HS Code for Chilled whole turkey

Chilled whole turkey is classified under HS code 0207.24. This code is situated within Chapter 2 (Meat and edible meat offal) and heading 0207 (Meat and edible offal of poultry). The specific subheading 0207.24 is designated for turkeys (Meleagris species) that are not cut in pieces and are maintained in a fresh or chilled condition. The classification relies on the bird being whole, meaning the carcass is intact, though it may be plucked, bled, and gutted. The term "chilled" refers to the preservation method where the meat is kept at a low temperature above its freezing point to maintain its fresh characteristics. This classification is strictly for the whole bird; any processing that involves cutting the bird into specific parts like wings, drumsticks, or fillets would move the product to a different subheading. The Harmonized System requires this level of specificity to monitor trade volumes of specific livestock and to apply appropriate sanitary and phytosanitary measures.

Products Included

• Fresh whole turkey carcasses
• Chilled whole turkey, oven-ready
• Whole turkey with giblets (if presented as a single unit)
• Chilled young turkey, whole

Common Misclassification

The most common misclassification occurs with HS code 0207.25, which is reserved for whole turkeys that are frozen. Another common error is using 0207.26, which covers fresh or chilled turkey cuts and offal. If the turkey has been cooked, seasoned, or otherwise prepared (such as a pre-roasted turkey), it should be classified under heading 1602.31, which covers prepared or preserved turkey meat.

FAQ

What is the HS code for chilled whole turkey?

The HS code for chilled whole turkey is 0207.24, which applies to whole birds that are fresh or chilled.

Is a turkey with the neck and giblets still considered whole?

Yes, for classification purposes, a turkey is considered whole even if the neck and giblets have been removed or are packed inside the cavity, provided the main carcass remains intact.