The meat of turkey has nutritional and sensorial properties which make it almost ideal raw material for rational and curative nutrition. The turkey can produce 30gm of digestible protein from 100gm feed. The dressing percentage of turkey is 80-87%, which is highest of all farm species.
• The body weight of tom and hen turkey at the 16th week is 7.26 kg and 5.53kg. This is optimum weight for marketing the turkeys.
• The cumulative feed efficiency at the marketing should be 1:2.8 for toms and 1:2.7 for hens.
A market study shows that a male turkey sold at 24 weeks of age weighing 10 to 20 kg with expenditure of Rs.300 to 450 will give a profit of Rs. 500 to 600. Likewise a female will give a profit of Rs.300 to 400 in a span of 24 weeks time. Besides, the turkey can be reared in scavenging and semi-scavenging conditions also.