Why We Eat Turkey But Not Eggs

While Americans enjoy turkey meat on Thanksgiving, many are wondering: why aren't turkey eggs on the table? The answer comes down to the cost of producing them, writes Daily Mail.

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Unlike chickens, which lay eggs almost daily, turkeys lay only about two eggs per week. Kimmon Williams, a spokesman for the National Turkey Federation (an American trade organization representing turkey producers, processors, suppliers, and other supply chain participants involved in the industry), explained that it takes about seven months for turkeys to start laying eggs, while chickens are ready to do so after five months.

Turkeys also require more feed and more space to raise, which increases farmers' costs. So to break even, they would have to sell a turkey egg for at least $3, which is more than $36 per dozen, compared to $3 for a dozen chicken eggs.

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Turkey eggs are higher in calories, have more fat, and contain three times more cholesterol than chicken eggs. Some chefs claim that turkey eggs are ideal for making sauces because of the creamier, richer texture of the yolks.

But despite this, turkey eggs are not a popular food item in the United States. They were once popular among Native Americans and early European settlers, as there were no chickens in America until the 16th century. However, in the 20th century, with the development of industrial poultry farming, chicken eggs became more affordable, so they pushed turkey eggs out of the market.

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Today, turkey eggs are a rarity, sought after only by enthusiasts or gourmets for special occasions such as Thanksgiving.

Turkey egg supplies are set to reach their lowest level since 2024 in 1988, according to the U.S. Department of Agriculture, due to outbreaks of bird flu and loss of flocks.

Americans paid an average of $2,08 per pound for a turkey this year, or about $31 per bird that feeds 15 people. Despite the decline in turkey numbers, the price per turkey is 12% lower than last year.

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