Selecting Turkeys Jacquie Jacob and Tony Pescatore, Animal and Food Sciences
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COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, FOOD AND ENVIRONMENT, LEXINGTON, KY, 40546 ASC-197 Selecting Turkeys Jacquie Jacob and Tony Pescatore, Animal and Food Sciences here are two species of turkeys, The wild turkey was first do- Technically there is only one both native to the Americas: mesticated by the Aztecs. Turkeys breed of turkey. What are often theT North American (Meleagris provided a source of protein (meat referred as breeds are actually gallopavo) and the Ocellated (Me- and eggs) and the feathers were varieties of this single breed. The leagris ocellata) turkey. The North used for decorative purposes. Very varieties included in the American American wild turkey is the spe- little genetic selection was used Poultry Association’s Standard of cies from which all domesticated with these early domesticated Perfection are Bronze, Narragan- varieties of turkeys originated. The turkeys. The explorers took these sett, White Holland (sometimes Ocellated turkey, sometimes called turkeys back to Europe with them. referred to as the Broad-Breasted the Mexican turkey, is native to After some early genetic selection White), Black, Slate, Bourbon Red, the Yucatan Peninsula of Mexico. in Europe, these genetically se- Beltsville Small White, and Royal Raising wild turkeys is illegal in lected turkeys were re-introduced Palm (Table 1). Within the eight some states, including Kentucky. into America with the first settlers. standard varieties there are various The prohibition includes domestic The initial genetic selection of do- strains. Strains are developed when strains of wild birds. The law is mesticated wild turkeys occurred certain characteristics are bred into meant to protect native populations in Europe, but the different variet- a particular variety by different of wild turkeys. ies were developed in the United breeders. States, with the possible exception of the White Holland. Table 1. Comparison of the eight varieties of heritage turkeys Typical market weight (lb) Breed Appearance Female Male Beltsville White plumage and pinkish-white shanks. Small weight is an important characteristic. 10 17 Small White Black Black plumage with a slight tinge of bronze, mainly on the back and tail. Shanks initially 14 23 slaty black shanks but become pink with age. Bourbon Red Main plumage is dark chestnut; wings and tail are white. Shanks are reddish-pink. 14 23 Bronze Markings are similar to the wild turkey but the Bronze has a tail tipped in white and is not 16 25 as sleek and slender as a wild turkey. Narragansett Plumage is a rich metallic black with steel-gray. Shanks are salmon colored. Penciling and 14 23 banding of tan and white on the tail and wings. Royal Palm Plumage is white with the breast and body feathers tipped in black and the back 10 16 primarily black. Shanks are pinkish-white to pink. Slate Plumage is ash blue. Shanks are deep pink. 14 23 White Holland White plumage. Shanks are pinkish-white. 16 25 Source: Livestock Breed Conservancy - http://www.livestockconservancy.org/ Agriculture and Natural Resources • Family and Consumer Sciences • 4-H Youth Development • Community and Economic Development EXTENSION Eight varieties of turkeys are amount of feed consumed. Heri- United States Department of Ag- recognized by the American tage breeds also have less breast riculture (USDA) research station Poultry Association (APA), and the meat. For example, a typical Broad- in Beltsville, Maryland. For many American Livestock Breeds Con- Breasted White turkey has nearly years the Beltsville Small White servancy (ALBC) recognizes others 70 percent breast meat, while the was the most popular turkey not included in the APA Standard heritage breeds have about 50:50 variety grown commercially. The of Perfection, including the Jersey white to dark meat. These factors development of the broad-breasted Buff and White Midget. Some should be taken into consideration turkey resulted in a decline in hatcheries carry a number of other when marketing heritage turkeys. the production of Beltsville Small varieties including Crimson Dawn, The Standard Bronze variety Whites. The Beltsville Small Calico and Red Phoenix. was developed in Rhode Island. It Whites produce a nice table bird Turkeys are primarily kept for is a large bird with dark pin feath- but are not as flavorful as other meat production. Most American ers that prevent it from dressing varieties. consumers prefer the breast, or out well. They are good layers but The Beltsville Small White was white meat, of a turkey. Commer- do not go broody as easily as some developed in response to market cial strains of turkeys were devel- of the other varieties. The Bronze research that indicated consum- oped through several generations variety was developed by crossing ers were interested in a small- to of genetic selection, resulting in the turkeys brought to America medium-sized turkey with no pin broad-breasted varieties that have by the settlers with Eastern wild feathers. The smaller breed, how- rapid growth and high feed ef- turkeys. The resulting offspring ever, did not satisfy the needs of ficiency. Many small flock owners showed hybrid vigor. They were restaurants, which wanted a larger have continued to use the commer- larger than European turkeys but bird from which they could get cial-type turkey because of their had a tamer disposition than the more slices. The result was the high performance and high breast wild turkey. development of the Broad-Breasted yield. In the past few decades the The Bronze variety does not White (Large White), a commer- other varieties were kept primarily include the Broad-Breasted Bronze, cial variety not recognized in the for exhibition purposes, but re- which is a non-standardized com- APA Standard of Perfection. The cently there has been an increased mercial strain that does not qualify Broad-Breasted White could be interest in the commercial produc- as a variety and is only used in harvested at a young age to meet tion of “heritage” turkeys. commercial meat production. Sim- the need for small turkeys or could Most of today’s commercial ilarly, the Broad-Breasted White be harvested at a later age for res- turkeys are the result of artificial turkey is a non-standardized com- taurant use. insemination because commercial mercial strain raised for meat. White-feathered turkeys are turkeys are too big to breed natu- The Beltsville Small White not new. They were raised by the rally. To be considered a heritage was developed in the 1930s at the Aztecs. The early explorers brought variety of turkeys, natural matings must be possible. The turkeys must also have a long, productive, outdoor lifespan and a slow growth rate. Several turkey varieties are classified as heritage. Most are well adapted to the small flock management system. They are usually more disease-resistant and are good foragers. They can mate naturally and raise their young, though mothering abilities vary from variety to variety. When raising heritage breeds, remember that the slower growth rate will increase the cost of production, especially the total Figure 1. Broad-Breasted Bronze tom turkey. Jacquie Jacob 2 them back to Europe. The White by the APA in 1874 there is still The Midget White was devel- Holland was initially developed in considerable variation in coloring oped at the University of Mas- Holland (thus the name) and was making it difficult to breed consis- sachusetts in the late 1960s as re-introduced to the colonies by tently. It is gaining popularity in a smaller complement to the the early Dutch settlers. They are small flocks because of its surviv- Broad-Breasted White, but the an- said to be the calmest variety. The ability and flavor. ticipated demand never surfaced. white feathers reduced the visibil- The Black variety, sometimes Midget White turkeys are relatively ity of any pin feathers that remain referred to as Black Spanish or friendly and well suited for small after plucking. Norfolk Black, was developed farms. The Bourbon Red is named for in Europe from the first turkeys Summary Bourbon County, Kentucky, where brought there from the Americas. they were developed in the late Blacks were crossed with the wild Many options are available for 1800s. They are said to be good turkey to produce the Bronze, Nar- those interested in starting a small natured, making them suitable for ragansett and Slate varieties. Al- flock of turkeys. If fast growth and small flock production. They are though the Beltsville Small White good feed efficiency are impor- also good setters and mothers. was the main turkey variety raised tant, the commercial strains of The Narragansett variety is commercially, the Black variety turkey are your best option. The named for Narragansett Bay in of turkeys was also farmed com- Midget White, a smaller version of Rhode Island. It was developed mercially to some extent until the the Broad-Breasted White, is well from a cross between the Eastern early twentieth century when the suited for small farms. Wild turkey and domestic turkeys popularity of the Broad-Breasted If you are looking at raising heri- brought over by the early colonists. White grew. tage turkeys there are several vari- The Narragansett was the founda- The Royal Palm turkey variety, eties to choose from. The Bourbon tion of the early turkey industry in also known as Crollweitz or Pied, Red was developed in Kentucky New England. They are an excel- is kept primarily as an ornamental and is suitable for small flocks. lent variety for small flocks since variety. They have the least filled- If you would like to enter your they have a calm disposition and out breast of the turkey variet- turkeys in Poultry Shows, purebred are good foragers. They mature ies but have a calm nature. They varieties are required.