About 15 years ago, a neighbor, who has some experience raising other types of poultry, partnered with me in raising a small flock of turkeys, of the heritage variety “Bourbon Reds.” This variety has reddish-brown body feathers, with a large patch of white on the wings and on the back. As I recall, I paid for the little chicks (“poults” they are called) and the feed bills, and he was to raise them to the point where they could be let out to forage for themselves: HAH— that was a laugh! [About which, more later.] My neighbor had the hard work at first: these 20 little helpless things had to be under an incubator at first, and needed to be checked on constantly to be sure they were warm enough (but not TOO warm), eating and drinking normally, not piling onto and smothering one another, not pecking one another to death, etc. Once they were moved out of the incubator and into the coop/pen area, there was constantly a need to be sure they had water and feed, and that varmints had not gotten in to wreak havoc (such as a big chicken snake or a coon or other predator). 16 of the poults survived to adulthood and eventually made it to harvest time.