Heritage turkey breeds for Midwest / USDA Zone 3 and 4?

[flowerbug]

there are plenty of wild turkeys in our area. i don't hunt them. i've seen one up close and personal when it got hit by a car and i had to pick it up off the road - heavy big bird! what a mess. made good worm food and squash the following years.

 

[NH Homesteader]

We have had chocolates, black spanish and a slate. The black Spanish were insane, they acted like wild turkeys (in fact one ran off during transport and went wild with a nearby flock!), the chocolates were pretty calm, and the slate was very calm. We never let ours roam though, a tom that gets in a mood can kill a little kid, never wanted to risk it...

 

[flowerbug]

$150! that's not a budget bird!

 

[NH Homesteader]

Yeah they definitely don't go for that here!

 

[flowerbug]

...
I call my burbon reds 1/2 wild because they are not completely wild tasting but not completely butter ball tasting either, their taste falls somewhere in the middle of the two breeds. And they are an exceptable leap of faith for those who have never eaten wild to still enjoy, without to much surprise in taste.
...

it sounds good to me, but Mom wouldn't touch it. she only likes the white meat of a turkey. i like only the dark meat. we rarely cook a turkey here, even a small one is way too much food for us. how we normally get turkey meat here is after going to TG dinner at one of my brother's place because he's the only one who makes them. it is always good and i normally get all the dark meat from there too so it works out that none of it gets wasted.

 

[Britesea]

If you want a bigger bird, but not necessarily turkey, You could look into Jersey Giant chickens.

(not my pic, but it shows size pretty well)

 

[Lazy Gardener]

Got chickens? There is also the issue of black head, I think from cross contamination. I would have to do more reading to be able to say more about the topic. But, I do know that many folks do keep mixed flocks without disease issue. So... something to be aware of, not necessarily a warning against mixing the 2 species.

 

[tortoise]

Got chickens? There is also the issue of black head, I think from cross contamination. I would have to do more reading to be able to say more about the topic. But, I do know that many folks do keep mixed flocks without disease issue. So... something to be aware of, not necessarily a warning against mixing the 2 species.

I don't right now. I'm probably going to get 4 - 5 layer chicks this spring. DH doesn't want to take care of chickens (like, ever!) but I my health has been better and I think I can manage just a few now. Just enough for eggs for myself.

But, I have separate areas. I have a big coop pen with nest boxes in my barn. There's no outdoor run for it (yet). I have a free standing chicken coop that's large enough to house 10 - 15 chickens. It has a small outdoor run. There is electricity to both of them.

Hmm, I do not want to be hauling water out to the old coop in winter. How long does it take to grow out turkeys?

 

[Lazy Gardener]

I've never tasted wild turkey. I need to review our nuisance laws!

 

[CrealCritter]

I've never tasted wild turkey. I need to review our nuisance laws!

Smoke it low and slow... It's not very much like your typical butter ball (BBW). Expect a taste that's closer to pheasant but still turkey. The dark meat is really dark and the white meat is more closer to dark meat on a butter ball. It's also a lot more lean and richer tasting than a butter ball. Don't expect a large breasts and you won't be disappointed.

I call my burbon reds 1/2 wild because they are not completely wild tasting but not completely butter ball tasting either, their taste falls somewhere in the middle of the two breeds. And they are an exceptable leap of faith for those who have never eaten wild to still enjoy, without to much surprise in taste.

The typical going price is around $150.00 for a dressed out, 8lb ready to cook burbon red. I dress mine out way bigger than 8lbs and they are still tender and delicious.

Heritage Bourbon Red Turkey meat is flavorful, firm, and moist. One taste and you will never go back to a farm-raised bird again. A special treat for drumstick fans, the entire turkey meat is dark, even the breast meat.

Heritage Bourbon Red Turkey meat is flavorful, firm, and moist. One taste and you will never go back to a farm-raised bird again. A special treat for drumstick fans, the entire turkey meat is dark, even the breast meat.

www.exoticmeatmarkets.com

Food for thought