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Pastured Turkey Tips

The turkey says “America” and “real local food” as do few other things, and varieties are often reflective of specific geographical regions of this nation, the Narragansett of the Northeast and the Bourbon Red of the South.

Pastured TurkeysThe producer can play this trump card to the maximum by breeding and raising his or her birds to be marketed directly from the farm. Thirty years ago I visited a Missouri farm where numerous turkey varieties were being propagated well before terms like “local” and “heirloom” filled the pages of food and ag publications. Into 8 x 16-foot, used hog range houses those folks were placing trios of breeding turkeys. The houses were divided in half with a short segment of a 54-inch high cattle panel and each half sheltered a breeding trio. Seven other 16-foot x 54-inch cattle panels were used to create two large pens fronting the Southern-facing house. The pens and shelters had a deep straw litter, a practice old-timers will recall as straw yarding.

Those folks kept four varieties of turkey with between one and three trios of each variety. A few extra breeding birds were kept on hand in case of injury or loss. From their modest numbers and simple housing they produced poults, hatching eggs, breeding stock and table birds for sale. Their houses and panels were bought used, and their main investment in equipment was for a cabinet incubator with a 240-egg capacity.

A friend with a small flock of turkeys has found his niche producing some of the more vividly colored varieties such as the lilac. The poults do not all color up the same, but that challenge is a part of their appeal to him. His sales are generally in quite small numbers to people who first want just a few birds to raise for their own needs and then are drawn to more colorful birds. Continue Reading →