Hatching a turkey poult is a precise biological event requiring consistent environmental control over a set period. Turkey eggs have a longer incubation time than chicken eggs, but the goal remains the same: to support the developing embryo until it is strong enough to emerge. Understanding this timeline and the specific environmental needs is the first step in successfully raising turkeys from the egg.
The Standard Incubation Timeline
The incubation period for a turkey egg is reliably 28 days, considerably longer than the 21 days required for a chicken egg. This duration is consistent across most domestic turkey breeds, including commercial varieties and heritage breeds. Minor variations in hatching time are usually influenced by the age of the breeding hen or the egg’s storage conditions.
An egg stored for an extended period before setting may require a few extra hours of incubation time to compensate for the delayed start in embryonic development. For example, eggs stored for more than a week may need an additional hour of incubation for every day of storage beyond that initial week. However, 28 days remains the expectation for a properly managed incubation cycle.
Establishing the Ideal Incubation Environment
Successful embryonic development relies on maintaining precise temperature and humidity conditions within the incubator for the full 28 days. The temperature in a forced-air incubator should be consistently maintained at 99.5 degrees Fahrenheit (37.5 degrees Celsius) measured at egg height. Temperature fluctuations, especially high temperatures during the first two weeks, can lead to developmental malformations or early death.
Humidity levels are managed in two distinct phases. For the first 25 days, humidity should be kept between 45 and 55% relative humidity. This level controls the necessary rate of moisture loss, helping the developing air cell grow to the correct size for the poult’s first breath.
The eggs must also be turned regularly to prevent the growing embryo from adhering to the shell membrane. Adherence would prevent the poult from positioning itself correctly for hatching. Eggs should be rotated 180 degrees at least three to five times per day, and this rotation process is stopped on day 25.
The Final Countdown: Stages of Hatching
The final 72 hours of the 28-day period, starting around day 25, is known as “lockdown.” During lockdown, the eggs are no longer turned and the humidity is significantly increased to 65–70%. This high humidity keeps the inner shell membrane moist and flexible, preventing it from drying out and trapping the poult as it attempts to break free.
The physical process of hatching begins with “pipping,” the first small hole the poult creates using the specialized egg tooth on its beak. This initial break allows the poult to access fresh air and transition to using its lungs. The time from this first external pip to the full hatch can take 12 to 48 hours, as the poult rests to conserve energy after its initial effort.
The second stage is “zipping,” where the poult rotates inside the shell, using its egg tooth to chip a circumferential line around the wide end of the egg. Intervention during this taxing process is highly discouraged. Opening the incubator during the hatch causes a sudden drop in humidity, which immediately dries out the membrane and can seal the poult inside, leading to death.
Immediate Care for Newly Hatched Poults
Once the poult has successfully pushed out of its shell, it remains in the high-humidity environment of the incubator to dry and fluff up. A poult should be completely dry and steady on its feet before being moved, a period that usually takes about 8 to 12 hours. This waiting period allows the poult to fully absorb the remaining yolk sac, which provides necessary nutrients for the first few days of life.
The dried poults are then relocated to a pre-warmed brooder with a heat source set to 95 degrees Fahrenheit. The temperature is reduced by five degrees each subsequent week until the poults are fully feathered. It is important to dip each poult’s beak into the water source upon arrival to encourage drinking and hydration after the stress of hatching.
Turkey poults require a specialized starter feed with a higher protein content, typically 26–28%, which is greater than what is needed for baby chicks. For the first few days, feed can be scattered on a flat surface, such as a paper towel over the bedding, to ensure the poults quickly learn to eat and avoid “starve-out.” Providing clean, fresh water in a shallow fountain is necessary to prevent accidental drowning or chilling.