Turksnmor Poultry Farm
Heritage Turkeys and Heritage Chickens
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A Word About Our Products:
Conditions that effect production are weather and molting. During the winter
in Oregon, temperatures can consistently drop into the 20s and 30s. The drop in temperature effects the laying ability of the birds as they use their fat and feed store to stay warm rather than produce eggs. We free feed our poultry all winter long to encourage their ability to stay healthy through the cold winter months and produce enough fat stores to give us great eggs.

All orders are received and shipped on a first come, first served basis.
We use the best feed available for our flocks that provides the proteins,
nutrients and vitamins that are required for healthy birds. We supplement the
flock with fruits, grains and vegetables from
local farms as well as our own.
Healthy birds produce high quality eggs.

Heritage Turkeys
Heritage turkeys are birds that have not been genetically altered to meet
commercial needs. The birds can still mate naturally. They live longer being
productive for five to seven years. These turkeys grow slower than
commercial birds and do not obtain the weight possible with commercial
birds. The birds develop a strong skeletal structure and healthy organs prior
to building muscle mass.  These are ready to butcher at six to eight months.  
Eight month old birds will dress out from 5 to 20 pounds depending upon sex
and variety. Since the birds are very active and can fly short distances
(especially 1 to six month old poults) the texture of the meat will be tougher
but the flavor will be enhanced.  If these birds are held for breeding or as
pets they will grow to weigh 10 to 35 pounds (depending upon sex and
variety). There are eight varieties currently recognized by the American
Poultry Association. They are as follows with expected 28 week dressed




Standard Bronze 15 to 20 lb. 8 to 12 lb.
Bourbon Red 15 to 20 lb. 8 to 12 lb.
Black   15 to 20 lb. 8 to 12 lb.
Slate 15 to 20 lb. 8 to 12 lb.

Royal Palm

10 to 15 lb. 5 to  8 lb.


Commercial Turkeys
Commercial turkeys have been genetically selected to grow very rapidly,
there by reducing the amount of feed needed per pound of meat.  The birds
are physically unable to mate and must be mated artificially. The birds are
designed to be butchered between twelve and fifteen weeks old. This early
butcher date produces a very tender low flavor meat in most cases. Birds
kept beyond this time can get very heavy (50 pounds or more live weight)
and will have many physical problems, such as, walking, feather loss and
breathing problems.

There are two varieties the Broad Breasted Bronze and the Broad Breasted

Our products include:
Heritage Chickens: Mottled and Black Javas and Dominique
Turkeys: Standard Bronze, Blue Slate, Spanish Black, Royal Palm, and Bourbon Red
Heritage Chickens
A Heritage Egg can only be produced by an American Poultry Association Standard breed. A Heritage Chicken is hatched from a heritage egg sired by an American Poultry Association Standard breed established prior to the mid-20th century, is slow growing, naturally mated with a long productive outdoor life.

Fertile Hatching Eggs                                         
Fertile hatching eggs are available f
rom most of our chickens and heritage breed turkey population. Currently, I am selling hatching eggs, check with email for what is currently being laid for hatching.

All questions can be directed to turksnmor@peak.org