Heritage turkeys is a classification now popularly used to describe naturally-mating, long-lived, slow-growing varieties of turkeys, most of which have standards defined by the American Poultry Association. They retain historic characteristics that are no longer present in the majority of turkeys raised for consumption since the mid-20th century, and are capable of being raised in a manner that more closely matches the natural behavior and life cycle of wild turkeys.
The Beltsville Small White turkey was developed by the United States Department of Agriculture in the 1930s to fill the need for a small, white feathered turkey for family use. It grows from 10 to 17 pounds making it a good choice for the urban homestead. It became almost extinct in the 1970s when the conventional broad breasted breed began to be favored by commercial growers. It is a breed unique to North America. It is also listed on the critical list because of its numbers. (Courtesy USDA)
The Black Spanish is a very old variety, possibly the first variety to be developed. Probably some of the original turkeys taken to Europe were black. It was very popular all across Europe, especially in Spain. The Black Spanish turkey was admitted to the APA Standard in 1874. It is on the watch list. (Courtesy Porter’s Rare Heritage Turkeys)
The Bourbon Red turkey was developed in the 1800s in Kentucky. It has a richly flavored meat and a broad breast that is prized for table use. The Bourbon Reds are good foragers and do well on pasture with a little supplemental feed. It is unique to North America and is on the watch list. (Photo Mike Walters—courtesy American Livestock Breeds Conservancy)
The Chocolate turkey is a very rare breed, named for the color of its feathers. It was popular prior to the Civil War in much of the South but today it is hard to find. It is also a breed unique to North America and is on the critical list. (Photo Ayrshire Farm—courtesy American Livestock Breeds Conservancy)
The Bronze turkey, the most popular variety for most of American history, originated from crosses between the domestic turkeys brought by European colonists and the eastern wild turkeys. Bronze-types were known by the late 1700s but the name ‘Bronze’ did not formally appear until the 1830s. Standardized throughout the 1800s, and occasionally crossed back with the wild turkey. The Bronze variety was recognized by the American Poultry Association in 1874. It is unique to North America and is on the watch list.
The Jersey Buff is from the mid-Atlantic region of the United States. It was recognized in 1874 and was one of the breeds used for the development of the Bourbon Red. By 1900 it had fallen out of favor and was nearly extinct. In the 1940s the New Jersey Agricultural Experiment Station became interested in developing a buff colored bird in a medium size. They used the Bourbon Red to develop the Jersey Buff. Smaller size (10-21 lbs); North American; critical list. (Courtesy American Livestock Breeds Conservancy)
The Lilac or Lavender turkey is an old breed that shows silvery blue colored feathers. It does not always breed true–may produce buff to red tones offspring. Unique to North America; on the critical list. (Courtesy American Livestock Breeds Conservancy)
The Midget White was developed in the 1960s out of a need to create a smaller broad breasted bird. It has good fertility and brood qualities and is very healthy. The meat is more the flavor of the conventional broad breasted turkey than some of the other heritage varieties. Averaging 8 to 13 pounds, a good choice for the small farm. On the critical list. (Photo Steve and Sharon Ashman—courtesy American Livestock Breeds Conservancy)
The Narragansett is named for Narragansett Bay in Rhode Island. This old breed is a cross between the turkeys that were native to the North East and the European turkeys that the colonial settlers brought with them. This breed has been around since the 1600s and was officially recognized by the American Poultry Association in 1874. Weighing 16 to 22 pounds, it thrives on very little commercial food being adept at finding its own meals if allowed to free range. The meat superior in flavor to most other turkeys. They have a calm temperament and are friendly. Unique to North America, it is listed on the threatened list. (Courtesy American Livestock Breeds Conservancy)
The Royal Palm is a strikingly attractive and small-sized turkey variety. The first birds in America to have the Palm color pattern appeared in a mixed flock of Black, Bronze, Narragansett, and Wild turkeys on a farm in Florida in the 1920s. It is North American and is on the watch list. (Courtesy Porter’s Rare Heritage Turkeys)
The Slate or Blue Slate variety is named for its color, which is solid to ashy blue over the entire body, with or without a few black flecks. It is also called the Blue or Lavender turkey. The Slate was accepted by the American Poultry Association in 1874. It is on the watch list. (Courtesy David Cavagnaro/Mother Earth News)
The White Holland was documented in England in the early 1800s and imported to the United States not long afterward. It was accepted into the American Poultry Association Standard in 1874. It was the only commercial white variety in the first half of the 1900s. Today it is threatened, being kept by only a few exhibition breeders. (Courtesy Porter’s Rare Heritage Turkeys
