Former student coordinates annual presidential turkey pardon, promotes industry

While spending the summer of 2009 in Washington, D.C., as an intern with the National Turkey Federation, NTF, Leslee Oden ’08 found her calling, her career path and something she is truly passionate about.

Oden is a two-time graduate of the Department of Poultry Science in the Texas A&M College of Agriculture and Life Sciences, obtaining both her bachelor’s and master’s degrees. Originally from Leona, she has called Washington, D.C., home for more than 14 years. While climbing the ranks of the NTF, Oden has helped to facilitate more than a dozen National Thanksgiving Turkey presentations to the president of the United States and works tirelessly on a daily basis to advocate for the U.S. turkey industry.

What do you do with the National Turkey Federation?

I’m currently the senior vice president of legislative affairs, having worked my way to this position through various legislative roles over the years. I’m responsible for guiding the federation’s legislative efforts on Capitol Hill and with the administration, along with coordinating NTF’s grassroots member outreach. In addition to day-to-day legislative duties, I have expanded my role at NTF by helping create and execute the turkey industry’s marketing program, Turkey Smoke, which is an innovative program to bring awareness and increase consumption of turkey through barbecue.

What led you to this career path?

While in school, I never really had a desire to get into politics. My goal was to go into live production with the poultry industry. After defending my master’s thesis, I had some extra time before graduating in August and an opportunity presented itself through a family friend to go to Washington, D.C., and learn more about the turkey industry. During my short, two-month internship, I realized animal agriculture advocacy and policy was where my heart was leading me. In August 2009, I fell in love with politics and the U.S. turkey industry. At the end of my internship, I made the hard decision to pivot professionally and pursue a career here.

Try calling home and telling your parents, friends and professors that you have decided to change course and move to Washington, D.C., with no job. Needless to say, it didn’t go over well at first, but they ultimately knew there was no stopping me and placed a tremendous amount of trust and belief in me. When I officially joined the NTF team, I felt right at home, and after continuous hard work, determination and incredible teammates/colleagues, I have built a wonderful career advocating on behalf of turkey growers, processors and our allied industry. 

How does the annual presidential turkey pardon work?

The NTF first presented the National Thanksgiving Turkey to former President Harry Truman in 1947. The annual presentation of the National Thanksgiving Turkey to the president of the United States has become a highly anticipated tradition in the nation’s capital, signaling the unofficial beginning of the holiday season and providing the president, first lady and the nation an opportunity to reflect publicly on the meaning of Thanksgiving and the bounty of American agriculture. This year’s presentation will mark the 76th anniversary of a tradition that has continued through 14 successive administrations. In recent years, the White House presentation of the National Thanksgiving Turkey has included the custom of “pardoning” the turkey and its alternate. Pardoning as a custom began with former President George H.W. Bush in 1989. It was the 200th anniversary of former President George Washington’s proclamation of a day of Thanksgiving. This will be my 13th presentation to help facilitate since joining NTF. It truly is an honor to play a part in making this special event happen each year.

Following the White House presentation, the National Thanksgiving Turkey and its alternate are transported to a university where they reside under the care of veterinarians and poultry science students. I am happy to report that Chocolate and Chip, the 2022 National Thanksgiving turkeys, are living their best lives on the farm at North Carolina State University in Raleigh, North Carolina.

What makes your job rewarding?

The people. The turkey industry is made up of incredible people, and it’s an honor and privilege to get to represent them on a daily basis. Our industry is small compared to other protein sectors and every day we have to punch above our weight. That is easy to do after you meet the hardworking people who grow turkeys for a living, show up to a processing plant every day and provide the world with a delicious product, turkey, the perfect protein.

Why did you want to attend Texas A&M?

Growing up roughly an hour from Bryan-College Station, it was always a place I enjoyed traveling to with my family, whether it was to grocery shop or pick up hair salon supplies with my aunt. But my true love for Texas A&M University began after attending my first Aggie football game with our county Extension agent and his wife, who are also family friends, the Huebners. They took my mom and I to my first game and from that moment I was hooked and knew I wanted to be an Aggie.

Why did you choose poultry science?

I grew up showing broilers in 4-H and FFA and at the age of 13, I met Keith Staggs, who was judging our local county show. It was during that show, he saw my passion for poultry and suggested I look at Texas A&M poultry science. When I was a junior in high school, I signed up for the Texas A&M poultry camp and after attending camp, it was decided, come hell or high water, I was going to Texas A&M, and I would be studying poultry science.

Do you have a favorite memory from your time as a student?

The Department of Poultry Science was and continues to be like a family. There was always a club event where you knew you could be around great people and have fun. But winning a national championship in poultry judging under the direction of Dr. Willie Krueger always sticks out as a great memory.

Did you have a favorite poultry science class?

I loved POSC 201 – it confirmed on Day 1 of class that the poultry industry is the place to be. There are not many departments that can say they have 100% job placement after school and mean it. Poultry science is one such department, and it’s why we are the top poultry science department in the country.

What advice would you give current poultry science students interested in a similar career?

Have an open mind, be committed and have passion. Working in politics is not for the faint of heart, especially working in the ag policy arena. But having people passionate about and committed to animal agriculture is needed in Washington, D.C. If you are remotely interested in advocacy or policy, I highly recommend applying for an internship whether that be at a trade association like NTF, on Capitol Hill in a member of Congress’ office or with the administration. Get your foot in the door and show your commitment and passion for the job, work hard and you will be rewarded with a wonderful career.

Do you have any mentors who have helped you become who you are today?

I have a few mentors who I value deeply in my life. First, my family. They inspire me every day and gave me the foundation to be the independent, fierce person I have become. Another mentor would be Keith Staggs, former poultry science graduate and one of the leaders of United Animal Health. He saw my passion for poultry and helped guide me to Texas A&M. And finally, Damon Wells. He fits in the category of mentor and life coach. I met Damon through a family friend, and he is the reason why I’m working for the National Turkey Federation. He took me on as an intern the summer of 2009 and has been there at every aspect of my professional and personal career, the good and the bad. He taught me how to lobby, how to have compassion, how to put your nose down and work hard, but also how to have fun in life.

What do you like to do when you aren’t busy promoting the turkey industry?

First, I’d like to remind everyone that they can support the turkey industry by buying delicious turkey products. But when I’m not busy spreading that message far and wide, my dog, Louie, and I enjoy spending time back in Texas with my family. They all live within a 20-mile radius of my hometown. My mom is retired after working for our local Texas A&M AgriLife Extension Service county office and my dad works in the oil and gas industry. When I’m in Washington, D.C., I enjoy going to concerts and sporting events with friends.

What is your favorite turkey dish?

My favorite way to prepare it is on the smoker. Turkey has a ton of versatility, and it takes on any flavoring/seasoning. It’s hard to beat a juicy smoked turkey breast or whole turkey. A few of my favorites are on TurkeySmoke.org.