Domestic turkey

**Turkey History and Classification:**
– Domestic turkeys descended from South Mexican subspecies.
– Ancient Mesoamericans domesticated turkeys.
– Turkeys were taken to Europe by the Spanish.
– William Strickland introduced turkeys into England.
– Recent research suggests a possible second domestication event in the southwestern United States.
– Turkeys belong to the family Phasianidae within the class Aves.
– Various species of partridges, pheasants, and junglefowls are related to turkeys.
– Extinct species like the heath hen and attwaters prairie chicken are related to modern turkeys.
– The classification of turkeys includes different tribes and genera within the Phasianidae family.
– The Latin species name means chicken peacock.

**Turkey Behavior and Welfare:**
– Young turkeys fly, perch, and roost.
– Turkeys show diverse behaviors, including social interactions.
– Adults recognize strangers and can become aggressive.
– Males display sexually by fanning feathers and changing skin color.
– Stocking density is a major welfare concern for commercial turkeys.
– High stocking densities can lead to welfare problems like gait abnormalities and decreased body weight.
– Lighting manipulations for production optimization can compromise welfare.
– Feather pecking and head-pecking are common issues in commercially reared turkeys.
– Social and environmental factors can influence the behavior and welfare of turkeys.
– Increased stocking density and heat stress can affect growth, performance, and skeletal properties in turkeys.

**Turkey Size, Weight, and Breeds:**
– Domestic turkeys weigh an average of 13.5kg (29.8lbs).
– The maximum weight for a domestic turkey is 39kg (86lbs).
– Domestic turkeys are the eighth largest bird species in terms of maximum mass.
– Broad Breasted White is the most consumed variety of turkey.
– Broad Breasted Bronze is another commercially developed strain.
– Standard Bronze is similar to Broad Breasted Bronze but can naturally breed.
– Bourbon Red is a smaller, non-commercial breed.
– Slate or Blue Slate turkeys have gray-blue feathers.
– Younger turkeys can fly short distances, while larger ones are terrestrial.

**Turkey Farming and Production:**
– Breeder farms supply eggs to hatcheries.
– Hatched poults are sexed after 28 days of incubation.
– Turkeys are reared indoors in purpose-built or modified buildings.
– Lighting schedules are used to encourage feeding and accelerate growth.
– Broad-Breasted Whites are the dominant commercial breed.
– Mature toms are too large for natural fertilization, so artificial insemination is used.
– Parthenogenesis allows some turkey breeds to develop eggs without fertilization.
– Most domestic turkeys have white feathers.
– Turkeys are raised for meat production.

**Turkey Utilization and Miscellaneous:**
– Turkey meat is a common feature in traditional Thanksgiving meals.
– Turkey feathers are processed into various products like animal feed and textiles.
– Poultry industry produces billions of pounds of feathers annually.
– Turkey litter can be used as a fuel source in power plants.
– Fresh and frozen turkeys are used for cooking.
– Turkey eggs are not commonly sold in stores, unlike chicken eggs.
– Turkey manure can be used as a source of power but may raise environmental concerns.
– Turkey fryers require proper safety precautions to prevent accidents during cooking.