Each month we send a packet of Poultry information to the 92 Purdue University County Extension Offices.  On this page, you will find supplemental information related to the materials in the packet.  Enjoy!

Materials provided by the ISPA are always FREE OF CHARGE for your Extension Office!  Need a variety of flyers for an upcoming event, call us at (765) 494-8517 or click here to request materials from our office. 


CLICK HERE to download the September 2017 Newsletter.

This month we highlighted resources available through the ISPA for Hoosier Ag Teachers. ISPA offers a number of flyers on Biosecurity, Poultry Health, Turkey Nutrition and Egg Nutrition. We included with this month's newsletter a sample of a recent mailing that we sent out to Hoosier Ag Teachers.

Salmonella has been in the news lately, so far this year there have been more cases of Salmonella than all of last year. Ten outbreaks, this year, can be traced to contact with backyard poultry. Live poultry can carry Salmonella bacteria but appear healthy and clean, with no signs of illness. Luckily the likelihood of a Salmonella infection from backyard poultry can be greatly reduced by practicing these five easy steps: 1-Always wash hands with soap and running water for a minimum of 20 seconds after handling live poultry. 2-Do not allow live chickens, ducks, or geese in the house. 3-Do not allow children younger that 5 years to handle or touch live poultry and eggs without supervision. 4-Never snuggle, kiss the birds or have them touch your face or mouth. 5-Do not eat or drink while around live poultry.

We have 2018 Backyard Biosecurity Calendars.  These calendars are better than ever!  Get Yours Today by CLICKING HERE.  

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CLICK HERE to  download the August 2017 Newsletter.  

It is Indiana State Fair time!  We will be at the State Fair to participate in 4-H Poultry Check In on Tuesday, August 8, 2017 and Open Show Poultry Show Check In on Sunday, August 13 and Monday, August 14, 2017.  Our main responsibility is to make sure that everyone showing poultry at the State Fair has the proper testing paperwork.  We look forward to see everyone's hard work in raising this years show poultry.

Have you heard about the SMALL FLOCK POULTRY CONFERENCE on Saturday, September 16, 2017? Purdue Animal Sciences is putting on a one day conference for the small flock enthusiast. It will at the Beck Center (West Lafayette, IN) from 8:00 a.m. to 5:00 p.m. Topics covered may include Winter Management, Bird Behavior, Feeding Your Birds, Indiana Egg Law, Washing and Preparing Your Eggs for Market, National Poultry Improvement Plan & Biosecurity, Poultry Disease and Predator Control.  Online Registration is $25 (and includes Breakfast, Lunch and Snacks).  Same day registration will increase to $40.  You can register for the event at www.conf.purdue.edu/smallflockpoultry.  

CLICK HERE to download the flyer on the Small Flock Poultry Conference. 

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CLICK HERE to download the July 2017 Newsletter.

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CLICK HERE to download the June 2017 Newsletter.

 Have you fired up the outdoor grill yet?  We sure have, and the first thing we made were classic turkey burgers with all the fixings. Turkey has been and will always be our go-to protein choice on the grill. Because of the variety and availability of turkey cuts, we can adapt all of our favorite grilling recipes to use turkey. Turkey meat plays well with any flavor profile that you match with it. Eating turkey keeps those of us in new fitness programs going strong. We are benefiting from the high protein count and vitamins/minerals that turkey provides in a single serving. For more inspiration on all things turkey here are two great websites:

www.INpoultry.com/turkey-recipes-nutrition  -  A collection of our favorite turkey based recipes, nutritional information, and how-to videos.

www.serveturkey.org/turkey-lovers-month  -  A complete resource on all things turkey.  On this site you’ll find information on how turkey is raised, lots of nutrition information, and great turkey based recipes for any occasion and meal time.

CLICK HERE for great turkey grilling tips from the National Turkey Federation.

As an ongoing feature we are highlighting requirements for showing poultry in Indiana, whether at the County Fair, Exhibition or show. This month we cover Pullorum Antigen. Pullorum Antigen is used when testing poultry for Pullorum Typhoid. It is mixed with a drop of poultry blood and if a clumping reaction occurs, then the poultry being tested may be positive for PT. Pullorum Antigen is sold through online retailers in 100ml bottles, which can test about 1,000 birds.

Pullorum Antigen has an expiration date on it which has caused some concern this year as all of the antigen currently on the market is set to expire on June 22, 2017. However the company that produces the antigen has received approval to extend the expiration date on a specific batch of antigen which should be available soon through various retailers.

Another issue that comes up with Antigen is the cost of a single bottle, which can be quite expensive (about $150). To save cost, you may want to contact other Extension Offices and buy a bottle to share. Some Extension Offices, which have already purchased a bottle, may be willing to share based on the amount of antigen (i.e. tests) you will need. If you have any other questions or concerns about Pullorum Antigen, feel free to call our office.

CLICK HERE to download a document highlighting some sources for Antigen.

We have had a number of questions regarding our Blood Tester Recertification School and how Purdue Extension Office’s fit into the process, so we put together this INFORMATIONAL DOCUMENT.  We couldn’t recertify Blood Testers without the help of the Purdue Extension Offices.

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CLICK HERE to download the May 2017 Newsletter.

May is full of holidays which are best celebrated with friends and family, Cinco de Mayo (May 5), Mother’s Day (May 14), 101st Indy 500 (May 28) and Memorial Day (May 29). It also happens to be National Egg Month, so why not celebrate with some new egg based recipes from the American Egg Board that are sure to wow Mom, your family and friends. To celebrate everything incredible about the egg, we have put together two great webpages of information:    

www.INpoultry.com/egg-recipes-nutrition  -  A collection of our favorite egg based     recipes, nutritional information, and some great articles when eggs made news.

www.INpoultry.com/nationaleggmonth  -  A complete resource for all things “EGGS” for the month of May. We will feature new recipes each week in May, along with fun eggucational videos, and great activities for kids to learn all about eggs. Keep checking this website for additional dynamic material throughout the month of May.

Continuing in our monthly review of requirements for showing poultry in Indiana, whether at the County Fair, Exhibition or show, we reviewed what the testing requirements for NPIP Exhibition Membership in Indiana:

To be certified as an Exhibition Member, the bloodtester must test 10% of the flock, or a minimum of 30 birds to a maximum of 300 birds. If the flock has less than 30 birds, then all appropriate poultry above 16 weeks of age should be tested. The birds tested should be a representative of the flock at large. If the flock consists of 80% females and 20% males, then that ratio should be followed when testing the 10% sample for Exhibition membership.  The bloodtester must use the VS Form 9-2 to record the test results.

We encourage Bloodtesters that are testing a flock for exhibition membership to call our office before they do the testing so that our staff can review the requirements with the bloodtester. (PH: 765-494-8517) For more information on NPIP Exhibition Membership see our website at www.inpoultry.com/npip/.

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CLICK HERE to download the April 2017 Newsletter.

Easter and Eggs go hand in hand.  Who doesn't love participating in an Easter Egg Hunt.  This month we have provided you with some great Egg Trivia and activities to do with the whole family.  One of our favorite activities is turning the eggshell into a seed starter.  Start building your garden by using these biodegradable eggshell planters as seed starters.

This month we also started a continuing column discussing the requirements for showing poultry in Indiana.  As counties began scheduling dates for testing poultry that will be shown at their local County Fair, we would like to remind you that ALL POULTRY ATTENDING A SHOW, EXHIBITION, COUNTY FAIR or the INDIANA STATE FAIR must be tested for Pullorum Typhoid (PT) within 90 days prior to the event or come from an NPIP Certified PT Clean Flock (within one year).


A perfect dish for Easter Brunch and a great way to get ready for June (a.k.a. Turkey Lover's Month).

INGREDIENTS: 12 Thick Slices White Bread (cut into 1 inch cubes); 3/4 Cup Crumbled Cooked Turkey Bacon; 2 Cups Shredded Cheddar Cheese; 12 Eggs; 1 1/4 Cups 2% Milk; 1 1/4 Cups Half and Half; 1 Teaspoon Dijon Mustard

DIRECTIONS: 1.) Toss cubed bread with turkey bacon and cheese, and pour into a 9x13 inch baking dish. Whisk together eggs, milk, half-and-half, and mustard until smooth, then pour evenly over cubed bread.  Cover dish with plastic wrap and refrigerate overnight.  2) Preheat oven to 350 degrees F.  3) Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.

TIP: Try adding additional veggies to this dish, for example add 1/2 Onion (red or yellow) and 1 Bell Pepper (chopped).  Spice up the dish by adding sliced jalapeno peppers or a Tablespoon or two of your favorite hot sauce to the egg mixture. 

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CLICK HERE to download the March 2017 Newsletter.

What happened to Winter?  We had a few days of snowball fights and snowmen, but we also had our fair share of 60 degree days.  Not as much fun sipping cocoa and enjoying those warm winter snacks when the sun is out and the dogs are running through the large mud puddles in the backyard.  Not that we have too much time to ponder the loss of Winter, with everything going on around here. Between getting ready for the 2017 Blood Testing School, baby chicks being spotted for sale in the local farm goods stores, 4-H poultry projects starting, County Ag Days and our ever watchful team keeping tabs on Avian Influenza throughout the world, we barely have time to sit down to a good meal.  O.k., so the meal thing may not be so true, we were able to dig up a number of great recipes that take less than 30 minutes from start to finish.  Enjoy the early Spring!

Every year, it’s easy for us to mark the start of Spring by the return of baby chicks to our local farm supply store.  This year we were as happy as always to see that the store had placed out our poultry health materials and had numerous signs up about proper Biosecurity.  One of our favorite signs reminds everyone to wash their hands after they are done touching their baby chicks.  In fact we liked this sign so much, we printed it in English and Spanish.  Such a simple yet important step to incorporate into your daily Biosecurity steps.

English Muffin Breakfast Sandwiches

We love a good Breakfast Sandwich, surprising simple to prep and easy to eat on the run.  The protein in the egg keeps us going all day long.


INGREDIENTS: 1 English Muffin (toasted); 1 TBSP Butter; 1 EGG; 1 Avocado (sliced); Sriracha

DIRECTIONS: In a small skillet over medium heat, melt butter and cook egg to your liking. Place cooked egg on toasted English muffin base.  Layer 2 –4 slices of the avocado and drizzle with as much Sriracha as you can handle.


INGREDIENTS: 1 English Muffin (toasted); 1/2 TBSP Extra Virgin Olive Oil; 1/4 Cup Spinach (chopped); 1 EGG; 2 Ounces Ham (thin-sliced); 1 Slice Swiss Cheese

DIRECTIONS: 1.) Heat oil in a small skillet over medium heat. Scramble spinach and eggs together until eggs are cooked through.  2.) Place ham on toasted English muffin base.  Layer scrambled egg and spinach on ham.  Place the swiss cheese on top of the scrambled eggs.  Enjoy.


About 25 minutes is all it takes to make this classic Italian dish with turkey.  Go ahead treat yourself tonight.

INGREDIENTS: 1 Turkey Tenderloin (13 to 15 ounces); 2 TBSP Flour; 1/4 TSP Salt; 1/4 TSP Ground Black Pepper; 2 TSP Olive Oil; 1 Cup Reduced-sodum Chicken Broth; 2 TSP Lemon Peel (finely shredded); 2 TBSP Lemon Juice; 2 Cloves Garlic (minced); 1/2 TSP Dry Mustard; 1/4 Cup Green Onions (sliced)

DIRECTIONS: 1.)  Split the turkey tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.  2.) In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.  3.) In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices. Serve with some of the cooking liquid. Makes 4 servings.

TIP:  Kick up the flavor by adding a TBSP of Capers to this dish when you add the green onions at the end.  Their slighty briney flavor will enhance the tangy lemon flavor of the dish.  Thisdish goes great with a light dinner salad or a small serving of whole wheat pasta.                     

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CLICK HERE to download the February 2017 Newsletter.

This month we officially announced the dates for the 2017 NPIP Blood Testing School and opened registration for the class online through our website. The Blood Testing School will be held on the following dates in 2017:

  • Thursday, March 30th, 4:00 p.m.-7:30 p.m. at Purdue Research Farm (Dubois, IN)
  • Saturday, April 8th, 8:30 a.m.-Noon at Purdue University Lilly Hall (West Lafayette, IN)

You can register for the class online by CLICKING HERE.

You can download the Class Registration Form HERE.

Classroom participants will learn how to recognize Pullorum Typhoid through the plate test screening process. In addition, the course will provide an introduction to biosecurity, ways to prevent poultry disease, and provide better care for your birds.  Instructors for the course have included Purdue Avian Pathology professors, staff and residents; Board of Animal Health Veterinarians; the Indiana NPIP State Contact, and ISPA staff.  All participants will receive a binder of materials, NPIP Blood Tester Card, and a pad of VS Form 9-2 (Flock Selecting and Testing Reports).  Completion of a blood testing school is required every three (3) years to maintain NPIP Certification.  Registration, attendance, and successful completion of the test during school will ensure your certification for the next three years.  Registration for Blood Testing School costs $50.00.  An OPTIONAL Blood Testing Kit (includes one bleeder with loop and testing plate) can be purchased for $23.00.  Payment for the class can be made by check or credit card.  Checks can be mailed to our office, to pay by credit card, please call our office.

Chinese New Year Turkey Lettuce Wraps

Bring a little prosperity to your New Year’s Celebration with theses Lettuce Cups, the Chinese word for lettuce sounds like “rising fortune.”

INGREDIENTS: 1 LB Ground Turkey; 1 Head of Butter Lettuce; 2 Medium sized Zucchinis; 2 TBSP Sesame Oil; 1 TBSP Olive Oil; 1 TSP Garlic Powder; 1 TSP Chili Powder; 1 TBSP Hoisin Sauce; Salt, Pepper and Soy Sauce to taste.

DIRECTIONS: 1.) Rinse lettuce and pull off several whole leaves, preparing the lettuce cups.  2.) Heat large skillet over medium heat, add oil and sesame oil.  3.) Once heated, brown ground turkey, without cooking all the way through (about 4 minutes).  4.) Once turkey is slightly browned, add vegetables.  5.) Add garlic powder, chili powder and hoisin sauce, and stir occasionally until turkey and vegetables are cooked through.  6.) Add salt, pepper and soy sauce to taste.  7.) Spoon into lettuce cups.  Enjoy!

TIP: Try adding a chopped Bell Pepper with the Zucchini to add an extra crunch to the filling.  To kick up the Asian flavor omit the Olive Oil and increase the Sesame Oil to 3 TBSP’s.

Egg Drop Soup

The name “Egg Drop” comes from how the soup is made, dropping raw egg into hot soup.  The Chinese translation of this dish is “Egg Flower” because the egg creates large and small swirls in the soup that appear in a flower-like pattern.

INGREDIENTS: 4 Cups Chicken Stock; 1/2 TSP Sesame Oil; 1/2 TSP Salt; Pinch of Sugar; Pinch of White Pepper; Large Pinch of Turmeric Powder; 1/4 Cup Cornstarch (mixed with 1/2 Cup Water); 3 Eggs (slightly beaten); 1 Scallion (chopped); 1 TBSP Cilantro (chopped)

DIRECTIONS: 1.) Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add the Turmeric Powder. Taste the soup, and adjust the seasoning if needed.  2.) Next add the cornstarch slurry; make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get unpleasant clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup.  3.) Use a ladle to stir the soup in a circular motion, gently pour the slightly beaten egg into the soup. Eggs that are slightly beaten result in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). This is more a matter of personal preference than correctness, so add the egg however it suits your preference.  4.) Once you have added all of the egg, ladle the soup in a bowl, top with scallion and cilantro, drizzle some sesame oil over the top, and serve!

TIP:  Instead of the turmeric powder, you can add 5 drops yellow food coloring to the soup. The yellow food coloring gives the soup that rich restaurant-style yellow color.                     

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In January we sent out the 2017 Poultry Information Booklet to each Purdue Extension Office.  The booklets are full of useful poultry information for your 4-H members who will be raising poultry this spring and summer.  In the booklet we included information on biosecurity, poultry breeds & proper handling techniques, and info on the required paperwork for showing at the county fair and exhibitions.  For PDF copies of the documents that were included in the booklet, click on each of the links below.  

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CLICK HERE to download the December 2016 Newsletter.

This month we sent each Extension Office two printed copies of the 2017 Purdue Extension Indiana County Fair Poultry PacketPlease give one of the copies to your County Poultry Superintendent.  The packet contains a number of documents key to running a successful poultry show at your county fair, included newly revised versions of the Poultry Superintendent Report and Address Form.  It also includes several fact sheets on common poultry diseases with a quick guide on Avian Influenza.

Mark your calendars, the ISPA Blood Testing School will be held on the following dates in 2017:

  • Thursday, March 30th, 4:00 p.m.-7:30 p.m. at Purdue Research Farm (Dubois, IN)
  • Saturday, April 8th, 8:30 a.m.-Noon at Purdue University Lilly Hall (West Lafayette, IN)

Check our website (www.inpoultry.com) for class registration information, full details should be posted in early January.

You can download a PDF copy of the 2017 Purdue Extension Indiana County Fair Poultry Packet by CLICKING HERE.  Please note that the digital copy does not include the list of Certified Blood Testers.  For a copy of that list, please call our office at (765) 494-8517.

Baked Turkey, Ham and Cheese Puff Pastry Tart

The rich flavors and layered textures of this simple tart are sure to impress.  Serve as an appetizer or main course.

INGREDIENTS: 2 Tbsp Whole Grain Mustard, 1 Tbsp Dijon Mustard,1 Tbsp Apricot Jam (or Fig Jam), 1 Package Frozen Puff Pastry (defrosted in fridge), 4 Oz Sliced Deli Black Forest Ham, 4 Oz Sliced Deli Smoked Turkey Breast, 6 Oz Cheddar Cheese (shredded), 1 Egg, 1 Tsp Water

DIRECTIONS: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.  2. In a small bowl, mix together the whole grain mustard, Dijon mustard and the jam.  3. Unfold/unroll one sheet of the puff pastry on a lightly floured surface.  4. Gently roll with a rolling pin if needed and place the puff pastry on the prepared baking sheet.  Brush the mustard/jam mixture over the puff pastry, leaving about an inch border around the edge of the puff pastry. 5. Place the turkey and ham slices evenly over the mustard and then sprinkle the grated cheese over the ham and turkey.  6. Unfold and roll out the second sheet of puff pastry and gently place it on top of the filling and fold the outer edges over and together with your fingers (creating a thick crust).  7. Use a fork to create lines around the edge.  8. In a small bow, beat egg and water together to create an egg wash. Lightly brush the egg wash over the top and edges of the pie.  9. Cut a few small slits into the top/center of the puff pastry tart and bake until cooked through and golden brown, and about 30 minutes.  10. Let cool for a few minutes before slicing and serving.

TIP: Try swapping the deli sliced turkey with precooked Turkey Bacon, for a bit of a crunch in the tart.  For a spicier version, swap the two mustards with 2 Tbsp Jalapeno Jam.

Apple Custard Pie

Simple, yet elegant, this layered apple custard pie offers a twist on the traditional.

INGREDIENTS: 1 Basic Nutty Egg & Lemon Juice Piecrust (9-inch; unbaked), APPLE LAYER: 1 Tbsp Sugar, 1/2 Tsp Ground Cinnamon, 1/4 Tsp Ground Nutmeg, 1 Cup Apples (peeled and thinly sliced), CUSTARD LAYER: 4 EGGS (beaten), 1/4 Cup Sugar, 1 Tsp Vanilla, 1/4 Tsp Salt, 2 Cups Milk (heated until very warm)

DIRECTIONS: 1. Heat oven to 400°F.  2. APPLE LAYER: Mix sugar, cinnamon and nutmeg. Sprinkle over apples in small bowl; Toss. Arrange apples evenly in bottom of piecrust.  3. CUSTARD LAYER: Beat eggs, sugar, vanilla and salt in medium bowl until blended. Beat in milk. Slowly pour over apples.  4. Place pie on rack in center of oven. Bake until knife inserted midway between center and edge of pie comes out clean, about 30 minutes.  5. Cool completely on wire rack. Refrigerate (loosely covered) until firm, several hours or overnight.

TIP:  For easier slicing, use a thin-bladed knife. Wipe knife with a clean damp towel, or rinse knife under warm water, after each cut.  Substitute Pears for apples for an even more elegant and decadent version, sure to impress friends and family.

Basic Nutty Egg & Lemon Juice Piecrust

INGREDIENTS: 1-1/2 Cups All-Purpose Flour, 1/4 Ground Pecans (or Almonds, Walnuts or Hazelnuts), 1/2 Tsp Salt, 1/2 Cup Vegetable Shortening (cold), 1 EGG YOLK, 3 to 4 Tbsp Ice Water (divided), 2 Tsp Fresh Lemon Juice

DIRECTIONS: 1. Mix flour, ground nuts and salt in large bowl. Cut in shortening with pastry blender until pieces are the size of small peas. Mix egg yolk, 3 Tbsp ice water and the lemon juice in small bowl. Add to flour mixture, 1 Tbsp at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into 1-inch thick disk. Refrigerate, wrapped in plastic wrap, 1 hour or overnight.  2. Roll out dough on lightly floured surface, rolling from center to edge to form a 12-inch circle. Fold into quarters; ease and unfold into 9-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge.

TIP:  How to bake Piecrust without filling: Line piecrust with parchment paper, fill with pie weights. Bake in 425°F oven until pastry is set (8 to 10 minutes. Remove parchment paper and weights. Bake until edge is golden brown (5 to 7 minutes) longer. Cool completely on wire rack.                                                              

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CLICK HERE to download the November 2016 Newsletter.

It’s official, we heard our first Christmas song at the Big Box Store the other day.  We love the holiday season, the snow, the warm glow of the fireplace, the peppermint mochas, and gathering with friends and family to share our latest holiday recipe obsession. This year, it’s all about elevating the humble Deviled Egg! We offer a number of suggestions on how to take the classic Deviled Egg to new culinary heights.  We are also stepping up our turkey game this year, with a new standard in roasting a whole turkey and a couple of recipes that will transform the leftover turkey into your family’s new favorite everyday turkey recipe.

With the advent of the colder fall weather, many Hoosiers are anticipating the start of various hunting seasons, from deer to turkey to upland game bird. The AI incident this past January reminds us that we need to continue to be vigilant against Aviana Influenza, even while we are out hunting. Wild birds can carry the AI virus but usually do not show symptoms, however the virus which can transfer from the wild population to the domesticated population where it makes the domestic birds very sick and can cause death.

To reduce the risk of spreading the AI virus, hunters can add these few steps to their routine to protect their domesticated birds:

  • Dress game birds in the field whenever possible.  If you need to dress your birds at home, make sure it is an area where no other animals can access it.
  • Keep a dedicated pair of shoes in your game cleaning area. Or use rubber footwear that you can clean/disinfect before and after leaving the game cleaning area.
  • Use a separate sets of tools for cleaning game, whether in the field or at home.  Remember to clean and disinfect all the tools after each use.  Do not use or store these tools around your domestic birds.
  • Double bag the offal and feathers.  Tie the inner bag, and if using rubber gloves, leave them in the outer bag before tying it closed as well.  Make sure you throw the bag away in a trash can that animals will not be able to get into.
  • Wash your hands with soap and water immediately after handling game.

The always popular Backyard Biosecurity Calendars have arrived!  Get some for the Poultry Enthusiasts in your life. We can provide your Extension Office with a bundle of 25 calendars, upon request.  Fill out the order form located on PAGE 4 of the newsletter and scan/email it to ispa@purdue.edu or fax it to (765) 496-1600.  Additional Calendars may become available depending on supply and demand.

EASY CLASSIC DEVILED EGGS (American Egg Board Approved—An easy to master recipe that will impress any crowd)

INGREDIENTS: 6 HARD BOILED EGGS (peeled); 1/3 Cup Cheddar Cheese (shredded); 1/4 Cup Mayonnaise; 1/4 Cup Sour Cream; 3 Tbsp. Green Onions (minced)

DIRECTIONS: 1. Cut eggs lengthwise in half. Remove yolks to small bowl. Reserve.  2. Mash yolks with fork. Add cheese, mayonnaise, sour cream and green onions; mix well.  3. Spoon 1 heaping Tbsp yolk mixture into each egg white half. Refrigerate, covered, to blend flavors.

TIP: No-mess method: Combine the egg yolks, cheese, mayonnaise, sour cream and green onions in 1-quart plastic food-storage bag.  Press out air and seal bag.  Press and roll bag with hand until mixture is well blended.  Push filling toward bottom corner of bag.  Snip off about 1/2-inch of corner.  Squeeze yolk mixture from bag into egg whites.


INGREDIENTS: 6 HARD BOILED EGGS (peeled); 2 Tablespoons Mayonnaise, 2 Tablespoons Cream Cheese, 16 Oz. Canned Crab, 1/4 Cup Sliced Green Onions, Salt and Pepper to Taste, Sriracha to Taste, Squeeze of Lemon, Sliced Green Onions to Garnish

DIRECTIONS: 1. Remove the yolks from the egg halves into a small bowl. 2. Mash the yolks with a fork until fine and crumbly. Mix with mayonnaise, cream cheese, crab, and green onions. 3. Taste and season with salt, pepper, Sriracha, and a squeeze of lemon. 4. Fill the egg halves with the yolk mixture and top with sliced green onions to garnish.


There are two tried and true methods for thawing a whole turkey, they are the refrigerator method and the cold water method.

REFRIGERATOR METHOD: Thaw breast side up, in its unopened wrapper on a tray in the fridge. Allow at least 1 day of thawing for every 4 pounds of turkey.

COLD WATER METHOD: Thaw breast side down, in its unopened wrapper, with enough cold water to cover turkey completely. Change water every 30 minutes to keep turkey chilled. You will need about 30 minutes of thawing time per pound.


INGREDIENTS: 2 Cups of Leftover Turkey, 1 Cup Chilled Leftover Mashed Potatoes, 1 Cup Chilled Leftover Stuffing, 2 Eggs, 1 Tablespoon Oil, 1 Tablespoon Butter, 1/2 Cup Warmed Leftover Gravy, 1/4 Cup Cranberry Sauce

DIRECTIONS: 1. Combine cooked and shredded turkey with the mashed potatoes and stuffing. Stir in the eggs until well combined. Portion into      eight 3-inch patties. 2. Heat the oil and butter in a large nonstick skillet set over medium-high heat. Cook, in batches, for 2 to 3 minutes per side or   until golden and heated through. Place two patties on a plate. 3. Spoon warm gravy over each serving and top with a dollop of cranberry sauce.

TIP: You can prepare the patties and freeze them between layers of wax paper to enjoy later! Substitute for the gravy a dollop of apple sauce with the cranberry sauce.


INGREDIENTS: 2 Cups Leftover Turkey Breast (sliced), 8 Ounces Orecchiette Pasta, 2 Cloves of Whole and Peeled Garlic, 8 Ounces Green Beans (trimmed and Cut into 1-inch Pieces), 1½ lbs. Chopped Heirloom Tomatoes, 1/2 Cup Sliced Basil Leaves, 1 Zested and Juiced Lemon, 1/4 Cup Extra-Virgin Olive Oil, 1/2 Teaspoon Salt, 1/4 Teaspoon Black Pepper, 4 Ounces Fresh Mozzarella (cubed), 1/4 Cup Grated Parmesan Cheese, Olive Oil for Garnish

DIRECTIONS: 1. Bring a large pot of salted water to a boil, add the orecchiette and garlic cloves and cook until pasta is al dente, about 9 to 11 minutes. Add the green beans the last 7 minutes of cooking.  2. Drain the pasta, but do not rinse. Remove and reserve the garlic cloves for the dressing.  3. Place the hot pasta and green beans in a large bowl. Add the chopped tomatoes and basil. Toss to combine. 4. Reheat the leftover turkey breast in the microwave on high for about 2 minutes. Toss heated turkey breast into the pasta.  5. Whisk together the lemon juice, lemon zest, remaining salt and black pepper. Mash the cooked garlic cloves and add to the lemon juice. Whisk in the olive oil and pour over the orecchiette and turkey. Add the mozzarella cubes and toss to combine all the flavors. 5. Drizzle with extra olive oil and top with grated Parmesan if desired.

TIP: You can substitute asparagus, broccoli, or even spinach for green beans if desired!                                                                      

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CLICK HERE to download the October 2016 Newsletter.

As we begin to move into colder months, it is time to start thinking about how to prepare small flocks for winter. Poultry, in general, does a great job of surviving through the cold winter months but adjustments in the condition and insulation of the coop, food, water, and lighting will need to be made in order to help keep poultry comfortable through the chilly months.

It is natural to see a decrease in egg production, poultry have an internal clock inside them and tend to lay less eggs as the day grows shorter and the night grows longer.  If small flock owners desire the same egg production from their flock during the winter, then simple adjustments to light in the coop can be made.

Backyard hobbyists should be aware of Coccidiosis, a very common disease that all poultry are exposed at some point in their life, but are not always infected with the disease unless highly stressed or come in contact with oocysts shed from an infected bird.  It is important to keep the flock healthy from coccidiosis, as it can be the gateway for other diseases from the increased stress that the coccidian induces. Coccidia is not something to panic about and is usually pretty avoidable if the flock is kept on clean bedding, provided with plenty of proper food and water, and any stress on the birds is reduced. The use of proper biosecurity also helps the prevention and spread of the disease.

Could Fall be our favorite season?  It might just be, leaves changing colors all around, chilly mornings followed by perfect days, pumpkin spice lattes, tailgate parties.  Tailgate parties are the perfect time to introduce the family to turkey burgers.  You can make your favorite burger recipe, just substitute ground turkey for ground beef.  The best thing about ground turkey, is no matter the recipe, it will enhance any flavors combined with it.  Try the Melted Cheddar and Turkey Quinoa Meatloaf Bites at your next football party, they taste amazing and if you are really ambitious, you can shape them into mini footballs. 

Let’s talk Pumpkin Spice.  Yes—we know it’s everywhere this this of year, and yes—you either love that or dread this time of year.  Here in the office, we fully embrace pumpkin spice, but we know you might take some convincing.  Treat yourself to Pumpkin-Molasses Pancakes, we guarantee it’s like having everything great about the Fall season in one glorious dish.

Pumpkin-Molasses Pancakes

INGREDIENTS: 1½ cups pancake baking mix, 1 cup milk, 1 egg, 1 egg white, 1 teaspoon vanilla, 2 teaspoons pumpkin pie spice, 1 cup canned pumpkin, ⅓ cup molasses (may want to add more depending on taste)

DIRECTIONS: 1. Mix all ingredients together.  2. Heat a lightly oiled griddle or frying pan over medium heat.  3. Pour or scoop the batter on to the griddle, using about 1/4 cup for each pancake. Brown on both sides, before removing from pan.  3. To serve sprinkle with powdered sugar and your favorite maple syrup. 

Melted Cheddar & Turkey Quinoa Meatloaf Bites

INGREDIENTS: 1 package ground turkey (1 lb.), 1 cup cooked quinoa, ¼ cup bread and butter pickles chopped, 1 clove garlic crushed, 2 tbsp. ketchup, 2 tbsp. yellow mustard, 1 large egg slightly beaten, ½ tsp salt, ¼ tsp black pepper, 2½ sharp cheddar cheese cubed into 24 (½-inch) cubes, 1 cup store-bought crispy fried onions crushed

DIRECTIONS: 1. In a large bowl, combine the ground turkey, cooked quinoa, bread and butter pickles, garlic, ketchup, mustard, beaten egg, salt, and pepper. Mix well. 2. Spray a 24 cup mini muffin pan with cooking spray. Spoon 1 tablespoon of the turkey mixture into each cup. Press a cube of the sharp cheddar cheese into the center of the turkey mix. Spoon another tablespoon of turkey over the cheese and press to cover. 3. Sprinkle crushed fried onions over the tops of the turkey meatloaf cups. 4. Place the muffin tin into a pre-heated 350°F oven. Bake for 12-15 minutes, until turkey is cooked through and the fired onion topping is browned. Turkey is done when it feels firm to the touch and a reaches a temperature of 165°F, which can be read by a meat thermometer.

TIP:  Individual servings can be easily frozen in the muffin tin to help maintain the shape.  Once frozen, remove from the muffin tin then wrap each individual serving in plastic wrap and store in 1-quart plastic containers or freezer bags (this helps against freezer burn).  You can defrost and cook individual servings as needed.

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Materials provided by the ISPA are always FREE OF CHARGE for your Extension Office!  Need a variety of flyers for an upcoming event, call us at (765) 494-8517 or click here to request materials from our office.