Turkeys, like all other birds, lay eggs. Only the female turkey, or hen, produces them. This raises the question: why are turkey eggs virtually absent from supermarket shelves? Their commercial scarcity is rooted in the turkey’s specific reproductive cycle and the economic structure of the modern poultry industry.
The Reproductive Cycle of the Turkey Hen
Egg laying in the turkey hen is a highly seasonal process, naturally driven by the amount of daylight available. This biological phenomenon, known as photoperiodism, triggers the reproductive system when the days begin to lengthen, typically in the spring. Turkeys are seasonal layers, meaning they do not produce eggs consistently throughout the entire year like commercial chicken breeds.
A turkey hen’s sexual maturity is reached later than a chicken’s, with laying beginning around seven months of age. Once the reproductive cycle is stimulated by the increased photoperiod, the hen will enter a laying period. During this time, a hen will typically lay one egg every 24 to 32 hours.
The hen continues laying until she accumulates a full clutch, which typically ranges from 10 to 15 eggs. After reaching this number, the hen may become “broody,” ceasing egg production to sit on the nest. Commercial operations use techniques like artificial lighting and frequent egg collection to prevent broodiness and extend the laying period, but the total number of eggs remains far lower than that of chickens.
Why Turkey Eggs Are Not Commercially Available
The primary reason turkey eggs are not found in grocery stores is a matter of economics and production efficiency. A commercial turkey hen is expected to produce between 90 and 120 eggs over a typical 28-week laying cycle. This output is significantly lower than that of a commercial laying chicken, which can produce 250 to 300 eggs annually.
Turkeys are substantially larger birds than chickens, which translates directly into higher costs for feed and housing. The amount of feed required to sustain a turkey hen is disproportionate to the relatively small number of eggs she produces. This poor feed conversion ratio and the increased space requirements make the cost of producing a single turkey egg prohibitively high for a mass market.
The turkey industry is overwhelmingly focused on meat production. Almost every egg produced is allocated for hatching new turkeys, known as poults, to supply the meat market. Since a single day-old poult sells for a high price, using the limited egg supply for human consumption is not financially sensible for producers. Consequently, turkey eggs remain a rarity, typically only available directly from small, specialized farms or farmers’ markets.
Characteristics of the Turkey Egg
Turkey eggs are noticeably larger than a standard chicken egg, weighing approximately 3 ounces—about 50% heavier than a large chicken egg. The shell is thick and tough, making them slightly harder to crack. The shell color generally ranges from white to cream and is frequently speckled with brown markings.
The internal composition of the turkey egg offers a slightly richer experience compared to a chicken egg. Turkey eggs have a higher proportion of yolk relative to the albumen, or egg white, with the yolk accounting for nearly half of the edible portion. The yolk itself is often thicker, which can require more vigorous mixing if the egg is being scrambled or incorporated into a baked good.
The flavor of a turkey egg is very similar to that of a chicken egg, though many people describe the taste as slightly richer or smoother. They can be used in any recipe that calls for chicken eggs. However, their scarcity and cost mean they are rarely used in commercial baking or widespread culinary applications.