what is the incubation temperature for turkey eggs?
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Place the incubator in a room with an even temperature and aim for an internal temperature of 37.5°C (99.5°F), and a humidity level of 55 percent, for the majority of the incubation period.
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Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.
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Stop egg-turning at day 18 with the larger end of the egg facing up. At this point, the chick will position itself for hatching inside the egg. Maintain a temperature of 100.5 degrees Fahrenheit but increase humidity to 70 percent.
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In the adult chicken the variability is between 105°F and 107°F (40.6° and 41.7°C). The body temperature of a newly hatched chick is about 103.5°F (39.7°C), and increases daily until it reaches a stable level at about three weeks of age. Smaller chicken breeds have a higher body temperature than larger breeds.
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Microbiological incubator An incubator usually has a chamber volume of between 20 and 800 litres and a temperature range from +5 °C above room temperature to +100 °C, even though breeding temperatures usually do not exceed 40°C (details on the basic operation and features of a temperature control chamber).
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Egg - Laying: We find some of our turkeys will lay an occasional egg as early as January, but for us the season really begins from mid march onwards as that is when the required 14 hours daylight is available to initiate the laying process.
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Place the eggs in the egg tray of the incubator, with the larger end facing up and the narrow end facing down in the incubator. Set the temperature to 100.5 degrees Fahrenheit with 50-55 percent humidity.
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Storing eggs for at least three days helps prepare them for incubation; however, fresh and stored eggs should not be set together. It is best to incubate eggs within 7 to 10 days of their being laid. Hatchability decreases rapidly when eggs are stored for more than 10 days.
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However, the general recommendation for hatching goose eggs is that for the first 27 days, until the eggs are transferred to the hatcher, the incubator (setter) temperature should be maintained at 37.7°C with a relative humidity of 50-55 percent.
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If your oven isn't stuffed full of other dishes, or if you are one of the lucky folks who have a spare oven, then you can hold the turkey there at 200°F, although you should cover the bird to make sure it doesn't dry out. The most common way to keep a turkey warm is to cover it with foil.
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Once the fertilized eggs are placed in the warm incubator, they may develop over the course of 21 days, with the proper incubator set-up and care. Before your baby chicks hatch, be sure to stock up on chick starter feed.
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Cook your turkey until your thermometer reads 155 -160 degrees. (Yes, we know that new safe cooking guidelines say to cook your bird to 165 degrees (they used to say 180!), but remember that your turkey will continue to cook after removed from the oven and it's temperature will increase by 10 degrees while resting.
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Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.
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A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
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Turkey eggs are totally edible: Those who have backyard turkeys report their eggs taste remarkably similar to chicken eggs. ... For one thing, turkeys lay eggs much less frequently than other birds; a chicken or a duck lays about one egg per day, but a turkey lays at most about two per week.
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A: Your OVEN READY™ turkey is done cooking when the timer pops up and your meat thermometer reaches 165°F in the breast and 180°F in the thigh. Always confirm doneness with a meat thermometer.
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Fresh: A fresh turkey has never been chilled below 26 degrees. These can be held for quite a while before they make it to the store, so they might not be as fresh as you think! Always check the sell-by or use-by date, and try to purchase these within one or two days of Thanksgiving.