The protein-rich and low-calorie turkey meat is the only type of meat for which per capita consumption has been steadily increasing year after year. Turkey farming must respond to this trend through market-oriented production. This book aims to illustrate the complex relationships in turkey farming, from the procurement of chicks to the market-ready end product. Special attention has been given to the different farming methods, turkey rearing and fattening, as well as the multi-phase feeding. Necessary accompanying hygiene measures and immunoprophylactic options are also described in detail. The most important animal health regulations are discussed, along with marketing and economic cost analyses. A separate chapter provides a detailed description of the most significant turkey diseases and their treatment and prevention.