Years of careful selective breeding have resulted in a modern turkey that produces more meat per pound of feed and in less time than most other domestic meat-producing animals. Modern domesticated turkeys are bred to have more breast meat and meatier thighs. They are also bred to have white feathers so they leave no unsightly pigment spots under the skin when plucked.

To maintain production continuity, laying turkey hens are artificially inseminated. The use of light induces them to lay eggs at optimum times. During a 25-week laying cycle a hen normally lays 80 to 100 eggs.

A tom turkey can father about 1,500 poults during the 25-week laying cycle.