Turkey Raising

Turkey Raising is a restored edition of a classic agricultural handbook, offering practical guidance on breeding, feeding, disease prevention, and flock management. Originally written for American farmers, this 2026 edition presents the material in a clean, accessible format for modern readers interested in homesteading, small‑scale poultry farming, and sustainable livestock practices.

Covering everything from housing and equipment to range management and seasonal care, the book explains how turkeys can be raised successfully with simple methods and minimal investment. It also provides historical insight into the growth of the turkey industry in the United States, highlighting regional production, common challenges, and the importance of disease control.

Designed for farmers, hobbyists, and anyone exploring backyard turkey raising, this edition preserves the original text while offering a practical reference for today’s agricultural enthusiasts.

Part of the Rectory Print Agriculture series, this restored volume celebrates timeless farming knowledge and its relevance to modern sustainable living.





TURKEY RAISING has long been an important enterprise in the United States because great quantities of turkey meat are required annually and its use throughout the year is becoming more popular. Producers should endeavor to make turkey raising more profitable by overcoming heavy losses from diseases that heretofore have been a serious handicap.

The enterprise is very adaptable, extending to practically all parts of the United States. The more important areas of production are the Middle Western, Northwestern, and Southwestern States, where large numbers of small flocks are raised annually on farms and ranches and where there are also many large commercial flocks. The number of turkeys in this country began to decrease about 1890, but by 1910 interest in turkey raising revived, and in recent years the industry has been growing, largely because of increased knowledge of blackhead disease and its control.

According to the census there were 3,688,000 turkeys on farms in the United States in 1910 and about the same number in 1920. The 1930 census showed 16,794,000 turkeys, but this was the number raised to market age instead of the number of breeding turkeys kept. 

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This new census figure provides a much better measure of the industry's actual size. The 1930 figure indicates a moderate increase between 1920 and 1930 in the number of breeding turkeys kept. The nine States leading in turkey production, as shown by the 1930 census, are Texas, North Dakota, Minnesota, California, Oklahoma, Oregon, Colorado, Virginia, and Idaho.

Where conditions are suitable and proper methods of management are followed turkeys can be raised successfully with very simple equipment; therefore the capital outlay in the enterprise may be quite small. Except during the growing season managing the flock is fairly simple. Of course, constitutional vigor must be maintained in the breeding stock; the flock must be kept relatively free from disease; and the soil, especially where the poults are fed, must be kept sanitary. Moreover, turkeys, even when veil fed, will make good use of at least a limited range and in doing so will destroy many injurious insects, eat great quantities of succulent green feed, and pick up much waste grain, weed seeds, and other sources of nutriment. This fact reduces the cost of production and increases the profits.