Specially bred for large scale, efficient meat production and grow much faster than egg laying hens or traditional dual purpose breeds. They are noted for having very fast growth rates, a high feed conversion ratio, and low levels of activity. Broilers often reach a harvest weight of 4-5 pounds dressed in only five weeks, although more slow growing free-range and organic strains reach slaughter weight at 12-16 weeks of age. Typical broilers have white feathers and yellowish skin. This cross is also favorable for meat production because it lacks the typical "hair" which many breeds have that necessitates singeing after plucking. (from wikepedia.com)

Commercially the most widely-used breed of domesticated turkey. These birds have shorter breast bones, exceedingly large breasts, are often very fat, and have shorter legs than "standard" turkeys). They produce more breast meat and their pin feathers are less visible when the carcass is dressed due to their white color.  Average birds are typically 38-40lbs.