Abstract INTRODUCTION MILLER (1965) reported the breast and thigh accounted for 57% of the total carcass weight and 65% of the total edible meat. Further processors know that meat yield of turkey carcasses can be influenced by many factors. Age, finish, sex, strain and carcass size are considered factors that influence yield before they reach the processing plant. Processing procedures and boning techniques are yield factors that can be controlled in the plant. The work to be reported was initiated to study the effects of size of turkey carcasses on meat yield. MATERIALS AND METHODS Four groups of torn turkey carcasses were obtained from commercial sources. The groups were purchased according to individual carcass weights averaging 6.77, 7.97, 11.31 and 13.75 kg. per carcass without neck or giblets. Ten birds in each weight group were used in this study. Each frozen carcass was thawed at 13°C. just prior to the boning . . .