The Caruncle - a red-pink fleshy growth on the head and upper neck of the turkey
The Snood - a long, red, fleshy growth from the base of the beak that hangs down over the beak
The Wattle - a bright red appendage at the neck
The Beard - a black lock of hair found on the chest of the male turkey

A large group of turkeys is called a flock. A baby turkey is called a poult and is tan and brown. Turkey eggs are tan with brown specks and are larger than chicken eggs. Toms are male turkeys. Hens are female turkeys.

Turkey consumption has increased 216% since 1975, due to consumers' recognition of turkey's good taste and nutritional value.

Turkeys 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. On average, it takes 75-80 pounds of feed to raise a 30-pound tom turkey.

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.

During a 25-week laying cycle, a hen normally lays 80-100 eggs.

From 1949 to 1993, the price of turkeys dropped approximately 4.5% per year, more than twice the index for all livestock and commodity groups.

In 2000, U.S. consumption of turkey was 17.75 pounds per person.

Turkey production in the United States has more than tripled since 1970.

More and more Americans are realizing that turkey is not just for the holidays. Although 50% of all turkey consumed in 1970 was during the holidays, today that number is only 32% as more people enjoy delicious turkey year-round.

How many turkey growers are in the United States?
According to the 1997 Census of Agriculture, 6,031 farms reported turkey sales.
(Top Turkey Producing States for 2001*)

Top Five Export Markets for U.S. Turkey Meat, 2000*

Provided by the NATIONAL TURKEY FEDERATION, at www.turkeyfed.org