Raising Turkeys Technical advances in turkey genetics, production and processing have helped create turkey that produces a pound of meat using a smaller amount of feed and in less time than most other domestic meat-producing animals. The following information is a general background of the turkey life cycle, genetic developments and improvements in commercial productions. From Birth... To maintain production continuity, laying turkey hens are artificially inseminated. The use of light induces them to lay eggs under a controlled environment. During a 25-week laying cycle, a hen normally lays 80-100 eggs. At the end of this cycle, the hen is "spent" and is usually processed. Some breeders find it economically feasible to molt the hen (give her a resting period) for another production cycle. It takes 90 days to molt a turkey hen, and her second laying cycle will produce a slightly lower number of eggs (75-80). The incubation period to hatch a turkey egg is 28 days. ...To Maturity Turkeys are fed mainly a balanced diet of corn and soybean meal mixed with a supplement of vitamins and minerals. Fresh water is available at all times. On average, it takes 75-80 pounds of feed to raise a 30-pound tom turkey. Today's more modern turkey production methods have shortened the time it takes to bring turkeys to maturity. The hen usually takes 14 weeks and weighs 15.3 pounds when processed. This compares to the tom, which takes 18 weeks to reach a market weight of 33 pounds. Hens are processed and usually sold as whole birds, while toms are further processed into products such as cutlets, tenderloins, turkey sausage, turkey franks and turkey deli meats. Today's Top Turkey Improvements in genetics, feed and management practices have made domesticated turkeys more efficient at converting feed to protein than turkeys in the wild. Domesticated turkeys are also bred to have more breast meat, meatier thighs and white feathers. Turkeys have been bred to have white feathers, so they leave no unsightly pigment spots under the skin when plucked. Environmental Stewards Protection and proper use of natural resources is an important objective for the turkey industry. Farmers and companies take seriously their responsibility to be good stewards of the air, land and water. Because of the intensive nature of modern turkey husbandry, very little land is actually devoted to production. The biggest potential impact is from the use of the bedding material used in turkey production houses, known as litter. Litter is rich in nutrients, such as nitrogen, and is recycled as an organic fertilizer on farm fields. Careful management ensures that litter is used in accordance with the nutritional needs of crops so that nutrient enrichment of groundwater and surface water is eliminated or minimized. A Whole Flock of Turkeys How many turkeys are raised in the United States? More than 273 million turkeys were raised in the United States in 2008 and the same is expected for 2009.   Efficiency Helps Consumers What does the increased efficiency in turkey production mean to consumers? From 1954 to 2008, the price of turkeys increased 61 percent, compared to all U.S. farm products increasing 215 percent. Turkey is an excellent food value with expenditures for turkey taking less than .1 percent of income. The per capita consumption of turkey in 2009 is estimated at 17 pounds. Bottomline: Dollars and Sense How much does it cost to raise a turkey? The cost of raising a turkey involves many factors. Fixed costs include buildings, equipment and interest on loans while variable costs are labor, feed and poults. Feed ingredients account for about 2/3 of the cost of raising a turkey. Geographic location, financial situation, farm size and production efficiency all contribute to cost differences in turkey production. The Turkey Grower How many turkey growers are in the United States? According to the 2007 Census of Agriculture, 8,284 farms reported turkey sales. Top Turkey Producing Counties Sampson, NC Duplin, NC Rockingham, VA Wayne, NC Kandiyohi, MN Carroll, AR Dubois, IN Stearns, MN Augusta, VA Kershaw, SC Top Turkey Producing States for 2008* Minnesota 48.0 North Carolina 40.0 Arkansas 31.0 Missouri 21.0 Virginia 18.0 California 16.0 Indiana 14.5 South Carolina 12.5 Pennsylvania 11.5 Iowa 9.0 Other 51.6 Total 273.1 * In millions of turkeys. TLC for Turkeys Turkeys are raised in scientifically designed, environmentally controlled barns that provide maximum protection from predators, disease and bad weather. Turkeys are not raised in cages, instead, they roam freely around the barn. No one cares for a turkey more than the turkey grower. Research has shown that to mistreat a turkey would be economically detrimental to the grower. A well-treated turkey will grow to its full potential and provide consumers with a low-fat and high-protein source. The National Turkey Federation does not condone the mistreatment of turkeys. The Anatomy of a Turkey The Caruncle - a red-pink fleshy growth on the head and upper neck of the turkey The Snood - a long, red, fleshy growth from the base of the beak that hangs down over the beak The Wattle - a bright red appendage at the neck The Beard - a black lock of hair found on the chest of the male turkey A large group of turkeys is called a flock. A baby turkey is called a poult and is tan and brown. Turkey eggs are tan with brown specks and are larger than chicken eggs. Toms are male turkeys. Hens are female turkeys. A Healthy Bird is Priority One Are turkeys fed either hormones or drugs? All turkeys are both hormone and steroid free. No hormones have been approved for use in turkeys. Genetic improvements, better feed formulation and modern management practices are responsible for the larger turkeys produced today. FDA approved antibiotics are used at times to help suppress microorganisms, prevent disease and ensure that consumers receive a healthy product. A withdrawal period is required after the time the antibiotic is administered and before the turkey can be processed. The Food Safety Inspection Service (FSIS) of the USDA monitors the administration of antibiotics and randomly tests flocks of turkeys for residues. Therefore, consumers can be assured that turkeys do not contain antibiotic residues when they go to market.