The blue slates are wonderful, but they aren't particularly huge breasted and they can absolutely fly...in fact, ours can pretty much 'hop' right up on a 5ft fence without so much as a running start. They do make excellent 'pets' though if that's really what you're looking for - that's how we got ours in fact - the people who had originally raised them found that they just couldn't butcher them. Actually, the only turkey breed we've found without a wonderful personality has been the Royal Palms - yep, gorgeous, but flighty is putting it mildly...they wanted NOTHING to do with us and had even less instincts than other breeds. We haven't found turkeys to be dumb at all, btw and have found nearly all of the well-meaning advice that we've gotten about all of the ways they will manage to kill themselves to be ridiculously exaggerated - even with the commercial whites. What is different with these birds is that they are just not born with the instincts that other poultry are - they are made to be raised by their parents and they learn from watching. Not very conducive to being raised the same as chickens - but it can be done - it's just easier to do some modifications. For instance, we've had the best luck starting our poults with keets (baby guinea fowl) - we've also done it with chicks, but the keets worked better. These babies ARE born with instincts, and the turkeys will follow their lead. Also, the suggestion above about making things round is a good one if that's practical for you (it really hasn't been for us past when they are brand new and we keep them in a stock tank with a light) - they definitely seem more comfortable in a round space than an unnatural square one. Though even in a cornered pen, we have never lost them due to them piling up in a corner...the only time we've ever had a problem with piling up has been if we haven't made sure to keep it warm enough at night. That's when they start piling too tightly together - and that will happen with any kind of baby. Another quirk we've found unique to turkeys is that they really like to keep to a schedule - you don't have to be super strict about it, but it really helps to do things around the same time frame. If you get good about it everything will be easier. We raise them in tractors through the Spring and most of the summer - when it's time to move, they are almost pushing on it excited about the new grass they're going to get...if you use that to your advantage, it makes them MUCH easier than broiler chickens. If you want to see our little flock of Blue Slates that we kept for breeding, you can visit our page below. :) Here is a link that might be useful: Guthrie Gator Farm and Gardens

I'm guessing that you are feeding a high protien turkey or broiler ration. The toms eat more and grow faster due to a higher matabolism. But all of that energy has to be released somehow. Think of the labored breathing of an overwieght person after a heavy meal, to much un-needed energy. Try feeding twice a day and only what they will clean up in fifteen minutes. You might also try broiler booster from Mcmurray hatchery. It really helps my heavier birds turn energy into growth and reduces stress.

The link between childhood obesity is tenuous at best...and is merely a supposition certainly nothing supported by trusted researchers... This quote comes from another site called "fitday" and was written by someone with a string of letters after her name. "The "Spurious Relationship" When conducting research, one error that can be made is finding a "spurious relationship." This type of error happens when researchers see coinciding events and determine that they are related. For example, one notices that ice cream sales go up in summer. One also notes that fires increase in summer. One therefore determines that ice cream sales cause fires. Clearly other factors are in play. The same can be said of the c-section and obesity relationship. If you take a look at the study, the findings aren't as clear, or as large, as the researchers claim.

I agree on the pinkness. You can also get a pinky tinge depending on what the bird has been eating. If the texture is smooth and soft and glossy, it's under done. If it's cooked turkey texture, it's cooked. :) I can't deal with all the turkey gymnastics that other people put their birds through. The whole point for me is that it starts early and doesn't need any fussing. Mine goes on a short, silicone covered rack in my "goosepot", which is basically a 15 qt. Le Creuset oval dutch oven. I should say that I always start with a top quality, free range bird, usually about 22 lbs. in the Spring, which means it has defrosted for a few days in the fridge, there being no fresh turkeys that size at Passover time. Recently, I gave up on stuffing, which also shortens the cooking time so I may go back. Without stuffing, I put a lemon and a broken up tarragon branch in the cavity, and a blend of dried herbs and maybe garlic pepper, shaken all around. I don't know that it makes a difference, but it feels like cooking. :) A bottle of cheap (palatable) white table wine in the bottom of the pot. My birds are always too big for the pot lid, so I do the loose tent of heavy duty Reynolds Wrap. Just a sheet of foil, dangling loosely. Then I put it in the oven for the proper amount of time for the size of the bird, take it out, let it rest, and get one of the guys to carve because I'm way too busy at that point to care what happens to it. But it is always gloriously, beautifully brown and juicy. Not crispy skinned. We don't eat the skin, but it is appetizing looking. Because I have a tight fit in the roaster, and the wine in the bottom, people will tell you I'm steaming, rather than roasting the turkey. Fine by me. It tastes good. :) And one year I did six turkey breasts and thighs in the steam oven because I needed more turkey and the big oven for something else. :) I know you know how to cook. Maybe the trick is to not try so hard?