Turkens

Discussion in 'Meat Birds ETC' started by ijon, Mar 3, 2013.

  1. ijon

    ijon Chillin' With My Peeps

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    Jan 11, 2012
    Has anyone tried crossing Turkens with their meat bird project. Other than what I read their skin crisps up when you roost them. I know nothing of the meat texture.
     
  2. Egghead_Jr

    Egghead_Jr Overrun With Chickens

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    Oct 16, 2010
    NEK, VT
    From what I've read the Turken does indeed have more meat to mass of bird. Even though it's not as large as some dual purpose birds is still prized in meat industry.

    As for crispy skin when roasting that's just like thanksgiving or roasting any poultry even if done with moisture. Take the cover off for last half hour of cooking or more for crispy skin.
     

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