Your Name*
Email Address
Your email address appears to be invalid. Would you like to correct it?
Enter you name, email address and your question or message and click Send Message.
First Name
Last Name
Your Email Address
Your Question or Message
Your message was sent. We will get back to you via email as soon as possible.
The first ship date for everything in your cart is .
You are Here: Home -> Forums -> General Discussion about Turkeys -> Royal Palm Turkeys

Topic: Royal Palm Turkeys (2 messages)

Account Login
(You must be logged into your McMurray Hatchery
Account in order to post in the forums.)
Royal Palm Turkeys (2 messages)
Posted By Message Posted On Report
Score: 7
Does anyone use these as a meat bird? At what age do you butcher and how much meat do they have?
6/21/2012 7:40 PM report abuse
Score: 34
I do not have Palms (I chose bourbon reds, blue slates, and Narragansett instead) because I have been told by many experienced turkey keepers that they do not make very good meat birds. Their breasts have a different shape to the rib bones and so they do not have as much meat as other breeds. Most people that I know that raise heritage turkeys and have royal palms keep them as "lawn ornaments". Most heritage turkeys need at least 30 weeks to gain weight before butchering in order to get them to a good weight (around 14-20lbs)but they can be butchered at any age, depending on how large of a bird you want.
Post edited by KRISTIND 6/22/2012 6:41 PM
6/22/2012 6:39 PM report abuse