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dheltzel said:
Put 74 eggs into lockdown tonight for this weekend's hatch. The Feb settings have been about 1/3 not developing, I assume because the bitter cold damaged the eggs, but not enough to show cracks.

8 of them are turkey eggs. I love our baby turkeys, I don't want to sell any of them because they are so cute and friendly, but we have 20 in brooders already, and are averaging 3-4 a week hatching. That's gonna add up to a lot of turkey poults.

Everyone should raise some heritage turkey poults at least once. You'll fall in love with them.
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How far are you from Wheeling, WV?
 
Quote:stake I ended up driving 120 miles round trip to Erie tsc today. When I did my phone calls they were the only ones that had layers, everyone else had broilers and cornish rock. I made the trip because they actually had golden laced wyndottes!!!! I turned on the brooder lights, and fueled up the truck and drove up, and bought 20 straight run and 5 pullets!!! (of unknown basic yellow color) So excited! I would love to try and sex them can't wait to see what I really got!
 
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syndie said:
I ended up driving 120 miles round trip to Erie tsc today. When I did my phone calls they were the only ones that had layers, everyone else had broilers and cornish rock. I made the trip because they actually had golden laced wyndottes!!!! I turned on the brooder lights, and fueled up the truck and drove up, and bought 20 straight run and 5 pullets!!! (of unknown basic yellow color) So excited! I would love to try and sex them can't wait to see what I really got!
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I am glad you found what you wanted..... and really happy they were still there when you got there! They can disappear fast, for sure!
 
syndie said:
I ended up driving 120 miles round trip to Erie tsc today. When I did my phone calls they were the only ones that had layers, everyone else had broilers and cornish rock. I made the trip because they actually had golden laced wyndottes!!!! I turned on the brooder lights, and fueled up the truck and drove up, and bought 20 straight run and 5 pullets!!! (of unknown basic yellow color) So excited! I would love to try and sex them can't wait to see what I really got!
Click to expand...

Post some pictures and we'll try to help figure out what you got!

And we like chick pics . . . (I think that could be taken out of context, but you all know what I mean)
 
dheltzel said:
Put 74 eggs into lockdown tonight for this weekend's hatch. The Feb settings have been about 1/3 not developing, I assume because the bitter cold damaged the eggs, but not enough to show cracks.

8 of them are turkey eggs. I love our baby turkeys, I don't want to sell any of them because they are so cute and friendly, but we have 20 in brooders already, and are averaging 3-4 a week hatching. That's gonna add up to a lot of turkey poults.

Everyone should raise some heritage turkey poults at least once. You'll fall in love with them.
Click to expand...
I hope you keep this line of turkey going for next year,,,,turkey just do not fit into this year's plans except a couple broadbreasted for ourselves
 
Watch out! Here I come with my turkey questions... This is the first I've really seen broad breasted mentioned and now I'm wondering how the heritage are for meat. I know there is a big difference in chickens, but I haven't seen an overt preference for turkeys. We are hoping to keep a breeding pair from the 4 bourbon reds we got last week (is it okay to breed siblings?). We plan to process the other two - one for us and one for our big family Thanksgiving... I guess the question is, will the family be disappointed with a bourbon red on the Thanksgiving dinner table? Most prefer breast meat, a few of us prefer the thighs, the drumsticks are largely ignored because they are overcooked and tough by the time the rest is done. Any cooking tips? I always roast my chickens upside down so the fattier dark meat bastes the breasts and it all gets done at the same time. I think my aunt (who roasts the Thanksgiving bird) was going try that method this year - the difficult part is getting it flipped back over when it is piping hot.
 
dheltzel said:
Put 74 eggs into lockdown tonight for this weekend's hatch. The Feb settings have been about 1/3 not developing, I assume because the bitter cold
damaged the eggs, but not enough to show cracks.

8 of them are turkey eggs. I love our baby turkeys, I don't want to sell any of them because they are so cute and friendly, but we have 20 in brooders already, and are averaging 3-4 a week hatching. That's gonna add up to a lot of turkey poults.

Everyone should raise some heritage turkey poults at least once. You'll fall in love with them.
Click to expand...


Completely agree, heritage breed turkeys are great. We have 12 slates we've raised from eggs. I love our turkeys, not that I don't love our chickens but the turkeys are different. Our first hatched turkey from last spring had splayed legs which I fixed and took lots of extra time with and she is completely imprinted on me. Follows me everywhere, if I sit she comes and sits or stands beside me.

They are breeding now, can't wait for the eggs.
 
dheltzel said:
Post some pictures and we'll try to help figure out what you got!

And we like chick pics . . . (I think that could be taken out of context, but you all know what I mean)
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This is 1 of the 5 pullets of unknown origin



This is number 21 he/she jumped out of clutch of peeps as the tsc employee was closing up my box as if to say don't leave with out me, so i didn't, it was the lightest colored chick there and in my brooder.



Most are this dark back, with creamy tan breast and grey wing feathers.



Here is a picture of them together in the brooder, and I put a picture of my husband's nipples too, because he is so proud of them.



Any help would be great!!
 
emorems0 said:
Watch out! Here I come with my turkey questions... This is the first I've really seen broad breasted mentioned and now I'm wondering how the heritage are for meat. I know there is a big difference in chickens, but I haven't seen an overt preference for turkeys. We are hoping to keep a breeding pair from the 4 bourbon reds we got last week (is it okay to breed siblings?). We plan to process the other two - one for us and one for our big family Thanksgiving... I guess the question is, will the family be disappointed with a bourbon red on the Thanksgiving dinner table? Most prefer breast meat, a few of us prefer the thighs, the drumsticks are largely ignored because they are overcooked and tough by the time the rest is done. Any cooking tips? I always roast my chickens upside down so the fattier dark meat bastes the breasts and it all gets done at the same time. I think my aunt (who roasts the Thanksgiving bird) was going try that method this year - the difficult part is getting it flipped back over when it is piping hot.
Click to expand...
If breast meat you want then definitely go for the broad breasted turkeys. We processed our Narragansett turkeys and they didn't have half the breast meat as our broad breasted turkeys did.
 

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