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Turkeys
Meleagris gallopavo
livestock
Turkeys are raised for their large carcass size, with Broad Breasted White being the dominant commercial breed reaching 15-20 kg. Heritage breeds like Bourbon Red, Narragansett, and Bronze offer superior flavor and natural mating ability, making them better suited to small-farm production.
💡 Fun Facts
- -Benjamin Franklin advocated for the wild turkey as the national bird of the United States
- -Only male turkeys gobble - females make a clicking sound
Growing Tips
- -Keep turkey poults separate from chickens to prevent blackhead disease (Histomoniasis)
- -Heritage breeds can forage extensively, reducing feed costs by up to 30%
- -Provide elevated roosts - turkeys are instinctive tree roosters and stress when confined to the ground
Husbandry Guide
Detailed growing guide coming soon.
Health Issues
Pest and disease data coming soon.
Feed & Nutrition
Nutritional data coming soon.
History
History and origin story coming soon.
Quick Facts
- Difficulty
- Intermediate
- Climate
- subtropical, temperate, continental
- Origin
- North America (Mexico)
- Maturity
- Heritage breeds at 24-30 weeks; commercial breeds at 14-18 weeks
- Water
- moderate
- Sun
- full-sun
- Housing
- Covered roost area with good ventilation; turkeys prefer to roost high off the ground
- Space Needed
- 6-10 sq ft per bird indoors; generous outdoor range preferred
- Temperature
- 5-28°C (40-82°F)
Track Turkeys on your farm
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