Start brooding turkeys from day-old to 6–8 weeks of age.

Maintain a starting temperature of 35°C (95°F) in the first week.

Reduce temperature by 2.5°C weekly until ambient conditions are comfortable (~26–28°C).

Use heat sources such as:

• Charcoal stoves (ensure no smoke)

• Infrared lamps or gas brooders

• Kerosene lanterns in local settings

Set up a circular brooder guard (1.5–2 m diameter for 50 poults) to retain heat and prevent piling in corners.

Provide 16–18 hours of light daily in the first weeks to reduce stress.

Use dry, absorbent bedding (wood shavings, rice husk) 5–10 cm deep; turn regularly to keep dry.

Place shallow trays or newspapers to offer feed within the first few days.

Provide clean, lukewarm water immediately upon arrival; add glucose or vitamins if possible.

Feed with turkey starter mash (26–28% protein) for proper early growth.

Watch for signs of pasty vent and coccidiosis, common during brooding.

Prevent overcrowding to avoid heat stress and suffocation.

Maintain strict hygiene: clean and disinfect brooding area before introducing poults.

Restrict access to the brooding area to reduce the risk of disease.

Ensure protection from predators and cold drafts, especially in open or rural environments