Turkey Market Data, Grades and Trade

Editorial evidence reviewedReviewed 2026-09-12Release 2026-09-19-batch-230

Market value

$18.5B

Producing countries tracked

9

Grading systems

1

Active supply risks

3

Trade corridors

3

Latest reviewed evidence

The figures below are 2025 U.S. turkey production and value data published by USDA National Agricultural Statistics Service on April 30, 2026. USDA AMS supplies the current poultry grade definitions, and USDA ERS maintains the current sector outlook. These sources define dated market, product and grade context; they do not establish current lot availability, certify an uninspected shipment or provide a live delivered turkey price.

U.S. turkeys raised

193.5

million head · 2025, published 2026-04-30

U.S. turkey production

6.217722

billion pounds · 2025, published 2026-04-30

U.S. turkey production value

5.583516

billion U.S. dollars · 2025, published 2026-04-30

North Carolina turkey production

1.0948

billion pounds · 2025, published 2026-04-30

Minnesota turkey production

971.5

million pounds · 2025, published 2026-04-30

Indiana turkey production

826

million pounds · 2025, published 2026-04-30

Live birds, carcasses, parts and preparations are separate products

A turkey count or live-weight record is not interchangeable with ready-to-cook meat. Whole carcasses, breasts, thighs, wings, mechanically separated meat, ground turkey and cooked products have different yields, specifications, inspection records, packaging and cold-chain needs. Atlas retains bird class, product form, named cut, bone and skin status, processing state, formulation, pack and intended use before comparing production, trade or price evidence.

USDA poultry grades attach to a defined kind and class

USDA AMS defines U.S. Grade A for lots whose eligible ready-to-cook carcasses, parts or specified poultry food-product units conform to A quality. Grade B and Grade C apply to lots of ready-to-cook poultry or parts of the same kind and class meeting B-or-better or C-or-better quality. A grade claim is not inferred from the species name. Atlas keeps the grade, product kind, class, certifying evidence, sample and date attached to the lot.

Production totals are dated market context

USDA NASS reported 193.5 million turkeys raised, 6.217722 billion pounds of production and $5.583516 billion of production value for 2025. The same table reports 1.0948 billion pounds for North Carolina, 971.5 million for Minnesota and 826 million for Indiana. Those values describe the 2025 U.S. production base; they do not state today's availability, a processor's inventory, export eligibility or the value of a particular carcass or cut.

A sector report is not a delivered physical price

A delivered turkey estimate still needs a defined live-bird or meat-product basis, bird class, grade and certification, cut and yield basis, chilled or frozen state, processing and formulation, plant and lot, origin, production date, pack and net weight, current permitted physical observations, quantity, currency, Incoterm, destination, delivery window, cold-chain and freight inputs, and information vintage. Atlas withholds a physical estimate when those observations or usage rights are missing.

Questions procurement teams ask

Does the Atlas turkey page treat live birds and turkey meat as the same product?

No. Live birds, ready-to-cook carcasses, named parts, ground product and cooked preparations retain separate product identities, units, yield assumptions, specifications and evidence.

What USDA quality grades apply to turkey?

Eligible ready-to-cook turkey carcasses, parts and specified poultry food products may use U.S. Grade A, U.S. Grade B or U.S. Grade C under the USDA poultry standard. The product kind, class and grading evidence must remain explicit.

How much turkey did the United States produce in 2025?

USDA NASS reported 6.217722 billion pounds from 193.5 million turkeys raised, with production valued at $5.583516 billion. These are dated 2025 national statistics published April 30, 2026, not current lot availability.

Which fields make physical turkey offers comparable?

Live or meat-product basis, bird class, whole carcass or named cut, bone and skin status, grade and certification, chilled or frozen state, processing and formulation, plant and lot, production and freezing dates, pack and net weight, food-safety evidence, quantity, currency, Incoterm, destination, delivery window and evidence date.