Miloski’s Poultry Farm

Miloski’s Poultry Farm

Meat: Camel, Elk, Kangaroo, Turtle, Yak

Upon my visit to Miloski’s Poultry Farm, I was accosted by 4,000 crimson-wattled, Long Island-bred turkeys. They craved meat. Human meat. A tinsel-thin fence was my only protection from a gobbledeath massacre. J/K. They so cute and wittle…

Opened in 1946 by Will Miloski and currently operated by son and grandson (Mark Sr. and Mark Jr., respectively), Miloski’s Poultry Farm annually raises 4,000 free-range, grass-and-grain fed turkeys (available farm fresh or rotisserie) on 25 acres of Calverton soil. “It’s what we’re known for, especially around Thanksgiving,” says Mark Jr., who, like his father, has only worked for the family farm. “It’s always hectic around that time, but we’re the only place to get fresh turkey like this.”

Though Miloski’s is Long Island’s largest turkey purveyor, the farm also parents chickens and sells free-range ducks from Crescent Duck Farm in Aquebogue. But wait! There is more meat. And exotic, too. Occupying nearly two refrigerators, Miloski’s offers kangaroo patties, boneless turtle, yak, wild boar bacon and its newest product, camel. The farm started collecting exotic meats in 1990 after Mark Jr. exhibited symptoms of iron-deficiency anemia as a child.

“We started feeding him buffalo meat, because of its high iron content and overall health benefits,” says Mark Sr. “I never get tired after eating buffalo like I would with regular beef. A lot of the exotic meats share similar properties and are super healthy.”


niko krommydas

Niko Krommydas has written for Tasting Table, BeerAdvocate, Munchies, and First We Feast. He is editor of Craft Beer New York, an app for the iPhone, and a columnist for Yankee Brew News. He lives in Brooklyn, New York.