Turkey is the native of northern America, domesticated in Europe and is one of the major source of meat in several parts of the world. It is an unavoidable component of thanksgiving dinner.



Turkeys are very good scavengers it mainly eat insects, earth worms, snails, kitchen waste and termites. We can also feed them leguminous fodder like Lucerne, Desmanthus, Stylo etc. To improve its leg strength its good to give 250g calcium per week/bird in the from of oyster shell. The turkey is farmed mainly for its meat and for eggs.



  • Eggs
  • Meat

Turkey will start laying egg at the age of 30 weeks and will continue for 24 weeks. It lay 60-100 eggs annually, most of the eggs are laid in the afternoon. The turkey eggs are weighed about 85grams. Turkey meat is rich in minerals like iron, calcium, magnesium, potassium, selenium, zinc and sodium. It is also rich in essential amino acids and vitamins like niacin, vitamin B6 and B12. It also contains unsaturated fatty acids and essential fatty acids and low in cholesterol. The weight of tom and hen turkeys at 16th week is 7.26kg and 5.53kg. This is the average weight for marketing turkeys.

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