Brazil ranks as the third major turkey meat producer in the world with an annual output of 531 tons, demonstrating its economic importance to the country. Nevertheless, a color abnormality occurs in the fillets may caused by the PSE meat in which exhibit the characteristics of pale, soft and exudative surface due to their poor ability to retain water, thus losing quality.The aim of this study was to evaluate the incidence of PSE meat in turkeys slaughtered in a commercial processing plant in southern of Brazil during summer 2012/2013. A total of 2616 breast fillet meat samples from turkey of 140 days of age, BUT-9 lineage commercial were evaluated. The turkey breast fillets were collected and stored at 4 °C for 24 h post-mortem and evaluated for pH and color (L *). The Pearson correlation test was performed to evaluate the the correlation between pH and L*. A wide range of color variation was observed in the fillets, ranging from 42.28 (dark) to 65.73 (light), with a mean value of 52.56. The pH values ranged of 5.38 to 6.07, being the average of 5.72. There was a significant negative correlation between pH and L* (r = -0.47, p ≤ .05). For classification fillets in PSE was considered the value of L*> 53.0. The results indicated that the incidence of PSE fillet was 41.7% in turkey. This high PSE incidence in turkey breasts can be related to the thermal stress in the pre slaughter during the summer.