Our turkeys are heritage breeds. Heritage turkeys are a slow growing breed. They can reproduce naturally and fly. We believe they are all around healthier birds than the Broad Breasted. They take twice as long to reach market weight at approximately 28 weeks. We free-range our turkeys as soon as it is safe for them and put them in a pen at night. 
This year we are once again raising White Hollands  and we are pleased to announce they are being ordered from a breeder instead of a hatchery. We also are pleased to announce that some of the Thanksgiving turkeys will be our very own Black and Bronze turkeys. We start them out on a 24% feed with vitamins and Apple Cider Vinegar in their water. Around 12 weeks, they are switched to a 20% feed. They are continuously given Apple Cider Vinegar and vitamins and electrolytes in their water. In August, we will begin to free range them on a limited basis. We want to make sure they stay safe from predators.
UPDATE: Due to the time, costs and stress of processing off the farm at the plant in KY, we have decided to process on the farm again this year. More details on processing and delivery dates for 2013 will be forthcoming. Prices listed on our farm-direct meats page. 

NOTE: These are heritage turkeys not Broad Breasted turkeys. Therefore, when purchasing them remember there will not be the amount of breast meat on them that one may be accustomed to in the store. These turkeys have a dark meat that is juicy and much more flavorful. 

A special thanks to our Thanksgiving 2012 turkey customers! Without your business, we could not raise this endangered breed.

 A Few Comments on our Thanksgiving Turkeys by Customers

"Just wanted to let you know the turkey turned out delicious. It was even more moist and tender than a store bought. Taste was different than I expected, but fantastic. Loved it. Now the bones are cooking to make the beginnings of soup...mmm".   KIM S.                                                                                                                      

"Thank you! The turkey was delicious! So moist and juicy!" JONATHAN W.                                                                                                                                            

   "Ours was great! We look forward to next year!" KAREN S. 

   "Thanks again for all your hard work....Thanksgiving has never been as tasty". GENA N.

We made it into the Portsmouth Daily Times for the Thanksgiving 2012 Edition!!! 

Click the link below to read.

http://portsmouth-dailytimes.com/bookmark/20907772/article-Turkey%E2%80%99s%20raised%20locally%20on%20Pauley%E2%80%99s%20Rowdy%20Acres#.UK7FbbuqHuM.facebook

Heritage Turkeys are the oldest breed of turkeys our forefathers ate. In the 1960's, factory farms began to dominate our food production. Due to the demand of high breast meat production in a short period of time, the Broad Breasted Whites became popular. In the 1990's, heritage breeds were near extinction. Thanks to groups such as Slow Foods USA and the American Livestock Breeds Conservancy, heritage breed turkeys are making a comeback. 

Heritage Breed Turkeys are: Bourbon Red, Narragansetts, Royal Palms, White Hollands, Black Spanish, Standard Bronze, Lavender, Lilac, Midget Whites, Jersey Bluff, Beltsville Small Whites. 

More information can be found here: http://albc-usa.org/cpl/turkdefinition.html

Heritage Turkeys are on the Slow Foods USA "Arc of Taste". 

*Our Poult Care*

We have found turkey poults to be one of the hardest livestock to start. We have raised them since 1999 and sold to the public beginning in 2003. It has only been recently that we have been incubating the eggs. Years prior we would allow the hens to hatch their own eggs. Shipping is extremely stressful on the poults. We start our turkeys with a tsp. of brown sugar in their water to give them a boost after shipping. We also add a tsp. of Apple Cider Vinegar to reduce the incidence of coccidiosis and continue that indefinitely. Another boost we give them is Sav-A-Chick for vitamins and electrolytes. We continue this for up to 20 weeks. Poults do not know how to eat or drink. We always start them with chicks to help teach them. We have never had a problem with Blackhead in doing so. Make sure the poults keep a temperature in the brooder of 95-100 degrees with no drafts and do not allow them to get wet.  Coccidiosis runs high in poults and will kill them. Always check their poop droppings. If they look runny or bloody, you must give them treatment as soon as possible.  You may give them medicated feed which contains Amprolium or give them Sulmet or Corid (Amprolium). Sulmet is a liquid and Corid is a water soluble powder. Follow the directions as you need to add it to their water. 

A picture of some of the White Hollands that we raised for Thanksgiving 2012.  

Our Breeders taking a stroll on the farmstead

All Rights Reserved 2012©
Pauleys Rowdy Acres: Farming, Livestock Sales, Farm Direct Meats & Homesteading in Southern Ohio

Also visit: https://www.facebook.com/PauleysRowdyAcres .