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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Michigan Ag Council
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Lansing, MI 48909-8460

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