Bourbon Red
Bourbon Red[edit | edit source]
The Bourbon Red is a breed of domestic turkey named for its unique reddish plumage and its origins in Bourbon County, Kentucky. This breed is known for its striking appearance and is a popular choice among heritage turkey enthusiasts and small-scale farmers.
History[edit | edit source]
The Bourbon Red turkey was developed in the late 19th century in Bourbon County, Kentucky. It is a crossbreed of the Standard Bronze and the White Holland turkey, with some influence from the Narragansett turkey. The breed was officially recognized by the American Poultry Association in 1909.
Characteristics[edit | edit source]
Bourbon Reds are medium to large-sized turkeys, with toms (males) weighing between 23 to 33 pounds and hens (females) weighing between 14 to 18 pounds. They are known for their rich, chestnut-red plumage, which is accented by white flight feathers and tail feathers. The tail is also edged with a soft, light brown color.
These turkeys have a calm and friendly disposition, making them suitable for small farms and backyard flocks. They are also good foragers, which allows them to thrive in free-range environments.
Culinary Use[edit | edit source]
Bourbon Red turkeys are prized for their flavorful meat, which is considered superior to that of commercial breeds. The meat is known for being tender and juicy, with a rich, full-bodied taste. This makes them a popular choice for holiday meals and special occasions.
Conservation[edit | edit source]
The Bourbon Red is listed as "watch" by the Livestock Conservancy, indicating that it is a breed with a limited population. Efforts are being made to preserve this heritage breed through breeding programs and increased awareness of its unique qualities.
Related Breeds[edit | edit source]
Related Pages[edit | edit source]
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