Americans will eat 30 million turkeys this Thanksgiving, but numbers are at a nearly 40-year low amid waning demand and waves of bird flu.
Americans will eat nearly 30 million turkeys this Thanksgiving, the National Turkey Federation estimates.
That’s almost as many turkeys as there are people in Texas, the country’s second most populous state.
Although turkey continues to take center stage on the Thanksgiving table, American turkey farmers are challenged this holiday season by a drop in demand, accompanied by ongoing outbreaks of bird flu, which disrupts supplies, drives up prices, and threatens farm livelihoods.
Rise and Fall of Turkey in America
Turkey consumption in the United States has followed an arc over the past century, driven by agricultural, technological and health trends.
According to the USDA Economic Research Service, the average person in the United States ate less than three pounds of turkey a year in the 1930s and 1940s. By 1960, that number had doubled, as producers introduced specialized bird breeds that yielded more meat.
Advances in production and the introduction of processed products such as luncheon meats, ground turkey, and deli items drove turkey’s popularity in the 1980s. Marketing campaigns promoted the bird as a healthy, low-fat meat.
Annual turkey consumption rose from an average of about 10 pounds per person in 1980, to a peak of 18 pounds per person in 1996.
Since that time, however, consumers have been steadily eating less turkey. In 2025, average turkey consumption is projected to be just over 13 pounds per person, a nearly 40 year low.
In total, the USDA projects 4.5 billion pounds of turkey will be eaten in 2025—the lowest amount since 1990, according to the latest World Agricultural Supply and Demand Estimates (WASDE) report.
The USDA estimates 195 million turkeys were raised in 2025, the lowest number in 40 years. This is the second consecutive annual decline, with production falling about 3 percent from 2024 and around 11 percent from 2023.
By Sylvia Xu
