Abstract: The aim of this study was carried out to determine the heat and humidity balance for one of broiler houses as an example of the broiler house based on the traditional poultry production systems in Kahramanmaras, Turkey. In the first period in February and March, inside temperature of broiler house was lower than the optimal temperature whereas inside relative humidity of broiler house was close to the optimum relative humidity level. In the second period in August and September inside temperature of broiler house at 2nd week was close to the optimal temperature whereas the inside temperature of broiler house at 3-7 weeks was higher than the optimal temperature. On the other hand, inside relative humidity of broiler house at 3-7 weeks of second period was lower than the optimum relative humidity level. In the first period in February and March sensible heat dissipated by broiler was ranged from 1.20-4.50 kcal h^-1, moisture from 1.30 -4.20 g h^-1 and net heat output through the structural elements from 8.40-14.00 kcal m^-2 °C. In the second period in August and September, Sensible heat dissipated by broiler was ranged from 0.80-4.50 kcal h^-1, Moisture from 0.80-4.20 g h^-1 and the net heat output through the structural elements from 1.10-3.80 kcalm^-2°C. Although, there is need for supplementary heat during the first period in February and March there is no need for supplementary heat during the first period in August and September for poultry house in Kahramanmaras, Turkey.