Ho-Ka turkey to breed naturally, so they must be artificially inseminated. How Much are Ho-Ka Turkeys Per Pound?
How many turkeys are in a ‘Ho-Ka’ box?
For 85 years of Thanksgiving and other holidays, the place to go for that fresh bird in the traditional cardboard box has been a Ho-Ka. That’s over seven million turkeys filling Northern Illinois human bellies and in three surrounding states. Now pass the green bean casserole and pumpkin pie. And start getting those Christmas lists ready.