Asack Turkey Farm
166 South St., West Bridgewater
For turkey pickup only
Asack Turkey Farm
& Dairy Bar
235 North Main St., West Bridgewater
Winter hours: Monday through Friday, 11 a.m. to 7 p.m.; Saturday 11 a.m. to 6 p.m.; Sunday, noon to 5 p.m.
When you step out of your car at Asack Turkey Farm, a family-owned operation that has been in existence since 1930, the white-feathered New Holland turkeys (unlike wild turkeys, domesticated turkeys are bred to have white feathers) run to the front of their pens to greet you, chattering noisily. Most likely, they’re expecting to be fed.
Otherwise, the South Street location is typically quiet, and a sign on the farmhouse door directs visitors to the nearby farm store on North Main Street.
If you’re looking for a fresh, local turkey to be the star of your Thanksgiving dinner, you can head to Asack next week to buy one. They’ll be available from 9 a.m. to 6 p.m. on Nov. 19 and 20, and 9 a.m. to 3 p.m. on Nov. 21 at the South Street location, on a first-come, first-served basis.
An uncooked whole turkey will run you $3.60 per pound, and the turkeys range from 14 to 28 pounds. (The farm will also sell fresh turkeys around Christmas.)
While a fresh turkey will probably cost more than a supermarket bird, the payoff is worth it. By buying a turkey close to home, you’re supporting a local business and the environment. When a turkey doesn’t have to travel, it needs less packaging and saves on fossil fuels used for transportation. And if that’s not enough, think of all the time you’ll save not having to thaw a turkey, which can take days depending on the size.
Moreover, because Asack’s turkeys are grain-fed and allowed to forage outdoors, they eat a more natural diet of grasses and insects, which contributes to their flavor.
Kimberly Barter, who has been with Asack’s since 1989, notes the turkey skin’s white (not yellow) color and clean, nutty flavor. The turkeys are not injected with anything during processing, and this, along with how the turkeys are raised, fed, and cared for, makes for a quality bird.
For those who want their turkey on a smaller scale, and right now, the farm store on North Main Street, with its adjacent dairy bar, offers lunch items ranging from turkey sandwiches to turkey soup, turkey pies to bake at home, and Richardson’s ice cream.
The turkey pocket ($6.25), an oversize half pita generously packed with layers of white turkey meat, cranberry sauce, stuffing, and mayonnaise, is the popular choice, based on overhearing other people’s orders. And after one bite, it’s no surprise why. The turkey tastes fresh and is incredibly moist. And the sage-scented stuffing and tart-sweet cranberry sauce conjure up Thanksgiving memories. The stuffing and cranberry sauce tend to make their way to the bottom of the pita, though, so the distribution of meat and sides is a little off, but the sandwich is delicious all the same.
There’s also a turkey salad pocket ($6) and the TLT (turkey, lettuce, tomato) pocket ($6.25) for those who want to forgo the Thanksgiving sides. The Italiano ($6.50), one of three panini offered, is a pressed sandwich with a more manageable amount of turkey, topped with pesto mayonnaise, roasted red peppers, basil, and provolone cheese on Scala bread.
Turkey soup can be ordered by the cup ($4) and consumed warm on the spot or can be bought frozen and brought home to heat up for dinner ($6 per quart).
Also in the freezer case are all-white-meat or white-and-dark-meat turkey pies in a range of sizes. The pies tend to go quickly: They’re delivered on Wednesdays and the case can get pretty low by the weekend.
Whether you need a quick turkey fix in the form of soup, sandwich, or pie, or you want to get the whole bird on the table for your Thanksgiving dinner, Asack Turkey Farm is the place to go.