Homestead Turkey Production
(Page 4 of 9)
Yet regardless of what method is used, the beginner will
experience considerable aggravation with the young birds
when he attempts to feed them for the first time. Young
poults will walk over feed dishes without seeing them and
many breeders experience difficulty in teaching the poults
to eat. Some recommend that all poults must have their
beaks dipped into feed several times during the first day;
others contend that feed should be kept on boards directly
under the brooder and that the birds will eventually learn
to eat. No matter which method is employed, it is
recommended that young poults be watched closely so that
the breeder knows that they have started to eat. After the
first day or two they may be fed in any convenient type of
chicken feeder and water is supplied in glass drinking
containers.
RELATED CONTENT
The Turkey Trailto Domestication, and then . . . October/November 2001 As early as AD 600, the peop...
From organic apple pie to tasty heritage turkeys, local, sustainable Thanksgiving dishes are health...
A recent taste test comparing heritage breed turkeys with “industrial” turkey reinforced that herit...
In the past few years, several taste tests have indicated that heritage turkeys taste better than i...
Feedback on Turkeys November/December 1973 DEAR MOTHER: The chapter on "Turkey Production" from Jac...
Turkeys usually stay in the brooder house (or in batteries
if they are used) for the duration of the brooding period.
Then, having reached six weeks, they are placed on the sun
porch. Some breeders contend that they should have access
to the porch before that time (and are therefore given
roosts to use before the age of six weeks has been reached)
. . . however, that is a question that must be settled by
local climatic conditions, time of year, etc. We here on
Toowoomba have always maintained our poults indoors for the
first six weeks with considerable success.
"STARTED" POULTS
As in the case of chickens, turkey poults may be purchased
that have attained the age of from six to eight weeks.
Naturally, these poults are considerably more expensive
than the dayold poults and there is little to be gained by
their purchase except that the turkey producer is relieved
of the responsibility of maintaining a brooder for he takes
delivery of the poults at an age when heat is no longer
necessary. Feeding of these "started" poults is of course
the same as that of day-old birds once the sixth to eighth
week has been passed.
HOME-GROWN POULTS
We have previously stated that the beginner will find it
unwise to attempt to produce his own poults unless he has
had considerable experience with turkeys. Whereas the
purchase of young gobblers together with their fattening is
roughly a six-month program, the maintenance of a breeding
flock is a year-around proposition and is not practical for
the average beginner. Of course, if you are of an
inquisitive nature (as are the Widmers) you will want to
raise your own turkeys. There is no reason why you
shouldn't and more power to you.
Page:
<< Previous 1 |
2 |
3 | 4 |
5 |
6 |
7 |
8 |
9 |
Next >>
