When we talk about eating eggs in the U.S., we’re almost always talking about chicken eggs. Occasionally, we might see duck eggs or quail eggs on the menu in a gourmet restaurant, and even more rarely something exotic like an emu egg. But do we ever see turkey eggs being served? Nope, never. (At least I never have, nor has anyone I’ve asked about this.)

Considering how many turkeys are raised domestically in the U.S. (around 220 million) and how many wild turkeys roam among us (around 7 million), you’d think we’d make better use of their eggs. They are egg-laying birds, after all, and since turkey meat is so similar to chicken meat, it seems logical that turkey eggs would be similar to chicken eggs, right?

Right. Basically, that’s true. Turkey eggs are larger than chicken eggs and they have a stronger shell, but from what people say, they’re similar to eating chicken eggs only a little richer. Larger and richer, and yet we don’t eat them on the regular? Why the heck not?

The Self-Sufficient Backyard YouTube channel explains the whole thing in a video that’s been viewed by nearly 4 million people. Clearly, this is a burning question for people once it’s brought to their attention.

Basically, what it boils down to is that their size makes them hard to handle, package, and store. Turkeys........

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