The following information is a general background of the turkey life cycle, genetic developments and improvements in commercial productions. T o maintain production continuity, laying turkey hens are artificially inseminated. The use of light induces them to lay eggs under a controlled environment. The incubation period to hatch a turkey egg is 28 days. T urkeys are fed mainly a balanced diet of corn and soybean meal mixed with a supplement of vitamins and minerals.
Fresh water is available at all times.
Today's more modern turkey production methods have shortened the time it takes to bring turkeys to maturity. The hen usually takes 14 weeks and weighs 15 pounds when processed. This compares to the tom, which takes 18 weeks to reach a market weight of 35 pounds. Hens are processed and usually sold as whole birds, while toms are further processed into products such as cutlets, tenderloins, turkey sausage, turkey franks and turkey deli meats. I mprovements in genetics, feed and management practices have made domesticated turkeys more efficient at converting feed to protein than turkeys in the wild.