In 2000, Michigan Turkey Producers opened the first completely new turkey processing plant to come online in more than 15 years. Starting from scratch allowed us to build the latest technologies for harvesting, handling, chilling, deboning, and packaging operations. Many of the methods still used at older processing plants are antiquated by comparison.

Our raw processing plant is designed to meet sanitary and safety standards that far exceed most raw turkey facilities. In fact, the plant more closely resembles a further processor’s facility. For example, all of the walls and ceilings are covered in stainless steel so the entire plant can be easily and regularly sanitized.

Michigan Turkey Producers has developed a controlled-atmosphere stunning system for use in our raw plant. Besides being more humane, this proprietary process significantly improves the quality of our meat by reducing blood spots and bruising.

Our raw plant is also one of the first-and-only facilities to use the USDA’s new HACCP-based Inspection Models Project (HIMP). This progressive inspection model puts more responsibility on the producer’s own employees to control product quality, while preserving oversight by USDA inspectors. Under HIMP, we are able to operate more efficiently, which controls cost without compromising quality. So we can bring you the finest selection of value-added turkey products available.

To round out our product line, Michigan Turkey Producers opened its new Cook Plant. We now offer a wide variety of value-added, seasoned and cooked turkey products for retail, food service and club stores. Our new plant is designed and built to the same high standard that we demand for every phase of our operation. So you can rest assured that our cooked products are every bit as exceptional as the raw products that Michigan Turkey Producers has built its reputation on.