How is turkey processed

Turkeys are able to stay in the holding crate from the trailer until it is time to unload them for stunning. Unloading is done in almost full darkness to keep birds calm.

Turkeys are commonly stunned using CO 2 stunning or electrical stunning which can occur in a waterbath where a current is delivered at the same time the head is immersed in water.

Stunning renders an animal insensitive to pain and unconscious instantly. This must be done before slaughter occurs. Department of Agriculture Food Safety Inspection Service and allows each step of the process to be monitored. After turkeys are stunned they are bled.

Scalding occurs to loosen the feathers before removal. The guts are removed and carcasses go into tanks of chilled water for several hours to lower the temperature of the carcass rapidly. Turkey carcasses are removed from the chilled water and further cut into different parts and pieces made available for purchase by institutions, restaurants, and grocery stores.

Different food safety interventions are included throughout processing to minimize contamination of bacteria that may cause foodborne illness. Salts like sodium nitrite are used often used in processing of these meats.

When consumed, the nitrite component breaks down to nitrates in the body, compounds that many like to associate with cancer. While nitrates do not cause cancer, they can form carcinogenic compounds during processing, once in the body, or when cooked at high temperatures. Compared to other food-related health risks, those from that turkey or ham sandwich are very small.

Here are some ideas to minimize potential risks. However, many feel better consuming nitrates from a more natural source. Opt for these when possible, but also remember to watch the sodium in other sandwich components like cheese and mustard. The added value results in higher margins and profits while providing a large product choice for the consumer.

Let's Stay Connected. By entering your email, you consent to receive communications from Penn State Extension. View our privacy policy. Thank you for your submission! Home Modern Turkey Industry. Modern Turkey Industry. The modern turkey industry has developed a hybrid white turkey that is larger and faster growing than purebred or wild turkeys. Parent Stock Breeders Once the poults arrive at the integrated company's breeder grow-out farm, the birds are raised to 28 weeks of age under environmentally controlled conditions.

Hatching eggs Once the turkey breeder female reaches 28 weeks of age they will start laying. Incubation Most integrated companies own their own hatchery to produce the poults.

Hatching After hatching, poults they are removed from the hatchers and processed before being taken to a grow-out farm. Grow-out At the grow-out farm, poults are then placed in a floor rearing houses where they are raised under environmentally controlled conditions.

Harvesting At the processing plant turkeys are humanely slaughtered as quickly as possible. Further Processed Products This is where we make the product more convenient as well as add value to the product. Phillip Clauer. Non-fertile View All. Why do we need this? Entering your postal code will help us provide news or event updates for your area. Related Products. Poultry Health Handbook Guides and Publications. Protecting your Poultry Videos.