It’s the perfect Thanksgiving treat: a turkey-making turkey blade.
That’s what a Wisconsin farmer, who also owns a poultry processing plant, does with the leftover scraps of the meat, bones, and organs she sells.
It’s not cheap, but she does it for the people she loves.
“It’s so much better than a plastic turkey, it’s so great,” said the 59-year-old Roselle, who says she has not cut back on the amount of turkey she sells because she has so many customers.
Roselkowske makes about 10,000 to 12,000 blades a year, a fraction of the $50,000 a year that a conventional butcher might need to make a dozen turkeys for Thanksgiving dinner.
“I’m able to put the turkeys back together, so it’s a lot of money, but I also get to feed all my family, so I can spend that money on things that are good for them,” she said.
Rosekowska, who is also the president of the Wisconsin State Federation of Poultrymen, is one of the pioneers of the so-called “poultry industry revival.”
She has turned her attention to an industry that had been stagnant for decades, and she believes her products have the potential to revive it.
Roselkow’s family has been raising turkeys since 1876.
The family has more than a dozen plants around the state, making up roughly 10% of the total supply of turkeys in the United States.
The Roselkskas were the first in the country to use organic ingredients, and their product is made from organic meat, water, and air.
“We have a history of doing this, and I know I’m not alone,” Roselkowski said.
“We are trying to revive the industry, and it’s been done in Wisconsin for so long.”
Roselkowski and her husband, Jim, have been raising their own turkeys and selling them for years.
She’s the only person in the entire state who can make them from scratch.
Her husband is also a farmer, and they’ve owned a small poultry processing facility for decades.
The farm is run by their two sons.
“My husband’s a retired farmer and he had never worked in a poultry plant before,” said Jim.
“And so, we did some research and found a local poultry processing company that we could partner with.
And so we did.”
The partnership started when Roselicki saw a flyer advertising a local turkey processing plant.
“That’s what we wanted to do.
We wanted to bring back our business,” she explained.
“I’m very happy with the way it turned out.
We have customers who come in, and we have customers that come in to see us and get their turkeys.
We do really well for the customers.”
Jim and Roselinski both say that if their customers want a turkey, they can get one in their store.
And they are proud of what they have.
“When people come in here, we tell them the best thing that we can do for them is give them a turkey,” said Roselikow.
“That’s the truth.”
“We tell them that it’s very easy to work with, that it looks and feels great.
And that it will be a great gift for the family, and the entire community,” said John, a chicken handler.
“When people go to see a turkey that’s made from a turkey we make, it feels like you’ve just walked in to a really great family business.”
The two brothers were able to build a good reputation as the original turkeys makers in the area, but that was in the early 2000s.
The state of Wisconsin outlawed the commercial sale of meat, eggs, and dairy products made with animals that have been slaughtered for food or processed for human consumption.
So the brothers decided to open a chicken processing plant in a small town, and have been doing it ever since.
Rosellowska says that when she started, she was able to sell the same turkeys that she does now in her store.
But, since 2009, she’s had to sell at a loss to make ends meet.
She has made about $2,000, and her income is cut off when she sells more than 10,300 turkeys a year.
“For the last three years, we’ve had to take out all our mortgages, and that has taken a big hit on us,” she recalled.
“So now, we have to take some of the cash out, and put it into a savings account.”
To make ends fit, the family has decided to sell all of the turks at their wholesale farm.
In order to do that, the Roselakskas have been forced to close their entire business.
The only remaining customers at their farm are