Turkeys are raised in scientifically designed, environmentally-controlled barns that provide maximum protection from predators, disease and bad weather. Turkeys are fed a balanced diet of corn and soybean meal, supplemented with vitamins, minerals and fresh water. FDA approved antibiotics are used at times to help suppress microorganisms and prevent disease. A withdrawal period is required between the time the antibiotic is administered and the turkey can be slaughtered. Therefore, consumers can be assured that turkeys do not contain antibiotic residues when they go to market.
All turkeys are hormone and steroid free.
No hormones have been approved for use in turkeys. Genetic improvements, better feed formulation and modern management practices are responsible for the larger turkeys produced today. Tenderness depends on the age of the bird when processed. A young turkey is a male or female turkey usually under eight months of age. A fryer-roaster turkey is a young, immature turkey of either sex, usually under 16 weeks of age.