What age to butcher turkeys

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We got our American Bronze hen in March this year & I appreciate all the info you guys posted. She will be Thanksgiving dinner main course. Love the sound of the goose butter, not so much that I would do it myself but, would be happy to purchase & try.

We too keep our feed mostly natural, since she thinks she's a chicken (raised with them since poult) she eats what they eat just a bit more. They were all on gamebird starter & then on grower until we started getting eggs. Yes, she even dropped a few. Now they are all back on grower as the days get shorter & egg production drops.

Thanks for the tip on the barley guess I need to increase that in their feed. Will post a couple pics before & after I butcher her. Here are some from poult to now:










 
My wife and I just began growing turkeys in early June of 2015. We have Bourbon Red, Eastern Wild, Royal Palm and Chocolate, all heritage breeds. In addition to the 28% and 20% commercial feeds our turkeys get oats and chops/cracked corn on occasion. All seem to be thriving.

I read in one of the posts about feeding turkeys barley in addition to either 28% or 20% commercial feed. What is the reason for feeding barley? It is not readily available, but I can order it at my feed store.
 
I just wanted to share my first year's results raising 3 broad breasted bronze turkeys. I raised them to just shy of 5 months on mostly 20% protein feed. The hen dressed at 24.4 pounds and the toms were 33.6 and 34.6. Even the hen was bigger than anything I have seen at the grocery store for years.
 
Michaelshamp said:
My limited cooking skill hears fried and I think in a skillet like cut up chicken.
Click to expand...
Many years ago when I was a Bachelor living in a small camper trailer the company I worked for gave everybody Butterballs. My Mom already had her turkey and no way was that big bird going to fit into my little oven. So I carved it up like a chicken and cooked a little each day for a week. It was great. Anybody that has ever done this know how they get their name. Them birds are full of butter.
 
Michaelshamp said:
My limited cooking skill hears fried and I think in a skillet like cut up chicken.
Click to expand...
ILuvsChicks said:
Many years ago when I was a Bachelor living in a small camper trailer the company I worked for gave everybody Butterballs. My Mom already had her turkey and no way was that big bird going to fit into my little oven. So I carved it up like a chicken and cooked a little each day for a week. It was great. Anybody that has ever done this know how they get their name. Them birds are full of butter.
Click to expand...
I raise heritage for myself and freeze the drumsticks and thighs. I cook the breast and freeze half for later.
 

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