Talking Turkey

The Spanish bought the turkey to Europe form the Americas in the early 1500's

First record of the turkey in England was 1524

Early 16th Century the turkey started to replace the peacock in the royal courts

By 1720 circa 250,000 turkeys were walked from Norfolk to the London markets. They were in small flocks of 300 to 1000 and started in August and fed on the stubbles as they went.

From 1950 to 1957 saw all turkeys change from Bronze Feather to White feathers

1960's saw intensive breeding and genetic selection

Modern commercial turkey has increased weight by 100% every 10 years.

Jan to March – Selecting Breeding Stock and preparing farms

April to August – Producing eggs , Hatching and brooding poults

August to November- Growing Christmas Turkeys

December – Plucking , hanging and preparing Christmas lunches.

Eggs Week 18 to 25 : Dry Plucked

Circa 900 farmers throughout the country
Need maturity to get good feathering
Need fat cover to hang well

Eggs Week 26 to 34: Wet plucked

50 producers throughout the country

The 5 stages of development

Blood supply and nervous system – in egg
Vital organs – in egg
Skeletal development – upto 15 wks
Muscle tissue – mainly 15 wks to 20 wks
Fat – 18 weeks plus

Attachments:

• KELLYS_TURKEYS_Nov_2015.ppt