Turkeys are large birds originally native to North America that have been domesticated and selectively bred to produce the efficient modern commercial breeds used today. In Australia, NSW produces the vast majority of Australia’s turkey meat.
Most turkey farms are distributed in clusters within close proximity to processing facilities. Similar to the chicken meat industry, turkey growers are generally contracted by integrated processors to care for turkeys in large, temperature-controlled sheds.
The farmers raise the poults (baby turkeys) from day old until harvest weight and care for the birds by meeting their water, nutrition, bedding, lighting and ventilation needs. At the end of a batch, farmers remove spent litter, wash and disinfect sheds to prepare for new poults to arrive.
Resources
Emergency animal disease preparedness - Turkeys
This factsheet provides information about the importance of biosecurity, what an emergency animal disease (EAD) is and what to do if you suspect an outbreak.
Food Safety
The NSW Food Authority provides information for producers planning to grow poultry (including turkey) for human consumption.
Industry Organisations
PoultryHub - Turkeys
Poultry Hub Australia (PHA) is a not-for-profit organisation which funds collaborative research that focuses on challenges identified in the Australian Poultry Industry.
Australasian Turkey Federation
The Australasian Turkey Federation is the industry representative body for turkey producers in Australia.
