The turkey is a large bird, native to North America. It is distinguished by its white plumage and a bare wattled neck and head. The name turkey was first applied to the guinea fowl that was thought to have originated in Turkey. However, the American turkey is a quite different species from the guinea fowl, though the name remained. In fact, the wild turkey was a staple food in the North American diet. It was known as a “peru” in the 18th century. Some common breeds of turkey are: Narragansett, Bronze, White Holland, and Bourbon Red.

There are three stages in Raising Turkeys: the breeder farm, the hatchery and the turkey farm. The breeder farm is the place where the hen lays the eggs. These eggs are collected and sent to the hatchery. In the hatchery, the eggs are kept in special incubators after cleaning. These incubators provide the right temperature and humidity levels for allowing the eggs to hatch. Generally, turkey eggs take 28 days to hatch. The baby turkeys, also known as poults, are kept in the hatchery until they are moved to the turkey farms. In the turkey farms, the hen turkeys and the tom turkeys are reared separately. The poults should be fed properly and watched carefully, at least until they shed their down feathers and get the outer feathers. For this, they are put in climate-controlled barns that have soft flooring covered with straw or wood chips. They are fed on a soft powdered mixture of soybean, corn and wheat. Other nutrients like barley, milk powder, meat meal, lime stone, salt, vitamin premix, methionine, lysine and insoluble grit can also be added. Adequate water should also be provided.

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