Four hundreds and eighty male turkeys (12-week-old, raised on a corn-soybean basal diet) were randomly fed 8 experimental diets supplemented with none (Control, Con), 200 IU/kg vitamin E (VE), 0.3 ppm Se (Se), 2.5%CLA (CLA), 200 IU/kg vitamin E+0.3 ppm Se (VE+Se), 200 IU/kg vitamin E+2.5%CLA (VE+CLA), 2.5%CLA+0.3ppm Se (Se+CLA), or 200 IU/kg vitamin E+0.3ppm Se+2.5%CLA (VE+Se+CLA). At 15 week breast meat was sampled and irradiated.;Irradiation increased (p < 0.05) lipid oxidation and Hunter color a* value. Dietary Vitamin E, Se, CLA alone and their combinations decreased (p < 0.05) lipid oxidation in meat caused by both irradiation and storage. Production of off-odor in turkey breast meat caused by storage and ionizing irradiation was reduced by treatment VE+Se, VE+CLA, and VE+Se+CLA.;Treatment VE+Se, VE+CLA, Se+CLA, and VE+Se+CLA reduced lipid oxidation of cooked irradiated turkey breast meat samples by 24%, 29%, 26%, and 40%, respectively after 7 days of storage under aerobic conditions. Dietary vitamin E and Se decreased the internal color a* value of vacuum packaged irradiated meats at day 0 and 7. Treatments VE+Se, VE+CLA, and VE+Se+CLA reduced the difference in sulfur-containing compounds between irradiated and non-irradiated meat, aerobic packaging was more effective in reducing sulfur-containing compounds in irradiated meat than vacuum packaging. Therefore, dietary treatments plus packaging methods are effective in reducing the quality defects induced by irradiation.;Raw and cooked samples from 32 treatments, 8 dietary treatments *2 irradiation doses* 2 package (aerobic and vacuum), were tested by eight trained panelists for turkey aroma and irradiation off-aroma. Irradiation off-aroma in turkey breast was reduced significantly (p < 0.05) by treatments containing vitamin E. Meat samples from four dietary treatments containing CLA had higher turkey aroma scores while two treatments containing vitamin E (VE and VE+Se) had lower scores.;Consumer acceptance tests on five selected treatments showed that consumers disliked the aroma of irradiated raw meat. Consumer preferred the appearance of cooked irradiated meat to non-irradiated meat.