Anyone raised turkeys at the higher altitudes? I was reading this USU extension service article, which explains some of the problems in factory settings with commercial breeds. I know the turkey farms they are talking about, about 1000' lower and 1000x more crowded than anything I'd do. A dozen or so heritage breed turkeys for table and grasshopper control would suit me just fine.
Breeds to recommend? Tips & tricks? Success stories?
Owner, Etta Place Cider
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