Facts and Figures about Turkey Farming in Canada

• As of 2009, there were 546 turkey farms in Canada
• Approximately 15% of Canadian turkey is exported.  Imports are equivalent to 2% of Canada’s total production
• Per capita turkey consumption has remained relatively stable over the past 15 years, with production and consumption growing at the same rate as the population
• Thanksgiving, Easter, and Christmas account for over 80% of annual whole turkey sales.
• In Canada, turkeys are produced in various weight ranges including:
  • Broiler turkeys up to 6.2 kg
  • Hen turkeys 6.2 - 10.8 kg
  • Tom turkeys 10.8 kg and up

Most turkeys are raised in specially designed, environmentally-controlled barns that provide protection from predators, disease and bad weather. Turkeys are not raised in cages; they roam freely around the barn, similar to broiler chickens (chickens raised for meat), on a floor that is covered with a bed of straw or wood shavings.

Turkey barns are designed to provide birds with ample room to move about with easy access to water and feed. Natural and/or artificial light is provided and most barns are insulated to help maintain a constant temperature. These modern barns aid turkey farmers in meeting the demand for fresh turkey products year round.

Turkeys are fed a mixture of corn, wheat and soybeans that are ground up to look like granola. The birds grow quickly so farmers spend a lot of time adjusting feeding rations to match the growth stages of the birds to reach the required market weight. Young turkeys (poults) are fed a “starter” mixture; then as they grow the feed is changed to a “grower” mixture. Each type of feed includes protein, energy, fibre, fat and other elements such as calcium, phosphorous, magnesium and vitamins.

Broilers and hens (female turkeys) are used for the whole bird market. Toms and heavy toms (male turkeys) are for the further processed market and some are sold as whole birds.

Water is always provided throughout the barns so they may drink freely.  Turkeys drink 2 litres of water for every kilogram of feed they eat, which comes to about a ½ litre per day at 10 weeks of age and 1 litre per day at 20 weeks of age. 

A typical turkey will live on three farms during its lifetime. Each farm will provide the requirements of the three different stages of production. The farms are called breeder farms, hatcheries and turkey farms.

Breeder Farm: This is where turkey eggs are produced. Hens (mature female turkeys) are bred using artificial insemination (A.I.). The fertilized eggs are collected daily and carefully stored to be sent to the hatchery.  Hens start to lay at approximately 32 weeks of age and will continue until 57 weeks of age.

Hatchery: The fertilized eggs are then incubated and hatch within 28 days into poults (young turkeys). Just as children receive their vaccination shots, the poults are vaccinated against the most common turkey diseases by injection or spray. Turkey beaks can be dangerously sharp to other birds and people, so trained professionals who work in the hatchery trim the poults’ beaks using lasers. Their sharp toes can also be hazardous, so they are trimmed using microwaves.

Turkey Farm: Poults are sold to a turkey farm and transported within 24 hours of being removed from their incubator. These day-old turkeys are then raised in climate-controlled barns that protect the birds from harsh weather, disease and predators. 

The first stage of production from one-day of age to five weeks of age is called brooding. During this time the young birds are carefully watched and kept warm. As feathers replace the birds´ down, the heat is gradually reduced from 35°C to 21°C.

The next stage of production is called the growing cycle as the birds grow from five weeks of age to between 11 and 17 weeks of age, when they will reach their desired market weight. During this time the birds move freely throughout the barn and eat and drink at will. Most turkey farms have automated feeding systems that supply the birds with their food and water. Farmers take special care to monitor the equipment in their barns to control the temperature, humidity, light and ventilation at correct levels for their birds.

Depending on the size of the farm and the type of turkeys grown, three to seven flocks can be raised each year on a farm. After each flock of birds is raised, the barn is totally cleaned and disinfected for the next flock. This practice helps prevent the spread of disease from one flock to another.

In North America, hormones are not approved for use in any poultry or egg production. It is scientific advancements such as selective breeding, better feed formulation and modern management practices that are responsible for the larger, healthier turkeys produced today. Approved antibiotics may be used under strict guidelines and veterinary prescription to help reduce and prevent disease. If antibiotics are used, a withdrawal period is required before any animal can be marketed. The Canadian Food Inspection Agency (CFIA) monitors and tests to help ensure turkey farmers follow the rules and that consumers receive a safe, wholesome product.

Canadian turkey farmers follow the On Farm Food Safety Program (OFFSP). This program identifies potential food safety hazards on the turkey farm and establishes measures to make sure these hazards are under control. Turkey farmers take records to prove the proper measures are being taken, and these records are audited on a regular basis.

To ensure birds are being treated in a humane way, there is also the Flock Care Program (FCP). This is an auditable national program that provides turkey farmers with the measures to ensure the proper handling and care of their birds. Standards in the FCP are based on the Recommended Codes of Practice for the Care and Handling of Farm Animals: Chickens, Turkeys and Breeders from Hatchery to Processing Plant, which was developed by farmers, government, animal protection groups, researchers and processors.

For more information on the OFFSP or FCP click here. For copies of the Codes of Practice, visit www.livestockwelfare.com.

The turkeys that are used today in commercial production have been selected for their body proportions, such as heavier breasts, their meat characteristics, such as more white meat, and better production characteristics such as feed conversion. Three breeds that are commonly used are the Hybrid, the Nicholas and B.U.T.A. (British United Turkey of America).

For more information on breeds, click here: http://www.ansi.okstate.edu/breeds/

Turkey production in Canada is supply managed. Each province is allocated part of the national quota, with Ontario providing 45% of the total national requirements. Supply management ensures orderly marketing by producing only what is needed so that turkey producers receive a fair return for their product.

Care is taken during transportation so that each bird arrives at the processing plant in the best possible condition. Because farmers are paid on the basis of quality and condition, it is in their best interest to ensure their birds arrive in top shape.

When birds are ready for market they are loaded into shipping bins (specially lined trailers) and transported to the processing plant in specially equipped trucks to ensure swift and humane transportation. Weather conditions are taken into consideration when shipping birds. The trucks are covered with protective tarps that can be raised or lowered by a computer inside the cab of the truck to help control the climate for the birds. Drivers take care to avoid sudden movements that might harm the birds on board.

For more information about transportation regulations visit http://www.omafra.gov.on.ca/english/livestock/animalcare/transportation.html

There are a number of explanations for the origin of the name of Thanksgiving’s favorite dinner guest. Some believe Christopher Columbus thought that the land he discovered was connected to India, and believed the bird he discovered (the turkey) was a type of peacock. He therefore called it ‘tuka’, which is ‘peacock’ in Tamil, an Indian language. http://www.infoplease.com/spot/columbus1.html

• Only male turkeys (toms) gobble. Females (hens) make a clicking noise.
• The heaviest turkey ever raised weighed in at 86 pounds – about the size of a large German Shepherd – and was grown in England, according to the Texas Agricultural Extension Service.
• Mature turkeys have 3,500 or so feathers. The Apache Indians considered the turkey timid and wouldn´t eat it or use its feathers on their arrows.
• The fleshy growth from the base of the beak, which is very long on male turkeys and hangs down over the beak, is called the snood.
• Turkeys are the only breed of poultry native to the Western Hemisphere.
• Turkeys have great hearing, but no external ears. They can also see in color, and have excellent visual acuity and a wide field of vision (about 270 degrees), which makes sneaking up on them difficult. However, turkeys have a poor sense of smell but an excellent sense of taste.
• Domesticated turkeys cannot fly. Wild turkeys, however, can fly for short distances at speeds up to 55 miles per hour. They can also reach speeds of 25 miles per hour on the ground.

Today, turkey is much more than the traditional holiday favourite. With today’s variety of turkey products and recipes available, the demand for turkey is steadily increasing as an everyday meal on Canadian tables. Turkey can be found on the grocer’s shelves as a traditional whole bird or as pieces like drumsticks and wings. It may also be further processed into sausages or specialty cuts.

Bedding:Straw or wood chips covering the floor of the barn.

Biosecurity: The practice of ensuring that sickness and disease-causing organisms are kept off of farms and out of turkey barns. It means that anyone visiting a turkey farm must say where they have been (in case they track a poultry disease from one farm to another), and follow proper sanitation practices. Biosecurity on Canadian turkey farms is strictly regulated by the national On-Farm Food Safety Program.

Breeder farm: a farm where turkeys are bred and eggs are collected to be sent to the hatchery

Broiler: a meat turkey raised to a weight of 5.38kg

Brooding: The first stage of production from one-day of age to five or six weeks of age. Brooding birds are kept in a special barn called a Brooder Barn.

Drinkers: Automated water lines with nipple drinkers.

Feeders: Automated equipment that dispenses turkey feed (giving the birds 24-hour access to feed).

Flock: A group of birds that is raised by the farmer. Flock sizes typically range from 3,500 to 13,300 birds in Canada.

Flock Sheet/Log: Forms filled out by Canadian turkey farmers that give specific information about each flock, including the number of birds, shipment dates, cleaning and disinfection dates, etc.

Hatchery: Where turkey eggs are hatched into poults. At the hatchery, turkey eggs are in incubators for 28 days.

Hen: adult, female turkeys. They usually weigh between four and 12 kg and have a wing span of up to 1.25 metres. They make a "clucking" sound.

Incubation: The process whereby eggs are hatched. Turkey eggs are incubated for 28 days before they hatch.

On-Farm Food Safety Program: The national program that identifies hazards related to food safety and establishes measures to keep those hazards under control. Turkey farmers keep records to prove that the measures are being undertaken.

Poult: young turkeys from the time they hatch until they are 14 days old. Poults are covered with a soft yellow "down" and make a peeping noise.

Snood: The snood is the fleshy growth that hangs down over the beak of a turkey.

Tom: Adult, male turkeys. They can weigh between eight and 20 kg and have a wing span of up to 1.5 metres. It is only Tom turkeys that make the famous "gobble gobble" sound.

Wattle: The reddish-pink flesh-like covering on the throat and neck of a turkey. It helps to release extra body heat.

Turkey Farmers of Canada
Visit: www.turkeyfarmersofcanada.ca

Product, Promotion, Education, Nutrition, and Recipe Ideas:
Visit: www.turkeyrecipes.ca

Ontario Turkey Producers' Marketing Board:
Visit: www.ont-turkey.on.ca

British Columbia Turkey Marketing Board:
Visit: www.bcturkey.com

Alberta Turkey Producers:
Visit: www.albertaturkey.com

Saskactchewan Turkey Producers' Marketing Board:
Visit: http://www.saskturkey.com/

Manitoba Turkey Producers:
Visit: www.turkey.mb.ca

Les Éleveurs de volailles du Québec:
Visit: www.volaillesduquebec.qc.ca

Nova Scotia Turkey Producers Marketing Board:
Visit: http://www.nsturkey.ca/main.html

Visit a Canadian turkey farm on line at www.virtualfarmtours.ca