Is it to late to start turkeys for Thanksgiving?

[Ang]

We started ours the first of April last year and they were ready in plenty of time for Thanksgiving. We had large whites which tend to grow faster and bigger. They were the best turkey I have ever eaten.

 

[KOTurkeyRanch]

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I heard they dont taste as good. Hmm. lol

 

[Ang]

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I heard they dont taste as good. Hmm. lol

To each his own, I suppose.

 

[Ariel301]

Our Thanksgiving turkey last year was a Rio Grande, which is basically pretty close to the wild type turkeys found in the western United States. At 8 months old, her dressed weight was just over 10 pounds, and she was free-range. Tasty, but fairly dry and not too meaty. She served six people pretty comfortably with no leftovers--she was mostly bone, but we boiled those to make some yummy broth. This year we are going with Royal Palm (if we can get them to hatch...no luck so far) and they should be between 6 and 8 months old by Thanksgiving, we expect they'll be in the 10-12 pound range as we will keep them penned. Heritage turkeys don't always have a lot of breast meat to them, I have found, so if that is really important to you, a broad-breasted type would be better.

My advice would be to get a few, and that way you can serve more than one if needed.

 

[KOTurkeyRanch]

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Royal palm is one of the smallest heritage breeds.

 

[Ariel301]

Yes it is a small breed and probably not the greatest for meat. The lady we got our eggs from (and last year's dinner) raises both Palms and Rio Grandes, and both are small. But the Palms get a little bigger than the Rios...at least hers do. Her Palms are from 8-15 pounds dressed, and she butchers them anywhere from 6-9 months old.

 

[longranger]

The many varieties of heritage turkey are based on feather colors and patterns. Many bloodlines do not do a good job of adhering to APA standards for conformation and weight. Bottom line some RP toms will dress at a good 15# at 6 or 7 months while others never get to that weight. Obviously same variations for hens.

Regardless of weight a well prepared heritage bird can be fattened up so they cook up nice and juicy by giving them gradually increasing rations of cracked corn over the last month prior to butchering. For me I have cut it back to 2 weeks as they can get downright fatty in 4 weeks. Those were the juiciest turkeys I have ever eaten and my cooking skills are novice at best.

 

[chick a chick a bang bang]

Thanks for all your info! It has definately helped!!

 

[DaKid]

I also raise BB Bronze and Giant white , these last few years , which I'm doing it once again this yrs.a total of 20 turkey's
last yr. my largest was 42 lbs tom clean and ready for the oven and most where in-between 22 - 38 lbs , I must say there where the juicest and tender birds I even eaten in almost 50 yrs . That 42 lbs feed our family of 20 + adults and children


Alan

 

[turkey guru]

had the same happen with the neighbors dog, he would not keep him home so I shot him! always wonder why people thought they could let there animails run on my property! just plain silly and deadly for the animails tom!!!