Wild turkeys (Meleagris gallopavo) are highly adaptable omnivores that forage for a wide range of foods across their habitats. Corn is a readily consumed food source when it is available to them. This grain often becomes a significant, though seasonal, component of their diet, particularly in areas near agricultural land.
Corn as an Opportunistic Food Source
The primary source of corn for wild turkeys is waste grain left behind in fields after harvest, not standing crops. Turkeys glean kernels from the ground, which can make up over 50% of their diet in regions with extensive corn farming. This is especially important as the landscape becomes less productive in the late fall and winter months.
While turkeys commonly feed in cornfields, they rarely damage crops still on the stalk. They typically consume corn that has been knocked down or made accessible by other wildlife, such as deer and raccoons. Turkeys also consume corn provided at feeding stations or used as bait, as this easy access to a dense calorie source helps them build fat reserves needed for surviving periods of scarcity and cold weather.
The Diverse Natural Diet of Wild Turkeys
The diet of wild turkeys shifts dramatically with the changing seasons and available resources. When agricultural corn is unavailable, they rely on a varied menu of natural plant material and invertebrates. In the fall and winter, their diet centers on mast, including hard nuts like acorns, beech nuts, and hickory nuts, which provide high levels of fat and protein.
During the spring and summer, the diet shifts to include more green vegetation, seeds, wild fruits, and berries. Invertebrates are a particularly important component, especially for young turkeys called poults. Poults require a high-protein diet for rapid growth and feather development, finding this nutrition in insects like grasshoppers, spiders, and crickets.
Nutritional Considerations
While corn provides high caloric density, it is not a complete food source for wild turkeys. Corn is notably low in crude protein, averaging only about 7.5%, and is deficient in essential amino acids like lysine and methionine. A diet too reliant on corn can lead to deficiencies, particularly impacting the growth and immune function of poults.
A primary concern with corn consumption is the risk of aflatoxicosis, a serious health threat to wild birds. This condition is caused by aflatoxins produced by the Aspergillus fungus, which grows on corn, especially when it is warm and damp. Wild turkeys are highly susceptible to these toxins; exposure to levels as low as 100 to 400 parts per billion (ppb) can cause liver damage and immunosuppression. Corn left exposed on the ground, such as at feeding sites or in harvested fields, can rapidly develop dangerous levels of this fungus.