CLARIFICATION: There has been a rule change this year — instead of winners being picked each week, participants need to count the total number of turkeys in each edition (Nov, 1, 8, and 15) , add them all up, and then turn in a final count by Nov. 20.

Gobble, gobble.

Yes, it’s November already, and with it comes the Courier-Herald’s annual Hunt The Turkey competition.

If you’re not familiar with the contest, it’s simple — take a gander at the Nov. 1st, 8th, and 15th editions and count the turkeys you find inside.

Once you think you caught them all, find the official contest cut-out, write down your guess of the total number of turkeys (from all three editions), and turn it into the Courier-Herald by Nov. 20 by 3 p.m.

Those who counted the right number of fowls will be compiled, and a random winner will be drawn to win a $30 coupon from Olson’s Meats, giving winners a choice for what sort of holiday meal they want.

Five winners will be chosen.

Olson’s Meats is known for its award-winning, well, meats — not just turkey, but sausage, bacon, and ham as well.

Last spring, the local butcher came away with the grand champion prize in eight categories at the Northwest Meat Processors Association Convention (NMPA) for its dry-cured red wine salami, andouille sausage, reuben flavored bratwurst, summer sausage, fermented summer sausage, the bone-in ham, the boneless ham, and — yes — whole smoked turkey.

After the competition, the hams are auctioned off, with the money going toward scholarships for students wanting to get into meat science; the champion hams were auctioned off at $2,300 and $2,400 respectively.

They also came away with second for its braunschweiger, rasher-style bacon, and fresh apple maple sausage, and third for tis smoked turkey breast and dry cured pepperoni.

All in all, Olson’s was honored as this year’s All Around Champion.

These awards are just a drop in the bucket, as Olson’s has been racking up championship titles since becoming a member of the NMPA in 2003.