January 14, 2026 • 14 mins
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Please welcome Judd Colvert. We're gonna I'm gonna call him
my new friend, Judd Culbert. How are you, dude, I'm
good many, thanks for coming in.
Speaker 2 (00:08):
Absolutely.
Speaker 3 (00:09):
So the wait, do you do you own Kelly Browns?
Speaker 2 (00:12):
Yeah? The American Division?
Speaker 1 (00:14):
Yeah, so you own that, that's you, absolutely, dude. So
those were the Rolls Royce of turkeys, and they're all
like hand hand.
Speaker 2 (00:24):
Yeah, we do everything by hand. It's you know, it's
our Atisian way, right, So it's not like we developed it.
That's how they were doing it two hundred years ago, right, right,
and we just said, well, it tastes better, so we're
gonna do it that way.
Speaker 1 (00:35):
And you know, and I'll be very honest because you
guys were very kind. You sent me one for for Thanksgiving. Yeah,
and everybody was like, oh, and you think in your head, yeah,
it's a turkey.
Speaker 2 (00:45):
It's a turkey.
Speaker 1 (00:46):
You know what, I bet it'll I bet I I
won't be able to tell.
Speaker 3 (00:49):
You really can't tell. And I'm not just saying that
because you're here. It's good.
Speaker 2 (00:53):
Yeah, I mean I was like ten years ago, eleven
years ago when we started, I kind of was nervous
of saying it's the best in the country. And with
all the feedback from everybody, now I feel confident saying
it's the best in the country.
Speaker 3 (01:04):
No, it really is.
Speaker 2 (01:05):
I mean it really is.
Speaker 1 (01:07):
And but remind me, I was trying to remember what
is the like, does everybody pick out their own turkey?
Speaker 2 (01:12):
Well, no, we get lots of suggestions to be able
to do that.
Speaker 3 (01:17):
Let me tell you how to run your business, jud I.
Speaker 2 (01:19):
Don't know how to do that in a human way.
We'd have to tag them somehow, right, right, But but no,
but you know, they just go online in order whatever size,
as long as they're available. Right, So once we open
up sales, they start it starts cranking.
Speaker 3 (01:33):
Okay, So when do we open up sales?
Speaker 2 (01:35):
I'll say fourth of July is probably going to be.
Speaker 1 (01:37):
Safe, right, And is it like like there's like opening
day and I sign up?
Speaker 2 (01:42):
Yeah. Like what we do now is we just get
everybody to go to the website and sign up for
a newsletter and then we send out an blasted email, right,
and it just says, hey, sales go open, yeah, exactly
because we want What we want to do is like
it's a you know, we start breeding in March, get
the eggs set the eggs they hatch in may. We
want to make sure the birds are up and running
(02:03):
before we like open up sales and say we're going
to have this many. It's kind of a calculated guessing game, right, right,
So I mean I put down a certain amount, I
expect a certain amount to live and get through the
whole process. But it's still a guessing game until they're
in the box, Like how you received it, right, I
don't actually know what I have, which is entertaining.
Speaker 3 (02:22):
Dude, that's dicey. Yeah, that's dicey.
Speaker 2 (02:26):
It's a calculated like decision making. But at the end
of the day, until they're in a box, I don't know, right.
Speaker 3 (02:33):
And then well, first of all, what's the website.
Speaker 2 (02:35):
Kelly Kelly Browns dot com.
Speaker 1 (02:36):
Yeah, right, Kelly Browns dot com. It's the Rolls Royce
of Turkeys. And listen, I'm not just saying it because
I'm kissing Jud's ass.
Speaker 3 (02:42):
No, No, because I brought some.
Speaker 1 (02:44):
In, right, So I made some over Thanksgiving, and I
will I will say this.
Speaker 3 (02:48):
It's it's it's not what.
Speaker 1 (02:49):
You expect, Like when you open that box, it's not
what you expect it is, and it.
Speaker 3 (02:55):
Goes like that.
Speaker 2 (02:56):
Yeah, it cooks it really fast. Like I cooked this
bird for you guys last night. Uh. It was one
of my friend's ovens in Bethesda, and he was like,
it goes fast. It's twelve pound bird and it was
done in like an hour and twenty.
Speaker 3 (03:08):
Yeah, no, it goes quick.
Speaker 1 (03:10):
And then but but I was gonna say the the
like you guys had put in like a car.
Speaker 2 (03:14):
Yeah, I mean that's the thing we're trying to ed again.
You are right. I'm so used to it, and I
cook so many of them, I don't think about it anymore, right,
but when you yeah, I love it. I mean I
was out there much so Like, by the.
Speaker 3 (03:30):
Way, you're a skinny dude. If I ain't that much turkey,
I would be I'd look like one of them in
a parade.
Speaker 2 (03:35):
Thank you. I'm fifty this year and I feel like
I got ten extra pounds. So anyways, but yeah, I
mean it is like I do think about it, Like
when the customer opens, they've never seen anything.
Speaker 3 (03:44):
Like, no, not at all.
Speaker 2 (03:46):
It's like, what the hell did I buy?
Speaker 1 (03:47):
It throws you off a little bit, like there's no
little thing that pops out gizzards.
Speaker 2 (03:52):
Yeah, and it's like not cute little thing. Yeah, dry
dry and so and this guy like pin feathers and
people are like, so, yeah, we put a ton of
literature in there to try to educate the customers and
it does.
Speaker 3 (04:03):
It makes it. Honestly, it could not be because I
was intimidated at first.
Speaker 2 (04:07):
Yeah, very easy. Well yeah, so yeah, we work on
this cooking instruction like I'm trying to. I think I'm
gonna find tune in the cooking instructions again, right, So,
like every year we try to make it easier, better
for the customer experience because it is scary, and people don't.
I think somebody said, like, if you buy a two
hundred and fifty thanksgivings already scary right right now, you're
gonna mess up to dinner, right. And then if you
(04:29):
buy like a two hundred and fifty five hundred dollar
a turkey and you mess that up, it's like quadruple worse,
you know what I mean. So people get nervous. But
I'll be honest, I say this all the time, like, hey, look,
we've actually almost done everything for you except for apply heat,
right right, So we give you the instructions, we give
you a thermometer, Like it's the fastest cooking turkey. It'll
(04:51):
get out of your oven fast, so you freeze you
up to cook the rest of your meal and it
won't go cold. Literally, you can set us to the
side for like an hour or two. I said, this
one's aside for an hour and a half because we're
waiting on some boys to get back for practice last night. Right,
And when I went to d Bona, it was so hot,
you know.
Speaker 3 (05:06):
Right, it's fantastic, it really is.
Speaker 1 (05:08):
And I brought some men after after Thanksgiving and like
it was good.
Speaker 3 (05:13):
But that's great. You're more than I have.
Speaker 2 (05:17):
Well, yeah, I mean I've cooked a lot of right,
I mean, so it's good cold, right, I mean that's great.
That's a good test. Right. But that's why I wanted
to bring. I just all I've done here is kind
of like what we do at a tasting. I just
carved it all up. I put it, you know, and
just brought it up the temperature, warm it up, right,
throw it on a bun, and it's just salt and pepper.
There's no magic in there. I mean, in an onion.
(05:38):
That's it, right, Like that's all I did.
Speaker 3 (05:39):
What is the remind me, how did you start doing this?
Speaker 2 (05:42):
That's probably a longer story than what we have. But
I moved to the UK. My wife was doing her doctorates,
or well she was doing her post doctorates over there, right,
and then through I'm in agriculture. I've been in food
ag my whole life. And I met the Kelly family
that way. Oh, and the Kelly family was like, man,
we've all wanted to get our turkeys back to America
because all turkeys come from North America, right, I mean
(06:05):
they are turkeys are a North American bird, right, And
so I.
Speaker 3 (06:08):
Knew that, no idea.
Speaker 2 (06:12):
So the Spanish contista doors back in the fourteen hundreds,
they grabbed them because they thought they were pretty right,
and then that's how they started getting across to Europe.
So the Kelly family is always like, man, we got
to get our bird back to where they came from.
Speaker 3 (06:23):
And you're the dude.
Speaker 2 (06:24):
I'm the dude. Yeah. It was a weird, you know,
you know it's crazy, like you can't even make it up.
I went to Virginia Tech. I have a master's degree
in Turkey reproductive physiology and nutrition. I mean, I'm like,
who the hell does that?
Speaker 1 (06:39):
You know what I mean, like that is niche Yeah,
I want were your parents like you know you'll.
Speaker 3 (06:44):
Want to ever use that?
Speaker 2 (06:47):
Yeah, I mean I wanted to be a helicopter pilot,
but I'm legally blind in one eye. So they're like
hell no, right, so now I work with slightless birds.
You know, I don't know. Man, life is life, you know,
just when the opportunity came, we go oh and uh
when when the Kelly's met me there like man, like
we can't make a person like you, you know, like
you know, like you know everything, you know how to
(07:09):
do the stuff, and what you don't know, we'll teach
you right, like from a and what that means is
like like I make my own feed like I'm a nutritionist.
So like we feed them. I mean you know, we
breed them, we hatch them, we grow them, we feed them,
we do everything. And I knew how to do all that,
I wasn't practicing it right, Like It's like okay, well
it's like riding a bike, man, and Paul Kelly is
(07:30):
really Paul Kelly ride bike. Paul Kelly's like, whatever you
don't know, I can teach you, right, you know.
Speaker 3 (07:35):
So then how long have you been running it.
Speaker 2 (07:38):
We got When did we get home? I said, we
got back in twenty fourteen, and we bought the farm
in September twenty fifteen. Because my birthday's nine fifteen. I
remember like a nine to twelve. We bought the farm
right right, and like I had a birthday cake in
the middle of a farm with nothing in it. So yeah,
so yeah twenty fifteen.
Speaker 1 (07:58):
So so people should sign up for the new slat
well that way when we because.
Speaker 3 (08:03):
It's not unlimited.
Speaker 1 (08:03):
It's not like you're going into Harris Teeter and it's like, oh,
a new truck will be here.
Speaker 2 (08:07):
No, it's a small batch program, you know what I mean,
Like we got that many birds and you know we're
gonna go ahead because sales went crazy. We're gonna go
ahead and we can hang five thousand with our current
like dry aging process. We can hang five thousand.
Speaker 3 (08:22):
When you say hang five thousand, is that like a
term for.
Speaker 2 (08:25):
Like no, No, it's no. They literally are hanging right Okay,
we yeah, yeah, it's yeah, sorry, yeah they yeah. When
we fill up when there's like four thousand turkeys hanging
and a dry agent cooler, if you were not expecting
what you were going to look at like they're like,
oh my god, I think it's beautiful because it's like
(08:48):
that stuff tastes good.
Speaker 1 (08:50):
Like like when you said when people come to the farm,
can people come to the farm?
Speaker 2 (08:53):
People can come to farm? Yeah, we have you know, look,
we don't do any like all this nonsense of certifications
and everything like this is ourification. Come see what we're doing, right, right, Like,
if you want to see what we're doing, you can
drop by the farm and see what we're doing anytime, right.
And if you don't like what we don't do, then
don't don't buy a bird. If you like what we
do by a bird, you know, it's pretty simpile.
Speaker 3 (09:15):
But how many? How many will you do a year?
Speaker 2 (09:17):
So last year we hung thirty nine hundred, right, I
wanted to hang forty two hundred, but we opened up
a new section of the farm, and we had a
little bit more predation than what we thought we would have.
So we're gonna go ahead and do five thousand this year,
are you really? Yeah? I mean that's an extra thousand birds.
So I mean, you know, you know, I don't want
to be stuck with an extra thousand birds, So I
hope they sell, but I mean, it's one of those
(09:38):
things you can't sell them if you don't have them, right.
And we you know, some of my friends say we
could sold eight hundred more, but I can guarantee you
we could have sold six hundred more this year, right, So,
and I just didn't have them.
Speaker 1 (09:49):
And I'll tell you they are fantastic, they really are.
Speaker 3 (09:53):
And you do you go into it going into turkey.
Speaker 2 (09:56):
I mean I tell my customers, like when we do,
say something like, look, I tell them all my stuff.
And but at the end of the day, it's a
turkey is not gold, you know what I mean, This
is turkey, but it just tastes really good, really, and
there's nothing like it's not. It's just in the way
that you know, it's just the way that we grow
them because we've grown the full sexual maturity. Sexual maturity
(10:17):
is when you get some fat soing make babies, right,
and fat taste good. Yeah, I mean, I hate to
say it, but fat tastes good. Amen, So uh, that
bird is a full fatty bird, right. And then and
then the reason we hang on is so that they're tender, right,
that's the process, right, So they taste the way they
taste because we grow them so long they're tender because
we dry age them.
Speaker 1 (10:37):
What is the How far will you ship? Like the
like I got into my house, but I got them in.
Speaker 2 (10:41):
Arle Yeah yeah, I know. When I found it, I
was like, oh, that's easy, due tomorrow. But uh man,
they're going to Hawaii, now, are they really? Wow? Six
to Hawaii? Like I was like, okay, so they'll go anywhere.
They'll go anywhere in this country, right, Yeah, I can't.
I can't get them across Canada. You know. They if
you want to one in Canada, you got to go
(11:01):
to the border and pick it up because they will not,
like they don't let it cross.
Speaker 3 (11:06):
Is that just because it's I don't know, like.
Speaker 2 (11:09):
Like it's a perish food product.
Speaker 3 (11:11):
I get it.
Speaker 2 (11:11):
I gets But yeah, anywhere in the United States we're
shipping them.
Speaker 3 (11:14):
Dude, why don't we open up? But why don't we
open up?
Speaker 1 (11:16):
Why don't we up like Kelly Bronze a or something
like that, and we'll open one it like in Canada.
Speaker 3 (11:22):
I'll go run that one.
Speaker 2 (11:23):
Yeah that's fine. I mean I have we have customers
from Canada that call ask you know, right, I've tried
it one Niagara. Yeah, I tried it once. It was tough.
The customer had to come down to the border to
pick it up.
Speaker 3 (11:35):
That sucks.
Speaker 2 (11:36):
Like Luckily, I think he was only like forty five
minutes away, so it worked out. Okay, wow, that's crazy.
Speaker 3 (11:42):
Thank you for coming.
Speaker 2 (11:43):
Thank you guys. I really appreciate it.
Speaker 1 (11:44):
Yeah.
Speaker 3 (11:44):
Absolutely, So we got to get to five thousand.
Speaker 2 (11:46):
Yeah, we got it to five thousand.
Speaker 1 (11:48):
Okay, So go to Kelly Bronze dot com, sign up
for the news letter, and then you'll blast out when
it is like around fourth of July.
Speaker 2 (11:56):
Yeah, that's my goal, right right, and then.
Speaker 3 (11:58):
And then there's five thousand. When they're gone, They're gone.
Speaker 2 (12:01):
They're gone, They're gone. If you want to specific specific weight,
I would recommend you order early instead of calling me
a week before Thanksgiving and saying, you know, I want
this weight and all we got is this left.
Speaker 1 (12:12):
When you like in January, like because obviously for Thanksgiving
and Christmas that makes sense. Yeah, Like, but well two things.
Number one, are they available any other time of year
or that day?
Speaker 2 (12:21):
That's when we reproduce fresh you know, whole birds for Thanksgiving?
Speaker 3 (12:26):
Gotcha?
Speaker 2 (12:26):
And I'm starting to tell the customers now like, hey,
I'm not even going to turn Christmas sales on until
after Thanksgiving because I'll be honest, I would rather sell
them all for Thanksgiving, right and get get them out fresh,
like and then I don't have to deal with them anymore.
Speaker 1 (12:40):
But I just say, like, in January, do you do
nothing but like eat pizza?
Speaker 2 (12:44):
No? No? Yeah, I mean I don't eat I don't
eat turkey in January, February, March, right, but I do
make a mean turkey soup after Thanksgiving? Do you really? Yeah?
And uh, and I usually make I usually make that
in December because we were ski family, Like, so skiing
works well with turkey farming, right, and so like that's
(13:05):
so then we make soup, go skiing, and that's the
last of the turkey that we ever have. Why don't
you sell the soup? Yes, that's so good. Yeah, yeah,
the stock is amazing. So I've got a couple of
butchers not too far from around here that makes stock
out of the carcasses and everything. This sounds good. It's
really good. Yeah.
Speaker 1 (13:23):
So we'll see, like like December third or fourth, you'll
get in.
Speaker 2 (13:25):
Yes, I'm coming back. I try not to mention this much,
but I grew up in Waldorf, so you know, I mean,
I do know this area.
Speaker 3 (13:35):
I like to talk about it.
Speaker 2 (13:37):
As soon as I was able to go.
Speaker 1 (13:39):
You're the only person in Waldorf with that degree.
Speaker 2 (13:43):
That's fair enough.
Speaker 1 (13:44):
Yeah.
Speaker 2 (13:44):
Ever, yeah, as soon as I was old enough to
go to Virgin Sech, I was out. And I haven't.
I haven't turned back. You know, it's just been full circle.
Speaker 3 (13:53):
Thank you so much for coming.
Speaker 2 (13:54):
Thank you. I appreciate it absolutely, show enjoy the rest
of the week.
Speaker 1 (13:58):
Absolutely, Kelly Browns dot com yourself signed up for the news.
Speaker 3 (14:03):
By the way, so now that he's not in here,
now that jud's not in here.
Speaker 2 (14:07):
Now we can talk freely. Yeah.
Speaker 1 (14:09):
The and by the way, it's better than the one
that I made. However, however, like he's just out there
cutting it up and you're like, what else is he?
Like is he brought he brought buns in right, So
you're like, okay, he's making sandwiches.
Speaker 3 (14:21):
What else is going on that?
Speaker 1 (14:22):
Because you're not going to make a sandwich and not
put anything on it.
Speaker 3 (14:25):
It's turkey and bread, that's it. That's it. And it
is moist af the.
Speaker 2 (14:32):
Best is there gravy on here?
Speaker 3 (14:36):
No, that's just the moisteness of the turkey. Yeah, that's it.
Speaker 1 (14:38):
That's it's saliva, so juicy, it's worth it.
Speaker 3 (14:43):
It is so where it's the Rolls Royce.
Speaker 2 (14:44):
It feels like it would just melt if you left
it on your tongue long enough, it would melt away.
Speaker 3 (14:49):
Yeah, it's fantastic. That's our friend Judd. He's our turkey guy.
Please welcome Judd Colvert. We're gonna I'm gonna call him
my new friend, Judd Culbert. How are you, dude, I'm
good many, thanks for coming in.
Speaker 2 (00:08):
Absolutely.
Speaker 3 (00:09):
So the wait, do you do you own Kelly Browns?
Speaker 2 (00:12):
Yeah? The American Division?
Speaker 1 (00:14):
Yeah, so you own that, that's you, absolutely, dude. So
those were the Rolls Royce of turkeys, and they're all
like hand hand.
Speaker 2 (00:24):
Yeah, we do everything by hand. It's you know, it's
our Atisian way, right, So it's not like we developed it.
That's how they were doing it two hundred years ago, right, right,
and we just said, well, it tastes better, so we're
gonna do it that way.
Speaker 1 (00:35):
And you know, and I'll be very honest because you
guys were very kind. You sent me one for for Thanksgiving. Yeah,
and everybody was like, oh, and you think in your head, yeah,
it's a turkey.
Speaker 2 (00:45):
It's a turkey.
Speaker 1 (00:46):
You know what, I bet it'll I bet I I
won't be able to tell.
Speaker 3 (00:49):
You really can't tell. And I'm not just saying that
because you're here. It's good.
Speaker 2 (00:53):
Yeah, I mean I was like ten years ago, eleven
years ago when we started, I kind of was nervous
of saying it's the best in the country. And with
all the feedback from everybody, now I feel confident saying
it's the best in the country.
Speaker 3 (01:04):
No, it really is.
Speaker 2 (01:05):
I mean it really is.
Speaker 1 (01:07):
And but remind me, I was trying to remember what
is the like, does everybody pick out their own turkey?
Speaker 2 (01:12):
Well, no, we get lots of suggestions to be able
to do that.
Speaker 3 (01:17):
Let me tell you how to run your business, jud I.
Speaker 2 (01:19):
Don't know how to do that in a human way.
We'd have to tag them somehow, right, right, But but no,
but you know, they just go online in order whatever size,
as long as they're available. Right, So once we open
up sales, they start it starts cranking.
Speaker 3 (01:33):
Okay, So when do we open up sales?
Speaker 2 (01:35):
I'll say fourth of July is probably going to be.
Speaker 1 (01:37):
Safe, right, And is it like like there's like opening
day and I sign up?
Speaker 2 (01:42):
Yeah. Like what we do now is we just get
everybody to go to the website and sign up for
a newsletter and then we send out an blasted email, right,
and it just says, hey, sales go open, yeah, exactly
because we want What we want to do is like
it's a you know, we start breeding in March, get
the eggs set the eggs they hatch in may. We
want to make sure the birds are up and running
(02:03):
before we like open up sales and say we're going
to have this many. It's kind of a calculated guessing game, right, right,
So I mean I put down a certain amount, I
expect a certain amount to live and get through the
whole process. But it's still a guessing game until they're
in the box, Like how you received it, right, I
don't actually know what I have, which is entertaining.
Speaker 3 (02:22):
Dude, that's dicey. Yeah, that's dicey.
Speaker 2 (02:26):
It's a calculated like decision making. But at the end
of the day, until they're in a box, I don't know, right.
Speaker 3 (02:33):
And then well, first of all, what's the website.
Speaker 2 (02:35):
Kelly Kelly Browns dot com.
Speaker 1 (02:36):
Yeah, right, Kelly Browns dot com. It's the Rolls Royce
of Turkeys. And listen, I'm not just saying it because
I'm kissing Jud's ass.
Speaker 3 (02:42):
No, No, because I brought some.
Speaker 1 (02:44):
In, right, So I made some over Thanksgiving, and I
will I will say this.
Speaker 3 (02:48):
It's it's it's not what.
Speaker 1 (02:49):
You expect, Like when you open that box, it's not
what you expect it is, and it.
Speaker 3 (02:55):
Goes like that.
Speaker 2 (02:56):
Yeah, it cooks it really fast. Like I cooked this
bird for you guys last night. Uh. It was one
of my friend's ovens in Bethesda, and he was like,
it goes fast. It's twelve pound bird and it was
done in like an hour and twenty.
Speaker 3 (03:08):
Yeah, no, it goes quick.
Speaker 1 (03:10):
And then but but I was gonna say the the
like you guys had put in like a car.
Speaker 2 (03:14):
Yeah, I mean that's the thing we're trying to ed again.
You are right. I'm so used to it, and I
cook so many of them, I don't think about it anymore, right,
but when you yeah, I love it. I mean I
was out there much so Like, by the.
Speaker 3 (03:30):
Way, you're a skinny dude. If I ain't that much turkey,
I would be I'd look like one of them in
a parade.
Speaker 2 (03:35):
Thank you. I'm fifty this year and I feel like
I got ten extra pounds. So anyways, but yeah, I
mean it is like I do think about it, Like
when the customer opens, they've never seen anything.
Speaker 3 (03:44):
Like, no, not at all.
Speaker 2 (03:46):
It's like, what the hell did I buy?
Speaker 1 (03:47):
It throws you off a little bit, like there's no
little thing that pops out gizzards.
Speaker 2 (03:52):
Yeah, and it's like not cute little thing. Yeah, dry
dry and so and this guy like pin feathers and
people are like, so, yeah, we put a ton of
literature in there to try to educate the customers and
it does.
Speaker 3 (04:03):
It makes it. Honestly, it could not be because I
was intimidated at first.
Speaker 2 (04:07):
Yeah, very easy. Well yeah, so yeah, we work on
this cooking instruction like I'm trying to. I think I'm
gonna find tune in the cooking instructions again, right, So,
like every year we try to make it easier, better
for the customer experience because it is scary, and people don't.
I think somebody said, like, if you buy a two
hundred and fifty thanksgivings already scary right right now, you're
gonna mess up to dinner, right. And then if you
(04:29):
buy like a two hundred and fifty five hundred dollar
a turkey and you mess that up, it's like quadruple worse,
you know what I mean. So people get nervous. But
I'll be honest, I say this all the time, like, hey, look,
we've actually almost done everything for you except for apply heat,
right right, So we give you the instructions, we give
you a thermometer, Like it's the fastest cooking turkey. It'll
(04:51):
get out of your oven fast, so you freeze you
up to cook the rest of your meal and it
won't go cold. Literally, you can set us to the
side for like an hour or two. I said, this
one's aside for an hour and a half because we're
waiting on some boys to get back for practice last night. Right,
And when I went to d Bona, it was so hot,
you know.
Speaker 3 (05:06):
Right, it's fantastic, it really is.
Speaker 1 (05:08):
And I brought some men after after Thanksgiving and like
it was good.
Speaker 3 (05:13):
But that's great. You're more than I have.
Speaker 2 (05:17):
Well, yeah, I mean I've cooked a lot of right,
I mean, so it's good cold, right, I mean that's great.
That's a good test. Right. But that's why I wanted
to bring. I just all I've done here is kind
of like what we do at a tasting. I just
carved it all up. I put it, you know, and
just brought it up the temperature, warm it up, right,
throw it on a bun, and it's just salt and pepper.
There's no magic in there. I mean, in an onion.
(05:38):
That's it, right, Like that's all I did.
Speaker 3 (05:39):
What is the remind me, how did you start doing this?
Speaker 2 (05:42):
That's probably a longer story than what we have. But
I moved to the UK. My wife was doing her doctorates,
or well she was doing her post doctorates over there, right,
and then through I'm in agriculture. I've been in food
ag my whole life. And I met the Kelly family
that way. Oh, and the Kelly family was like, man,
we've all wanted to get our turkeys back to America
because all turkeys come from North America, right, I mean
(06:05):
they are turkeys are a North American bird, right, And
so I.
Speaker 3 (06:08):
Knew that, no idea.
Speaker 2 (06:12):
So the Spanish contista doors back in the fourteen hundreds,
they grabbed them because they thought they were pretty right,
and then that's how they started getting across to Europe.
So the Kelly family is always like, man, we got
to get our bird back to where they came from.
Speaker 3 (06:23):
And you're the dude.
Speaker 2 (06:24):
I'm the dude. Yeah. It was a weird, you know,
you know it's crazy, like you can't even make it up.
I went to Virginia Tech. I have a master's degree
in Turkey reproductive physiology and nutrition. I mean, I'm like,
who the hell does that?
Speaker 1 (06:39):
You know what I mean, like that is niche Yeah,
I want were your parents like you know you'll.
Speaker 3 (06:44):
Want to ever use that?
Speaker 2 (06:47):
Yeah, I mean I wanted to be a helicopter pilot,
but I'm legally blind in one eye. So they're like
hell no, right, so now I work with slightless birds.
You know, I don't know. Man, life is life, you know,
just when the opportunity came, we go oh and uh
when when the Kelly's met me there like man, like
we can't make a person like you, you know, like
you know, like you know everything, you know how to
(07:09):
do the stuff, and what you don't know, we'll teach
you right, like from a and what that means is
like like I make my own feed like I'm a nutritionist.
So like we feed them. I mean you know, we
breed them, we hatch them, we grow them, we feed them,
we do everything. And I knew how to do all that,
I wasn't practicing it right, Like It's like okay, well
it's like riding a bike, man, and Paul Kelly is
(07:30):
really Paul Kelly ride bike. Paul Kelly's like, whatever you
don't know, I can teach you, right, you know.
Speaker 3 (07:35):
So then how long have you been running it.
Speaker 2 (07:38):
We got When did we get home? I said, we
got back in twenty fourteen, and we bought the farm
in September twenty fifteen. Because my birthday's nine fifteen. I
remember like a nine to twelve. We bought the farm
right right, and like I had a birthday cake in
the middle of a farm with nothing in it. So yeah,
so yeah twenty fifteen.
Speaker 1 (07:58):
So so people should sign up for the new slat
well that way when we because.
Speaker 3 (08:03):
It's not unlimited.
Speaker 1 (08:03):
It's not like you're going into Harris Teeter and it's like, oh,
a new truck will be here.
Speaker 2 (08:07):
No, it's a small batch program, you know what I mean,
Like we got that many birds and you know we're
gonna go ahead because sales went crazy. We're gonna go
ahead and we can hang five thousand with our current
like dry aging process. We can hang five thousand.
Speaker 3 (08:22):
When you say hang five thousand, is that like a
term for.
Speaker 2 (08:25):
Like no, No, it's no. They literally are hanging right Okay,
we yeah, yeah, it's yeah, sorry, yeah they yeah. When
we fill up when there's like four thousand turkeys hanging
and a dry agent cooler, if you were not expecting
what you were going to look at like they're like,
oh my god, I think it's beautiful because it's like
(08:48):
that stuff tastes good.
Speaker 1 (08:50):
Like like when you said when people come to the farm,
can people come to the farm?
Speaker 2 (08:53):
People can come to farm? Yeah, we have you know, look,
we don't do any like all this nonsense of certifications
and everything like this is ourification. Come see what we're doing, right, right, Like,
if you want to see what we're doing, you can
drop by the farm and see what we're doing anytime, right.
And if you don't like what we don't do, then
don't don't buy a bird. If you like what we
do by a bird, you know, it's pretty simpile.
Speaker 3 (09:15):
But how many? How many will you do a year?
Speaker 2 (09:17):
So last year we hung thirty nine hundred, right, I
wanted to hang forty two hundred, but we opened up
a new section of the farm, and we had a
little bit more predation than what we thought we would have.
So we're gonna go ahead and do five thousand this year,
are you really? Yeah? I mean that's an extra thousand birds.
So I mean, you know, you know, I don't want
to be stuck with an extra thousand birds, So I
hope they sell, but I mean, it's one of those
(09:38):
things you can't sell them if you don't have them, right.
And we you know, some of my friends say we
could sold eight hundred more, but I can guarantee you
we could have sold six hundred more this year, right, So,
and I just didn't have them.
Speaker 1 (09:49):
And I'll tell you they are fantastic, they really are.
Speaker 3 (09:53):
And you do you go into it going into turkey.
Speaker 2 (09:56):
I mean I tell my customers, like when we do,
say something like, look, I tell them all my stuff.
And but at the end of the day, it's a
turkey is not gold, you know what I mean, This
is turkey, but it just tastes really good, really, and
there's nothing like it's not. It's just in the way
that you know, it's just the way that we grow
them because we've grown the full sexual maturity. Sexual maturity
(10:17):
is when you get some fat soing make babies, right,
and fat taste good. Yeah, I mean, I hate to
say it, but fat tastes good. Amen, So uh, that
bird is a full fatty bird, right. And then and
then the reason we hang on is so that they're tender, right,
that's the process, right, So they taste the way they
taste because we grow them so long they're tender because
we dry age them.
Speaker 1 (10:37):
What is the How far will you ship? Like the
like I got into my house, but I got them in.
Speaker 2 (10:41):
Arle Yeah yeah, I know. When I found it, I
was like, oh, that's easy, due tomorrow. But uh man,
they're going to Hawaii, now, are they really? Wow? Six
to Hawaii? Like I was like, okay, so they'll go anywhere.
They'll go anywhere in this country, right, Yeah, I can't.
I can't get them across Canada. You know. They if
you want to one in Canada, you got to go
(11:01):
to the border and pick it up because they will not,
like they don't let it cross.
Speaker 3 (11:06):
Is that just because it's I don't know, like.
Speaker 2 (11:09):
Like it's a perish food product.
Speaker 3 (11:11):
I get it.
Speaker 2 (11:11):
I gets But yeah, anywhere in the United States we're
shipping them.
Speaker 3 (11:14):
Dude, why don't we open up? But why don't we
open up?
Speaker 1 (11:16):
Why don't we up like Kelly Bronze a or something
like that, and we'll open one it like in Canada.
Speaker 3 (11:22):
I'll go run that one.
Speaker 2 (11:23):
Yeah that's fine. I mean I have we have customers
from Canada that call ask you know, right, I've tried
it one Niagara. Yeah, I tried it once. It was tough.
The customer had to come down to the border to
pick it up.
Speaker 3 (11:35):
That sucks.
Speaker 2 (11:36):
Like Luckily, I think he was only like forty five
minutes away, so it worked out. Okay, wow, that's crazy.
Speaker 3 (11:42):
Thank you for coming.
Speaker 2 (11:43):
Thank you guys. I really appreciate it.
Speaker 1 (11:44):
Yeah.
Speaker 3 (11:44):
Absolutely, So we got to get to five thousand.
Speaker 2 (11:46):
Yeah, we got it to five thousand.
Speaker 1 (11:48):
Okay, So go to Kelly Bronze dot com, sign up
for the news letter, and then you'll blast out when
it is like around fourth of July.
Speaker 2 (11:56):
Yeah, that's my goal, right right, and then.
Speaker 3 (11:58):
And then there's five thousand. When they're gone, They're gone.
Speaker 2 (12:01):
They're gone, They're gone. If you want to specific specific weight,
I would recommend you order early instead of calling me
a week before Thanksgiving and saying, you know, I want
this weight and all we got is this left.
Speaker 1 (12:12):
When you like in January, like because obviously for Thanksgiving
and Christmas that makes sense. Yeah, Like, but well two things.
Number one, are they available any other time of year
or that day?
Speaker 2 (12:21):
That's when we reproduce fresh you know, whole birds for Thanksgiving?
Speaker 3 (12:26):
Gotcha?
Speaker 2 (12:26):
And I'm starting to tell the customers now like, hey,
I'm not even going to turn Christmas sales on until
after Thanksgiving because I'll be honest, I would rather sell
them all for Thanksgiving, right and get get them out fresh,
like and then I don't have to deal with them anymore.
Speaker 1 (12:40):
But I just say, like, in January, do you do
nothing but like eat pizza?
Speaker 2 (12:44):
No? No? Yeah, I mean I don't eat I don't
eat turkey in January, February, March, right, but I do
make a mean turkey soup after Thanksgiving? Do you really? Yeah?
And uh, and I usually make I usually make that
in December because we were ski family, Like, so skiing
works well with turkey farming, right, and so like that's
(13:05):
so then we make soup, go skiing, and that's the
last of the turkey that we ever have. Why don't
you sell the soup? Yes, that's so good. Yeah, yeah,
the stock is amazing. So I've got a couple of
butchers not too far from around here that makes stock
out of the carcasses and everything. This sounds good. It's
really good. Yeah.
Speaker 1 (13:23):
So we'll see, like like December third or fourth, you'll
get in.
Speaker 2 (13:25):
Yes, I'm coming back. I try not to mention this much,
but I grew up in Waldorf, so you know, I mean,
I do know this area.
Speaker 3 (13:35):
I like to talk about it.
Speaker 2 (13:37):
As soon as I was able to go.
Speaker 1 (13:39):
You're the only person in Waldorf with that degree.
Speaker 2 (13:43):
That's fair enough.
Speaker 1 (13:44):
Yeah.
Speaker 2 (13:44):
Ever, yeah, as soon as I was old enough to
go to Virgin Sech, I was out. And I haven't.
I haven't turned back. You know, it's just been full circle.
Speaker 3 (13:53):
Thank you so much for coming.
Speaker 2 (13:54):
Thank you. I appreciate it absolutely, show enjoy the rest
of the week.
Speaker 1 (13:58):
Absolutely, Kelly Browns dot com yourself signed up for the news.
Speaker 3 (14:03):
By the way, so now that he's not in here,
now that jud's not in here.
Speaker 2 (14:07):
Now we can talk freely. Yeah.
Speaker 1 (14:09):
The and by the way, it's better than the one
that I made. However, however, like he's just out there
cutting it up and you're like, what else is he?
Like is he brought he brought buns in right, So
you're like, okay, he's making sandwiches.
Speaker 3 (14:21):
What else is going on that?
Speaker 1 (14:22):
Because you're not going to make a sandwich and not
put anything on it.
Speaker 3 (14:25):
It's turkey and bread, that's it. That's it. And it
is moist af the.
Speaker 2 (14:32):
Best is there gravy on here?
Speaker 3 (14:36):
No, that's just the moisteness of the turkey. Yeah, that's it.
Speaker 1 (14:38):
That's it's saliva, so juicy, it's worth it.
Speaker 3 (14:43):
It is so where it's the Rolls Royce.
Speaker 2 (14:44):
It feels like it would just melt if you left
it on your tongue long enough, it would melt away.
Speaker 3 (14:49):
Yeah, it's fantastic. That's our friend Judd. He's our turkey guy.
Popular Podcasts
Two Guys, Five Rings: Matt, Bowen & The Olympics
Two Guys (Bowen Yang and Matt Rogers). Five Rings (you know, from the Olympics logo). One essential podcast for the 2026 Milan-Cortina Winter Olympics. Bowen Yang (SNL, Wicked) and Matt Rogers (Palm Royale, No Good Deed) of Las Culturistas are back for a second season of Two Guys, Five Rings, a collaboration with NBC Sports and iHeartRadio. In this 15-episode event, Bowen and Matt discuss the top storylines, obsess over Italian culture, and find out what really goes on in the Olympic Village.
iHeartOlympics: The Latest
Listen to the latest news from the 2026 Winter Olympics.
Milan Cortina Winter Olympics
The 2026 Winter Olympics in Milan Cortina are here and have everyone talking. iHeartPodcasts is buzzing with content in honor of the XXV Winter Olympics We’re bringing you episodes from a variety of iHeartPodcast shows to help you keep up with the action. Follow Milan Cortina Winter Olympics so you don’t miss any coverage of the 2026 Winter Olympics, and if you like what you hear, be sure to follow each Podcast in the feed for more great content from iHeartPodcasts.