As Americans gather for Thanksgiving feasts filled with turkey and trimmings, one question often goes unasked: why aren’t turkey eggs part of the celebration? The answer lies in economics, farming practices, and changing tastes.

Turkey Eggs Are Expensive and Rare

Unlike hens, which produce an egg almost daily, turkeys lay eggs far less frequently—about one every two weeks. This scarcity drives up their price, with each egg needing to sell for at least $3 to cover costs. A dozen turkey eggs could set consumers back a hefty $36, far exceeding the average $3 price for chicken eggs.

Not only are turkey eggs costly, but they’re also significantly richer. They contain twice the calories, more fat, and four times the cholesterol of chicken eggs. While this makes them a delicacy for some, their nutritional profile might be too heavy for regular consumption.

A Historical Delicacy Once Enjoyed by Many

Native American tribes and early European settlers appreciated turkey eggs as a valuable food source. Indigenous communities in the northeastern and southeastern U.S. domesticated turkeys long before European contact, and settlers found the large eggs to be a tasty and practical addition to their diet.

However, in Europe, particularly in France, turkey eggs developed a bad reputation. Misguided rumors linked them to leprosy, likely stemming from their association with “foreign” foods. Despite this, in 18th-century America, turkey eggs were seen as a luxury, appearing on menus at prestigious establishments like New York’s Delmonico’s restaurant.

Industrial Farming Shifted the Focus

The rise of industrial poultry farming in the 20th century reshaped the American food landscape. Farmers began specializing in chickens for either meat or egg production, making chicken eggs far cheaper and more accessible than turkey eggs. As a result, turkey eggs faded into obscurity, disappearing even from the menus of elite restaurants.

Modern-Day Turkey Egg Shortages

In 2024, turkey eggs have become even rarer, with a U.S. Department of Agriculture (USDA) report revealing the lowest inventory of turkey eggs since 1988. Only 22.8 million turkey eggs were incubated by mid-year, a sharp decline caused by avian influenza outbreaks and losses in breeding flocks.

This shortage contributed to a 6% drop in turkey production compared to 2023, although turkey prices averaged $2.08 per pound this year—a 12% decrease from last Thanksgiving. Even with lower prices, Americans face a limited supply of the birds central to the holiday tradition.

A Treat for Food Enthusiasts

Today, turkey eggs are a rarity sought by food enthusiasts and specialty farmers. They remain a culinary curiosity rather than a staple, with their unique taste and richness cherished by a select few. While they may not make a grand return to the Thanksgiving table, turkey eggs hold a fascinating place in the history of American food.

What’s Next?

As turkey production continues to face challenges, the bird’s eggs are likely to remain a niche item. For those curious about trying this historic delicacy, seeking out local farmers or specialty markets may be the only option. But for now, turkey eggs are more of a conversation piece than a common sight in kitchens across the country.

This article was published on TDPel Media. Thanks for reading!

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