Turkeys are native to North America. They are a type of poultry that belong to the order Galliformes, along with chickens. There

are two species of wild turkey: the North American Wild Turkey (Meleagris gallopavo) and the Central American Ocellated Turkey (M.

ocellata). Global turkey meat production is about 5.7 m tonnes/year. Of this, over 60% is produced in North America, which is the

turkey’s native home. The undomesticated turkey (Melagris ocellata) can still be found there in remote areas. Although

domesticated over 500 years ago, it was only in the 20th century that turkeys were exploited for their meat. Prior to this,

turkeys were selected for their plumage and exhibited in poultry shows. Turkeys were taken to Europe by the Spanish, who had found

them as a favourite domesticated animal among the Aztecs. The Aztecs used turkeys as a source of protein (meat and eggs) and used

the feathers for decoration.

Modern Turkeys

As with many galliform species, the female (hen) is smaller than the male (tom or stag), and generally less colourful. Turkeys

have wingspans of 1.5–1.8 meters (almost 6 feet) and male turkeys have a distinctive fleshy appendage that hangs from the beak,

called a snood. The usual lifespan for a turkey is 10 years, and pure breed turkeys take approximately 4-5 months to grow to full

size. The hen turkeys take 16 weeks to mature completely, and average 3.6 kg (8 lb) to 7.2 kg (16 lbs) in weight. The tom turkey

takes approximately 19 weeks to mature and weighs between 7.2 kg (16 lbs) and 10.8 kg (24 lbs). Larger tom turkeys may weigh up to

18.1 kg (40 lbs), but take a few more weeks to mature. A breeder tom turkey can generate up to 1,500 poults in a hen’s six-month

laying cycle.

Commercial turkey breeding hens produce only about 45 live poults (chicks) each year. Turkey eggs take 28 days to hatch.

While some pure breeds of turkey are maintained by poultry fanciers, the turkeys raised commercially for meat are specially bred

hybrids (a cross between two or more different breeds). Commercial turkey breeding has resulted in hybrid strains that grow much

faster and convert feed to bodyweight much more efficiently than pure breeds. Under ideal conditions with a well-balanced ration,

a modern white hybrid turkey can reach 6 kg in weight by 10 weeks of age, with a feed conversion ratio (the ratio of the amount of

feed eaten to body weight gain) of about 2:1. Commercial turkeys are bred specifically to have more meat in the breast and thighs.

White feathered turkeys are generally preferred, since they do not have unsightly pigment spots on the skin when plucked.

The tom carries a ‘wattle’ – a skin flap down the neck; below this is the carbuncle which changes colour during courtship. Turkey

meat is eaten year round in the US and is the traditional dish at Thanksgiving and Christmas. Breast meat is 70% of the carcass

value and 73% of carcass yield followed by thigh meat (13%). Breast meat has only 1% fat. Turkeys are much more difficult to farm

than broiler chickens, especially in the early stages. Slaughter weight will depend on end use (table, restaurant or further

processing), and in the US the meat is very competitively priced. Toms now have so much breast meat that they are unable to mate,

and as a consequence the hens are artificially inseminated. Fast growth and a focus on breast meat, has placed pressure on their

legs which have not developed as rapidly. Therefore, skeletal disorders, especially tibial dyschondroplasia (in the leg bone), are

commonly seen, although there are other contributing factors related particularly to nutrition, such as insufficient vitamin D3.

Approximately 45 – 60 poults are produced from each hen annually. Very early mortality can be high and may be related to hatchery

hygiene, which results in yolk sac and navel infection and refusal to eat and/or drink. Although there are several breeds, the

white feathered hybrid is now commonly used in an industry dominated globally by two breeding companies with 75% of market share.