If you have a little space and your family likes turkey check out how some homesteaders are raising turkeys for meat. Unlike backyard chickens that folks have for eggs and sometimes meat, turkeys are raised for their meat rather than eggs and from the time you get the little poults until time for butchering is around 4 months.

Domestic turkeys usually get so large so fast that if not butchered you would lose them to them getting to big for their legs to support them and just keeling over. Some folks do keep turkeys as pets and some live for years but the breeds that are typically raised as meat birds are not meant to live for years. If you are raising them for meat this is a good thing. You only need to feed them for a few months and then you either butcher or have them butchered and put them into the freezer until you are ready to cook.

Or you can can turkey to save space in your freezer. See how to can turkey here. Adding quarts and quarts of canned turkey that you can use through out the next year in soups, salads and stews is a nice way to add meat to your pantry shelves. You can also make lots of turkey broth and can or freeze it with all of the turkey bones. So for a little effort and about four months worth of time you could add quite a bit of meat and broth to your food storage at a lot less than buying a bunch of turkeys.

You could also freeze one or two for roasting. Seems like a really good deal for four months of raising them. The Homesteading Hippy has this info and shares more on raising turkeys.

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