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All domestic turkeys have a common ancestor -- the Mexican turkey domesticated by the Aztecs, taken to Europe and returned to New England by colonial settlers. Over time, several strains of domesticated turkeys have been bred. The two most common today are the Bronze Turkey and the White Turkey.

Today, over 7000 farmers raise turkeys in the United States. Of these, 4000 are small, seasonal farmers. Only 3000 farms sell over 2000 turkeys each year. Most large-scale farmers breed the white turkey. Its feathers leave no discoloration under the turkey’s skin.

Domestic turkeys have always been corn fed. Today, their diet is balanced with soybean meal mixed with vitamin and mineral supplements. It takes about 84 pounds of feed to raise a 30-pound tom turkey. Improvements in genetics, feed, and management practices have made domesticated turkeys more efficient at converting feed to protein than wild turkeys. The average domestic tom turkey takes 18 weeks to reach a market weight of 30 pounds. The hen usually takes 14 weeks to maturity and weighs 15 pounds.