Beginners Guidelines To Raising Turkeys For Meat And Eggs In Your Animal Farm

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If you are keeping turkeys for various meats, there are several various strains to look from. The most popular are Broad-Breasted Whites plus Broad-Breasted Bronzes.

Both of these strains of turkey are noted for their abundance of breast meats compared to commercially grown turkeys. You can purchase turkeys from either a catalog and have them shipped, or, if you live in a rural area, you probably have a well-known co-op or feed store that sells girls.

Generally you start away with very young chicks – about a day or two old – and after twenty to twenty-eight weeks, they are willing to slaughter. Since it takes about this long to raise a dozen turkeys, you should consider raising another flock about a month behind your first flock so that you have a continuous turkey harvest.

You can sell the birds through farmers markets, or you can talk to local harvesting how to raise turkeys that offer weekly packages of milk and vegetables. You can also sell to neighbors or others in your community. If you stay in a rural area, you can always find people willing to buy fresh homegrown meat over store-bought meat.

Egg Production

The number of eggs per hen produced in a season depends upon the breeding as well as on temperature and management, includ- ing the use of artificial light. With no artifi- cial light in the northern tier of States, well- matured young turkey hens of the better laying strains should average about 40 eggs to June 1, and hens in their second laying season about 40 eggs, provided broodiness is dis- couraged promptly.

On the middle States, these well-matured young turkey chickens should lay about 50 eggs to June 1, and in the southern tier of States, about sixty eggs. With satisfactory artificial light starting December you, these hens should average about 100 eggs to the next June 1, or 160 to October you. The poorer laying strains usually average only about 75 percent as many eggs as the better strains. Young hens come into 40-percent production 20 to 30 days (average 25) after stimulatory light- ing starts.

The quantity of eggs per hen produced in a season depends on the breeding as well as on climatic conditions and management, includ- ing the use of artificial light.

With no artifi- cial light in the northern tier of States, well- matured young turkey hens of the better laying strains should average about 40 eggs to June 1, and hens in their second laying season about 35 eggs, provided broodiness is dis- couraged promptly. On the middle States, these well-matured young turkey chickens should lay about 40 eggs to June one particular, and in the southern tier of States, about 60 eggs.

With sufficient artificial light starting Dec 1, these hens should average about 100 eggs to the following June 1, or 160 to October 1 . The lesser laying strains usually average only about 75 percent as many eggs as the better strains. Youthful hens come into 40-percent production 20 to 40 days (average 25) after stimulatory light- ing begins. The Midget Whites, Beltsville Whites and Bronze birds are good for egg production.

Egg Characteristics

Other than after a long sleeping period, typical tur- key eggs vary in general overall color from light to medium dark brown and are well sprinkled with medium- to dark-brown spots superimposed on the light, yellowish-brown (ec- ru) ground color.

The shell normally is strong, with the shell membranes very tough and the yolk quite firm but enclosed by a weak vitelline membrane. In form the eggs are noticeably pointed at one end. As the egg-laying season progresses and production is heavy, shell texture may deterio- rate and the shell usually becomes brighter, sometimes almost white, with inconspicuous spotting or none of them at all.

Although these changes usually can be considered normal, the occur- rence of many light-colored, thin shells suggests disease involvement. In cases like this an in- vestigation is in order and the abnormal eggs should not be used for hatching. Typical turkey eggs not needed for hatching can be used as human food for they are as palatable and nutritious as chicken eggs. They sometimes are broken and the contents frozen.

First-year ova of the large broad-breasted bronze or white varieties weigh about 38 ounces per dozen, or 3. 167 ounces (90 grams) each; raise turkeys for meat those of the medium-size standard varieties, 36 ounces per dozen, or 3 ounces (85 grams) each; and those of the standard Beltsville Small White colored, about 32 ounces every dozen, or 2. 667 ounces (75. 6 grams) each. Yearling hens place eggs averaging about six percent heavier than those of the identical hens in the first laying sea- son.

Lumpy shells are not uncommon and if the cover itself is not poor or thin, the lumps do not affect hatchability. If young hens are well matured, 34 to 35 weeks or more mature when laying starts, their first eggs are almost as large as they will be at any time during their first laying season. However, if brought into production while physically immature, turkey chickens lay only a few small eggs, which increase in size quite gradually and never become normal in dimensions.If you are keeping turkeys for various meats, there are several various strains to look from. The most popular are Broad-Breasted Whites plus Broad-Breasted Bronzes.

Both of these strains of turkey are noted for their abundance of breast meats compared to commercially grown turkeys. You can purchase turkeys from either a catalog and have them shipped, or, if you live in a rural area, you probably have a well-known co-op or feed store that sells girls.

Generally you start away with very young chicks – about a day or two old – and after twenty to twenty-eight weeks, they are willing to slaughter. Since it takes about this long to raise a dozen turkeys, you should consider raising another flock about a month behind your first flock so that you have a continuous turkey harvest.

You can sell the birds through farmers markets, or you can talk to local harvesting how to raise turkeys that offer weekly packages of milk and vegetables. You can also sell to neighbors or others in your community. If you stay in a rural area, you can always find people willing to buy fresh homegrown meat over store-bought meat.

Egg Production

The number of eggs per hen produced in a season depends upon the breeding as well as on temperature and management, includ- ing the use of artificial light. With no artifi- cial light in the northern tier of States, well- matured young turkey hens of the better laying strains should average about 40 eggs to June 1, and hens in their second laying season about 40 eggs, provided broodiness is dis- couraged promptly.

On the middle States, these well-matured young turkey chickens should lay about 50 eggs to June 1, and in the southern tier of States, about sixty eggs. With satisfactory artificial light starting December you, these hens should average about 100 eggs to the next June 1, or 160 to October you. The poorer laying strains usually average only about 75 percent as many eggs as the better strains. Young hens come into 40-percent production 20 to 30 days (average 25) after stimulatory light- ing starts.

The quantity of eggs per hen produced in a season depends on the breeding as well as on climatic conditions and management, includ- ing the use of artificial light.

With no artifi- cial light in the northern tier of States, well- matured young turkey hens of the better laying strains should average about 40 eggs to June 1, and hens in their second laying season about 35 eggs, provided broodiness is dis- couraged promptly. On the middle States, these well-matured young turkey chickens should lay about 40 eggs to June one particular, and in the southern tier of States, about 60 eggs.

With sufficient artificial light starting Dec 1, these hens should average about 100 eggs to the following June 1, or 160 to October 1 . The lesser laying strains usually average only about 75 percent as many eggs as the better strains. Youthful hens come into 40-percent production 20 to 40 days (average 25) after stimulatory light- ing begins. The Midget Whites, Beltsville Whites and Bronze birds are good for egg production.

Egg Characteristics

Other than after a long sleeping period, typical tur- key eggs vary in general overall color from light to medium dark brown and are well sprinkled with medium- to dark-brown spots superimposed on the light, yellowish-brown (ec- ru) ground color.

The shell normally is strong, with the shell membranes very tough and the yolk quite firm but enclosed by a weak vitelline membrane. In form the eggs are noticeably pointed at one end. As the egg-laying season progresses and production is heavy, shell texture may deterio- rate and the shell usually becomes brighter, sometimes almost white, with inconspicuous spotting or none of them at all.

Although these changes usually can be considered normal, the occur- rence of many light-colored, thin shells suggests disease involvement. In cases like this an in- vestigation is in order and the abnormal eggs should not be used for hatching. Typical turkey eggs not needed for hatching can be used as human food for they are as palatable and nutritious as chicken eggs. They sometimes are broken and the contents frozen.

First-year ova of the large broad-breasted bronze or white varieties weigh about 38 ounces per dozen, or 3. 167 ounces (90 grams) each; raise turkeys for meat those of the medium-size standard varieties, 36 ounces per dozen, or 3 ounces (85 grams) each; and those of the standard Beltsville Small White colored, about 32 ounces every dozen, or 2. 667 ounces (75. 6 grams) each. Yearling hens place eggs averaging about six percent heavier than those of the identical hens in the first laying sea- son.

Lumpy shells are not uncommon and if the cover itself is not poor or thin, the lumps do not affect hatchability. If young hens are well matured, 34 to 35 weeks or more mature when laying starts, their first eggs are almost as large as they will be at any time during their first laying season. However, if brought into production while physically immature, turkey chickens lay only a few small eggs, which increase in size quite gradually and never become normal in dimensions.

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