Commercial turkeys have been selectively bred to grow so fast that many suffer from musculoskeletal and cardiovascular problems throughout their short lives.
The extreme selective pressure for rapid breast muscle growth has created birds whose bodies are fundamentally at odds with functional health. Turkeys suffer chronic pain from leg deformities, cardiovascular strain, and difficulty standing or walking. Respiratory infections and heat stress are common due to high stocking densities. The industry standard that creates these conditions is not the only option: slower-growing strains can be produced with significantly better welfare outcomes. Consumer demand for cheaper turkey drives a system that imposes enormous suffering at scale.