Baby turkens hatch with bare necks so they are easily identified. Turkens got their name from their appearance. Many people wrongly believe they are a cross between a turkey and a chicken.  The skin on their neck turns red after exposure to the sun, but this is a result of a single gene which affects the arrangement of feather-growing tracts over the chicken’s body.

      The turken has a reputation of being a better-flavored fowl than the turkey. One reason for their development is that they are much easier to pluck than the average fowl. 

      They have less than half the number of feathers. You need to pick them up to realize they have less feathers over all of their body, not just their necks. 

      Turkens are noted for their size and laying ability.  They are good layers of brown eggs, and the hens are good setters.  They can weigh up to 6 pounds.  They are strong, resistant to diseases, and come in a variety of colors.  They are now standardized for show in Buff, Black, White, and Red. 

       In Hungary they were preferred for their excellent meat quality that came from their foraging.  Turkens scratch for food whether it is hot or cold.  They take the heat better than most birds.  They can also take cold weather very well.  They are used in the European meat industry as a crossing sire because of their chunky shape and ease of plucking.  The naked neck gene is dominant so any first-generation crosses will have the naked neck, although they often have a larger patch of feathers on their neck.

       Turkens are quite popular in South Africa.  They are known there by the name “Kaalnek”.

       I highly recommend owning some of these magnificent birds.  They are some of the friendliest, sweetest birds you will ever own, and their looks really do grow on you. They are quite the conversation piece.

This article written for educational purposes only.

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Sherri or the Gab Management.


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