According to the National Turkey Federation, more than 600 million pounds of turkey is served in the United States yearly. Turkey is no longer just for Thanksgiving either – it is now part of American’s daily menu, with recipes made from turkey breasts, turkey parts and ground turkey.

“Turkey is long past being a ‘one-trick pony’ says Barbara Esbenshade Zerbe. She is the fifth generation of the Esbenshade family, which has been raising and selling turkeys at a 60-acre farm in Ronks, Pennsylvania, since 1858. Her husband, Dave, and daughter, Erin, are leading the turkey farm forward after the 2020 passing of 92-year-old family patriarch, Bob Esbenshade, who had run the turkey business since 1961.

With a plan Bob Esbenshade had left in place, Barbara and Dave -- who had helped on the farm for four decades -- stepped into the leadership positions and will be selling more 6,000-plus fresh turkeys throughout the month of November.

Art Petrosemolo is a freelance correspondent and photojournalist in Lancaster County, Pennsylvania.

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