Leechburg family continues natural turkey farming methods
The Pounds family of Allegheny Township have been talking turkey since 1935.
Pounds' specializes in raising turkeys the old-fashioned way, with fresh air, clean water and a daily diet of corn, soybeans, oats and oregano — a natural anti-inflammatory.
Brothers Tim and Rick Pounds are second-generation farmers who were raised on the same 197-acre turkey farm they now own and operate.
The Pounds — Tim, Rick and Beverly — all reside on the farm. Farm matriarch Thelma Pounds, 96, lives there, too, helping out occasionally. Dad and business founder Harry Pounds is deceased.
“Dad was always looking for the best ways to farm,” says Tim Pounds, 58.
“He was innovative and used progressive farming practices and was not afraid to try new ideas. We think he would be pleased that we have continued the fresh-turkey business, while also branching out to offer year-round turkey products.”
Both siblings recall skipping school to help out on the farm during the fall turkey-processing season — a three week period each November that requires the hiring of 25 to 30 additional workers.
Sitting perched on the basement steps of their home, both boys learned the ropes by watching the grown-ups process turkeys. Visit the farmhouse basement now, and there are a few remaining wisps of feathers on the ceiling.
Beverly Pounds got into the turkey business when she married Tim. She works alongside the two brothers, serving as business manager.
“This is a demanding business,” she says. “It is physical, with early hours and long days.” To sustain herself, she eats turkey every day. “I don't get sick of it,” she says, laughing.
Beverly says the No. 1 question about turkeys is “What size turkey do I need?”
“We suggest 1 1⁄4 pound of turkey per person.” she says.
The Pounds sells out of their “Nicholas” breed turkeys each season.
Thousands of 1-day old “poults” arrive from Michigan during the summer and are “grown more slowly” than typical commercial turkey farms, Beverly says. This allows a turkey's natural flavor to develop.
Commercial turkeys can reach 13 pounds in about 10 weeks, according to data from poultryhub.org.
“The feedback from our customers is that our turkeys have more flavor, tenderness and freshness,” Beverly says. “The turkeys don't require thawing out, and that is a time-saver.”
Pounds turkeys are raised for at least 16 weeks and even enjoy playing with turkey “toys,” such as balls.
“The turkeys enjoy chasing balls, snitching them from one another and chasing one another,” Tim says.
More than 11,000 turkeys are raised annually at Pounds, sold during Thanksgiving, Christmas and late summer and to local buyers and others who travel from Erie, State College and West Virginia.
Customers are encouraged to call and place their orders, selecting from turkeys ranging from 12 to 26 pounds in size, at $2.99 per pound.
Pounds' turkeys are raised without antibiotics, hormones, growth stimulants or preservatives in large open-air coops, which offer protection from severe weather and natural predators.
“Folks definitely seem more interested in local products,” Tim says. “Customers often ask to be sure the turkeys are humanely raised on our farm.”
An expansive farm market store offers more than 60 turkey products — all homemade. Turkey bacon, turkey pot pies and smoked turkey breast are the top three sellers. The smoked turkey was judged best of show at the 2015 Pennsylvania Association of Meat Processors annual competition. Frozen turkeys may be purchased throughout the year at the market.
Peruse the farm market and find a full line of turkey selections including gluten- and nitrite-free turkey products such as kielbasa, burgers, sausages, steaks, roasts and cutlets.
Rick Pounds is always on the lookout for new operational enhancements.
“Every year we work to improve some aspect of our turkey farm and this is one reason we have been able to keep the farm thriving,” he says.
Joyce Hantz is a Tribune-Review contributing writer.
