Practically all turkeys that are full fed are ready for market at from
26 to 28 weeks of age, and in many cases at 24 weeks, depending on sex,
breeding, feeding, and weather. However, with range birds on limited
feed, the grower can probably afford to hold his turkeys longer than 26
or 28 weeks, if necessary, because the feed costs were low during the
growing period. It is, of course, very important to market only turkeys
that are fat and free from small pinfeathers. Sufficient protein and
minerals in the feed during the fall months are essential to proper
growth and economical gains as well as to proper feather development. A
prime turkey, especially a young one, is not expected to be excessively
fat, but it must have an even covering of fat so that the skin appears
white or yellowish white rather than dark or bluish. The breast must
be meaty and the whole body free from small pinfeathers, bruises, and
abrasions. Great care should be taken, therefore, not to allow the birds
to bruise themselves by flying or running against obstructions; they
should be handled gently and not frightened.