Turkey troubles: Poultry costs rise in Cache County
Scrolling through Instacart for the local Smith’s Marketplace, it has become clear there are no turkeys being sold for less than $1.20 per pound — about double the cost since last year’s holiday season. This isn’t just the case at Smith’s; Walmart has also had to raise prices.
In the spring of this year, the Utah Department of Agriculture and Food confirmed the first diagnosis of Highly Pathogenic Avian Influenza on April 15.
The disease has spread across the United States, which has caused the cost of poultry to rise as farms have experienced high losses.
Cache County is one of nine counties in the state that have reported cases.
With a rise in turkey costs, what are Aggies planning to gobble this Thanksgiving?
Lower numbers of turkeys have caused people to reserve turkeys online from grocery stores, or straight from poultry men and turkey farmers themselves.
Others have decided to skip out on turkey entirely. Instead of dressing the table with a very large and expensive bird, traditions are changing this year.
Utah State University Student Association President Clara Alder wrote in an email her family is already a little less traditional and loves to explore new recipes together. They try something new every year instead of sticking to turkey and stuffing.
“One of my favorite years was the year that we made salmon and steak on the grill, and made vibrant side dishes,” Alder wrote.
Some of her family’s past dishes featured Indian homemade pasta, as well as Japanese, Thai and even Swedish dishes.
Another alternative is skipping out on the meat completely.
Kendal Witbeck, a Cache County resident, wrote via text she has a long-standing favorite way of replacing turkey with a vegan-friendly dish. It’s a king oyster mushroom “turkey.”
“It’s pretty cool,” Witbeck said. “You just shred king oyster mushrooms the way you would turkey.”
She then seasons and bakes the mushrooms the same way one would prepare a traditional turkey. Her go-to recipe for this dish is featured on Wicked Kitchen, a website that posts plant-based recipes.
Another easy option is a classic ham. According to USU student Colin Martinez, it’s the most underrated item on the menu.
“It prepares us for a post-turkey future and is arguably just as good, if not better,” Martinez wrote. He also enjoys all dishes that include green beans.
Thanksgiving is notoriously stressful, and the added cost and limited stock of turkey won’t alleviate that stress.
“To me, Thanksgiving is more than the food,” Alder wrote. “ It’s about cherishing the people you make the meal with, and discovering new ways to give to those around you, and those who could use extra love.”