The turkey industry is a vital part of global poultry production, providing meat for consumption year-round, with peak demand during holiday seasons. Understanding the growth rate of turkeys from poult (young turkey) to processing is essential for farmers, veterinarians, and industry stakeholders to optimize production efficiency, health management, and profitability.
The growth stages of turkeys, factors influencing their growth rate, feeding strategies, health considerations, and the timeline from hatching to processing. By the end, readers will have a detailed understanding of how turkeys develop and the best practices to ensure optimal growth.
Table of Contents
1. Growth Stages of Turkeys
Turkeys go through several distinct growth phases, each requiring specific management practices:
A. Brooding Phase (0-4 Weeks)
- Day 1-7: Poults are highly sensitive to temperature and require a brooder temperature of 95-100°F (35-38°C), decreasing by 5°F per week.
- Week 2-4: Feathers begin to grow, and poults become more active. Temperature is gradually reduced to 75-80°F (24-27°C) by the end of this phase.
- Weight Gain: Poults typically weigh 0.2-0.3 lbs (90-140 g) at hatch and reach 1.5-2.5 lbs (0.7-1.1 kg) by 4 weeks.
B. Growing Phase (5-12 Weeks)
- Rapid muscle and skeletal development occur.
- Feed intake increases significantly.
- Turkeys gain 1.5-2 lbs (0.7-0.9 kg) per week.
- By 12 weeks, males (toms) weigh 15-20 lbs (7-9 kg), while females (hens) weigh 10-15 lbs (4.5-7 kg).
C. Finishing Phase (13-20 Weeks)
- Growth rate slows slightly, but turkeys continue to gain muscle mass.
- Toms reach 30-40 lbs (14-18 kg), and hens reach 15-20 lbs (7-9 kg) by 16-20 weeks.
- Feed efficiency declines, requiring careful nutrition management.
D. Pre-Processing Phase (Final 1-2 Weeks)
- Weight gain stabilizes.
- Feed may be adjusted to improve meat quality.
- Stress reduction techniques are implemented before transport to processing.
2. Factors Affecting Turkey Growth Rate
Several factors influence how quickly and efficiently turkeys grow:
A. Genetics
- Modern commercial turkeys (e.g., Broad Breasted White, Hybrid Converter) are bred for rapid growth and high meat yield.
- Heritage breeds grow slower but may have better flavor.
B. Nutrition
- Starter Feed (0-4 weeks): High protein (28-30%) for muscle development.
- Grower Feed (5-12 weeks): 20-24% protein with balanced amino acids.
- Finisher Feed (13+ weeks): 16-18% protein to support final weight gain.
C. Environment
- Temperature: Extreme heat or cold slows growth.
- Ventilation: Poor air quality increases disease risk.
- Space: Overcrowding leads to stress and reduced growth.
D. Health Management
- Vaccinations: Essential for preventing diseases like avian influenza, Newcastle disease.
- Biosecurity: Reduces pathogen exposure.
- Parasite Control: Worms and mites can hinder growth.
E. Lighting
- Controlled lighting (16-18 hours of light per day) encourages feeding and growth.
3. Feeding Strategies for Optimal Growth
Proper nutrition is critical for maximizing turkey growth:
A. Protein Requirements
- Poults need 28-30% protein initially, decreasing as they age.
- Essential amino acids (lysine, methionine) must be balanced.
B. Energy Sources
- Corn, wheat, and soybean meal provide carbohydrates and fats.
C. Supplements
- Vitamins (A, D, E, B-complex) and minerals (calcium, phosphorus) support bone and muscle development.
- Probiotics improve gut health.
D. Feeding Schedule
- Free-choice feeding (always available) is common in commercial production.
- Restricted feeding may be used in some systems to prevent obesity.
4. Health Considerations
Disease outbreaks can drastically reduce growth rates. Key health issues include:
A. Common Diseases
- Blackhead Disease (Histomoniasis): Affects liver and ceca.
- Coccidiosis: Intestinal parasites reduce nutrient absorption.
- Mycoplasma: Respiratory infections slow growth.
B. Prevention & Treatment
- Vaccination programs are critical.
- Antibiotics (where permitted) and probiotics help maintain gut health.
- Regular veterinary checks ensure early disease detection.
5. Timeline from Poult to Processing
The typical growth period for commercial turkeys is 14-22 weeks, depending on the desired market weight:
| Age (Weeks) | Weight (lbs/kg) | Key Developments |
|---|---|---|
| 0-1 | 0.2-0.5 lbs / 0.1-0.2 kg | Brooding, high protein feed |
| 2-4 | 1.5-2.5 lbs / 0.7-1.1 kg | Feather growth, temperature adjustment |
| 5-8 | 5-10 lbs / 2.3-4.5 kg | Rapid muscle growth, increased feed intake |
| 9-12 | 10-20 lbs / 4.5-9 kg | Continued weight gain, gender differences noticeable |
| 13-16 | 20-30 lbs / 9-14 kg | Slower growth, finishing feed |
| 17-20 | 30-40 lbs / 14-18 kg (toms) | Market weight reached |
| 21-22 | 15-20 lbs / 7-9 kg (hens) | Processing for smaller birds |
Processing Age by Market:
- Whole Birds (Holiday Market): 16-20 weeks (toms), 14-16 weeks (hens).
- Further Processing (Deli Meats): 18-22 weeks for larger birds.
6. Economic Considerations
- Feed costs account for 60-70% of production expenses.
- Early mortality significantly impacts profitability.
- Market timing (e.g., Thanksgiving demand) affects pricing.
Here are 10 frequently asked questions (FAQs) about turkeys, covering their biology, behavior, and cultural significance:
1. What do turkeys eat?
Turkeys are omnivores and eat a varied diet, including seeds, nuts, insects, berries, and small reptiles. Domestic turkeys are often fed commercial poultry feed.
2. How long do turkeys live?
Wild turkeys live 3–5 years on average due to predators, while domesticated turkeys can live up to 10 years if not raised for meat.
3. Why do turkeys gobble?
Male turkeys (toms) gobble to attract females (hens) and establish dominance. They also make other sounds like clucks and purrs.
4. Can turkeys fly?
Wild turkeys can fly short distances (up to 55 mph in bursts) to escape predators, but domesticated turkeys are usually too heavy to fly.
5. What’s the difference between wild and domestic turkeys?
Wild turkeys are leaner, more agile, and have darker meat, while domestic turkeys are bred to be larger with more breast meat and are usually white-feathered.
6. Why are turkeys associated with Thanksgiving?
Turkeys became a Thanksgiving staple in the U.S. due to their abundance in early America and historical references to wildfowl at harvest celebrations.
7. Do turkeys have good eyesight?
Yes! Turkeys have excellent daytime vision (including color perception) and a nearly 360-degree field of view, helping them spot predators.
8. How fast can turkeys run?
Turkeys can run up to 20–25 mph, helping them escape threats.
9. Do turkeys really drown in the rain?
No, this is a myth. While turkeys might look up during rain (possibly leading to water entering their nostrils), they don’t drown from it.
10. Are male and female turkeys different?
Yes! Males (toms) are larger, have colorful wattles and snoods (fleshy face growths), and fan their tails. Females (hens) are smaller and duller in color.