While turkey meat is a staple at many Christmas tables, turkey eggs are conspicuously absent from supermarket shelves. Experts have now explained the economic reasons behind this.
According to a BBC food blog, turkeys lay significantly fewer eggs than chickens—around 110 per year compared to a chicken's 300. This lower yield makes turkey eggs far more expensive to produce, and they are typically reserved for breeding purposes.
Modern Farmer adds that turkeys require more space and food than chickens in a factory setting, and they take longer to reach laying age. Turkeys begin laying at around seven months old, whereas chickens start at about five months.
These factors combine to make turkey egg production economically unviable for commercial sale. While quail and duck eggs are occasionally available, turkey eggs remain a rarity due to cost and efficiency constraints.
