Turkey rearing — the whole cycle from poults to slaughter
Turkey rearing is a long cycle, most often around 16–22 weeks — far longer than a broiler, and toms grow longer than hens. We walk you through the whole period stage by stage: from a sensitive start, through split-sex rearing and feeding phases, to lowering the temperature and preparing for slaughter. This is a broad guide — the start under the brooder is covered separately and we link to it rather than repeating it here.
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A turkey is a very different bird from a broiler: it grows much longer, is more sensitive at the start and reaches a far higher final weight. Good rearing decides the whole flock — mistakes in the first weeks and slips in feeding or microclimate are hard to make up later. This guide brings the whole turkey rearing cycle into one place, from poults to slaughter. The broader picture is in the hub on turkey farming, and individual topics are developed in separate guides we link to along the way.
How does turkey rearing differ from a broiler?
A broiler grows for 5–6 weeks, a turkey four times longer, most often around 16–22 weeks. The turkey chick (poult) is more sensitive at the start: it regulates body temperature worse and searches less for feed and water, which makes a so-called ‘starve-out’ — failing to find feed and water in the first hours — more likely. That is why the start temperature is higher (around ~35–37°C ambient in the first days*), and the start itself is covered separately in the guide on the turkey first days. The turkey is also a heavy bird where leg health matters, and a species very sensitive to blackhead (histomonosis), which is practically never seen in broilers.
Where do the numbers in this guide come from?
Temperatures, cycle length, weights and feeding phases are given as indicative figures* based on the management guides of commercial turkey lines — mainly Aviagen Turkeys (BUT — British United Turkeys, Nicholas) and Hybrid Turkeys. Exact values depend on the genetic line, sex, feed, season and house equipment. Treat them as a starting point and always check the poult supplier’s recommendations and the birds’ response — it is the birds, not the table, that show whether the microclimate is right.
Turkey rearing step by step — the whole cycle
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1. A sensitive start — the first days under the brooder
The first 7–10 days are the most sensitive period of the whole rearing. The poult searches poorly for feed and water, so it has to be offered to it almost under the beak — hence the higher start temperature (ambient around ~35–37°C in the first days*), strong light and crop-fill checks. This stage, with brooders and feeding-start checks, is covered in great detail in a separate guide on the turkey first days, so we do not repeat it here. The week-by-week temperature profile is in the turkey temperature table.
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2. The decision on split-sex rearing
Toms (males) grow faster and reach a far higher weight than hens (females), and they have different nutritional and space needs. That is why on larger farms turkeys are often reared split-sex — males separately, females separately — which lets you better match feed, stocking density, lighting programme and slaughter date to each sex. Hens are slaughtered earlier, toms later, because they grow longer. The decision to split the sexes shapes the whole rest of the rearing plan. You calculate stocking for each group with turkey stocking density.
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3. The growth phase — high-protein phase feeding
A turkey grows long and intensively, so it is fed high-protein diets whose composition changes in several phases with age — from very high protein at the start to finisher diets at the end of the cycle. Each phase has a different composition to match the bird’s needs at that stage, and transitions between phases are made gradually. Norms and feeding rules are developed in the guide on turkey feeding norms, and constant, easy access to water and feed plus the right number of drinkers and feeders is covered in turkey drinkers and feeders norms.
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4. Lowering the temperature and the lighting programme
After the hot start the temperature is lowered gradually throughout the rearing — from ~35–37°C in the first days towards ~16°C in the second half of the cycle*. The older and heavier the birds, the more important ventilation, the removal of moisture and ammonia, and dry litter become. In parallel you run the lighting programme: a bright, long day at the start, and later longer dark periods that support rest, leg health and flock uniformity. The whole lighting plan is in the turkey lighting programme.
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5. Leg health and gut health
The turkey is a heavy bird, so the legs are its weak point — fast weight gain favours bent legs and tibial dyschondroplasia (TD, a bone-ossification disorder). Dry litter, the right growth rate, good mineral nutrition and bird movement all help. At the same time you watch gut health, because a well-working digestive tract translates into growth and resistance. More in the guides on bent legs in turkeys (TD) and turkey gut health.
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6. Blackhead prevention and preparation for slaughter
Throughout the cycle, the prevention of blackhead (histomonosis) is key — a disease to which the turkey is extremely sensitive. What counts is biosecurity, clean and dry litter, limited contact with other poultry and the control of worms that carry the protozoan. In the last phase the birds reach slaughter weight — you watch the final weight and flock uniformity, stocking and the withdrawal periods for medicated feed before slaughter. Hens are taken earlier, toms later. We cover the disease itself in the guide on blackhead in turkeys.
Turkey rearing parameters — time, temperature, feeding, health
Indicative values* for the whole cycle based on Aviagen Turkeys and Hybrid guides — always adjust to sex, line and the birds’ response.
Time and sex
Whole cycle indicatively ~16–22 weeks*; toms (males) grow longer and heavier than hens (females), so they are often reared split-sex and slaughtered on different dates. The slaughter date depends on the planned weight and buyer requirements.
Temperature
A higher start than a broiler — ambient around ~35–37°C in the first days*, then a gradual lowering throughout the rearing towards ~16°C in the second half of the cycle. What matters is the temperature at bird level and warm litter, and the best comfort sensor is the flock’s behaviour.
Feeding
High-protein diets fed in several phases with age — from very high protein at the start to finisher diets before slaughter. Constant, easy access to fresh water and feed throughout the cycle; adjust drinker and feeder height as the birds grow.
Health
The turkey’s weak points are the legs (bent legs, TD) and a high sensitivity to blackhead. Prevention relies on dry litter, the right growth rate, mineral nutrition, biosecurity and worm control. A drop in drinking or eating is an early warning sign.
The most common turkey rearing mistakes
These mistakes come up repeatedly on turkey farms — worth knowing before you place the next flock.
Treating a turkey like a broiler
A turkey is a different species: it grows longer, starts at a higher temperature and is more sensitive at the start. Setting temperature, light and feeding ‘like a broiler’ ends in a poor start, worse flock uniformity and higher mortality. Run the rearing plan using turkey guides — the start is covered in the turkey first days.
A poor start and ‘starve-out’
The poult searches poorly for feed and water, so a ‘starve-out’ is easy — the chick does not find feed in the first hours, loses ground and dies. This is prevented by a higher start temperature, strong light, feed on paper and trays near the heat source, and crop-fill checks. Check the number of drinkers and feeders in turkey drinkers and feeders norms.
Neglecting leg health
Too fast weight gain, wet litter and gaps in mineral nutrition lead to bent legs and dyschondroplasia (TD). Lame, heavy birds reach feed and water worse, which deepens the problem. Dry litter, growth-rate control and movement all help — more in the guide on bent legs in turkeys (TD).
Underrating blackhead and biosecurity
The turkey is extremely sensitive to blackhead (histomonosis), and neglected biosecurity or contact with other poultry and worms can wipe out a large share of the flock. Clean and dry litter, limited contact with other birds and worm control are the basis of prevention — details in the guide on blackhead in turkeys.
Frequently asked questions about turkey rearing
How long does turkey rearing take?add
Most often, indicatively* around 16–22 weeks from poult placement to slaughter — far longer than a broiler (5–6 weeks). Toms (males) grow longer and heavier than hens (females), so they are slaughtered later. The exact date depends on the genetic line, planned slaughter weight and buyer requirements.
How does turkey rearing differ from a broiler?add
A turkey grows four times longer, starts at a higher temperature (ambient ~35–37°C in the first days*) and is much more sensitive at the start — a so-called ‘starve-out’, the chick failing to find feed and water, is easier. It is also a heavy bird where leg health matters, and a species very sensitive to blackhead (histomonosis). We cover the start itself separately in the guide on the turkey first days.
What is split-sex turkey rearing?add
It is rearing males (toms) and females (hens) in separate groups. Toms grow faster, reach a higher weight and have different nutritional and space needs, so splitting the sexes lets you better match feed, stocking density, lighting programme and slaughter date to each group. Hens are taken earlier, toms later. You calculate stocking for each group with turkey stocking density.
How do you run feeding in turkey rearing?add
A turkey is fed high-protein diets in several phases matched to age — from very high protein at the start to finisher diets before slaughter. Each phase has a different composition, and transitions are made gradually. Throughout the cycle the birds must have constant, easy access to water and feed. The norms are covered in the guide on turkey feeding norms, and the number of drinkers and feeders in turkey drinkers and feeders norms.
Why is leg health so important in turkeys?add
A turkey is a heavy bird, and fast weight gain loads the legs — hence the risk of bent legs and tibial dyschondroplasia (TD). Lame birds reach feed and water worse, which deepens the problem and worsens results. Dry litter, growth-rate control, good mineral nutrition and bird movement all help. More in the guide on bent legs in turkeys (TD).
What is blackhead and why is it dangerous for turkeys?add
Blackhead (histomonosis) is a disease caused by a protozoan to which the turkey is extremely sensitive — it is practically never seen in broilers. In a neglected flock it can wipe out a large share of the birds. The basis of prevention is biosecurity, clean and dry litter, limited contact with other poultry and the control of worms that carry the protozoan. Details in the guide on blackhead in turkeys.
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