How To Start Turkey Farming

 

Turkey farming can be a profitable and sustainable business if managed properly. Below is a comprehensive guide covering the essential aspects of turkey farming, from choosing the right breed to health management and marketing.

1. Choosing a Turkey Breed

Different breeds of turkeys are available, each with specific traits that suit varying farming goals.

Broad Breasted Whites: The most common commercial breed. They grow quickly and have large breast muscles, making them ideal for meat production.

Broad Breasted Bronze: Similar to the white but with darker feathers. They also grow quickly and are favored for traditional markets.

Heritage Breeds: These include breeds like Bourbon Reds, Narragansett, and Royal Palm. They grow more slowly but are hardy, more disease-resistant, and suitable for free-range farming.

2. Housing and Space Requirements

Turkeys need adequate space and shelter to thrive. Overcrowding can lead to stress and disease.

Brooder House (for poults): For the first 4-6 weeks, poults (young turkeys) need a brooding area with heat. They require around 0.5 to 1 square foot per bird.

Temperature: Start at 95°F (35°C) and reduce it by 5°F per week until it's around 70°F.

Growing Area: After brooding, turkeys require more space as they grow. Provide 3-4 square feet per bird indoors and at least 10 square feet per bird outdoors for free-ranging.

Ventilation: Good air circulation is crucial for maintaining health and preventing respiratory issues.

Bedding: Use clean straw, wood shavings, or other absorbent materials. Bedding should be dry and regularly changed to prevent the spread of disease.

3. Feeding Turkeys

Proper nutrition is vital for turkey growth and health.

Starter Feed: High-protein (28-30%) feed is required for poults for the first 6-8 weeks.

Grower Feed: Around 20-24% protein is suitable for turkeys between 8-12 weeks.

Finisher Feed: From 12 weeks onward, reduce the protein to 16-18%. For heritage breeds, finisher feed is given from 16 weeks onward.

Grit and Water: Turkeys need access to grit to help with digestion and clean water at all times. Electrolytes and vitamins in water during the first few weeks help boost their immune system.

4. Health and Disease Management

Turkeys are susceptible to several diseases, and preventive measures are essential.

Vaccination: Turkeys should be vaccinated against common diseases such as Fowl Pox, Newcastle Disease, and Blackhead.

Parasite Control: Monitor and control both internal (worms) and external parasites (mites, lice).

Biosecurity: Limit contact with wild birds and other animals to reduce disease risk. Clean housing and equipment regularly.

Common Diseases:

Blackhead Disease: Caused by a parasite, this is one of the most severe turkey diseases. Prevent it by separating turkeys from chickens.

Coccidiosis: Affects the intestines, especially in young turkeys. Medicated feed can help control it.

Respiratory Diseases: Overcrowding, poor ventilation, and dust can cause respiratory infections. Monitor symptoms like coughing and sneezing.

5. Breeding Turkeys

Breeding turkeys for farm expansion requires different considerations from raising birds for meat production.

Breeding Age: Heritage breeds can reproduce naturally, while broad-breasted types require artificial insemination due to their size.

Egg Production: A hen can lay 80-100 eggs annually. Incubation takes about 28 days.

Incubation Conditions:

Temperature: Maintain the incubator at 99.5°F (37.5°C).

Humidity: Keep it at 50-55% until the last few days, then increase to 70%.

6. Management of Free-Range Turkeys

Free-range systems offer natural foraging and allow turkeys to express their natural behavior, but there are risks.

Pasture Rotation: Rotate pasture to avoid the build-up of parasites and to allow vegetation to recover.

Predator Control: Turkeys are susceptible to predators like foxes, hawks, and raccoons. Fencing and guard animals (e.g., dogs) can help.

Shelter: Provide outdoor shelters to protect turkeys from harsh weather and predators.

7. Harvesting and Processing

Knowing when and how to harvest is crucial for meat production.

Processing Age:

Broad-breasted turkeys are typically ready for slaughter between 16-20 weeks, weighing 16-30 pounds.

Heritage breeds take 24-30 weeks to reach market weight.

Processing: You can either process the birds on the farm or use a commercial processor. Ensure compliance with local regulations and hygiene standards.

8. Marketing and Selling

There are several ways to market turkeys, depending on your scale and target audience.

Direct Sales: Sell fresh or frozen turkeys directly to consumers through farmers' markets, CSA (community-supported agriculture), or online.

Wholesale: Sell to restaurants, grocery stores, or distributors.

Holiday Markets: Thanksgiving and Christmas are peak times for turkey sales.

Value-Added Products: Explore making products like smoked turkey, sausages, or deli meats to diversify income.

9. Record Keeping and Finances

Effective record-keeping is essential to manage the farm’s finances, growth, and health.

Feed Costs: Track feed consumption and cost per bird.

Health Records: Maintain health and vaccination records.

Sales and Marketing: Keep records of expenses, customer contacts, and sales data to improve marketing efforts.

10. Sustainability and Organic Turkey Farming

Organic farming practices can fetch higher prices and align with consumer demand for sustainably produced meat.

Organic Feed: Feed turkeys with certified organic grains, and pasture them on land free from synthetic pesticides and fertilizers.

Certifications: If you plan to market as organic, follow the guidelines set by certifying bodies in your country.

Waste Management: Use turkey manure as a fertilizer to maintain soil fertility.

Conclusion

Turkey farming requires careful planning, management, and attention to detail. From choosing the right breed and feeding plan to managing health and processing for market, each step is critical for success. Whether you're starting small or expanding, always consider the welfare of your birds, your market, and environmental sustainability.