
"Turkey eggs are almost never found on grocery shelves or holiday plates. The reasons lie in biology, economics and practicality, experts said. Unlike chickens, which reliably lay about one egg every 24 hours, turkeys produce only one or two per week. Kimmon Williams, of the National Turkey Federation, told ModernFarmer: 'Turkeys have a longer life cycle, so they need to get to about seven months before they are able to produce laying eggs.'"
"Raising turkeys is also more expensive, as they require significantly more feed and larger housing, both of which drive up production costs. As a result, farmers would need to charge at least $3 per turkey egg, meaning a dozen would cost around $36. Some cooking professionals have said that turkey eggs are better for sauces because their yolks are creamier and richer, But the recommendations are not enough to get them on menus."
"Turkeys are indigenous to North America, making them a staple among Native American tribes, and chickens did not arrive in the US until the 1500s. Native Americans introduced turkeys to early European settlers in the 1600s. The large, wild birds were exotic animals to Europeans who became instant fans. Early Spanish explorers to the New World even returned home with turkeys, but rumors quickly spread that the eggs were linked to outbreaks of leprosy."
Turkeys produce only one or two eggs per week, whereas chickens lay about one egg every 24 hours. Turkeys reach laying age around seven months, while chickens typically reach it around five months. Turkeys require more feed and larger housing, which increases production costs. Estimated retail pricing would be at least $3 per turkey egg, making a dozen cost roughly $36. Some cooks prefer turkey eggs for sauces because their yolks are creamier and richer, but limited supply and higher cost constrain market adoption. Turkeys are indigenous to North America, were introduced to Europeans in the 1600s, and became widely domesticated by the 18th century despite early leprosy rumors.
Read at Mail Online
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