Each year, around 218 million turkeys are produced in the U.S., with 46 million alone killed just for Thanksgiving. Turkeys are intelligent, social creatures capable of forming strong bonds. But in industrial farming, their lives are cut short, far from the natural lifespan they would experience in the wild.
For homesteaders raising turkeys knowing the optimal age for butchering is key to getting the most meat and best quality. Turkeys are ready at different ages depending on the breed, sex and target weight. Let’s break down the factors to consider when deciding when to butcher your turkey.
Breed Makes a Difference
The two main types of turkeys are commercial broad-breasted turkeys and heritage breeds
Broad-breasted turkeys are the fastest growing and have the most breast meat. They reach maturity between 16-20 weeks old. Hens are typically butchered at 16-18 weeks when they reach 14-18 lbs. Toms are butchered at 18-20 weeks at 24-32 lbs.
Heritage breeds take 24-28 weeks to mature due to their slower growth rate and smaller size. Hens reach 12-16 lbs and toms reach 16-23 lbs. They have richer flavor but less meat than broad-breasted turkeys.
Gender Matters
Toms grow faster and larger than hens of the same breed. A broad-breasted tom at 20 weeks can weigh 36 lbs compared to a hen at 24 lbs. With heritage breeds, toms may reach 23 lbs versus hens at 16 lbs at maturity.
Plan butchering dates based on target weights for each sex. For large holiday birds, choose toms and allow extra time for maximum size.
Aim for Ideal Target Weights
Butcher turkeys when they reach the target live weight for the size of bird you want.
For broad-breasted hens, aim for 14-18 lbs at 16-18 weeks. Toms should be 24-32 lbs at 18-20 weeks.
Heritage hens reach 12-16 lbs and toms 16-23 lbs at 24-28 weeks.
Weigh your birds weekly as they near maturity to determine optimal butchering dates.
Check for Pinfeathers
Pinfeathers are small, immature feathers that indicate a turkey is not yet fully grown. Examine the breast, thighs, and other areas for clusters of pins. If present, wait 1-2 more weeks until the turkey fully feathers out.
Time for Holidays
To ensure your turkey is ready for Thanksgiving or Christmas, adjust purchase dates.
Order broad-breasted poults in mid-July for harvest at 16-20 weeks.
Heritage poults should arrive in May for harvest at 6-8 months.
For heritage toms, allow extra grow time for maximum size.
Scaling for Small Flocks
For small flocks, stagger purchase dates to yield finished birds over a range of weeks. For example, get poults in early July, mid-July, and late July.
You can also keep some toms longer than hens to have both smaller and larger birds.
Stick within the ideal weight ranges for each breed and sex for best quality meat.
Freezing for Later
If you don’t need a fresh turkey on a certain date, butcher when each bird hits optimal weight then freeze whole turkeys or parts.
Use freezer wrap or bags to exclude air and prevent freezer burn. Thaw in the fridge when ready to eat.
With broad-breasted and heritage turkeys, you can customize your butchering timeline to your needs. Monitor bird size and feathering, aiming for ideal target weights for each breed and gender. Time poults purchases to yield finished turkeys when desired, allowing extra lead time for heritage breeds. Follow these best practices for determining the right butchering age for your homegrown turkeys.
What Factors Impact a Turkey’s Lifespan?
There are several key factors that typically impact a turkey’s lifespan, the most important of which is whether the turkey is wild or living in captivity, particularly a factory farm.
Wild turkeys thrive in and around mature forests that produce mast. Mast is the “fruit, nuts and seeds of woody plants,” according to the University of New Hampshire. In the spring, free-roaming turkeys tend to eat leaves and grass, while in the fall, these creatures feed on fruits, berries, seeds and insects.
Factory-farmed turkeys, on the other hand, are typically fed mostly corn and soy, so they can gain weight faster. These turkeys are also given antibiotics to prevent diseases that they may get from their crowded living spaces.
Farmed poults need a lot of heat to survive. As a result, turkey producers are instructed to heat their turkey houses, called brooders, to 90-95 degrees in the first week after the turkeys hatch, decreasing it by five degrees every week until the birds have all of their feathers and can better maintain their body heat.
For wild turkeys whose environmental conditions aren’t controlled by humans, the length of their lives is highly dependent on the environment in which they live. Local wild turkey population rates shift throughout the year depending on a number of environmental factors.
Turkeys are also highly susceptible to pathogens, and are vulnerable to diseases that do not affect chickens. As a result, it’s not recommended that producers keep the two types of birds together. Vaccinations are available, but generally not recommended, for small-scale producers, absent a specific threat.
The farmed turkey industry has long used selective breeding techniques to grow larger turkeys that produce more breast meat, leading to an increase in birds that are very susceptible to heart disease and other infections. Heritage birds are not susceptible to many of these conditions, due to their more balanced size and spacious living conditions.
How Long Do Turkeys Live?
How long turkeys live varies depending on whether the animal is wild or raised in captivity, particularly for slaughter.
In the wild, the life expectancy of a turkey when they are young is three to four years. But if they reach adulthood, they can live up to 10 years.
How to Butcher a Turkey 101 with MeatEater’s Mark Kenyon
FAQ
What age should you butcher a turkey?
Depending on the breed, they can weigh between 11 to 35 pounds by the time they are slaughtered (between 12 weeks to five months old).Nov 27, 2024
Can I eat a 2 year old turkey?
Typically the guideline is meat is good in normal packaging for up to 1 year, if it’s vacuum sealed it can still be good for 3 years. Turkeys are typically packaged better than when you shove leftovers in a Ziplock, so it might still be good after 2 years.
What is the average age of a turkey slaughter?
Modern commercial turkeys have been selectively bred for fast growth and disproportionately large breast muscles. They are slaughtered when they are between 9 and 24 weeks of age, and may weigh upwards of 20kg.
How long after butchering a turkey can you eat it?
A freshly killed bird is fresh and delicious for up to 10 days from processing if kept very cold.
What is the ideal age for butchering a Turkey?
The ideal age for butchering a turkey depends on several factors, including the breed, sex, and desired meat quality. Here’s a breakdown of the key considerations: Breed: Broad-breasted turkeys, the most common type raised for meat, are typically ready for butchering between 18 and 20 weeks of age.
When to butcher a Turkey?
If you’re raising heritage breed turkeys, you should butcher them between 24-28 weeks. If you are raising broad-breasted turkeys, then 16-20 weeks is a better age. Where Is the Turkey Breast Meat? The breast meat on a turkey is the only white meat on the bird. It is the meat taken from the chest of the turkey.
What age should a Turkey be slaughtered?
What is the best age to slaughter a turkey? Hens are considered ready for slaughter at 14 to 16 weeks old, and male turkeys at around 19 weeks old. Some intensively farmed turkeys are slaughtered as young as 12 weeks old.
Can You butcher a Turkey at home?
The art of butchering a turkey at home can be both rewarding and intimidating. While it allows for greater control over the quality of your meat and the ability to customize your cuts, it also requires some knowledge and practice.
Do you need to chill a Turkey before butchering?
Butchering a turkey is a tiring process, so you and your turkey both need to chill for some moment. Because you need rest for gaining the stamina for cooking delicious meat and the turkey that is ready to get butchered needs to cool-off as it helps to stop germs’ growth and keeps the meat and skin together.
Should a Turkey be cleaned before or after butchering?
Your turkey needs to be cleaned before, while, and after completing the butchering, especially before cooking. Because raw meat is known for carrying germs and washing off the meat will reduce the percentage. If you clean the turkey thoroughly while doing the butchering, you’ll have a nice and clean outcome.