The cost of turkey is up about 10 percent locally more than last year, but the jump in price hasn’t affected the sale of turkeys, state and local experts said.

Stan Landes, co-owner of Bowman & Landes turkey farm in New Carlisle, said the price per pound increased to $3.29 this year from last year’s rate of $2.99, but consumers don’t seem to have any problem paying more because turkey is the main course of the traditional Thanksgiving holiday.

“People are willing to pay a little extra for a top quality product,” he said. “If you think about it, even four or five dollars is not very much extra for your main centerpiece.”

According to the American Farm Bureau Federation, the retail cost of menu items for a classic Thanksgiving dinner increased less than 1 percent this year. Items include turkey, stuffing, cranberries, pumpkin pie and all the basic trimmings.

The average cost of this year’s feast for 10 people is $49.48, up 28 cents from last year’s average of $49.20, the AFBF said. The largest price increase is the turkey, up about 4 cents per pound compared to 2011.

Jim Chakeres, executive vice president of the Ohio Poultry Association, said the price increase in feed grains, specifically corn, is a major factor in the rise of turkey prices.

But “the cost to the consumers is negligible,” Chakeres said. “Turkey remains an affordable choice.”

Bowman & Landes raised 65,000 turkeys this year, and “60 to 70 percent” of its business is during Thanksgiving, said Landes, one of four co-owners. Landes said they supply turkeys to 300 meat markets and independent grocers in Dayton, Cincinnati, Columbus, Indianapolis and surrounding areas.

Two of them are Dorothy Lane Market and Dot’s Market. They both expect turkey sales to dramatically increase this week.

“It’s a very last-minute holiday,” said Rob Bernhard, Jr., owner of Dot’s. “Sales have been really good — brisk or more brisk than last year. With gas prices high, people may be staying home more this year.”

Jack Gridley, vice president of meat and seafood for Dorothy Lane Market, said the fresh turkey — the market’s most popular — is up a dime from last year to $3.29 per pound.

What helps the sale of turkeys is there are a variety of options, including fresh, frozen, organic and kosher, Gridley said.

“People are looking for quality and they’re looking for something different and unique,” he said. “It’s not your grandma’s old turkey.”

According to the U.S. Department of Agriculture, Ohio ranks ninth nationally in turkey production. In 2010, the state processed 4.6 million turkeys, with a value of $177.6 million.

Since 1970, turkey consumption in the U.S. has increased 102 percent and turkey production has increased nearly 110 percent. In 2011, the average person consumed 16.1 pounds of turkey.

Chakeres said during the past 20 years, turkey has evolved into a “year-round meat enjoyed in many different forms,” such as ground turkey and lunch meat as well as being featured more on restaurant menus.

“It’s very healthy, very nutritious, low in fat and economically priced,” Gridley said. “It’s a great value.”