• Welcome to Bob's Turkey Farm

    Richard Van Hoof, Bob's son is now responsible for the breeding, hatching and raising of the turkeys. Susan Miner, Bob's daughter, is responsible for the retail part of the business as well as the bookkeeping. MaryBeth Blanchflower, Bob's daughter, runs the farm's kitchen. We have a team of dedicated and loyal employees who have been with us for years and are more than willing to help you and answer your questions when you call the farm.

  • Healthy and Disease Free

    Since we are a breeding farm and our turkeys are healthy and disease free, we no longer allow people to tour our farm. This is in response to the recent outbreaks of desease in neighboring states. We are sorry that this has happened as a result, but the Massachusetts Department of Agriculture has recommended that we close our facility to the public for such biosecruity reasons. To read more about this, click here.

Bob's Turkey farm is a family owned and operated business. Robert Van Hoof started this business in 1954 with just 125 turkeys. We are now raising approximately 10,000 turkeys on the home farm in Lancaster and over 3,000 on our farm in Ashburnham, MA.

Baby Turkeys

You can purchase day old poults here at our farm during the months of May, June and July. It's best to order them early. Turkeys hatch on Thursdays and can be picked up in our farm store between the hours of 9:00 a.m. and 6:00 p.m. State law requires you purchase at least 6 poults. Please call for pricing!

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Farmers Market

We participate in Farmers' Markets. This summer we will be at the Newton Farmers' Market at Cold Spring Park in Newton, Massachusetts. The market runs from 1:30 p.m. to 6:00 p.m. We will also be at the Brookline Farmers' Market at the Centre Street Parking Lot on Thursdays from 1:30 - 6:00 p.m. July - October. The van carries a wide variety of our frozen turkey products.

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Cooking Information

The following are approximate roasting times for a whole, stuffed turkey at 350 degrees in a covered pan. Remove cover, baste turkey and brown if necessary for approximately 30 minutes, (if using a tin foil cover, please allow extra time). A meat thermometer is recommended with a temp of 175-185 degrees, inserted in the joint between the leg and breast!

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