Eggs & meat · Poultry meat
Turkey meat
Whole turkeys and turkey cuts, chilled or frozen. Turkey is a separate species and heading from chicken, so specifications, certificates and market access are confirmed for turkey specifically.
Quick answer
Turkey meat: Retail, foodservice and further processing. In a request, state whole bird weight band or cut list; chilled or frozen, packing and labelling; volume, frequency, destination and Incoterm. HatchMatch reviews it and contacts suppliers for you; supplier, availability, price and origin are confirmed per request.
Intended use: Retail, foodservice and further processing.
General facts
About this type of product or system in general — not about any supplier.
- Species
- Turkey (Meleagris gallopavo)
- Indicative HS headings
- 0207.24–0207.27 (whole and cuts, fresh/chilled or frozen) — indicative six-digit heading; the national tariff line and any ruling decide[2]
Traceability, packaging and logistics
- Traceability
- Lot codes linked to slaughter date and plant approval number.
- Packaging
- Bagged whole birds or cartoned cuts; state weight band and labelling.
- Handling and transport
- Frozen or chilled cold chain with temperature records.
What to specify in your request
- Whole bird weight band or cut list
- Chilled or frozen, packing and labelling
- Volume, frequency, destination and Incoterm
Documents buyers commonly ask for
Where the product and route require them. Requirements differ by product and country; there is no single checklist.
- Veterinary health certificate for the destination
- Plant approval or listing, where required
- Lot and cold-chain records
Who does what
- You (buyer)
- State your specification, destination and documents; you keep your own import permissions and due diligence.
- HatchMatch
- Reviews the request and contacts suppliers on your behalf. It does not produce, sell or export the goods.
- Producers and suppliers
- Respond through HatchMatch and are responsible for their products meeting the rules that apply.
Related guides
Related categories
Sources and references
Published standards and reference sources for context — not endorsements and not evidence about any supplier.
- FAO/WHO Codex Alimentarius: Codes of practice (incl. CXC 15-1976 eggs and egg products; CXC 58-2005 meat) (checked 2026-10-23)
- World Customs Organization: HS Nomenclature 2022 edition (checked 2026-10-23)
More in Poultry meat
Eggs & meat · Poultry meat
Whole chicken (chilled or frozen)
Whole broiler carcasses supplied chilled or frozen to a stated weight band, packing and labelling.
Supplier details to confirm
View details
Eggs & meat · Poultry meat
Chicken cuts and deboned meat
Breast, leg quarters, wings, paws and other cuts or deboned meat, chilled or frozen, to the buyer's cut specification.
Supplier details to confirm
View details