Small-scale turkey farming is an excellent way to produce high-quality meat, preserve heritage breeds, generate supplemental income, or simply enjoy raising these intelligent and engaging birds.
Start by defining your goal:
💡 Tip: Heritage breeds take longer to mature (6–12 months vs. 4–6 months) but offer better flavor, foraging ability, and natural reproduction.
You don’t need a barn—just smart, secure, and clean shelter.
Brooder (for poults):
Heat source (95°F Week 1, decreasing weekly)
Non-slip flooring, clean bedding (pine shavings)
Secure from drafts and predators
Adult housing:
4–10 sq ft per bird indoors (less for meat birds, more for heritage adults)
Roosts: Needed for heritage breeds (12–36” high); optional for heavy Broad Breasted Whites
Nesting boxes: 1 per 4–5 hens (12"x12")
Ventilation: Critical to prevent respiratory issues—no drafts, but plenty of airflow
Outdoor run/pasture:
15–25+ sq ft per bird
Predator-proof fencing (bury 12” underground, cover top if hawks are a threat)
Shade, dust bath areas, and clean water
✅ Low-cost option: Use movable pens (“turkey tractors”) on pasture for rotational grazing.
Turkeys have higher protein needs than chickens—especially when young.
Poults (0–8 weeks): 28% protein turkey starter (non-medicated!)
Growers (8–20 weeks): 20–22% grower feed
Adults: 16–18% layer or maintenance feed
Supplements:
Niacin (Vitamin B3): 100–150 mg/gal in water for first 8 weeks to prevent leg deformities
Grit: If foraging
Oyster shell: For laying hens
⚠️ Never feed medicated chick feed—turkeys are highly sensitive and it can be fatal.
Foraging: Heritage turkeys reduce feed costs by 30–50% when on good pasture.
Order from reputable hatcheries (e.g., Cackle Hatchery, Porter’s Rare Heritage Turkeys, Hoover’s Hatchery)
Pick up in spring (April–June)—warmer weather eases brooding
Quarantine new birds for 2–4 weeks
Vaccinations: Optional; discuss with a vet based on regional disease risks (e.g., fowl pox)
Prevention is easier than treatment.
Common issues:
Blackhead (avoid mixing with chickens in high-risk areas)
Coccidiosis (keep bedding dry)
Respiratory infections (ensure ventilation)
Leg injuries (provide traction, niacin, avoid overcrowding)
Daily checks:
Bright eyes, clean vents, active behavior
No labored breathing or limping
Biosecurity:
Limit visitors
Clean boots/tools between flocks
Don’t share equipment with other poultry owners
Processing age:
Broad Breasted Whites: 16–24 weeks
Heritage breeds: 24–52 weeks (for optimal fat marbling and flavor)
Options:
DIY (with proper tools and training)
USDA-exempt custom processor (for personal use)
USDA-inspected facility (required if selling retail)
Marketing ideas:
Farm shares or “Thanksgiving turkey reservations”
Farmers markets (check local regulations)
Direct sales to restaurants or food co-ops
📝 Tip: Start taking deposits in summer for holiday birds—demand peaks in November!
Frozen whole turkey: $4–$8/lb (depending on region and breed)
A 15-lb heritage turkey could sell for $60–$120+
✅ Break-even is achievable with 10–20 birds. Profit improves with reputation and repeat customers.
High-quality, humane meat
Preservation of genetic diversity (especially with heritage breeds)
Natural pest control (turkeys eat ticks, grasshoppers, beetles)
Educational value for families or school programs
Low startup cost compared to cattle or hogs
Start small—try 5–10 birds your first year
Keep records (feed, health, weights, expenses)
Network with local turkey farmers or extension agents
Focus on customer experience—happy buyers return year after year
Enjoy the process—turkeys are curious, social, and fun to raise!
Whether you're raising turkeys for your freezer, your community, or conservation, small-scale turkey farming blends tradition, sustainability, and practicality. With careful planning and attentive care, your flock can thrive—and become a rewarding part of your homestead or farm.
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