According to the Turkish Food Codex Microbiological Criteria Regulation [21], it is required that, in 25 grams of uncooked poultry meats, there should be no Salmonella spp. In addition, 3.63% of turkey meats analyzed in this study are Salmonella spp. positive and they are not suitable to consume according to the Turkish Food Codex. In this study, 17.27% of the 110 samples, Listeria monocytogenes was determined. In a study conducted by Ojeniyi et al.[22] in Denmark at an integrated turkey meat plant, L. monocytogenes was determined as 7.3% on the foods ready to consume and 17.4% on uncooked products. In the studies carried out in China and USA, L. monocytogenes contamination was determined to be 38% [23, 24]; in a study conducted in Greece, however, L. monocytogenes was detected as 30.1% of turkey neck meat samples, and as 19.2% of turkey breast meat samples [25].