Detailed profile of this breed: origin, year of creation, recognised varieties and official approvals.
Breed Summary
Originating as the dominant meat turkey in North American poultry production, the American Turkey (Broad Breasted White) combines rapid growth, high feed efficiency and large, white-meat carcasses. It is typically raised in intensive systems and yields high slaughter percentages. Quantitative characteristics commonly cited include: adult tom weight 11–16 kg, hen weight 5–9 kg, growth to market weight in 12–20 weeks, and dressing percentage around 78–82% of live weight.
Detailed Origin
Developed in the United States during the late 19th and 20th centuries through selective breeding of European lines (notably White Holland) to achieve white plumage and rapid gain. Commercial hatcheries combined multiple lines to optimize meat yield, breast muscle development and uniform carcass quality. This breeding focus led to near-total dominance of the Broad Breasted White in modern production and widespread export.
Detailed Description
Description: large, deep-bodied bird with a massive breast and a compact frame. White plumage is uniform; head and neck are largely bare with red wattles and caruncles. Legs are strong, yet flight ability is poor due to weight. In farm production, birds are managed with high-density housing, controlled nutrition and disease precautions. Typical farm life cycles run from hatch to market weight within 12–20 weeks, with birds often alive for 1–2 years under breeding programs.