Broad Breasted Bronze Turkeys

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http://www.dblrsupply.com/store/chicks/bbbronze.html

-- ~Rogo (rogo2020@yahoo.com), March 30, 2001

Answers

They didn't go into much detail .I wonder what it was?

-- Patty {NY State} (fodfarms@slic.com), March 30, 2001.

There was an out break of MG - Mycoplasma Gallisepticum.  This is a disease that can make the bird very unthrifty. Is almost impossible to eliminate from a flock. It is of the biggest concern to commercial flocks.  It can affect the small time poultry person also in not being able to sell any of your birds or their offspring unless kept separate.

Here is an url:

http://www.hazard.net/epix/topics/animal/mg_turk.htm

-- ~Rogo (rogo2020@yahoo.com), March 30, 2001.


Does that mean that other breeds were not affected? We are just about to buy this year's turkeys!

-- David C (fleece@eritter.net), March 30, 2001.

xxxxxxxx Sounds spooky... We are ALSO just now buying 12 bronze turkeys. If they do well, maybe we'll just try and keep two. How hard would it be to keep them over next winter? hmmm... Also I wonder if they must be AIed or what. You would think a male turkey would know what to do. chuckle Have to go check the archives now for TURKEY BREEDING TIPS.

-- Action Dude (theactiondude@yahoo.com), March 30, 2001.

The BBB's are meat birds. They aren't made to live very long. If you want to try keeping them a while, you'll have to restrict their diet so they don't gain too much weight.

-- ~Rogo (rogo2020@yahoo.com), March 31, 2001.


I understand that both bbw & bbb have to be AIed due to oversized (unnatural) breast - can't mount and balance without rolling off. Does anyone have enough experience with butchering turkeys to tell me what I'm doing wrong? I'm used to chickens/pheasants/quail etc and tried a turkey the same way. The front of the carcas above the breast is loaded with fat! By the time I had the crop etc out of the bird it was just a big mess. I am used to skining but I dry picked this time. How do I get a clean product?

-- Eric Childs (Tx) (childs5@vvm.com), April 01, 2001.

Can't explain the fat, but to get a clean bird I've always scalded them much the same as with chickens. But while I find @ 155 degrees F to be good for chickens, we always did the turkeys at somewhere around 140. GL!

-- Brad (homefixer@SacoRiver.net), April 01, 2001.

How to slaughter poultry:

http://www.extension.umn.edu/distribution/livestocksystems/DI0701.html

-- ~Rogo (rogo2020@yahoo.com), April 03, 2001.


Eric, maybe you are referring to the air sack (other poultry don't have one). You have to cut this out. Leave all the skin so you have a great cavity for stuffing. Yum.

-- David C (fleece@eritter.net), April 03, 2001.

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