November Blog Special Part One: 15 million reasons to care

This week’s blog posts will be dedicated to the sanctuary’s rescued turkeys and
2011 Toast to the Turkeys Celebration on Saturday. Today, we explore the realities of turkey production in California.
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Over 15 million turkeys will be killed for human consumption this year in California.
Today, genetically modified “meat” turkeys are raised under a set of conditions vastly different from what the poultry industry communicates to the public. Modern turkey production commonly induces prolonged pain and suffering in birds raised for meat.
At a modern factory farm, thousands of turkeys are raised in warehouse-like structures where they are forced to stand on accumulated fecal waste and breathe in ammonia fumes.
To prevent the birds from injuring each other in the crowded quarters, a portion of their beaks, snoods and toes are severed without the aid of anesthesia.
Like their conventionally raised cousins, turkeys are typically bred to grow at an unnaturally rapid rate, resulting in permanent health problems for birds. Wild turkeys can live for nearly twenty years. However, their commercially-raised counterparts only live for 4 to 6 months before slaughter.
Reaching “market-age”, turkeys are transported via multi-tiered, flat-bed trucks in overcrowded wire cages, enduring all types of weather conditions. Arriving at the slaughterhouse, the fully-conscious birds are hung by their legs and their throats are slashed. The Humane Slaughter Act and Animal Welfare Act exempt turkeys from legal protection.
To view photographs of turkey factory farms in California, please click here.