How to raise baby turkeys from day one to making money

  Here is a blog post designed to be informative for both the casual reader curious about where their food comes from and the aspiring small-scale farmer.

From Poult to Plate: A Guide to Rearing Turkeys and Raising Poults

There is a common misconception that turkeys are fragile, silly birds that would “drown in the rain if they looked up.” In reality, turkeys are intelligent, curious, and surprisingly resilient creatures—but they do have very specific needs.

Whether you are considering raising a flock for Thanksgiving dinner, heritage breed conservation, or simply as barnyard pets, understanding the difference between commercial rearing and natural rearing is key. More importantly, if you want a healthy adult bird, you must first master the art of raising a poult (a baby turkey).

Here is everything you need to know about how turkeys are typically reared and how to successfully raise poults from day one.

How Turkeys Are Reared: Commercial vs. Heritage

How a turkey is reared depends entirely on the scale and the breed. There is a massive difference between the industrial Broad Breasted White turkey you find in the grocery store and a heritage breed like a Bourbon Red or Narragansett.

The Commercial Model

The vast majority of turkeys consumed globally are Broad Breasted Whites. These birds have been selectively bred to grow immense breast meat quickly.

· Housing: They are typically raised in large, climate-controlled barns. While "free-range" and "pasture-raised" labels are becoming more common, conventional birds often live indoors to protect them from predators and disease and to regulate their caloric intake.

· Feeding: They are fed a high-protein diet designed to maximize growth. A commercial turkey can reach market weight (15–20 lbs) in just 14 to 18 weeks.

· The Catch: Because of their massive breasts, these turkeys cannot reproduce naturally. They must be artificially inseminated. They also grow so fast that they often develop leg issues if their diet and environment aren’t carefully managed.

Pasture-Based & Heritage Rearing

For small-scale farmers and homesteaders, turkeys are often raised on pasture.

 The Setup: Turkeys are housed in mobile coops (chicken tractors) that are moved daily to fresh grass. This mimics their natural foraging behavior.

· Diet: They eat grass, bugs, and seeds supplemented with grain.

· Growth Rate: Heritage breeds take much longer to mature—usually 24 to 28 weeks. While they have less breast meat than commercial varieties, they have darker, more flavorful meat and a much stronger will to live (and reproduce) naturally.

The Critical Phase: How to Raise Poults

If you decide to start your turkey journey, do not start with adult birds. Start with poults. However, poults are not baby chickens. If you raise them like chicks, you will likely lose them

Poults are fragile for the first 6 to 8 weeks of life. They require higher temperatures, more protein, and meticulous attention to detail.

1. The Brooder Setup

Before your poults arrive, your brooder must be running at the correct temperature.

· Temperature: Start at 95°F to 100°F (35°C to 38°C) for the first week. Lower the temperature by 5°F each week thereafter.

· The "Poult Dance": Watch their behavior. If they are huddled directly under the heat lamp, they are cold. If they are pressed against the walls panting, they are too hot. If they are scattered evenly around the brooder peeping happily, the temperature is perfect.

· Space: Poults grow fast. Do not overcrowd them. Overcrowding leads to "piling," where they smother each other.

2. The Importance of "Turkey Starter"

Do not feed poults chick starter. Chick starter (medicated or not) lacks the necessary nutrients for turkeys.

· Protein: Poults require 28% to 30% protein for the first 8 weeks. Look for a feed labeled "Turkey Starter" or "Game Bird Starter."

· Medication: Never feed poults medicated feed containing Amprolium (used for coccidiosis in chicks). Turkeys are highly sensitive to this medication. If you are concerned about coccidiosis, opt for a non-medicated starter and keep their bedding bone dry.

3. Watering: The Life or Death Detail

This is where most beginners fail. Poults are prone to "pasty butt" (droppings sticking to their vent), which can kill them within 48 hours if not cleaned.

· Hydration: Dip each poult’s beak into the waterer when you bring them home to ensure they know where it is.

· Electrolytes: Adding a little sugar or unmedicated electrolytes to their water for the first few days helps reduce stress.

· Safety: Do not use open water dishes. Poults are clumsy and can fall asleep in a dish, leading to drowning or hypothermia. Use a shallow waterer designed for chicks, or fill a dish with marbles so they can only reach the water between the gaps.

4. Roosting and Space

Unlike chickens, turkeys are natural acrobats. By the time they are two weeks old, they will want to perch.

· Roosts: If you don’t provide low roosts (like 2x4s laid flat) in the brooder, they will perch on the edge of the feeder or waterer, often tipping it over.

· Range: By 6 to 8 weeks, once they are fully feathered (no more fuzz), they can move outside to a secure coop. Turkeys are highly susceptible to predators; a raccoon can reach through chicken wire and pull a turkey’s head off. Use hardware cloth (welded wire) for your coop.

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Health and Common Issues

Turkeys are generally hardy if their basic needs are met, but watch for these issues:

· Blackhead: This is a parasitic disease fatal to turkeys but harmless to chickens. If you keep chickens and turkeys together (not recommended), the turkeys are at high risk. Pasture rotation helps break the life cycle of this parasite.

· Leg Problems: Fast-growing turkeys (especially Broad Breasted) need careful diet management. If they gain weight too fast, their legs will buckle. Ensure they have plenty of space to move and avoid high-calorie treats until they are older.

Conclusion

Raising turkeys is a rewarding endeavor. Whether you are raising a few heritage turkeys on pasture or simply trying to keep a handful of poults alive in a backyard brooder, the rules are the same: heat, high-protein feed, clean water, and security.

The effort is worth it. A turkey raised with care—given access to grass, sunshine, and proper nutrition—bears no resemblance to the factory-farmed bird. They are personable, they will follow you around the yard like dogs, and for many, they provide the most delicious and ethical meat you can put on your Thanksgiving table.

Are you planning on raising turkeys this year? Have you tried heritage breeds versus commercial breeds? Let me know in the comments below!