Turkey poult brooding — the first days (under the canopy)
The first 7–10 days decide the whole turkey rearing period. We explain in plain language how to pre-heat the house, set up the canopies, check crop fill and manage light, water and feed so the poults get a good start.
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The turkey is a species that is very fragile at the start. Poults regulate body temperature less well than chicks and are poor "finders" — they will not search long for feed or water on their own. That is why the first days under the heating canopy need more attention than with a broiler. This is part of the turkey cluster — the full picture of the production is in the guide on turkey farming.
Why the first days matter so much
The first 7–10 days largely determine final mortality, flock uniformity and bird weight. A poult that does not find feed and water in the first hours falls behind in a way it cannot later make up. So the whole start of rearing is organised so that food, drink and warmth are literally under the beak — close to the heat source, easy to reach and clearly visible.
Where do the numbers in this guide come from?
The indicative values (temperatures, the crop fill threshold, hours of light) come from the Aviagen Turkeys guides for commercial turkey lines (BUT — British United Turkeys, Nicholas). They may differ between lines, poult suppliers and farm conditions — treat them as reference points, not fixed norms. Stocking density and the lighting programme details are covered in separate guides: turkey stocking density and lighting programme for turkeys.
Starting turkey rearing — from pre-heating the house to the crop check
- 1
Pre-heat the house before placement
The house and litter are heated BEFORE the poults arrive — a cold floor chills the chick through its feet and belly. Keep the heat source just under the canopy at about 40°C and set the air in the house to about 36–37°C on placement day (ambient in the first week about 34–36°C). Check that the litter is dry and at target temperature before you place the poults. The week-by-week temperature profile is in the guide on the house temperature for turkeys (table).
- 2
Place poults in rings under the canopy
The first days are run in tightened rings (brooder rings) around the canopies so the birds do not stray from heat, feed and water. After placement, watch how the poults spread: clustering under the canopy = too cold, running to the ring walls = too hot, even distribution = good. The right starting density and how it is relaxed are covered in the guide on turkey stocking density.
- 3
Give easy access to water and feed
Poults are poor "finders", so supplementary feed is spread on paper and trays, and drinkers and feeders are placed close to the heat source, within the poults' line of sight. Water must be clean and at the right temperature — warm water at the start encourages drinking. The norms for the number of drinkers and feeders per bird are in the guide on drinkers and feeders for turkeys — norms. Turkeys are also given grit, which helps grind feed in the muscular stomach.
- 4
Set strong, long lighting
In the first days about 23 hours of light per day at high intensity (about 80–100 lux) is given so poults can see feed and water and start foraging. From about day 5 a dark period (about 8 hours) is introduced, which aids rest and proper leg development. The full lighting programme step by step is in the guide on the lighting programme for turkeys.
- 5
Check crop fill
This is the most important start-up check. Five to eight hours after placement, check the crops of a random sample of poults — at least about 85% should have full, soft crops. That proves the poults found feed and water. If the result is lower, fix the conditions (more light, lower feeders, warmer water, more feed on paper) and re-check the crops. Hard, dry crops = the poult is eating but drinking too little; balloon-like, fluid crops = drinking but eating too little.
- 6
Keep hygiene from day one
The turkey is very susceptible to histomoniasis (blackhead) — a disease practically never seen in broilers. So biosecurity and clean litter count from day one: clean drinker lines, limited contact with other poultry and droppings, dry bedding. We cover the disease itself and prevention in the guide on histomoniasis (blackhead) in turkeys.
Checkpoints for the first days of rearing
A few numbers worth keeping to hand in the first week. Indicative values from the Aviagen Turkeys guides*.
Temperature under the canopy
Heat source just under the canopy about 40°C, air in the house about 36–37°C on day 1 (ambient in the first week about 34–36°C). The temperature is lowered gradually across the whole rearing period, towards about 16°C. Poult behaviour is a better indicator than the thermometer alone.
Crop fill (5–8 h)
Five to eight hours after placement, ≥ about 85% of poults should have full, soft crops. A lower result = a problem with the feeding start. The check is repeated after the conditions are corrected.
Light at the start
About 23 hours of light per day at high intensity (about 80–100 lux) in the first days. A dark period (about 8 hours) is introduced from about day 5.
Access to feed and water
Supplementary feed on paper and trays plus extra drinkers close to the heat source. Clean water at the right temperature. Plus grit to support digestion.
The most common first-day mistakes
Most losses at the start of turkey rearing come from a few repeated mistakes. Below are the ones to watch out for.
Cold house or litter at placement
Placing into an under-heated house is the most common start mistake. A cold floor chills the chick, limits foraging and raises mortality. Pre-heat the house and litter, and check the temperature at floor level, not under the ceiling.
Skipping the crop check
Without checking crop fill at 5–8 hours it is easy to miss that some poults have not started eating and drinking. It is a check that costs a few minutes and catches the problem before it turns into mortality and an uneven flock.
Too little light or feed set too far away
Weak light and feeders far from the heat mean that turkey poults — poor "finders" by nature — simply do not reach the feed. At the start everything should be close, low and well lit.
Neglected hygiene at the start
Dirty drinker lines and damp litter from the first days open the door to disease, including histomoniasis. Biosecurity and cleanliness are not put off "for later" — the start is the most important moment.
Frequently asked questions about the first days of turkey rearing
What temperature do turkey poults need in the first days?add
Just under the heating canopy a heat source of about 40°C is kept, and the air in the house about 36–37°C on placement day (ambient in the first week about 34–36°C). The temperature is then lowered gradually across the whole rearing period, towards about 16°C. The best indicator is poult behaviour: an even distribution under the canopy means a good temperature.
What is the crop fill check and when do I do it?add
It is a simple start-up check: 5–8 hours after placement you check the crops of a random sample of poults. At least about 85% should have full, soft crops — proof the birds found feed and water. If the result is lower, you fix the conditions (more light, lower feeders, warmer water, feed on paper) and re-check the crops.
How much light should turkey poults get at the start?add
In the first days about 23 hours of light per day at high intensity (about 80–100 lux) is given so poults can see feed and water well. From about day 5 a dark period (about 8 hours) is introduced, which aids rest and proper leg development. The whole scheme is covered by the lighting programme for turkeys.
Why must feed and water be close to the canopy?add
Poults are poor "finders" — they will not search long for feed or water. So supplementary feed is spread on paper and trays, and drinkers and feeders are placed close to the heat source, within the poults' line of sight. Easy access in the first hours is one of the most important conditions for a good start.
Why do turkey poults need grit?add
Grit, fine gravel, helps turkeys grind feed in the muscular stomach (gizzard) and digest it better. It is part of turkey rearing that is not used in typical broiler rearing. It is given as a supplement, while still keeping water and feed clean.
What should I watch most when starting turkey rearing?add
Three things: a pre-heated house and litter before placement, easy access to water and feed, and hygiene. The turkey is very susceptible to histomoniasis (blackhead), so clean litter and biosecurity count from day one. The first 7–10 days largely determine final mortality and flock uniformity.
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