Turkeys

Overview:

Turkey production on Hawaii Island is a small, seasonal niche, with most birds raised on small farms or homesteads for local holiday demand. While there are no large-scale commercial turkey operations, growers typically rear heritage or broad-breasted breeds in open-air pens or free-range systems. The warm climate allows for nearly year-round turkey raising, though peak sales tend to occur around Thanksgiving and Christmas. Some producers also market specialty turkey products—such as smoked or cured cuts—to local restaurants and farmer’s markets. Because feed and processing costs can be high, turkey remains a modest but valuable addition to diversified farms catering to consumers seeking fresh, island-raised poultry.

Market Trends and Demand for Turkeys on Hawaii Island

Local turkey production on Hawaii Island remains modest, but it tends to spike in relevance during the late fall holiday season. Most consumers still rely on imported frozen turkeys from the mainland for Thanksgiving and Christmas, as these birds come in at significantly lower cost due to large-scale production and economies of scale elsewhere. However, there is a steady niche market for fresh, locally raised turkeys among chefs, premium grocery stores, and consumers who value farm-to-table offerings. Small farms that raise turkeys in free-range or pasture-based systems often command higher prices, highlighting freshness and the absence of long-distance shipping for their selling points. In this sense, local turkey production fits into the broader island trend of customers seeking sustainably grown, local food – even if it comes at a premium.

Despite this interest, turkey production faces the same high feed and processing costs that challenge other poultry sectors in Hawaii. With grain-based feed imported from the mainland, the cost of raising birds (especially large breeds) can be prohibitive. Additionally, specialized processing for turkeys is not as widely available as for other livestock, which can limit growth in local flocks. Producers who do make a foray into turkeys often do so seasonally, timing their flocks for peak demand around the holidays. Outside that window, turkey consumption is relatively low, making year-round production risky if farmers cannot secure consistent markets. Nonetheless, the popularity of direct sales, CSA programs, and agritourism continues to create modest but meaningful opportunities for Hawai'i Island turkey growers to differentiate themselves and capture the attention of consumers seeking fresh, locally raised poultry.