Thanksgiving is not the best of times – if you are a Turkey. But at least one prized bird in Alabama will be spared the fowl’s typical fate, thanks to a storied tradition that plays out every November at the state capital.

For the 64th consecutive year, a turkey named Clyde will escape the death sentence suffered by his many peers, thanks to a pardon by Gov. Robert Bentley. The annual ceremony, which takes place at the governor’s mansion in Montgomery, was first performed by Gov. “Big Jim” Folsom in 1949.

In keeping with tradition, the turkey comes from Bates Turkey Farm in Fort Deposit. The turkey farm, where free-range turkeys roam across 900 acres of pastoral farmland, got its start in 1923 – the result of a wedding gift of nine turkey eggs to W.C. “Willie” Bates, Sr.

His son, W.C. “Bill” Bates, Jr., opened the Bates House of Turkey Restaurant in 1970 in Greenville, just 12 miles from the family’s turkey farm. The restaurant and sandwich shop prides itself in an all-turkey menu. From old-fashioned roast turkey dinners to hot, open-face turkey sandwiches to turkey salad plates, smoked link turkey sausages or even turkey jerky, you can get your turkey just about any way you can think of at Bates. By far the biggest seller on the menu, though, is the smoked turkey. The succulent birds are hickory smoked at the farm, where they are raised on all-vegetable feed with no preservatives or hormones.

The motto at both the farm and the restaurant is “Any time is turkey time.” And the numbers bear that out. Rebecca Sloan, Bates’ daughter, estimates that the restaurant serves between 600 and 800 people on a busy day and sells well over 50,000 turkeys per year. Business is conducted both locally and nationwide. Bates turkey lovers get their birds shipped to them as far away as California, Washington, Alaska and Hawaii. In some cases, the shipping costs outweigh the price of the bird, but the math works fine for those who crave one of the Bates‘ gorgeous gobblers. Indeed, Sloan’s father used to put it this way: “Eat turkey to feel perky.”

This year’s pardoning ceremony, and Thanksgiving itself, will be bittersweet for the Bates family. For the first time since the ceremony began in 1949, it will take place without Bill Bates, Jr. After a long and brave battle against leukemia, he passed away at his home on Aug. 27, at the age of 89.

William “Huck” Carroll, with the Alabama Poultry and Egg Association said Bates was considered the organization’s “Ambassador Emeritus.” He remembers Bates as a “great and courageous man” – a World War II veteran who will be missed by all who were blessed to know him.

Sloan said the tradition her father began will continue as before, with the family presenting “the prettiest, biggest tom” they have to the governor for a pardon. She said the turkey always wears a name plate bearing the name “Clyde” and will return to the farm after his pardon to live out his days.

Jeremy King, director of communications for the governor’s office, offered some reassurances to Clyde – even before the governor had made his official decision about a pardon. “If history is any indication, the outlook for Clyde is very encouraging. I feel more than confident that he will live to see many more Thanksgivings.”

For more information about the Bates‘ restaurant and farm, please visit www.batesturkey.com.

Old-Fashioned Cornbread Turkey Dressing

Old-Fashioned Cornbread Turkey Dressing

4 cups crumbled cornbread (use your favorite recipe)
4 ½ cups natural juices (stock)
4 eggs
2 tsp salt
½ tsp pepper
1 cup chopped celery
1 cup chopped onion

Pour hot stock over cornbread. Add salt, pepper, chopped onions, and celery – blend. Beat eggs. Mix all ingredients thoroughly as this helps dressing to be fluffy. Bake in a
preheated oven at 400 degrees for 25 to 30 minutes.

Cooked giblets may be added and giblet broth used as liquid in stuffing, if desired. To cook giblets: cover neck, liver and gizzard with water, season with salt and pepper, simmer 1 to 2 hours, until gizzard is fork tender. Giblets may be cut or diced and added to gravy.