Turkeys

Turkeys are large birds of the genus Meleagris, native to the Americas. Two living species are recognized: the wild turkey (Meleagris gallopavo) and the ocellated turkey (Meleagris ocellata). A domesticated form of the wild turkey, Meleagris gallopavo domesticus, is widely raised for meat and is common in culinary use worldwide.

Wild turkeys vary in size by sex and subspecies; males (toms or gobblers) are larger and show iridescent plumage, a bare head and neck with caruncles, a fleshy snood over the beak, and a fan-shaped tail. Domestic turkeys are typically bred for white plumage and large breast meat. Both sexes have a hooked beak, while males often display more pronounced head ornamentation during courtship.

Wild turkeys inhabit forests and woodland edges with open feeding areas, across much of the United States, southern Canada, and into northern Mexico; ocellated turkeys occur in the Yucatán Peninsula of Mexico and surrounding regions. They are opportunistic omnivores that forage on seeds, nuts, fruits, insects, and small animals. They roost in trees at night and form flocks outside the breeding season.

Breeding occurs in spring; males perform displays to attract females, including gobbling and tail-spreading. Females lay clutches of roughly 8–14 eggs, incubated for about 28 days. Several subspecies have constrained ranges, and conservation efforts in the 20th century helped restore populations after declines due to overhunting and habitat loss.

Domesticated turkeys have become a staple meat source in many countries, with broad-breasted white varieties dominating production. They are associated with autumn and winter meals in some cultures, notably Thanksgiving in the United States and Canada, where welfare, genetics, and disease control are considered in modern production.