This study was carried out to determine the effects of genotype, sex and different feeding types on slaughter and carcass characteristics, and on sensory attributesof meat of turkeys.

When the values belonging to slaughter characteristics of turkeys were evaluated overall, higher slaughter values were obtained in white genotype group than in bronze genotype group, in intensive feeding system than in semi-intensive system, and in males than in females.

In white turkeys, carcass weight and dressing percentage values were calculated as 4738.33±25.88 g and 73.54% in females and as 5877.73±63.17 g and 74.73% in males in intensive system; as 3665.00±27.13 g and 76.29% in females and as 4825.00±27.13 g and 75.57% in males in semi-intensive system, respectively. On the other hand, in bronze turkeys the same values were found as 4075.00±45.49 g and 70.98% in females and as 4896.50±55.96 g and 72.60% in males in intensive system; as 3360.00±79.86 g and 75.21% in females and as 3742.50±25.70 g and 71.29% in males in semi-intensive system, respectively.

Interaction between genotype, feeding system and sex parameters was detected to be statistically significant in terms of the weight values of carcass, leg, breast, wing and back (P<0.001), and neck (P<0.01).

In the detection of sensorial features of turkey meat, both genotype groups had points between 8 and 9 (very good) in general taste assessment.