Overview of US Turkey Industry

Washington, D.C.

Overview of the
U. S. Turkey
Industry

Released November 9, 2007, by the National Agricultural Statistics Service (NASS), Agricultural Statistics Board, U.S.
Department of Agriculture. For information on Overview of the U. S. Turkey Industry call Toby Paterson at 202-720-0585,
office hours 7:30 a.m. to 4:00 p.m. ET.

Turkeys
The United States turkey industry has changed through consolidation and technological innovation
over the last quarter century. There are fewer operations now than in 1929, but productivity is
much higher. In 1975, there were 180 turkey hatcheries in the United States compared with
55 operations in 2007, or 31 percent of the 1975 hatcheries (Chart 1). Incubator capacity in 1975
was 41.9 million eggs, compared with 38.7 million eggs in 2007 (Chart 1). Hatchery intensity
increased from an average 33 thousand egg capacity per hatchery in 1975 to 704 thousand egg
capacity per hatchery in 2007 (Chart 2).
Turkeys were historically hatched and raised on the same operation and either slaughtered on or
close to where they were raised. Historically, operations owned the parent stock of the turkeys they
raised supplying their own eggs. The increase in technology and mastery of turkey breeding has led
to highly specialized operations. Each production process of the turkey industry is now mainly
represented by various specialized operations.
Eggs are produced at laying facilities, some of which have had the same genetic turkey breed for
more than a century. Eggs are immediately shipped to hatcheries and set in incubators (Chart 3).
Once the poults are hatched, they are then typically shipped to a brooder barn. As poults mature,
they are moved to growout facilities until they reach slaughter weight. Some operations use the
same building for the entire growout process of turkeys. Once the turkeys reach slaughter weight,
they are shipped to slaughter facilities and processed for meat products or sold as whole birds.
Turkeys have been carefully bred to become the efficient meat producers they are today. In 1986, a
turkey weighed an average of 20.0 pounds. This average has increased to 28.2 pounds per bird in
2006 (Chart 6). The increase in bird weight reflects an efficiency gain for growers of about
41 percent. Higher average per bird weight and technological operation practices have led to a
significant increase in turkeys raised per year since 1929, growing from around 18 million turkeys
raised in 1929 to 272 million turkeys raised in 2007 (Chart 4). Total pounds of turkey produced
grew from 4.15 billion pounds in 1986 to 7.42 billion pounds in 2006 (Charts 5 & 7). U.S. value of
production for turkeys increased from 1.95 billion dollars in 1986 to 3.55 billion dollars in 2006, an
82 percent increase over the time period (Chart 5).

Mt An 9-1 (11-07)

Turkey growers Marketing Year Average (MYA) price received has fluctuated between 34.8 cents
per pound and 47.9 cents per pound over the past twenty years (Chart 7). However, the MYA price
received in 1986 was 47.1 cents per pound compared with the MYA price received in 2006 of
47.9 cents per pound, which equates to a 2 percent increase over the twenty year period (Chart 7).
The U.S. monthly prices received by turkey growers fluctuated between 32.7 cents per pound and
66.3 cents per pound. The November 2006 price received by farmers was 66.3 cents pe pound
compared with the November 2003 price of 41.2 cents per pound, showing a 61 percent increase
over the time period (Chart 8). Conversely, the January 2006 price received by farmers of
40.3 cents per pound is 15 percent above the January 2003 price per pound of 35.1 cents per pound.
Monthly prices received by turkey growers during recent years appear to be more volatile now than
in the past.
United States turkey facilities under federal inspection slaughtered at a rate between 18 and
25 million turkeys per month over the period of 2003 to present (Chart 8). Young turkeys
slaughtered under federal inspection in Arkansas, Minnesota, and Missouri, for the period of 2003
to present, depict some market fluctuation from month-to-month (Chart 9). However, in those
States, a relatively consistent number of young turkeys have been slaughtered from year-to-year.
Minnesota raised the largest number of turkeys in 2006, at 45.0 million head. The next four largest
States were: North Carolina, 37.5 million head; Arkansas, 30.0 million head; Virginia, 21.5 million
head; and Missouri, 20.0 million head (Chart 10). The top five States based on pounds produced in
2006 were:
Minnesota, 1.21 billion pounds; North Carolina, 1.13 billion pounds;
Missouri, 634 million pounds; Arkansas, 585 million pounds; and Virginia, 555 million pounds
(Chart 11). The top five States based on value of production in 2006 were: Minnesota,
$569 million; North Carolina, $518 million; Missouri, $317 million; Arkansas, $304 million; and
Virginia, $261 million (Chart 12).

Overview of the U. S. Turkey Industry
November 2007

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Agricultural Statistics Board
NASS, USDA

Survey Procedures and Methodology
Survey Procedures
Hatchery: Data for turkey hatchery estimates are collected from all known turkey hatcheries.
Individual NASS field offices maintain a list of all known turkey hatcheries and use known sources
of hatcheries to update their lists. All known turkey hatcheries are mailed a questionnaire as close
to the first of the month as possible and given adequate time to respond via mail, fax, or over the
internet. Those that do not respond are contacted by phone. Care is exercised to ensure all
hatcheries are accounted for in the estimate.
Raised: Survey data for the estimates of turkeys raised are collected from a list of contractors and
independent growers. States use all known sources of producer names to ensure the list is as
complete as possible. All known turkey growers are mailed a questionnaire and given adequate
time to respond via mail, fax, or over the internet. Turkey producers who do not respond are then
contacted either by telephone or in person. Diligent effort is made to ensure all operations are
accounted for in the estimate.
Estimating Procedures
Hatchery: Sound statistical methodology is employed to derive the estimates from reported data.
All data are analyzed for unusual values. Data from each operation are compared to their own past
operating profile and to trends from similar operations. Data for missing operations are estimated
based on similar operations or historical data. NASS field offices prepare these estimates by using
a combination of survey indications and historic trends. Individual State estimates are reviewed by
the Agricultural Statistics Board for reasonableness. Individual hatchery data are summed to State,
regional, and U.S. totals. Only regional and U.S. level estimates are published due to the limited
number of hatcheries involved.
Raised: Estimates of turkeys raised include young turkeys intended for meat production, as well as
breeder turkeys which reached maturity during the calendar year. These estimates exclude turkeys
lost to disease or those destroyed. Placements of turkey poults from the Monthly Turkey Hatchery
Survey provide the basis for the estimates published in August. Final estimates, published in
January, use indications from the Turkey Inquiry Survey, updated hatchery data, and monthly
slaughter totals.

Overview of the U. S. Turkey Industry
November 2007

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Agricultural Statistics Board
NASS, USDA

Incubator Capacity and
Number of Hatcheries
1975 - 2007 1/

Chart 1
Million Eggs

Capacity

50

Hatcheries
250

Hatcheries

200
40
150
30
100

20

50

10

0

0
1975

1979

1983

1987

1991

1995

1997

1999

2001

2003

2005

2007

1/ Bi-yearly 1975 through 1995.

Chart 2

Thousand Eggs

Average Incubator Capacity and
Number of Hatcheries
1975 - 2007 1/

Hatcheries
250

800

Average Capacity

Hatcheries

700
200
600
500

150

400
100

300
200

50
100
0

0
1975
1979
1983
1987
1/ Bi-yearly 1975 through 1995.

Overview of the U. S. Turkey Industry
November 2007

1991

1995

1997

4

1999

2001

2003

2005

2007

Agricultural Statistics Board
NASS, USDA

Turkey Eggs Set
First of Month by Region
2003 - October 2007

Chart 3
Thousand Eggs
13,000

11,000

9,000

7,000

5,000

3,000

E N Central
N & S Atlantic

W N Central
S Central & West

1,000
2003
Jan

2004
Jan

Chart 4
Thousand Head
315,000

2005
Jan

2006
Jan

2007
Jan

Turkeys Raised
1975 - 2007

295,000
275,000
255,000
235,000
215,000
195,000
175,000
155,000

Head
135,000
115,000
1975 1977 1979 1981 1983 1985 1987 1989 1991 1993 1995 1997 1999 2001 2003 2005 2007

Overview of the U. S. Turkey Industry
November 2007

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Agricultural Statistics Board
NASS, USDA

Pounds Produced and
Value of Production
1986 - 2006

Chart 5

Million Pounds

Million Dollars
$4,000

8,000

Pounds Produced

Value of Production

7,000

$3,500

6,000

$3,000

5,000

$2,500

4,000

$2,000

$1,500

3,000
1986

1988

1990

1992

Chart 6

1994

1996

1998

2000

2002

Number Slaughtered and
Average Live Weight
1986 - 2006

Thousand Head
300,000

Slaughtered

2004

2006

Pounds per Bird

30

Average Live Weight

29
28

275,000

27
26

250,000

25
24
23

225,000

22
21
200,000

20
19
18

175,000
1986

1988

1990

Overview of the U. S. Turkey Industry
November 2007

1992

1994

1996

6

1998

2000

2002

2004

2006

Agricultural Statistics Board
NASS, USDA

U.S. MYA Price and
Pounds Produced
1986 - 2006

Chart 7

Dollars per Pound

Million Pounds

$0.70

8,000

Pounds Produced

Price

7,500
7,000

$0.60
6,500
6,000
$0.50

5,500
5,000
4,500

$0.40
4,000
3,500
$0.30

3,000
1986

1988

1990

1992

1994

1996

1998

2000

2002

2004

U.S. Monthly Price and
Turkeys Slaughtered by Month
2003 - October 2007

Chart 8

Dollars per Pound
$0.70

Number Slaughtered

2006

Thousand Head
26,000

Price

25,000
24,000

$0.60

23,000
22,000
$0.50
21,000
20,000
$0.40

19,000
18,000
17,000

$0.30
2003
Jan

2004
Jan

Overview of the U. S. Turkey Industry
November 2007

2005
Jan

2006
Jan

7

2007
Jan

Agricultural Statistics Board
NASS, USDA

Chart 9

Thousand Head

Young Turkeys Slaughtered by Month
3 Selected States
2003 - September 2007

4,000

3,500

3,000

2,500

2,000

1,500

Arkansas

Minnesota

Missouri

1,000
2003
Jan

2004
Jan

Overview of the U. S. Turkey Industry
November 2007

2005
Jan

2006
Jan

8

2007
Jan

Agricultural Statistics Board
NASS, USDA

Overview of the U. S. Turkey Industry
November 2007

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Agricultural Statistics Board
NASS, USDA

Terms and Definitions
Breeder flock: Includes breeder hens and toms over five months of age held for fertilized egg
production.
Breeder hen: A mature hen turkey over four months of age which has been held for fertile egg
production. During a 25-week laying cycle a hen normally lays 80 eggs. At the end of the cycle,
the hen will either be slaughtered or force molted and returned to the breeder flock.
Brooder barn: A ventilated and temperature controlled building used for raising poults to an age
of 8 weeks.
Death loss: Turkeys that die due to disease, natural causes, or catastrophe before reaching market
weight.
Eggs set: Fertilized eggs placed in an incubator for hatching. Poults take 28 days to hatch.
Eggs in incubators: Includes all eggs in incubation at a point in time.
Finishing barn: A building used for growing turkeys to slaughter weight. Mature poults are
transferred to finishing barns from brooder barns at 3 - 8 weeks.
Hatchery capacity: Capacity of incubators and hatchers as rated by the manufacturer unless
modifications have been made.
Hatcher: Similar to an incubator except the temperature is lowered and the humidity is raised.
Eggs are transferred from the incubator racks to hatching trays on the 25th or 26th day of
incubation.
Incubator: Heated enclosure where fertilized eggs are placed until they hatch or are moved to a
hatcher.
Marketing Year Average (MYA): An average price received by turkey growers, calculated using
the monthly prices received by turkey growers.
Molt: Resting a hen for a second egg laying cycle during which the hen stops laying and sheds its
feathers. It takes 13 to 15 weeks to molt a turkey hen.
Poult: A young turkey, usually less than 8 weeks of age.
Poults hatched: The live poults taken from incubators, including poults later graded out and
destroyed.
Poults placed: Live poults placed on farms in all States to be raised for slaughter or for
replacements to breeding flocks.
Spent hen: A female turkey which has completed one or more egg production cycles of about 25
weeks. The hen usually will be removed from the laying flock and destroyed or slaughtered.

Overview of the U. S. Turkey Industry
November 2007

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Agricultural Statistics Board
NASS, USDA

Information Contacts
Listed below are the commodity specialists in the Livestock Branch of the National Agricultural
Statistics Service to contact for additional information.
Dan Kerestes, Chief, Livestock Branch ................................................................... (202) 720-3570
Darin Jantzi, Head, Poultry and Specialty Commodities Section............................ (202) 720-3570
David Colwell - Cold Storage............................................................................. (202) 720-8784
Fleming Gibson - Egg Products, Poultry Slaughter, Catfish Processing, Mink . (202) 690-3237
Sharyn Lavender - Broiler Hatchery, Chicken Hatchery, Honey ....................... (202) 720-3244
Kim Linonis - Layers, Eggs ................................................................................ (202) 690-8632
Toby Paterson - Catfish Production, Trout Production, Census of Aquaculture,
Turkey Hatchery, Turkeys Raised ........................................... (202) 720-0585

Overview of the U. S. Turkey Industry
November 2007

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Agricultural Statistics Board
NASS, USDA

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