UNIVERSITY PARK, Pa. — The Poultry Science Club in Penn State’s College of Agricultural Sciences is preparing for its annual turkey harvest, giving students the opportunity to gain hands-on experience in poultry processing while providing fresh turkeys to the local community ahead of Thanksgiving.
The annual event serves as the club’s largest fundraiser, allowing students to apply classroom knowledge, develop professional skills, and build relationships with fellow members and the community.
Now that turkey orders have closed for this year, the club plans to process 300 turkeys from Nov. 18 to 20, with customers scheduled to pick up their purchases Nov. 22.
Cora Musser, a senior majoring in agricultural science with a minor in poultry science, is one of the turkey harvest co-chairs alongside fellow senior Sarah Swope, who is also studying agriculture with a minor in poultry science.
Musser said the event provides students with valuable experience beyond the classroom.
“The harvest offers students a chance to build valuable experience out of the classroom,” she said. “You don’t get to build those skills every day, and it’s really nice to have a crew so knowledgeable to teach you.”
The students will work together to process, clean and package the turkeys before distributing them to customers. Club members begin their work as early as 3 a.m., careful to balance their responsibilities with classes and other academic commitments.
Musser oversees much of the preparation, communication and packaging, while Swope coordinates student volunteers and manages operations on the processing floor.
“Club members are encouraged to come out in between classes to chip in where and when they can,” Swope said.
Before participating in the turkey harvest, club members receive training during the club’s broiler harvest, where they learn safe poultry processing techniques and proper equipment use.
Kara Brown, a junior majoring in animal science with a minor in poultry science and the secretary of the club, said the experience allows students to connect their academic and research interests to real-world applications.
Previously, Brown conducted a research project involving the turkeys being raised for this year’s harvest, studying how different feed particle sizes affected their weight gain and overall performance.
“Through this project, I was able to apply what I learned about nutrition in class to see how different feed particle sizes affected the turkeys’ growth during their first four weeks,” Brown said. “It was interesting to see how their early nutrition could impact their weight and ultimately their meat yield at harvest.”
Musser emphasized that the harvest also teaches students important professional skills, including communication, time management and marketing.
“You learn how to manage time and communicate effectively because you have to speak with your customers as well as advertise and market the sale,” Musser said. “Those are really important soft skills.”
Beyond the educational experience, the turkey harvest also supports professional development opportunities for the club’s 35 members. Proceeds from the fundraiser allow students to attend the International Production & Processing Expo in Atlanta, Georgia, at no cost, where they can network with industry professionals and explore potential careers and internships.
Montana Riggs, assistant teaching professor and faculty adviser for the Poultry Science Club, said the annual harvest reflects the club’s commitment to preparing students for the workforce while creating a sense of community.
“The Penn State Poultry Science Club prides itself in the club’s fundamentals: preparation for the workforce, building a sense of community, and experiential learning in poultry science,” Riggs said. “The annual turkey harvest is an excellent fundraiser which combines all three of these into one event.”
Riggs also highlighted the dedication required from students to make the event successful each year.
“It takes more effort than you may realize, but each year they do an exceptional job in managing their time and efforts while collaborating as a team to make this event a success,” Riggs said.
The event also strengthens the club’s relationship with the local community, with many customers returning year after year to purchase turkeys for Thanksgiving. Musser said one of her favorite parts of the experience is hearing from customers who have supported the club for years, including alumni and families who travel from outside Pennsylvania.
“I just really enjoy hearing that people are like, this is our tenth year in a row buying a bird from you,” Musser said. “It’s really rewarding.”
Riggs said purchasing a turkey supports more than just the club’s annual fundraiser.
“When you buy a turkey from the Poultry Science Club, you’re also supporting the hands-on training, teamwork, and student learning experience that they will take with them throughout their career,” Riggs said.
Source: www.psu.edu
