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Fulton Turkey Farm Prepping for Thanksgiving

Sho Nuf Turkey Farm is taking orders for Thanksgiving.


If you’re a long-time resident of Howard County, you probably know all about Sho Nuf Turkey Farm in Fulton. You may have even stopped by during Thanksgiving week to pick up a fresh, locally raised turkey for your holiday table.

Much of the farm’s original land is now part of Maple Lawn, the master-planned community filled with townhomes, condos, and single-family homes. The remaining farmland is also slated for future development—but for now, Marylanders can still enjoy the tradition of bringing home a Sho Nuf turkey for their holiday meals.

Each season, the farm produces about 20,000 turkeys. In late summer, you can usually see the birds roaming freely in the fields. This year, however, all of the turkeys are being kept indoors due to the threat of avian flu. A portion of the flock will be sold wholesale to local markets, while the rest will be available for purchase directly from the farm.

Sho Nuf turkeys are free-range raised and fed a vegetarian diet, resulting in healthy, flavorful meat. The way the turkeys are processed also contributes to their distinctive taste, says Chris Bohrer, proprietor of the farm.

“I think our turkeys are the best you can get for two reasons,” Bohrer explains. “First, the turkeys live a quiet life and aren’t under any stress. Second, the ice-chill process we use creates a moister turkey.”

After processing, the turkeys are placed in an ice-water bath and chilled to 40 degrees over eight hours. They aren’t packaged until 24 hours later, which helps lock in flavor and tenderness. This year, the farm will offer whole turkeys, turkey breasts, smoked turkeys, turkey bacon, turkey sausage, ground turkey, and individual cuts like breasts and wings.

Bohrer recommends picking up your turkey on the Saturday or Sunday before Thanksgiving. Reservations can be made through the Sho Nuf website, with pickup starting November 14, 2025. Walk-ins are also welcome, but availability is first-come, first-served.

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