Why Don't We Eat Turkey Eggs?

Though we typically associate turkey with Thanksgiving, it's a popular dish year-round and is the fourth most-consumed meat in the U.S. Despite that, turkey eggs are missing from the shelves of supermarkets and even specialty grocery stores. Apparently, that has nothing to do with their edibility. They reportedly taste just as good as chicken eggs, but the eggs laid by this all-American bird are impractical to produce. Selling turkey eggs isn't economically feasible for most farmers already raising the birds for slaughter. Mature female turkeys lay a maximum of two eggs per week. Compare that to chickens and ducks, which produce roughly one egg a day. Because turkeys live longer than chickens, they take more time to reach egg-laying age: about 7 months instead of 5. These big birds also need more space and feed to live on a farm than their smaller relatives. Factor in the time and resources required to produce them and turkey eggs end up costing upwards of $3 each, or nearly double the average price of a carton of one dozen chicken eggs. If you're interested in trying turkey eggs for yourself, they're not impossible to find. Ask your local turkey farm if they sell their birds' eggs. They could be the perfect accompaniment to the breakfast of Thanksgiving leftovers you eat on Friday morning.