Cheesy Turkey Spaghetti
Serves 12
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  1. 16 oz. dry spaghetti, cooked
  2. 1 lb. Velveeta Light (2%) Queso Blanco Cheese
  3. 2 cups cooked, chopped turkey (white meat preferred) *
  4. 1 can 98% fat-free cream of mushroom soup
  5. 1 can 98% fat-free cream of chicken soup
  6. 1 can of petite diced tomatoes
  7. 4 oz. can of mild green chilies
  8. 4 oz. can mushroom stems & pieces, drained
  9. 1/2 cup water
  10. 1 small onion, diced--or less, to taste
  11. salt & pepper to taste
  1. Combine all ingredients in a slow cooker and stir to mix well.
  2. Cook on low for 4-5 hours.
  3. Stir before serving.
  1. *ground turkey can also be used in this recipe
Iowa Turkey Federation

Bird Flu Myths

Highly Pathogenic Avian Influenza seems to have led to an outbreak of misinformation and misunderstandings.  Here are some of the most common myths about the avian influenza outbreak.

Myth: Turkey prices will rise.

Truth: Prices for whole turkeys have risen 3% since mid-April. Boneless, skinless breast meat (used in lunch meat) prices have risen 10% in the same time period. Turkey remains a healthy, economical protein.

Myth: There will be a Thanksgiving turkey shortage.

Truth: While the bird flu outbreak has been devastating to farmers involved, it has only affected 2.5% of annual turkey production in the US. And most of the birds affected have been larger toms instead of the smaller hens that are traditionally marketed at Thanksgiving.

Myth: Poultry is unsafe to eat.

Truth: Every flock is tested for avian influenza before going to market. This practice was put in place long before this outbreak. There is no reason to worry about the safety of poultry in the wake of avian influenza.

Myth: Only big “factory farms” get bird flu.

Truth: As of 5/27/15 there have been 179 cases reported in the US, and 18 of them (10%) have been “backyard” flocks. Some experts believe there may be more backyard cases that have not been reported. Small, backyard flocks are less likely to be tested than larger flocks.

The turkey farms affected have all been family farms, many of which have been raising turkeys for generations. The farmers and industry have done everything possible to prevent an outbreak, and experts are unsure how the virus is spreading. When more research is available, changes may be made in housing or farm management to prevent a similar outbreak in the future.

These are a few of Iowa's turkey farmers - some of whom have been affected by the avian influenza outbreak.
These are a few of Iowa’s turkey farmers – some of whom have been affected by the avian influenza outbreak.

Farm Stress Management Resources

As Highly Pathogenic Avian Influenza continues to infect more farms in Iowa, concern for farmers’ mental health has increased.

A disease outbreak can be emotionally devastating, and while farmers are dealing with the practical and financial implications, they may not be paying much attention to the emotional repercussions.

Iowa State University Extension offers a free “Iowa Concern Hotline” for help and referrals for dealing with stress.  A Live Chat feature on the website can also connect you with a stress counselor.

farm families stress

Information on this graphic was taken from the following two articles, which are great resources for farmers and those close to them:

Managing Farm Business and Family Stress (Compiled by Don Hofstrand, material originally written by Colleen Jolly, retired extension family life specialist; Ralph Mayer, retired extension farm management specialist)


Cinco de Mayo – 9 Mexican Turkey Recipes

Most of your favorite Mexican recipes can be made with turkey, which has more protein and fewer calories than other alternatives. Try one of these today!mexican turkey recipes


 Slow Cooker Turkey Tacos           Fajitas Fast and Easy      Baked Turkey Chimichangas 

Crock Pot Turkey Tacos

 Fajitas Fast and Easybaked turkey chimichanga




Turkey Quesadillas                   Mini Turkey Empanadas   Spicy Turkey with Black Bean Salsa

turkey quesadillasmini turkey empanadas recipespicy turkey with black bean salsa





Turkey Tostadas        Mexican Turkey Meatballs with Creamy Salsa        Turkey Fajita Pizza

mexican turkey meatballsturkey tostadas recipe with leftover Thanksgiving turkey

 Turkey Fajita Pizza (6)


West Liberty Foods: Landfill Free Earth Day and Every Day

Have you seen the movie Wall-E?  It’s a cute movie, with a serious message.
In the movie, Earth has been covered in garbage, to the point that it cannot sustain life.  Humans now live in a space colony, and send probes back to Earth to see if conditions improve.  When one of the probes finds a live plant, the humans decide to return to Earth.

The movie ends with the humans planting something, and the leader declaring to the children, “This is called farming! You kids are gonna grow all kinds of plants! Vegetable plants, pizza plants. [laughs] Oh, it’s good to be home!”
The captain clearly knows little about farming, and has obviously failed at taking care of the Earth, but here, in real life, there is a company that is doing both successfully!


West Liberty Foods processes turkey in Iowa. They supply processed meat for several different companies, including a few national chains you may have heard of. In addition to their plants in West Liberty, IA and Mt. Pleasant, IA they have another processing plant in Tremonton, Utah.  And all 3 of the plants are certified “Landfill Free.”

The status was verified by NSF International Strategic Registrations Ltd., making West Liberty Foods one of the first companies in the nation to have the “landfill free” status verified by a 3rd party source.

West Liberty Foods recently bought another plant, in Bolingbrook, IL and is working to make it Landfill Free as well.

And not only is the waste NOT going to a landfill, it’s actually being recycled! Check out these stats (from the WLF website.)

  • The Mt. Pleasant facility demonstrated that 80% of its total pounds of waste is currently being recycled or composted while 20% is going to a waste-to-energy facility.
  • The West Liberty facility demonstrated that 98.47% of its total pounds of waste is currently being recycled or composted while 1.53% is going to a waste-to-energy facility.
  • The Tremonton facility demonstrated that 91.08% of its total pounds of waste is currently being recycled or composted while 8.92% is going to a waste-to-energy facility.

The Iowa Turkey Federation is proud to work with farmers and processors dedicated to preserving our Earth.

Check out these other examples of turkey farmers doing what’s best for the environment:

Concerned to Confident: A Turkey Farmer’s Story

Solar Panels are Standout Performers on Turkey Farm


What does highly pathogenic bird flu mean for Iowa’s turkey farmers?

Since the first case of highly pathogenic avian influenza (HPAI) was confirmed in Minnesota in March, poultry farmers in the Midwest have been living in fear.
There has always been a risk that disease would affect our farms, so we do everything we can to prevent it. We raise our turkeys indoors so they can’t comingle with wild birds. We restrict visitors that may unknowingly bring germs inside. And we wear clean clothing and footwear in our barns.
But unfortunately, that’s not always enough to keep an outbreak from occurring.
Turkey farmers have dealt with disease outbreaks before. And sometimes, they have been serious. But none match the devastation caused by HPAI, or bird flu, as it is commonly called.

Ellworth turkeys by Aaron Putze

What’s different about bird flu?

Highly pathogenic avian influenza is concerning for several reasons.

       1. It’s spread by wild birds who show no symptoms. Because of the number of cases in the Mississippi Flyway, the migratory pattern for wild waterfowl in the Midwest, it is safe to assume that at least part of the wild waterfowl population here are infected. But there is no way to know without a blood test.
      2. There is a 21 day incubation period, during which time poultry may be infected, but do not show any signs. This is concerning because a farmer may have an infected flock and may spread it to another flock without knowing.
     3. It is highly pathogenic for poultry. After the incubation period, there are few symptoms before birds begin dying. And once they start dying, it’s a matter of days before the entire flock is affected.

This can be emotionally devastating to a farmer. Farmers put the care and well-being of their livestock at the top of their priority list. Can you imagine walking into a barn and seeing that half your flock had died overnight? It would be heartbreaking, and has been for many farmers involved.

As always, farmers are working hard to prevent the disease in their turkeys. And scientists are working overtime to figure out why the disease has become such a problem this year, when it has not been in the past. For now, the best we can do is continue to care for our turkeys as we always have, and hope for the best.

***There is NO food safety risk associated with avian influenza and only minimal human health risk. This strain of the virus has NOT infected any humans.
Iowa’s Turkey Industry Facts:
• 130 turkey farms
• Raise over 11 million turkeys every year
• Ranks 9th in US turkey production
• Each turkey adds more than $20 to Iowa’s economy.
• Total economic impact of raising and processing turkeys in Iowa is over $1.5 billion.

Turkey Farms Affected:

(turkey numbers are rounded to the nearest 1,000)
4/14/15 Buena Vista County 1 with 27,000 turkeys affected

4/24/15 Sac County 1 with 34,000 turkeys affected

4/29/15 Buena Vista County 2 with 41,000 turkeys affected

4/29/15 Buena Vista County 3 with 41,000 turkeys affected

4/30/15 Pocahontas County 1 with 17,000 turkeys affected

4/30/15 Cherokee County 1 with 45,000 turkeys affected

5/1/15 Buena Vista County 4 with 30,000 turkeys affected

5/1/15 Sac County 2 with 43,000 turkeys affected

5/1/15 Pocahontas County 2 with 33,000 turkeys affected

5/1/15 Buena Vista County 5 with 63,000 turkeys affected

5/1/15 Cherokee County 2 with 54,000 turkeys affected

5/4/15 Buena Vista County 6 with 34,000 turkeys affected


Total Turkeys: 458,506


Raising turkeys a perfect fit for eastern Iowa farm family

By Bethany Baratta
When Don and Pat Daufeldt started farming part-time in the ‘70s, turkeys were not a part of the plan. At that time, turkeys were just a part of their Thanksgiving dinner.

But a representative from Louis Rich contacted the Daufeldts and noted their location in relation to their nearby processing plant, which is now West Liberty Foods, just a mile from their farm.

“They picked here because it was close to the plant where they were going to use the birds versus hauling them,” Pat said.

Having no background in the industry, Don, who had worked at Eastern Iowa Light and Power for 16 years, said the opportunity was appealing because it would give him an opportunity to be home more with his family.

The first poults arrived at the family’s farm on Jan. 30, 1988.

Now, the turkey farm has allowed their three sons and their families the opportunity to grow turkeys. Sons Brent and Bryan started a turkey farm of their own and raise approximately 60,000 turkeys per year. Brad works with his parents on the family’s farm, where they raise 110,000 turkeys per year.

The sons had their first experiences on the turkey farm doing chores and helping load the turkeys when it was time for the birds to make their way to the processing plant.

The family also had the unique experience of raising turkeys to be presented to President George H.W. Bush to be pardoned before Thanksgiving in 1991.

“We separated 25 of them into an old lean-to,” Brad recalls. “We were hand feeding them and trying to get them tame.”

The routine included frequent baths in soap and water and walks around the farm with a twine leash.

Eventually, two toms were picked for the flight to Washington, D.C., to be pardoned by the president. After pardoning, the turkeys were sent to a nearby farm to live.

Daufeldt family (1)
Brad Daufeldt, left, his wife, Audra, and their two sons, Wesley and Dane, raise turkeys with Brad’s parents, Pat, second from right, and Don. Brad said that after college he was excited to return to the family’s farm, where his parents started raising turkeys in the late 1980s. Photo by Gary Fandel


The next generation
The experiences raising turkeys on the farm stuck with Brad.

While other students in his classes at the University of Iowa were deciding what to do after college, he had a plan.

“They (Don and Pat) encouraged us to at least come back even though it has its challenges and growing pains,” Brad said.

The family said they enjoy the challenges associated with turkey farming and learning something new with each new flock, including the 19,500 poults that arrived to the farm recently from a hatchery in Ohio. Each poult arrives to the farm weighing a mere 4 grams.
“I think it’s the challenge (that keeps us going),” Pat said. “Every flock is different. So you always try to have this flock do better than the last.”

While automatic feed and watering systems have increased the farm’s efficiency, there’s one thing, they say, that technology can’t replace. “I think the one thing you cannot upgrade is walking through the barns every day and doing chores,” Don said.

This includes ensuring that feed and watering systems are in proper working order, adjusting the temperature inside the barns and checking for mortalities.

Loading the 40 to 43 pound birds onto semis for processing is still a process, the family says. Loading the birds is done in the span of two days now. When the family first started, it took 18 semis and a week to get every bird to the plant.

The farm has increased its energy efficiency by replacing its high pressure sodium light bulbs in their barns with fluorescents. “We cut our electricity almost in half by just going to the different lights,” Don said.

Photo by Gary Fandel


Still learning
And though the family has been in the business for more than 25 years, they haven’t stopped learning, they said.

After the family lost half of its flock to Newcastle disease about two and a half years ago, the family is on constant alert. With the processing plant nearby, they know their flock is at higher risk of catching a disease with every truck and trailer that drives by their farm and with every bird that flies onto the farm.

Brad has learned more about diseases through industry-sponsored educational sessions. He’s able to learn more about turkey nutrition as well.

Indeed, the family has witnessed challenges in the industry: the fluctuation of grain and turkey prices, government regulations and labor shortages.
Good neighbors
In 2012, the family was recognized as recipients of the Gary Wergin Good Farm Neighbor award. The award, sponsored by the Coalition to Support Iowa’s Farmers, recognizes Iowa livestock farmers who take pride in caring for the environment, their livestock and being good neighbors.

And while consumers won’t find turkeys from the Daufeldts’ farm on their dinner table at Thanksgiving this year, Don says the family is proud of its work in the industry.

“When I first started this back in 1987, the last thing we ever thought about was that we would be part owners of a company like West Liberty Foods and supplying the nation with turkey.”

*Reprinted with permission for the Iowa Farm Bureau Spokesman.

National Ag Week, 2015: Why are you involved in agriculture?

This week is National Ag Week, with a big celebration today for National Ag Day.  Our Iowa Turkey Federation board members are devoted to agriculture, whether they are active on the farm, or part of an allied company that works with farmers.

We asked a few of them why they’re involved in agriculture and their answers speak for themselves.  From a family heritage of farming, to a love of problem solving, agriculture offers opportunities for people to do what they love and focus on their values every single day.

IMG_9451Russ Yoder, Vice President of the Iowa Turkey Federation and farmer

It leads back to family heritage.  My Grandpa started raising turkeys back in ‘36 and, it’s just so fun to look back over history to see how far we’ve come and where we’re going. I just really enjoy being part of the family farm and look forward to passing it down to my children.”


Ross Thoreson, President of the Iowa Turkey Federation, Midwest Sales Representative for Best Veterinary Solutions

I grew up on a turkey farm, but never really thought I’d stay in agriculture. When I was on the turkey farm growing up, I paid about as little attention to that as I possibly could.  I went to college, into something completely different, but decided to come back and get involved with the family business, and it’s been the best move I’ve ever made and have enjoyed it ever since. I extremely enjoy the people I get to be with on a daily basis.  It’s a great industry to be in.”

Gerald & Sandy Lessard 2010 NTF

Gerald Lessard, Vice President and COO of West Liberty Foods

I’m involved in agriculture because I enjoy advancing solutions against challenges. And agriculture as a whole is very challenging.  It doesn’t matter if you’re working with livestock every day or you’re a row crop farmer or a journalist or a banker, every day’s a different challenge.  And I appreciate the fact that solutions can be advanced towards agriculture.  There’s a lot of attention to detail in agriculture that I don’t think the normal public understands, whether it’s in manufacturing or providing food foreverybody’s table.  It’s the challenges – that’s why I stay in agriculture.

IMG_9474Sheila Larson, ITF Membership Services, Turkey Farmer

I had no plans to return to the farm. I was bound and determined I would NOT marry a farmer, but – I married a farmer. I would say the greatest part of agriculture, even though I’m not in the turkey barns every day or seeing with animals every day, is that you can be involved in agriculture in so many different ways.  It’s not set in stone you have to do this, that or the other, there are a lot of opportunities.


Lynn and Animal Ag Alliance President & CEO Kay Johnson Smith
Lynn and Animal Ag Alliance President & CEO Kay Johnson Smith

Lynn Schable, Tyson Foods

I’ve been with Hillshire (now Tyson) for 20 years, and what I enjoy looking at is the whole gamut.  From the time those turkeys are placed in the barn and all the things that have to happen to make that work, all the way to getting the food into the consumer’s plate.  It’s a very interesting, complex and dynamic process.  And there’s so much that happens from Day 1 to get the meat to the consumer…I just think it’s a fascinating industry.


tim kasingerTim Kasinger, Valley of the Moon Commercial Poults

I started on a farm, a dairy farm, and did that for a few years when I got out of high school.  After college, an agricultural company was hiring and my dad said, “Go work for them, you’ll move up fast.”  (I didn’t.)  But, of all the jobs I know, agriculture is the only one where you’re rewarded for hard work.  It’s the only one. Everything else, politics come in to play and to a certain extent, that’s probably true in our industry as well.  But if you work hard and do your job in agriculture, you’ll be rewarded.  It’s the greatest job there is.


turkey tenderloins recipe

Turkey Tenderloins with Peach Preserves

This turkey tenderloin recipe is a great weeknight supper.  Turkey breast in a soy sauce, garlic and orange juice marinade is sauteed and then topped with peach preserves.  Serve with rice and a steamed veggie for a light, but tasty, meal.


turkey tenderloins recipe


Turkey Tenderloins with Peach Preserves
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  1. Turkey Tenderloins with Peach Preserves
  2. 2 turkey tenderloins
  3. ¼ cup soy sauce
  4. 3 tablespoons vegetable oil, divided
  5. ½ cup orange juice, divided
  6. 1 tablespoon minced garlic
  7. ½ cup peach preserves
  1. Cut turkey into 2 to 3 inch medallions. (You should have 6 – 8 slices per tenderloin.)
  2. In a large self-sealing plastic bag place turkey, soy sauce, 2 tablespoons vegetable oil, 6 tablespoons orange juice and minced garlic. Seal and marinate in refrigerator for approximately 1 hour.
  3. Remove turkey from bag and discard marinade. In a large skillet warm remaining 1 tablespoon of vegetable oil over medium-high heat.
  4. Add turkey to the skillet and cook 2 to 3 minutes per side or until brown. Add peach preserves and remaining 2 tablespoons orange juice. Heat until sauce is bubbly.
  5. Serve with hot cooked rice.
Iowa Turkey Federation
Crock Pot Turkey Tacos

Slow Cooker Turkey Tacos

Turkey tacos are a favorite among turkey lovers, and this slow cooker version will have them coming back for seconds.  Tender turkey breast with avocado, salsa, and pepper jack cheese combine for an easy family meal that cooks in the crock pot.


Crock Pot Turkey Tacos

Slow Cooker Turkey Tacos
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  1. 2 onions, coarsely chopped
  2. 6 pounds bone-in turkey breast, skin and fat removed
  3. 1 (10 ounce) can enchilada sauce
  4. 8 hard taco shells
  5. 3 cups shredded romaine lettuce
  6. 1 small avocado, pitted, peeled and chopped
  7. 1 cup tomato salsa
  8. 1 cup shredded pepper jack cheese
  1. Place onions in the bottom of a slow cooker.
  2. Sprinkle turkey with salt and place in slow cooker, meat side up. Cover and cook on low until internal temperature of turkey registers 165 degrees, about 4 – 6 hours.
  3. Remove turkey meat from bone, shred it then toss with enchilada sauce.
  4. Place turkey in taco shell and top with lettuce, avocado, salsa and shredded cheese.
Iowa Turkey Federation