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Raise A Plump Juicy Farm-Raised Turkey For Thanksgiving

Home Animals Raise A Plump Juicy Farm-Raised Turkey For Thanksgiving

Want to have a plump juicy farm-raised turkey for Thanksgiving? Keep reading and discover some simple tips to have a delicious turkey for your big holiday!

Knowing how to feed and water your farm-raised turkey properly can help avoid a lot of problems as well as help you save money on feed. Compared to other meats, turkey’s meat is more lean and nutritious.

While it is frequently the meat of choice on special occasions, such as Thanksgiving and Christmas, Turkey is also a versatile meat that can be eaten at any time of the year. Here are simple homesteading tips to make raising turkeys on your homestead easier.

Your Own Farm-Raised Turkey For Thanksgiving

It is important when raising your own farm-raised turkey to understand your needs. Are you raising turkeys for profit or personal consumption? Once you understand your needs, it is then necessary to choose what type or breed of turkey and housing.

The most common breed of turkey that is grown commercially is Large White, but there are many other breeds of turkeys that you can consider. Hens normally achieve a live weight of 15 lb. at 14 weeks of age, and toms (male turkeys) weight around 28 to 30 lb. at 12 to 18 weeks.

Getting Started With Turkey Poults

Getting Started With Turkey Poults | Do This Now For A Plump Juicy Farm-Raised Turkey For Thanksgiving | Homesteading Tips

image via cwf farm

Young turkeys one day old and older (Turkey Poults) are more difficult to get started than chicks. Poults should be brought up in a warm environment without any kind of draft because they can’t regulate their body temperature for the first 10 days of life. Your poults will require temperatures around 100 degrees fahrenheit for the first week, decreasing by 5 degrees every week until they are completely feathered out.

This is the general rule, but don’t worry about getting it perfect because if they are uncomfortable they will let you know. If they are too hot they will show you excessive gasping and panting and they hang out as far as possible from the heat lamp. If they are too cold they are crowded under the heat lamp and piling on top of each other. So, make sure that there are no drafts to chill them and their water dish is not so deep that they could fall and drown.

Getting To Know The Behavior Of Your Poult

Getting To Know The Behavior Of Your Poult | Do This Now For A Plump Juicy Farm-Raised Turkey For Thanksgiving | Homesteading Tips

image via Wikipedia

For the first week of raising your turkey poults, you’ll notice they rest quite a bit. Rest will be followed by brief periods of brisk activity, and afterward more rest. Cheerful, healthy poults will be active when conscious. Young toms are generally bolder than young hens, and will be the first to peck at new object.

Poults that are lazy are often experiencing something, like too little to eat, too little to drink, bacterial infection, a brooder infection like coccidiosis or too little warmth. So keep an eye out for this.

Brooding Management For Your Poult

Brooding Management For Your Poult | Do This Now For A Plump Juicy Farm-Raised Turkey For Thanksgiving | Homesteading Tips

image via free range turkeys

The first few weeks of your poult’s life are critical to raising a healthy flock. You will need to have a building that provides protection and proper temperature for your poult to survive. Buildings of practically any type can be used to brood turkeys so long as the poults are kept dry, warm and free from drafts. Use the brooding management tips below to help get your poults off to a fast start.

Important Brooding Tips:

Space:

  • Each poult should have at least 1.5 to 2.0 square feet of floor space for the first six to eight weeks of life. Providing satisfactory space will prevent swarming and bring a better development and growth performances.

Cleanliness and Litter:

  • Your brooder should be thoroughly clean and has been disinfected before your poults arrival. Remove all unnecessary equipment and make sure to wash the house with soap and water, rinsing and sanitizing with the proper cleanser. A household disinfectant, like Lysol or chlorine bleach and water, can be utilized as a sanitizing agent. Dry your brooder for at least 3 days before putting your poults.
  • Cover the floor with 3 to 5 inches of dry and clean absorbent litter. Wood shavings are perfect litter for poults or you can use a different material, such as peanut hulls, straw or crushed corn cobs. The use of litter is to absorb moisture and insulate poults from the cold floor. You can cover your litter with paper for the first three to five days to avoid the poults from eating the litter.

Temperature:

  • Give heating by the use of infrared bulbs or electric brooders if available. It is vital to maintain a 100 degree F temperature at poult stature for the first week. Reduce brooding temperatures by 5 degrees F weekly. By 4 to six weeks of age, poults should no longer require supplemental warmth.
  • Brooder guards can be used to help the poults avoid the drafts but near the warmth of the brooder. A 1 to 2 feet high brooder guard of cardboard arranged around 4 feet from the center of the brooder will work admirably.

Poult Feeders | Do This Now For A Plump Juicy Farm-Raised Turkey For Thanksgiving | Homesteading Tips

image via vet concerns

Feeding and Watering Poults:

  • Arrange waterers and feeders like spokes of a wheel inside the brooding area and should not be directly under the heat source. This will keep the water and feed near the heat source of the brooder where the poults can eat easily. This is vital to avoid chilling and, at the same time having the poult eat quickly. Round feeder will work admirably and make sure that each of your poults could get 1 linear inch feeder space and feeds should be available at all times. Increase linear space to 2-3 inches per poult, as they get older. It is preferable to have a formulated feeds for turkeys but high protein (23-24%) broiler chicken feeds can be used as a substitute, if necessary.
  • It is essential that poults start drinking immediately. Make sure that waterers have enough water and that is accessible to water of at least 24 hours period during brooding. The poults may require help finding the water. Plunging the beaks of the few birds in the water will them start drinking. Once a couple of poults are drinking, the other will soon follow their behavior. Clean waterers every day.

Keep A Close Watch:

  • Keep an eye on your poults during the first few days. At the time when poults are comfortable, they will be evenly distributed in the brooding area. If the poults are piling and huddling, your brooding are is too cool. Poults that are always on the edges of the brooding area are most likely too hot and trying the get away from the heat source.
  • After 6-7 days brooder guards can be removed, however, on cold weathers you can keep the brooder guard in place longer to protect poults. As the poults grow, brooder guards can be enlarged to provide more room.

Maturing Poults

Maturing Poults | Do This Now For A Plump Juicy Farm-Raised Turkey For Thanksgiving | Homesteading Tips

image via curbstone valley

When raising turkey poults, you’ll see that at end of 3 weeks your poults have become stronger and larger quickly. Be ready to change to harder and larger knock over waterers and anticipate this need and their increasing quantities of water and feed.

By 3 weeks adolescent flight feathers will completely emerge. At this period in time, you will realize that you have passed one the major points in your young turkey’s life. The following time of concern when raising turkey poults is the point at which they achieve eight weeks and are initially introduced to pasture. To provide your young poults more space and more fresh air, many producers used to use sun yards in conjunction with their brooder house.

Knowing When They’re Ready

Make sure that young poults already have their full set of feathers before you let them out onto the sun yards. They should be roughly 4 weeks or older. The sun yard for turkey is an open air area enclosed with wire on the sides and roofing, and with wire floor to raise the turkeys off the ground. You sun yards should be at least the size of the house.

After eight weeks, poults might be fed in ration lower in protein. Grains can be nourished along with the higher protein mash, however in different containers in order to avoid billing out the mash to get to the grain. Oats and corn are great for turkeys. Oats specifically are great and help your farm-raised turkey develop strong bones, therefore it prevents bone disfigurements and feather picking.

When To Butcher Your Turkey

When To Butcher Your Turkey | Do This Now For A Plump Juicy Farm-Raised Turkey For Thanksgiving | Homesteading Tips

image via the garden prepper

The perfect time to butcher your turkey depends on the breed you’ve chosen to raise as all birds are different. So depending on the particular breed, feeding program, and brooding management and personal taste, these ages could differ by a week or two.

  • Heritage Breed Turkey – 28 weeks
  • Broad Breasted Turkey – 18 weeks

So now that you have the perfect farm-raised turkey, you’re in need of that perfect Turkey recipe. Check this out “How to Cook a Turkey Perfectly For Thanksgiving

Want to learn more about how to have plump juicy farm-raised turkey? Let’s watch this video from PaPa51000

Do think you can now raise your own farm-raised turkey? Let us know in the comments below.
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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

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Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!

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Self Sufficiency

9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

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