Turkey 101: Mapping the Many Pathways of Turkey Production

Free-range? Self-basted? Inflated market weight? We shed light on the life of a turkey before it reaches your Thanksgiving table.

Written by Sarah Wescott

This article was produced in partnership with The Good Acre, a nonprofit in Falcon Heights, Minnesota that works to strengthen farmers, food makers, and communities through good food.

Despite the fact that Thanksgiving may look a little different this year, classics like a whole roasted turkey can still take center stage. Now is the perfect time to start seeking out your bird. 

However, as you begin your search a few questions may come to mind. How can I ensure that my turkey was treated ethically? What additives do I need to know about? What did my turkey eat? Should I be concerned that my turkey has an inflated market weight? 

We get it, buying meat that matches your values can be a challenge, and that doesn’t stop with Thanksgiving dinner. 

The good news: we’re here to help. Our Turkey 101 guide will help clarify the many options for turkey sourcing - from living conditions to diet, to getting a turkey market ready - we’ve got answers!
  

~ BIRTH ~

On farm:

A small portion of farmers will hatch chicks on-farm. In these cases, they may source eggs from elsewhere or may hatch them from their own flock. When ordering eggs, farmers will likely use a brooder box, or heated environment, to hatch the eggs safely after they arrive and then release the chicks into a barn.

In the rarest of cases, a turkey hen will lay her own eggs, keep the eggs warm, and welcome her chicks into the world. Either way, birds that are hatched on-farm experience less transport driven stress. This fosters both positive animal welfare, and promotes chick health.

 Off farm:

With turkey farming, chicks are commonly hatched off-farm. In May, millions of eggs are placed in incubators to prepare for the holiday demand of turkeys come November. Farmers can order chicks online and the birds are shipped shortly after hatching.

Despite this being the norm, it puts heavy stress on chicks who are too young to effectively manage their body temperature and need regular access to water. Many chicks are shipped via plane or truck under extreme temperatures and long periods without food or water. The result: chicks may die during transport or arrive weakened and stressed. Though unclear if the cause is the absence of a hen or the presence of stress, after arrival many chicks “starve-out,” or starve to death. 

~ LIFE ~

Conventional:

The vast majority of turkeys are raised inside large warehouse-like barns with concrete floors illuminated by bright overhead lights. Though these turkeys are usually free to roam within the barns, they may never see the outside world. Preventative antibiotics are often given to turkeys as disease may occur in confined conditions.

The turkeys will spend 4 to 5 months eating feed, drinking, and sleeping with little room for natural behavior such as roosting, foraging, exploration, and establishing pecking order where birds create a hierarchy among themselves. The unnaturally large size of many conventional flocks makes it difficult for a singular bird to establish dominance. As many birds continually try to assert themselves, it may lead to strong aggression that can turn fatal. 

Free-range:

Turkeys raised in a free-range environment have some access to the outdoors, but that comes with a few qualifiers. In order for turkey meat to be labeled free-range, they must have “continuous, free-access to the out-of-doors for over 51% of their lives.” This might sound like a lot, but given how quickly turkeys are sent to market, this is typically only about 2 to 3 months.

It’s important to keep in mind that this outdoor space can take on many forms such as a large grassy pasture, a fenced wooded area, or simply a fenced-in concrete slab. In the most humane free-range situation, turkeys will live the majority of their life outdoors on pasture, and in the worst, they may only see the outdoors for a few months upon concrete. 

Pasture-raised:

When regulated, “pasture-raised” usually indicates that birds spent the bulk of their life outdoors on grassland. In the case of turkey under the Certified Humane label, each bird must have 108 sq. ft. of pasture space. Though other labels may not meet this same strict standard, they are required by the USDA to further define what they mean by pasture-raised.

Checking the product label is a great way to learn more about the life of the bird. However, it’s important to keep in mind that the USDA doesn’t regulate this term in any other way. Someone can write pasture-raised and note in small print that the bird only had outdoor access for one month of life, so you need to check the label!

When raised in a true pasture environment, turkeys have the ability to practice natural behaviors, leading to birds raised with a higher regard for animal welfare. In addition, pasture-raised meat is known for it’s amazing flavor that just can’t be matched naturally through conventional production methods.

~ DEATH ~

On-Farm:

Some small farmers opt to slaughter their turkeys on the farm. This eliminates the stress that comes with transportation and generally ensures that birds are harvested in a humane manner. Some farmers may set up their own processing units, while others may hire a mobile processing unit to come to their farm if available in their region. On farm slaughter may lead to steeper costs for both you and the farmer.

Small-Scale Slaughter:

Many farmers will work with a local slaughterhouse to process their flock. In this scenario, birds are loaded into trucks and transported to the slaughterhouse. From there, they will either be returned to the farmer for distribution, or sent to local butcher shops and grocers. This puts more stress on the birds as they must be moved, and spend their last minutes in an unfamiliar environment. However, it supports the local economy and fosters local food communities.

Large-Scale Slaughter:

The vast majority of turkeys will be processed in a large-scale slaughterhouse. In this case, they will be loaded into a truck and driven to the slaughterhouse, putting the birds under a lot of stress. The process is hard on the slaughterhouse workers as well where they are often exposed to hazardous chemicals, loud noises, and dangerous equipment. It should also be noted that during the COVID-19 pandemic, large-scale slaughterhouses have been the site of many outbreaks.

~ MARKET READINESS ~

Basted or self-basted:

Basted means meat the turkey has been injected or marinated with spices, fats, stock, broth, or water to improve the flavor. In some cases, this might make the bird slightly heavier, which could impact the price. However, the basting solution may not make up more than 3% of the weight of the bird. If you see a bird labeled as basted, you can check the label for the exact amount of additives.

Fresh poultry:

Unlike most birds being sold, fresh poultry is never frozen. This means that the turkey was slaughtered within the last few days and must be kept refrigerated. A “fresh” bird should be cooked within one to two days. This does not impact the life of the turkey in any way. It only impacts how it is prepared for the market after slaughter.

Natural:

Birds labeled with the term “natural” won’t contain any artificial ingredients such as artificial flavoring, coloring, or preservatives. This term doesn’t impact the life or health of the bird in any other way. 

USDA Organic:

Turkeys under this label must be fed organically certified, non-GMO, vegetarian feed. Only USDA Organic approved chemicals may be used to produce feed for the turkeys. Meanwhile, turkeys cannot be treated with antibiotics during their life. This label also ensures that turkeys have access to the outdoors year-round. Therefore, animals raised under organic standards can be considered free-range. 

~~~

From the hatchery to living conditions, to the slaughter environment, there are a lot of factors that impact the life of a turkey. To ensure your Thanksgiving centerpiece aligns with your values this year, take time to read the full label, look for birds that say “pasture-raised,” and talk to your local producers. Check out farms near you online, give your local farmer a call, or strike up a conversation at your local market. You have the info, so now it’s time to use it!  

This article was produced in partnership with The Good Acre, a nonprofit in Falcon Heights, Minnesota that works to strengthen farmers, food makers, and communities through good food. You can learn about their Farm Share here and find them on Instagram.

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