Turkeys, like all birds, do lay eggs, but the reason they are not a common sight in grocery store aisles is a matter of pure economics. This culinary curiosity is answered by a combination of the turkey’s natural biology and the industrial scale of the modern poultry market. The simple fact is that the turkey hen’s laying cycle is not optimized for mass consumption, making the cost of production too high for them to compete with the humble chicken egg. Understanding the scarcity of turkey eggs requires looking closely at the biological differences between poultry species and the financial decisions that drive commercial farming.
The Biological Reality of Turkey Eggs
A turkey hen, by nature, is a seasonal layer, meaning her egg production is typically concentrated in the spring and summer months. The average turkey hen lays far fewer eggs than a commercial chicken, with production generally maxing out at around 100 eggs per year. In contrast, modern chicken breeds bred for high production can easily lay between 250 to over 300 eggs annually, providing a consistent, year-round supply for the market.
Turkey hens also take significantly longer to reach sexual maturity before they begin laying their first egg. Chickens start laying eggs around 5 to 6 months of age, but a turkey hen usually requires about seven months, or 28 weeks, to begin her laying cycle. Furthermore, turkeys tend to lay an egg only every other day or so, which dramatically slows the rate of accumulation in a commercial setting. This combination of a late start and a slower, seasonal laying rate makes turkey egg farming inherently inefficient when compared to the constant productivity of a chicken operation.
Why Cost Makes Turkey Eggs Impractical
The primary reason turkey eggs are not commercially available is the unfavorable economic comparison to chicken eggs, largely driven by the feed conversion rate. Turkeys are much larger birds than chickens, and this greater body mass demands substantially more feed for maintenance and growth. A turkey hen consumes a large amount of feed to produce a single egg, meaning the cost of goods sold for one turkey egg is exponentially higher than for a chicken egg.
The opportunity cost of keeping a turkey hen for egg production is another major financial barrier for the industry. Modern turkeys have been selectively bred for rapid growth and large size, making them highly profitable as a meat product. A turkey can be ready for the meat market by 14 to 18 weeks of age. Keeping the bird for the six or more additional months required to start laying eggs means a significant delay in profit realization. The financial incentive is overwhelmingly skewed toward meat production, where the return on investment is faster and greater.
Turkey hens also utilize their nutrient intake less efficiently for egg production compared to high-production chickens. A turkey hen uses approximately 80% of its energy and protein intake simply for body maintenance, diverting a much smaller percentage toward the actual egg. This contrasts sharply with a high-production chicken, which partitions a greater share of its feed energy into the egg itself.
The specialized infrastructure needed for large-scale turkey egg collection and handling would also require a massive investment. This investment is not justified by the low volume of production.
Finding and Consuming Turkey Eggs
Turkey eggs are noticeably larger than chicken eggs, often being 50% larger and weighing around 70 grams, with a noticeably pointier end. The shell is typically thicker and tougher than a chicken egg, and it can range in color from white to cream or brown, often featuring speckles. This thicker shell helps protect the contents but makes them slightly harder to crack.
In terms of flavor, turkey eggs taste similar to chicken eggs, making them a poor choice for a high-priced specialty item that must offer a unique profile. They are described as having a slightly creamier taste due to a higher fat content, and they contain more protein and calories than a chicken egg. Because they are not produced commercially, the only places to find turkey eggs are typically at:
- Small, niche farms.
- Specialized farmers’ markets.
- Private breeders.