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The chicken. They lay year round while the Turkeys are seasonal. Processing Turkeys is a JOB. We don't do more than 3 at a time and even that takes awhile. The Turkeys cost more, their feed is more expensive ($21 a bag versus $14.50) so that's why we only grow out about a dozen of them a year...

We're doing a normal finishing. The first time we did a 6 week finishing with cracked corn soaked in goat's milk and that did add some more fat. The Bresse have a delicate skin and a lighter thigh color, not SO dark. Larger breasts than I've seen on ANY "Heritage" type. The meat is finely...

Bourbon Reds. We've also raised Narragansett and Blacks but the Bourbons are my favorite.

Just feed. We do small batch processing without any expensive equipment, though we've been looking into pluckers. With our rooster coop, we start a grow season by putting in about 30, 6-8 week old cockerels. Starting at 14 weeks we go in and see how they're doing, usually pulling the smallest...

Reading through your study was very enlightening! A lot of commonalities too. If we changed gears into selling birds for the table, we would definitely restructure the flock to be just the Bresse. I need variety though! Egg colors! What I didn't know going into this was how different the birds...

Yesterday we sat down and did math for 7 hours. My head still hurts! We have a clear picture on where we're at with the birds though. For the extra cockerels, they work out to be $1.45/lb with an average weight of 3 pounds at 16 weeks. We have Marans, Bresse and my Hybrids. The Hybrids are a...