Midget White Turkeys
Dr J. Robert Smyth of the University of Massachusetts created the Midget White Turkey in the 1960's. His aim was to meet an anticipated demand for a small turkey which would fit into the small refrigerators of the ever increasing urban dwellers and single households. He used Broad Breasted White Turkeys and Royal Palms. Unfortunately, after 2 generations, the University was forced to reduce it's poultry holdings. Luckily for the breed and enthusiasts, Dr. Wentworth, a former student of Dr. Smyth, and now himself a professor at the University of Wisconsin, continued to develop the breed, selecting egg production, hatchability and fertility. He maintained the flock, the largest in the country, until he retired in the 1990's. 2000 saw the flock turned over to the USDA poultry facility in Beltsville, Maryland before being phased out. Private individuals are now responsible for the survival of this breed.
As a breed with the ability to mate naturally, lay a good number of eggs a year, and a winning personality, I hope that more people will add this breed to their backyards and homesteads. Our Midget Whites are extremely friendly, curious and sweet natured. Our tom walks around with us while we feed and then sits on the fence when we clean and refill waterers. Once chores are complete, he comes into the coop where his ladies are already half asleep on the roost.
We have not tasted the meat as yet, as we work to build up our flock, but have read that it is outstanding. Taken from the Ark of Taste website: "The meat of the Midget White is outstanding - a clean traditional turkey flavor without being gamey. The dark meat is extremely dark - be prepared for it's depth of color and flavor. Each bite is savory and rich. The Midget is a delicious option for consumers transitioning from conventional to pastured turkeys. Explorations are also underway for using the rich turkey eggs in pastry.
The egg production of a breed like this could be of use to the commercial industry if they needed to increase egg production in their lines."
At 20 weeks of age, toms average 13 pounds and hens 8 pounds.
The stock we have obtained from Sand Hill Preservation have certainly grown fast and been healthy and sweet natured. The Midget White lays between 60 - 80 large eggs annually and matures fast. Our hens born in the spring are laying by early December.
As a breed with the ability to mate naturally, lay a good number of eggs a year, and a winning personality, I hope that more people will add this breed to their backyards and homesteads. Our Midget Whites are extremely friendly, curious and sweet natured. Our tom walks around with us while we feed and then sits on the fence when we clean and refill waterers. Once chores are complete, he comes into the coop where his ladies are already half asleep on the roost.
We have not tasted the meat as yet, as we work to build up our flock, but have read that it is outstanding. Taken from the Ark of Taste website: "The meat of the Midget White is outstanding - a clean traditional turkey flavor without being gamey. The dark meat is extremely dark - be prepared for it's depth of color and flavor. Each bite is savory and rich. The Midget is a delicious option for consumers transitioning from conventional to pastured turkeys. Explorations are also underway for using the rich turkey eggs in pastry.
The egg production of a breed like this could be of use to the commercial industry if they needed to increase egg production in their lines."
At 20 weeks of age, toms average 13 pounds and hens 8 pounds.
The stock we have obtained from Sand Hill Preservation have certainly grown fast and been healthy and sweet natured. The Midget White lays between 60 - 80 large eggs annually and matures fast. Our hens born in the spring are laying by early December.