Turkey Farming in Alberta

How are Turkeys Raised?

Turkey farmers in Alberta take great pride in raising turkeys to provide safe high quality food to Canadian consumers. They work hard to ensure the humane treatment and care of each and every turkey they raise.

During the time that it takes to raise each flock, turkey farmers provide thorough attention to their birds.

Immediately upon their arrival from the hatchery, day-old turkeys (called poults) are placed in climate-controlled barns where they are kept warm and given special care. This first stage of their life, from the time they are placed to approximately five-six weeks of age, is called brooding. Turkeys are not kept in cages and are free to roam in the barn on floors covered with soft, dry bedding.

The next stage, known as the growing cycle, is complete when the birds reach the desired market weight, between 10 and 17 weeks of age (the time difference depends on how the turkey will be used). Hens (females) are typically grown for the whole bird market that most Canadians are familiar with, while toms (males) are more likely to be grown for use in products like ground turkey, turkey sausage, deli turkey and more (though some are sold as whole birds).

On-Farm Food Safety

Turkey farmers across Canada have implemented the Turkey Farmers of Canada On-Farm Food Safety Program© (OFFSP), which details specific steps to reduce and control potential food-safety hazards on-farm. The program is mandatory for all licensed producers in Alberta. The program outlines extensive biosecurity measures, including restricting access of people and animals into barns, disinfecting equipment and taking proper barn management and hygiene precautions; all aimed at keeping birds healthy. By implementing this program, turkey farmers are doing everything they can to raise turkeys of the highest quality.

Flock Care

The Turkey Farmers of Canada (TFC) Flock Care Program© is a mandatory and third party audited national program that provides turkey farmers with measures to ensure the proper handling and care of their birds. Based on the Canadian Recommended Code of Practice, as well as other internationally accepted programs and standards, the TFC Flock Care Program requires detailed on-farm record-keeping and documentation and complements the flock care-related measures covered by the TFC OFFSP©.

Antibiotics

Turkeys, like any other living creatures, can sometimes become sick. Medication, approved by Health Canada, is given only when necessary to prevent and treat infections, and is given on-farm under the supervision of a veterinarian. If medication must be used to care for sick birds, a withdrawal period is required before any bird can leave the farm.

The farmer is responsible for keeping records of medication used from the first day, until the last day, of use. He or she must also sign a record stating that the correct withdrawal time has taken place.

Through poultry meat inspection programs, the CFIA monitors and tests for a variety of contaminants, including veterinary medications, to help ensure that consumers receive a safe, wholesome product.

Growing Turkeys

Turkeys are fed nutritionally balanced diets of mixed grains and oilseeds, which typically include corn, soya, wheat, barley and canola, for healthy growth and development. There may be a very small percentage of animal by-products included as a source of protein and energy since turkeys, by nature are omnivores.

Feed is often adjusted to match the growth stages of the birds. Young turkeys (poults) are fed a ‘starter’ mixture. As they grow, the feed is changed to meet nutritional requirements. Each type of feed includes the proper balance of protein, energy, fibre, fat and other elements such as calcium, phosphorus, magnesium and vitamins.

Turkeys have free access to feed 24 hours a day, which means they can help themselves to food or water at any time.

In Canada, turkeys are NOT given hormones or steroids. These have been prohibited for over 30 years. It is scientific advancements such as selective breeding, better feed formulation and modern management practices that are responsible for the larger, healthier turkeys produced today.