Michigan turkeys are raised by farmers throughout the state whose livelihood is creating a safe and quality source of protein for consumers and businesses in the food service market. Most of these turkeys are processed in Grand Rapids at a farmer-owned cooperative.
Michigan turkey facts:
- Michigan ranks 15th in the nation in turkey production and comprises 3 percent of the turkey industry by volume
- By far Michigan’s leading county in turkey production is Ottawa County, with approximately 70%, followed by Allegan and Muskegon counties. There are also turkey farms in Kent, Oceana, Montcalm and Barry counties.
- Michigan turkeys are processed by Michigan Turkey Producers (MTP), a farmer-owned cooperative in the Grand Rapids area
- MTP processes 5.3 million tom (male) turkeys annually.
- MTP produces very few whole birds for the retail market. Instead, MTP is a significant supplier to the food service industry, which supplies many local restaurants and has a presence in the retail deli case. The entire list of locations and restaurants are located on the website at www.miturkey.com.
- Turkey is a healthy protein source that is very low in fat and provides many nutrients that help build a strong immune system
- Turkey is a relatively low calorie food
- Turkey is a lean meat with not a significant amount of fat
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