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Thank you so much for this post, both the details in the text and the pictures. It really puts everything in perspective. Much easier than I though it would be.
Since the eggs are smaller during the first several months from a first year hen, it seems like it would be best to wait until the eggs have reached full size before incubating them. Logically, that should result in a larger poult with better survivability. Is that true?
I noticed that more than one hen is in the nest area. Do turkey hens normally share a nest area, or do they fight to push the other out of the nest? What about brooding? Is that a private matter, or do they brood in adjoining nests?
Regarding the large eggs, if you're not incubating them, how do you store them in the refrigerator? They don't look like they would fit in a typical egg carton. Are there special egg cartons that you order? Or do you store them in a bowl, or something else? With my chicken eggs, I can store them for 5-7 months in the refrigerator, but they need to be in an enclosed cardboard egg carton to last that long.
Do turkey eggs freeze well? I found a great method for freezing chicken eggs in an old 1950's farming guide (back when nothing went to waste). Separated egg whites can be frozen as is. They do expand slightly with freezing, so some room must be left for expansion if freezing in a rigid container, just like with water. For freezing whole eggs or separated egg yolks, the yolk material will get hard and pasty is not stabilized, so the yolks need to be broken and scrambled for the stabilizer to work properly. They can be stabilized with either 1 teaspoon salt or 1 teaspoon honey per cup of scrambled whole egg, or cup of scrambled egg yolks. The honey or salt must be thoroughly scrambled in with the egg before freezing for it to work. I was worried that the honey would form a clump when mixed with cold eggs, which it does, but it still does the job if mixed well. (I've not tried the salt method, since that seems like a lot of salt to me, but the honey-stabilized eggs make wonderful omelets -- not excessively sweet.) For chicken eggs, I scramble 5 eggs with one teaspoon honey and pour it into a one quart ziplock freezer bag. I remove all the air before sealing. Then I lay the bag flat on a cookie sheet and smooth it out evenly before freezing. That freezes them as fast as possible, which minimizes large ice crystals and results in a better product. Once frozen, the bags are rigid and thin, so I put them in a box and store them in the freezer upright, much like cards in a recipe box. To use, I thaw them in a bowl of tepid water for 20-30 minutes, then cut off a bottom corner of the freezer bag and squeeze out the contents. Easy, and no mess. The book suggests that the mix can be poured into ice trays after scrambling, then remove the frozen cubes to store in a different container. This would allow you to pull out smaller quantities to defrost, since one cube would approximate one egg. That would work if you use the salt for stabilization, or if you use room temperature eggs with honey, but if you use refrigerated eggs to mix with honey the honey does tend to clump, so you might get some cubes that are too sweet and some that didn't stabilize at all.
. They like to hide and I mean hide and seek champions. I have only seen them nest on the ground though. Behind a thick sticker bush, under a boat, behind the AC unit (much to the dismay of the repair man), behind a sheet of plywood leaning against a wall, in a 55 gallon drum laying on its side or at the neighbors. I think you get the idea 
