Marketing All Nebraska turkeys are processed at the Nebraska Turkey Growers Cooperative in Gibbon, Nebraska, founded in 1936. This is one of a few plants left in the poultry industry that still operates independently and where producers control the marketing of their product. Only whole birds and bone-in breasts are processed in Gibbon, with U.S. and international markets. In 1994, the plant processed 50 million pounds of turkey for these markets. The Gibbon plant also does some private label packaging and employs approximately 220 people.
Hens are the most popular turkey for consumers because of size convenience.
Toms are produced mainly for cut-up turkey products. Clearly, turkey appeals to all age groups. Turkey is a nutritious, low-fat food. A 3-ounce portion of white turkey meat without skin is only 137 calories and contains 3 grams of fat. Dark turkey meat without the skin is 163 calories and 7 grams of fat.