Technical advances in turkey genetics, production, and processing have created a turkey which produces a pound of meat, using a smaller amount of feed, in less time than most other domestic meat-producing animals.
All commercial turkeys produced today are the white broad breasted turkey breed. This breed was first used for commercial turkey production in the late 1950 s. By the late 1960 s the majority of the industry used this turkey breed.
Different strains of the white broad breasted breed have been developed by selecive breeding practices to meet particular needs. For example, Norbest uses an exclusive strain that produces larger, leaner birds more efficiently than other strains in the high mountain valleys of Utah. On the Nebraska plains a different strain is more efficient and productive.
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 84 pounds of feed to raise a 30 pound tom turkey.
Turkeys are not fed growth hormones to make them grow faster. These are federally banned for use in poultry. For treatment of disease or illness, approved medicines are used at therapeutic levels under USDA and FDA regulations, just as we humans treat our children. Birds are not allowed to be processed until after a period of time long enough to prevent any residues of these medicines remaining in the meat.
Modern turkey production practices are humane, with the health and comfort of the birds of paramount importance. This is always in the best interest of the grower, both from ethical and economic vantage points. Turkey shelters provide maximum protection from predators, disease, and bad weather. Norbest does not condone the mistreatment of turkeys in any way.
All birds marketed at retail are classified and labeled as young turkey. These birds are no more than a few months old when processed. Modern turkey production methods have shortened the time it takes to bring turkeys to maturity. The hen usually takes 16 weeks and weighs 8-16 pounds (RTC weight) when processed. The tom takes about 19 weeks to get to a market (RTC) weight of 16-24 pounds. Large toms (24-40 pounds RTC) are a few weeks older.
The cost of raising a turkey is affected by many factors, including buildings, equipment, labor, feed costs, and interest on loans. Feed costs amount to almost two thirds of the cost of raising a turkey. Geographic location, degree of automation, and size of the farm all contribute to differences in the costs of raising turkeys.
During a 25-week laying cycle a breeder hen normally lays 88-93 eggs. At the end of this cycle, the hen is spent and will usually be slaughtered. 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 hen. The hen s second laying cycle will produce a slightly lower number of eggs (75-80).
A breeder tom turkey can father as many as 1500 poults during a hen s 6-month laying cycle.
Improvements in genetics, feed, and management practices have made domesticated turkeys more efficient at converting feed to protein than turkeys found in the wild. about 2.8 pounds of feed are required for every pound of weight gain.
Domesticated turkeys are also bred to have more breast meat, meatier thighs, and white feathers. White feathers are preferred so that, when plucked, they leave no unsightly pigment spots under the skin. Greater efficiencies have lowered costs to consumers, making turkey an excellent food value.
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