Turkeys make CLA, too

CLA (conjugated linoleic acid) is highest in products from grazing animals on a diet of fresh pasture, and it is very low in non-ruminants such as chickens and pigs. But turkeys appear to be an exception, having about 2.5 mg of CLA per gram of fat. (For comparison, chickens have 0.9 and pigs 0.6 mg. per gram of fat.) To date, no one has tested the CLA content of turkeys raised on pasture rather than in confinement, an experiment that begs to be done. It is possible that turkeys with a significant amount of greens in their diet will have even more CLA.

(Chin, S. F. et al. (1992)). "Dietary Sources of Conjugated Dienoic Isomers of Linoleic Acid, a Newly Recognized Class of Anticarcinogens)