TURKEY
The turkey is reared throughout temperate parts of the World, and is a popular form of poultry, partially because industrialised farming has made it very cheap for the amount of meat it produces. The female domesticated turkey is referred to as a hen and the chick as a poult.

Broad-breasted varieties are prized for their white meat, fast growth, and excellent feed-conversion ratios. Heritage breeds do not grow as quickly as commercial breeds and are single-breasted and thus have less white meat. Their meat has a much stronger turkey taste and does not require flavor additives or brining.

Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts. Ground turkey is sold just as ground beef, and is frequently marketed as a healthy beef substitute.