Turkey hens lay eggs, which are completely edible and taste very similar to a chicken egg, though they possess a slightly richer flavor. Despite the turkey being a common livestock animal, its eggs are notably absent from standard grocery store shelves. This scarcity is not related to edibility or safety, but stems from fundamental biological differences and the economic realities of large-scale poultry production.
The Biological Laying Cycle
The reproductive cycle of a turkey hen differs from commercial chicken production. Turkeys are naturally seasonal layers, meaning their egg production is concentrated into a specific time frame, typically beginning in late winter and continuing into the early summer months. This cycle is influenced by natural light exposure, resulting in a distinct pause in laying during the darker months of fall and winter.
The modern commercial chicken has been selectively bred and managed with artificial lighting to produce eggs nearly year-round. A turkey hen produces a limited number of eggs annually, generally ranging from about 100 to 120 eggs per year. Conversely, a typical commercial layer chicken can produce over 300 eggs in the same timeframe. Furthermore, a turkey hen requires a longer time to reach sexual maturity, often starting to lay eggs around seven months of age or later.
Why Turkey Eggs Aren’t Found in Grocery Stores
The primary reason turkey eggs are not mass-marketed is rooted in basic economics and production inefficiency. Turkeys are much larger birds than chickens, and this size means they require considerably more space, feed, and resources to maintain. The higher input costs associated with raising a larger bird are not offset by the low number of eggs produced, making the cost per egg prohibitively high for the consumer market.
A turkey hen’s low annual production rate makes farming them for eggs inefficient compared to the high-output chicken. To achieve the same volume of eggs as one commercial chicken, a farmer would need to keep three or more turkeys, which dramatically increases the cost of labor, housing, and feed. The turkey is primarily raised for its meat, which yields a much higher profit margin than its eggs.
Most turkey eggs produced on a farm are reserved for hatching into poults. Additionally, turkeys have a strong tendency toward broodiness, a maternal instinct that causes the hen to stop laying and sit on a clutch of eggs. If the eggs are not collected constantly to break this instinct, production ceases entirely, further complicating the logistics of a consistent commercial supply.
Comparing Turkey Eggs to Chicken Eggs
Turkey eggs are noticeably larger than chicken eggs, weighing approximately 75 to 100 grams, which is about 50% heavier than an average large chicken egg. Their shells are thicker, requiring slightly more force to crack, and are often a creamy white or off-white color speckled with brown dots.
Internally, the turkey egg is known for a richer flavor and a slightly creamier texture. This is due to a higher proportion of yolk relative to the egg white, with the yolk making up nearly 49% of the edible portion compared to about 44% in a chicken egg. This larger yolk size contributes to a higher nutritional density. For example, a turkey egg contains roughly 135 calories and 10.8 grams of protein, compared to a chicken egg’s 72 calories and 6.3 grams of protein.