Originally Posted by WalnutHill
Wild turkey are super turkey flavored, pretty much all dark meat like pheasant.
Bourbon Red are a heritage turkey, most of the birds I am raising this year are Bourbon Red. Nice, big birds but temperaments on all the stock I've acquired have been too flighty or aggressive to want to breed them.
"Heritage" reflects any of the APA recognized varieties http://www.amerpoultryassn.com/Breeds-Varieties%20-%20Waterfowl,%20Turkey,%20Guinea%20-%20APA%20WEB.pdf
A marketing term for halfbreeds (half broad breasted, half heritage) is "heirloom turkey" which is not a variety at all, just a useful mutt. I have a few of them and they are a nice compromise between the lean heritage and the overstuffed Broad Breasted birds. My cross is Gen 1 and they are developing very nicely. They are a bit bulkier than the heritage, with the heavy bones of the Broad Breasted, but they are not showing the hip and leg issues and can still fly a bit at four months old where same-age broad breasted are floor dwellers. I hope to be able to cross them together next year.
So basically, it doesn't really make sense what they wrote, since bourbon red is a type of heritage. I'd like something with white meat (I think most of the fam likes white). And to ask a completely naive question, is the bird based on a price per pound? I think it would be really neat to have a fresh turkey that was raised and killed humanely for thanksgiving.
Originally Posted by Ren2014
Well... I have drifted to the red side. Today is hatch day:jumpy I started hearing peeps and seeing some movement on one egg yesterday. I watched that thing all night long and nothing. This morning nothing. No peeps, no pips, no zips. Then all of a sudden I had a chick from one of the silent eggs. All I could see was one end of the shell and she was dragging it around with her. Turns out her leg was wrapped around a membrane of some kind inside the other half ... the chalaza?? And that half of the shell was inside the other half. Anywho, I had to break whatever it was to free her leg from the egg. This is my first time to incubate eggs and only 3 of 16 made it this far. Should I drop the temp some now that one has hatched?
Congrats on the baby!! Did only 3 eggs make it to lockdown? Shipped eggs are really hard! What kind of incubator do you have? You can drop the temps down. Mine usually drops a little just from all the humidity at hatch time. But I keep it around 99.5. I'm to worried about messing with it, while they are hatching.
Originally Posted by ronott1
Condensation is an indication that humidity is too high. If the humidity is too high, then Oxygen levels will drop. Lowering the temperature will help because there is a combination effect between humidity and temperature.
Can you get the humidity to about 65%?
My humidity spikes up to 90%+ when a couple are hatching together. I take a paper towel and open the bator quick to wipe down the condensation while I'm pulling out egg shells.