Meat turkeys

SillyMe

In the Brooder
12 Years
Jan 16, 2008
18
0
22
I am going to by my birds in march/ april from McMurry.
If I buy some turkeys can I cook them for the 2008 holidays? Or will they be too tough to eat by then?
 
They should be perfect by that time. The longer you wait to butcher, the bigger they get. Really, you'd just butcher at the right time and freeze them until the holidays.
 
What is the best type of turkey to get if raising it to butcher for "the holiday" with lots of guests??
 
broad breasted bronze or broad breasted white. Unless you want to venture into the heritage breeds, that is.
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It's all a matter of personal preference.
 
Only get the double breasted white or bronze if you want a good eating turkey for many people. We butchered 3 heratage toms this last November and there really wasnt a lot of meat on them. You really need to get a meat turkey for goooood eats... They will fatten up quick and be great. Also a double breasted white poult is about 3.50 compaired to a royal palm poult at 8.50. Heritage are more for looks, beautiful eye candy for your farm and the eggs. whites and bronzes are more for eating. I think I am going to raise about 5 to 10 this year for butchering on Thanksgiving and Christmas. Jenn
 
Thanks, very helpful!

Do you buy them as juvenile poults or day old chicks?

I have found that the chicks are much cheaper, but harder to get started...
 
I did bourbon reds for this past thanksgiving - heritage breed. They were good but they look more like a big chicken instead of those big breasted turkeys we are accustomed to at the grocery stores.

My former inlaws had the bronze turkeys - gorgeous birds! I love to watch the toms strut!
 

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