Turkey poults have the genetic potential to achieve maximum live weight, efficient food conversion, increased liveability and good carcass conformation. This potential can only be obtained by careful management and sound nutrition. The turkey breeder can supply a healthy day-old poult and Thompson's can supply a ration which will enable the turkey to grow to its full potential . The management of the flock is YOUR function and the points listed may help you obtain the best results from your flock.

1.     Place day-old poults in a fresh clean house which has been thoroughly disinfected.

2.     Ensure that the litter is fresh and free from dust or fungi.

3.     Ensure that adequate floor space is available - up to 1.5 sq. ft. per bird to 8 weeks of age and 3.5 sq.ft. per bird to 16 weeks of age.

4.     The brooding area should be enclosed with a hardboard surround 18"-24" high placed about 2' from the brooder canopy and the floor area gradually increase until the birds have full access to the house area at 10/15 days of age. The house temperature should be approximately 80F and the temperature under the brooder approximately 103F.

5.     The brooding area should be brightly lit during the early brooding stage( 2 days). Avoid using clear infrared bulbs as the very bright light can cause vent pecking. A short period of darkness should be introduced each day and gradually increased until the flock has a light period of 14 hours.

6.     Convenient access to water is essential. Three jar drinkers per 100 birds evenly distributed in the brooding area is recommended. Remove jar drinkers after 10 days having already introduced the permanent drinkers.

7.     Distribute Turkey Super Starter Crumbs on cardboard lids or key trays for the first few days.

8.     Sprinkle a small quantity of flint grit over the food on the third day.

9.     If de-beaking is required, the operation should executed at 7 days of age. Sharp scissors can be used to cut off one-third of the top beak at this age.