Skip to Main Content

Duck, duck, turkey: Why some people might opt for alternative poultry this Thanksgiving

As the COVID-19 pandemic continues, many government and public health officials are cautioning against sizable family get-togethers this Thanksgiving. The holiday usually marked by large gatherings and copious amounts of food may look a little different this year, and that includes the Thanksgiving hallmark: the turkey.

Without the usual crowd to cook for, hosts are casting around for alternative holiday meals, reconsidering a 20 lb. turkey for something befitting a more modest gathering. This might even mean turning to alternative proteins, like duck or goose, for the day’s meal.

As you’re considering options, here’s something you may not know: Indiana is the top duck producing state in the U.S. According to the most recent USDA census data, Indiana is responsible for producing 2.2 million ducks annually, 45 percent of the country’s inventory. So, for Hoosiers looking to replace their turkey centerpiece with a smaller bird and support local agriculture, duck might be the answer.

Darrin Karcher, associate professor of animal sciences, said Indiana has been the leader in duck production since the 1970s when it overtook New York and Pennsylvania. More centrally located, Indiana was better positioned to ship to a variety of domestic markets. Additionally, Indiana’s already abundant supply of soy and corn meant a ready supply of feed for duck producers. Most of the ducks raised in Indiana today aren’t exported, Karcher added, but sold domestically.

Many often feel intimidated about cooking duck, Karcher continued, but he encourages you not to be.  In some ways, it’s easier to prepare than a turkey.

“Ducks are lean like other poultry but have more of a red meat flavor. The cooking time will be similar to the minutes per pound of a turkey, but ducks are usually much smaller. Where you can gain a benefit is the limited amount of basting required with a duck,” Karcher said. “Typically there is no need to baste a duck in the roasting process, and the drippings can be used for cooking vegetables.”

Although turkey is the preferred holiday poultry, Karcher said that duck sales also go up around this time of year. So those wanting to secure a bird shouldn’t wait until too close to Thanksgiving.

Featured Stories

barry-pittendrigh-field
Barry Pittendrigh honored with 2025 Lowell S. Hardin Award for Excellence in International Agriculture

Throughout his career, Barry Pittendrigh, John V. Osmun Endowed Chair in Urban Entomology in the...

Read More
FNR Outstanding Senior Leah Griffin holds a chainsaw; Griffin holds a clipboard as a TA at Summer Practicum; Griffin hangs upside down while participating in a tree climbing demonstration
Meet FNR Outstanding Senior Leah Griffin

In the three years since being named FNR's Outstanding Freshman in 2022, Leah Griffin has...

Read More
a group of people smiling with awards
Purdue Judging Team Takes Reserve at All East

Purdue earns Reserve Overall while hosting 2025 All East Livestock Judging Contest.

Read More
two women smiling
Faculty Spotlight: Emily Ford and Laura Kerr

Emily Ford and Laura Kerr lead hands-on student learning at Purdue’s Boilermaker Butcher...

Read More
Brady Hardiman
Purdue researchers find new ways to track invasive species

We tend to think of green landscapes as healthy ones. But Brady Hardiman, an associate professor...

Read More
Brenna Ellison standing in front of a mural that says, "Farming is a noble calling."
Ellison named 20225 University Faculty Scholar

Brenna Ellison, a professor and the undergraduate program coordinator in the Department of...

Read More
To Top