The domestic turkey (Meleagris gallopavo) descends from wild turkeys native to Mexico and the eastern United States. It was domesticated by Indigenous peoples of Mesoamerica thousands of years before European contact and was brought to Europe by Spanish explorers in the 16th century. From there, it spread to farms around the world.
Turkey is a lean poultry meat with a mild flavour, sold as whole birds, portions (breast, thigh, drumstick), and processed products like deli meat and mince. In many Western countries, whole roast turkey is strongly associated with holiday meals — Thanksgiving in the US and Christmas in Australia and the UK.
Australia has a modest but established turkey farming industry. Turkey meat is less commonly consumed than chicken but is valued for its leanness. Turkey eggs, while edible, are rarely sold commercially because the birds lay far fewer eggs than chickens and are more valuable for meat production.
How it's produced
Commercial turkeys are raised in large enclosed sheds, typically on litter-covered floors. They are fed grain-based diets, primarily wheat and soybean meal, supplemented with vitamins and minerals. Modern broad-breasted breeds grow quickly, reaching market weight in 12 to 20 weeks depending on the desired size.
Free-range and pasture-raised turkeys have access to outdoor areas and generally take longer to reach market weight. Heritage breeds — older varieties that grow more slowly and can reproduce naturally — are raised by smaller producers but represent a tiny fraction of the market. In Australia, turkey farming is concentrated in Victoria and New South Wales, with a smaller number of producers in other states.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Sources & methods →
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