Morbid question???

[longranger]

How do young heritage birds,lets say 3 or 4 months, taste? I know they would be lean and would need to be cooked properly to avoid drying but are they extra tender?

I ask because in the future I want to know if birds with undesirable traits in my breeding program are worth the cost of feed to grow out to a good eatable size. I have never eaten a submature bird yet but would feel comfortable doing so to save feed $ if they are good on the table.

 

[KathyP]

I have no answer, but I wanted to let you know that I don't think that's a morbid at all!

I have a heritage turkey as well (Narragansett--a pet) and I've wondered if it would be worth raising them for slaughter. The tom I have seems awful bony and lean, and the hen, a royal palm, also VERY petite and not much meat on her at all--certainly nothing like the broad-breasted breeds a friend raised specifically for meat.

Good question and I also look forward to seeing an answer or two!

 

[shelleyd2008]

Isn't that when the bigger birds are processed, or is it later than that?

 

[onthespot]

I don't know the answer, but I start salivating at about two months old. As soon as I can feel a little meat on their drumsticks I am thinking FOOD!

 

[Harp Turkey Ranch]

They are GOOD, that is what the old timers called a broiler turkey. 12-16 weeks old. They are perfect size for a family dinner and they taste GREAT !!!

 

[longranger]

Very interesting info Harp. With the excellent feed conversion ratio of turkeys how come the younger "broiler turkeys" are not popular and available fresh year round commercially?

 

[Harp Turkey Ranch]

they are in alot of supermarkets they are sold as young turkeys looks like a big chicken.

 

[longranger]

Will have to scan my local markets to get a taste of what I have been missing.