This study was carried out to determine the carcass weights, edible internal organ weights of the white turkeys grown in closed and free range systems, and the sensory analysis and general appreciation quality characteristics of the meats according to the rearing systems. In the experiment, a total of 90 1- day-old turkey chick were randomly distributed to the closed system (K1), 50% feed + pasture (K2) and Pasture (K3) groups with 3 repetitions in the daily age. Carcass weights of groups K1, K2 and K3 at the end of the 17th week were male + female mixed (ED), respectively; 9252.10 g, 6979.20 g and 5953.40 g were found (P <0.05). In terms of quality characteristics such as the appearance, color, smell, taste and general taste of turkey meat, the scores of general taste of turkey meat of K1, K2 and K3 groups cooked under the same conditions; respectively, 8, .00 ± 0, .32, 9, .00 ± 0, .16 and 9, .47 ± 0, .16.. The meat of turkeys raised in the K3 and K2 system is more appreciated than the meat of turkeys raised in the K1 system (P <0.05). As a result, in turkey farming, pasture-based farming; It was determined that values close to the weight of the carcass obtained in the K1 system can be reached, and after the first eight weeks, the growth in purely pasture conditions (K3) is more preferred in terms of carcass characteristics and animal health. In addition, it was determined that the K3 group received the highest taste among the meats produced in 3 different breeding systems, K1, K2 and K3. K2 group took the second place in terms of likes. According to the taste test results, it was found that the K3 group reached a higher level of appreciation in terms of sensory analysis and general taste quality characteristics compared to the group grown in the K1 system.