Turkey

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.

Farmed Source
photograph to come — from twenty years of markets, farms and kitchens

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)

Carbon ≈6.1kg
Freshwater ≈334L
Land ≈7.1

≈ Estimated — worked out from a category-typical value further up its supply chain. Sources & methods →

What comes from this

Turkey breast (butchering) Turkey drumstick (butchering) Turkey wing (butchering) Turkey Egg (collected) Turkey Liver (butchering) Turkey Thigh (butchering) Turkey, adipose tissue (butchering) Turkey, back meat (butchering) Turkey, back meat and skin (butchering) Turkey, breast lean flesh (butchering) Turkey, breast lean flesh with skin and fat (butchering) Turkey, breast meat (butchering) Turkey, breast meat and skin (butchering) Turkey, breast muscle (butchering) Turkey, dark meat (butchering) Turkey, dark meat and skin (butchering) Turkey, dark meat with skin (butchering) Turkey, drippings (butchering) Turkey, drumstick meat and skin (butchering) Turkey, drumstick muscle (butchering) Turkey, frame trimmings (butchering) Turkey, giblets (butchering) Turkey, gizzard (butchering) Turkey, heart (butchering) Turkey, hindquarter meat and skin (butchering) Turkey, hindquarter muscle (butchering) Turkey, leg meat and skin (butchering) Turkey, light meat (butchering) Turkey, light meat and skin (butchering) Turkey, light meat with skin (butchering) Turkey, meat (butchering) Turkey, meat and skin (butchering) Turkey, meat with skin (butchering) Turkey, muscle (butchering) Turkey, neck meat (butchering) Turkey, product (butchering) Turkey, skin (butchering) Turkey, thigh meat (butchering) Turkey, thigh meat and skin (butchering) Turkey, thigh muscle (butchering) Turkey, whole (butchering) Turkey, wing meat (butchering) Turkey, wing meat and skin (butchering) Turkey, wing muscle (butchering)
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