TURKEY FARMS

Jo's World



RAISING TURKEYS

BREEDER FARM ----> HATCHERY ----> TURKEY FARM
  • Breeder Farm: The hens (female turkeys) lay the eggs. The eggs are collected daily and stored before being shipped to the hatchery.

    Jo's World http://64.38.119.228/

  • Hatchery: The eggs are cleaned and placed in incubators. An incubator keeps the temperature and humidity just right. In 28 days the poults (baby turkeys) hatch. They are kept warm and comfortable until the time is right to move them.

    Jo's World http://64.38.119.228/

  • Turkey Farm: Poults are shipped to a turkey farm within 24 hours of being removed from their incubator. The hens (females) and the toms (males) live in separate areas. The young birds must be kept warm and given special feed They are carefully watched for the first few weeks till the down (soft fuzzy feathers) is replaced by the outer feathers.

    Turkeys are raised in special climate-controlled barns that protect them from bad weather, disease and predators (enemies). The floor of the barn is covered with a soft bed of straw or wood chips. The birds move about the barn freely and are given plenty with food and water. Turkeys eat a mixture (corn, wheat,soybeans) that IS ground up to look like granola.

    The turkey "droppings" and the straw and wood chips from the barns are composted and used as fertilizer for gardens and lawns.



PROCESSING THE TURKEYS

TURKEY FARM ----> PROCESSING PLANT ----> STORE
  • Hens are ready to be processed when they are about 14 weeks old. Toms are not processed till they reach the correct weight (18 to 24 weeks).

  • Transportation: When birds are ready for market they are loaded into special shipping crates and transported in trucks to the processing plant. The trucks are covered with tarps to protect the birds from the outside weather. After each flock of birds is raised, the barn is totally cleaned and disinfected. This helps prevent the spread of disease from one flock to another.

  • The processing plant: The turkeys are plucked, eviscerated (insides are removed) and chilled. The turkey is inspected for health and graded. Some turkeys are cut into parts while whole turkeys are bagged. The meat is either frozen or kept refrigerated till shipment to stores.

  • At the supermarket: Turkey is sold whole (fresh, frozen), in parts (wings, breasts, thighs, legs) or as ground turkey. Turkey is also available in processed products (smoked, cutlets, rolls, burgers, wieners, bacon)

    kidsdomain.com


TURKEY IS GOOD FOR YOU

  • Turkey is low in fat and high in protein. The white meat has fewer calories and less fat than dark meat.
  • A 15 pound turkey (6.8 kilograms) usually has about 70 percent white meat and 30 percent dark meat.
  • June is National Turkey Loverís Month. There are recipes for many different ways to prepare turkey as well as ideas for leftover turkey.
  • The five most popular ways to serve leftover turkey is as a sandwich, stew or soup, salad, casserole and stir-fry.
animation gallery http://64.38.119.228/

Some PHOTOS of turkeys and turkey farms


BACK to INDEX




kidsdomain.com
page by J.Giannetta (jgiannet@hotmail.com)
2003
updated 2011

Web Pages for Students

GRAPHICS from Jo's World Animation Gallery and Kids Domain