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Pastured Turkey Basics

By   /  November 11, 2013  /  1 Comment

Our good friend Forrest Pritchard is back with these great tips for raising your own pastured turkeys for sale.

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This time of year, most people only have two questions on their mind: 1) Why has the Christmas music
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About the author

Forrest Pritchard is a professional farmer and writer, holding degrees in English and Geology from the College of William and Mary. His farm Smith Meadows was one of the first “grass finished” farms in the country, and has sold at leading farmers’ markets in Washington DC for more than fifteen years. His book Gaining Ground, A Story of Farmers’ Markets, Local Food and Saving the Family Farm (Click HERE) was named a Top Read by The Washington Post and NPR. Forrest’s new book The Farmer In Your Kitchen: A Celebration Of Extraordinary Farms And Local Flavors is slated for release in Fall 2015, from the award-winning press The Experiment.

1 Comment

  1. Josh says:

    Having raised turkeys successfully for a few years now, we experienced almost 100% loss this year, over two different sets of poults. The first set was started with – bigger, faster – ducklings present as well, which may have inadvertently beat up on the poults too much? The second set was alone, with ample space, warm weather, heat, no drafts, but started dropping like flies in the first week, while not seeming to eat. A friend was having the same problem, and doing an autopsy found their gizzards full of wood shavings. All this to underscore that the first few weeks are indeed critical!

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