Industry Structure

Industry Overview

Today's consumer recognizes turkey's nutritional value and good taste and enjoys turkey year-round, not just during the holidays. In 2014 U.S. consumption of turkey was 15.8 pounds per person, and is the number four protein choice for U.S. consumers. Turkey production has increased nearly 110 percent since 1970. U.S. growers raised 237.5 million turkeys in 2014.


Industry Structure

Turkey companies are vertically integrated, meaning they control or contract for all phases of production and processing - from breeding through delivery to retail. By maintaining control over research, hatching, growing, feeding, processing, packaging, transportation and marketing, the industry is able to produce wholesome, safe, high-quality products at the lowest possible cost to the consumer.

Top 10 Turkey Producing States in 2014
North Carolina
South Carolina


Top Turkey Processors, 2014*
Butterball, LLC 1,300.0
Jennie-O Turkey Store, Inc. 1,280.0
Cargill Turkey & Cooked Meats 1,000.0
Farbest Foods, Inc. 494.0
Tyson Foods 318.0
Perdue Farms, Inc. 280.0
Kraft Foods, Inc./Oscar Mayer 280.0
Virginia Poultry Growers Coop.  250.0
Foster Farms 247.0
Dakota Provisions 234.0
West Liberty Foods, LLC 221.51
Cooper Farms 208.0
Michigan Turkey Producers 200
Turkey Valley Farms 165.0
Hain Pure Protein Corp. 150.0
Prestage Farms  140.0
Norbest, Inc. (Moroni Feed Co.) 95.10
Zackey Farms, LLC 68.3
Northern Pride Turkey 45.0
White Water Processing Co. 30.0
Empire Kosher Poultry, Inc.  25.2
Koch's Turkey Farm 16.51
Jaindl Turkey Sales, Inc. 11.0

Liveweight Processed (Million Pounds)*
Estimates for 2014 from March 2015 Watt Poultry, USA


The turkey industry employs between 20,000 and 25,000 people in the United States. Tens of thousands more are employed in related industries, such as contract growing, product distribution, equipment manufacturing and a wide variety of other affiliated services.



The most popular turkey product continues to be the whole turkey, comprising less than a quarter of all sales. However, many turkey products are tailor-made for today's consumers who live fast-paced lifestyles and who demand products that taste great, are healthful and easy to prepare. As a result, several other turkey products are closing in on the whole bird's dominance in the marketplace. Ground turkey has experienced the largest sales growth among consumers in the last decade. The top three turkey products sold in 2014 were whole birds, ground turkey, and cooked white meat (deli meat). Raw products, especially breast cuts, such as tenderloins and cutlets, also are seeing an increase in sales. In 2014, the average retail price for whole frozen turkeys in the United States was $1.60 per pound. The average person in the United States ate 15.8 pounds of turkey in 2014.


In 2014, 804 million pounds were exported. Exports now comprise nearly 14 percent of total turkey production, compared with 1.2 percent in 1990. In 2014, the top four export markets for U.S. turkey meat were Mexico (509 million pounds), China (60.8 million pounds), Canada (22.8 million pounds), and Benin (14.5 million pounds).

Consumer Trends

Turkey consumption has nearly doubled over the past 30 years. Consumers are recognizing the health benefits of turkey as a low-fat, high-protein source, not to mention its wonderful taste and cooking versatility. The Southern tradition of deep frying turkeys has gained in popularity in the last few years. This process seals the outside while the interior remains very juicy and the skin develops a crisp texture. Grilling turkey is fast, fun and convenient with turkey tenderloins, steaks, boneless breasts and drumsticks readily available.

While the holiday whole turkey and the all-American turkey sandwich always will have a special place in consumers' hearts, Americans are enjoying an ever-widening variety of turkey products throughout the year.