The exposure of turkey eggs during the latter part of incubation, to temperatures (uniform around the egg) ranging from 30–5 to 41–5° C, in intervals of one degree, showed that: 1. The hatchability was best at temperatures of from 36 to 38° C.; then it declined with a greater slope towards high than towards low temperature. (2) The time of hatching was progressively delayed, from 1 to 3 days, towards high and low temperatures. (3) The weight of birds at hatching from eggs exposed to various temperatures was fairly uniform.
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Alexis L. Romanoff (1935) studied this question.