How hard is it to hatch turkeys? Really? And why?

[kagedgoddess]

I know this will sound odd but i dont keep athermometer in my brooder. I watch the chicks behavior. If theyre huddling theyre cold and i put the light closer, if theyre panting and holding their wings out theyre too hot. I had the poults under a regular brooder light 120watts, but they werr too hot so i switched to a 60watt bulb and theyre happy.
I think its supposed to be 100' and lower 5' every week. Its best to watch their behavior.
My first turkeys were quieter and didnt run around like chicks, but these ones i just hatched are noisy The one i think imprinted cuz if she doesnt see me for a while she does that alarm peep and stops once i peek in.

Have you has turkeys before or is this your first time?

 

[Jocasta]

Quote:
This is the first time. I'm a little nervous because we're raising them with the intention of eating them but I keep hearing what wonderful pets they are! I've warned my DH that we may have to keep a couple as pets

My eldest daughter (4.5) is NOT keen on the idea of eating them, but when it came to it with our chickens, she had a really healthy attitude to it and chowed down. I won't be letting the kids name them, that's for sure!

I'm also planning on slaughtering them myself but everyone keeps telling me I won't be able to. I guess I'll have to wait and see. Apparently butchers don't charge a lot to process turkeys so I guess I'll try it and see how I get on. The downside of the butcher is that they won't be hung for the fortnight I'm planning.

We're not exactly flush and this is the only way we could afford an organic bird. I plan on selling the ones we don't eat so will hopefully break even.

 

[mbnewby]

what type of turkey ?

 

[Jocasta]

Standard Bronze - we call them the Norfolk Bronze over on this side of the pond

 

[bucket04]

Quote:
My first turkeys are about a week old. I am loving them to death... much more fun than my chickens, and a million times more fun than the keets.
So far, I am highly impressed with them. We are raising 5 of them for meat (and self propagation of more meat - Bourbon Reds), and I am feeling very attached already. But, I have been raising and butchering chickens for a year so I think I can do it.

My 6th turkey is a Giant White. Not expected to live till sexual maturity so I know I have no choice in the matter.... he/she IS food, and the fate is already sealed no matter how sweet he/she is, or how much fun I am having playing with him/her every day.

I told my dh last night that if turkeys end up being this much fun throughout the entire process (birth to butcher) I would probably be willing to give up most of my chickens and raise turkeys almost exclusively.

I have a question.... 'hung for the fortnight'.... what do you mean by that? After or before dressing? In the open from a tree or something? What is the purpose?

 

[Thomasturkey]

We hatch out about 4,000 chickens, turkeys, ducks and geese a year. We use a cheep havobator incubator and turn by hand. For me chickens and ducks are the easiest, turkeys are a little harder but I still get a good hatch rate. Turkeys do not have the same hatch rate as chickens anyway. My geese breeders are in the first year so I think next year will be much better. My brooders are packed this time of year.

 

[Steve_of_sandspoultry]

delete

 

[Thomasturkey]

Quote:
Way to crowded as well.

Steve

I did not ask for your advice. I know what I am doing. Its not a problem. It won't be long before they go outside. In all of my brooders (I have many), I have not had any losses with over 500 birds. Not many people can say that. They are clean and healthy. No fights or pecking.

 

[Steve_of_sandspoultry]

delete

 

[Jocasta]

Quote:
My first turkeys are about a week old. I am loving them to death... much more fun than my chickens, and a million times more fun than the keets.
So far, I am highly impressed with them. We are raising 5 of them for meat (and self propagation of more meat - Bourbon Reds), and I am feeling very attached already. But, I have been raising and butchering chickens for a year so I think I can do it.

My 6th turkey is a Giant White. Not expected to live till sexual maturity so I know I have no choice in the matter.... he/she IS food, and the fate is already sealed no matter how sweet he/she is, or how much fun I am having playing with him/her every day.

I told my dh last night that if turkeys end up being this much fun throughout the entire process (birth to butcher) I would probably be willing to give up most of my chickens and raise turkeys almost exclusively.

I have a question.... 'hung for the fortnight'.... what do you mean by that? After or before dressing? In the open from a tree or something? What is the purpose?

I think it's a British thing as I've had a few queries when I've mentioned this on American forums. They get hung after slaughter & plucking, but before being dressed out. This is to improve texture, flavour and general eating quality. We don't tend to brine our turkeys over here but apparently, when hung for an adequate time, there is no need and the meat will be plenty tender. I'm talking purely through what I've read, no personal experience. The only turkey I remember eating has been from the freezer department of my local supermarket - and it's always been almost inedibly dry. My mother's weren't actually too bad (haven't eaten one of hers for over 16 years - she died) but I vaguely remember that she got hers from a butcher so they were probably fresher, perhaps even hung... I was going to brine my bird this year having recently read that it's common practice across the pond and you guys don't complain about how dry the meat is, but as I'm now raising my own meat, I figured I'd give the hanging a bash.