Turkey meat has become one of the more interesting corners of the poultry business. It is leaner than chicken, packs more protein per bite, and carries less fat and cholesterol. Raising turkeys, though, has always carried a problem: they grow slowly and need more feed to reach market weight. For decades producers used sub-therapeutic antibiotics to close that gap. Consumers and regulators have pushed back, and country after country now bans antimicrobials used purely as growth promoters. Buyers increasingly expect antibiotic-free labels. That leaves producers looking for compounds that support gut health and growth without leaving residues. Essential oils and organic acids sit at the top of that list. Thymol,…