Turkeys are intensively reared for their meat. Traditionally, turkeys were mainly reared for the Christmas market but today they are produced throughout the year.

Given the opportunity, turkeys will range widely eating vegetation, seeds and grains. Wild turkeys can fly strongly and roost high in trees. They are more closely related to game birds such as pheasants and partridges than to chickens.

Turkeys are generally kept either in large, windowless broiler sheds or in pole barns which are netted on one side and have natural light and ventilation. A small number of turkeys are produced free-range. Broiler sheds contain flocks of around 10,000 birds housed on litter (usually wood shavings).

Turkeys are slaughtered at between 12 and 26 weeks, depending on the size of bird being produced. The natural lifespan of a turkey is around 10 years.