Have you ever dreamed of raising turkeys from eggs in your own backyard? It might sound like a big commitment, but once you understand the basics, you’ll see it’s entirely doable. With a little organization, a warm brooder, and careful attention to feeding, you’ll be well on your way to enjoying a healthy flock. Below, we’ll walk through each stage so you can hatch, raise, and eventually harvest your turkeys in time for a special holiday meal.
Set up your foundation
Every great turkey-raising journey starts with choosing the right breed and planning for their future needs. Broad-breasted breeds typically mature faster (about 16-20 weeks) and can reach impressive weights, while heritage varieties (like Bourbon Reds) may need extra time—around 24-28 weeks—to get to butchering size. Whichever breed you pick, decide early so you can gather the correct type of fertilized eggs or place an order through a reputable supplier.
Gather supplies
- Incubator with reliable temperature and humidity controls
- Clean egg trays or cartons
- Thermometer to double-check temps
- Hygrometer for tracking humidity levels
- Disinfected brooding setup (heat lamp or heating plate, feeders, waterers)
You’ll also need some spare room, ideally away from your chickens if you have them. Turkeys are vulnerable to certain diseases (like blackhead) when they share living quarters with chickens, so it’s best to keep them separate.
Incubate your turkey eggs
Most turkey eggs take about 28 days to hatch, though some heritage breeds may vary slightly. Keeping them at a consistent 99.5°F is vital to ensure steady development.
Control temperature and humidity
- Maintain an incubator temperature of 99.5°F for circulated-air models
- Keep humidity levels around 50-60% for most of the incubation period
- Increase humidity to about 64% during the last few days before hatching (often called “lockdown”)
Always confirm your incubator is running stable before you set your eggs. If you notice the eggs hatching a bit early, you might be running slightly hot. Hatching late could mean you’re on the cool side.
Turn eggs daily
Turkey eggs need to be turned at least three to five times a day—some folks turn them even more often. Turning prevents the embryo from sticking to the shell and helps them develop properly. Just mark your eggs lightly with a pencil so you can keep track of each turn.
Prepare a proper brooder
After day 28 arrives and your poults (baby turkeys) begin hatching, they’ll need a cozy place to dry off and rest. A brooder is simply a warm, draft-free space where your poults can stay for their first few weeks of life.
- Aim for about 95°F during the first week.
- Lower the temperature by about 5°F each week until they’re around six weeks old.
- Watch their behavior—if they’re huddled directly under the heat lamp, it might be too cold. If they’re staying in the corners, it might be too hot.
Use pine shavings or another recommended bedding option, but avoid sawdust or slippery newspaper. Don’t crowd them either. Once your poults have their feathers (usually around eight weeks), they can start spending more time outside.
Manage feeding and nutrition
Baby turkeys have higher protein needs than chickens, so you’ll want to start them on a turkey or game bird starter feed. Look for products with about 28% protein to support those rapid growth spurts.
Feeding schedule
- Offer turkey starter until poults reach eight weeks
- Switch to a grower feed with around 24-26% protein up to six months
- Transition to a lower-protein feed (16-18%) once they’re adults
For an extra boost, make sure you provide grit (small stones), especially when they peck around outside. The grit helps them digest feed properly. Keep fresh, clean water available at all times, and change it frequently to prevent contamination.
Prevent diseases and stress
Turkeys can be more sensitive than chickens, so a clean environment is key. Keep bedding dry, remove droppings regularly, and always disinfect feeders and waterers. If you notice any droopy poults or signs of pasting (droppings stuck to their vent area), gently clean them and check your brooder temperature. Too much chill can increase stress and lead to health issues.
Avoid mixing with chickens
Raising turkeys side by side with chickens can introduce diseases like blackhead that are often fatal to turkeys. If you do have a mixed flock, be extra vigilant and consult with a poultry expert on best practices.
Plan for your harvest
Timing your butchering day depends on your breed, personal goals, and the Thanksgiving countdown. Broad-breasted turkeys might be table-ready by 16-20 weeks, while heritage breeds may need closer to 24-28 weeks. Mark your calendar early so you know when to stop raising them for egg production and start gearing them up for the table.
A note on final prep
- Ensure your turkeys are healthy and comfortable leading up to processing
- Keep them on clean feed and water
- If you’re processing yourself, set up a safe, clean area for the task
Once you’ve reached your desired weight or the holiday deadline, you’ll have a well-raised bird that’s sure to taste fantastic and bring plenty of satisfaction to your table.
Final thoughts
Starting out with fertilized eggs, watching them hatch, and seeing your flock grow can feel like an amazing journey. Yes, it takes planning and effort, but the end result is a flavorful, homegrown turkey for your family feast. Give yourself time to get the incubator settings right, provide a safe brooder, and keep a close eye on feed and temperature. When each step is done with care, you’ll be rewarded with a thriving flock and, eventually, a wonderful meal to share. Have fun, enjoy the process, and thank yourself for taking on such a rewarding poultry adventure.