I haven't butchered any because I just got mine. But I love my Bourbon Reds. Decent size. Great temperament.
They have a shelter but it's not complicated. It keeps them dry. They do fine regardless of the weather. They were reared outdoors in very sparse shelter, the one I built for them is more sheltered than what they had. They're very hardy.
We see wild turkeys all the time. I'm not interested in raising a turkey that needs "containment keeping and protection" to grow and thrive.
If it can't stay healthy and thrive outdoors and forage and have a brain, I don't want it living here. I plan on a bigger shelter as I get more birds but that's about it.
The weak and the stupid need to die. I'm shooting for truly healthy, self-reproducing, sustainable birds. These three are VERY predator and hawk savvy, very aware and easy to live with. They warn all the others well before anything gets close.
Couldn't be happier. Might add some beltsville whites for comparison for food next year, but they're not a pretty turkey like the Bourbons.
I'm into losing the stupid, the weak, and the unwary so my take is quite different from someone trying to keep every last bird alive no matter what.
Steve come spring a few beltsville and red poults will be worth a visit to you
I really really like the turkeys. Of course you said I would. You were right.
The guy I had these from had blue slates, now that's an interesting looking bird. He had Royal Palms too but they weren't as calm as his BR's.
The BR's get along really well with the chickens and would roost in the hen house if I let them but they take up too much space. I didn't build that thing with humongous turkey butts in consideration. I might re-engineer it later depending on the managed size of the PR flock.
We froze these birds, so we havn't tried one yet. I'm cooking the broad brested bronze this weekend. Dressed out he was 35 lbs.....hope he fits in the oven! I do look forward to the beltsville and will be raising more for meat. They look very tasty dressed out. And cleaned up well.
Are the Beltsville and the midget about the same type of bird?
For most breeders here it's not the correct time of year, generally most heritage turkeys will lay eggs in the spring and a few in the fall. That is unless they are force to lay by increasing the length of daylight to about 12 to 14 hours a day.
Did you notice any difference in taste between the different varieties of turkeys?
Yes we had Great white, BB Bronze, Red bourbon, and Blue slate this year. the bb bronze and great white did taste somewhat different then the others so far. There taste some what flatter, less of a richness then others.
We do provide movable coops and fly ways for ours, since it's a fineable offense here to release domesticated turkeys in the Wild. We have a Flock that lives on the far end of our property so we didn't want to take the chance our would take off.
The only time we let them mix is during open range time. Every couple of days we let the chickens and turkeys out to free range. Then Put the back after a couple of hours.
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They are close in size only with the toms about 20 pounds and hens 10 to 12 ish. The Beltsville was developed in the 30's by Stanley Marsden and the Midget by Dr Smyth in the 50's.
The BSW has a rounder body shape and fuller in the breast than the Midget.
The Midget is by far the better tasting of the two.
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Problem with free range your turkeys, are they will breed with the wild turkey hens. Reason most States have laws that will get you fined and jail time.