The domesticated turkey (Meleagris gallopavo) is a large poultry bird, one of the two species in the genus Meleagris and the same as the wild turkey.

Turkey farming in Nigeria can be a great alternative to chicken farming and it is gaining popularity day by day. Turkeys are suitable for commercial egg/meat production and can also be raised as pets. For farming purposes, turkeys are highly meat productive but not suitable for commercial egg production. They grow fast and become suitable for slaughter early like broiler chickens and pigs. Weather and other environmental factors in Nigeria are very suitable for turkey farming.

The bird is a rich source of protein. Skinless turkey is low in fat; White meat is lower in kilojoules and has less fat than dark meat. A typical turkey consists of 70% white meat and 30% dark meat. It’s meat is a source of iron, zinc, potassium and phosphorus. It is also a source of vitamin B6 and niacin, which are both essential for the body's energy production. Regular turkey consumption can help lower cholesterol levels. The meat is low-GI and can help keep insulin levels stable. Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system. It is also a source of selenium, which is essential for thyroid hormone metabolism. It also boosts immunity and acts as an antioxidant.

Turkey meat is sold in various forms including whole, prepackaged slices, breast, thighs, mince, cutlets and tenderloins.

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