Commercial turkeys are bred for rapid, extreme growth that compromises leg health, cardiovascular function, and the ability to perform natural behaviours, raising fundamental welfare questions about modern turkey production.
Commercial turkey welfare suffers from the same fundamental problem as broiler chicken production: selective breeding for rapid growth has produced animals whose physiology is incompatible with normal function. Turkeys bred to gain weight so rapidly that their skeletons cannot support their muscles experience chronic pain from joint inflammation and structural failure. The inability to mate naturally is both a welfare and a dignity concern. High stocking densities prevent normal social interactions and movement. Welfare improvements are possible within the commercial system — slower-growing genetics, lower stocking densities, enrichment, and longer withdrawal periods before slaughter allow better physical condition. But the most profound improvements require changing the genetics of commercial flocks.