Detailed profile of this breed: origin, year of creation, recognised varieties and official approvals.
Breed Summary
Bourbon Turkey is a heritage meat breed developed in the United States, primarily in Bourbon County, Kentucky, during the late 19th century. It is valued for its flavorful meat, good foraging ability, and suitability for small farms. Growth is slower than modern broad-breasted strains, but the breed is hardy and adaptable to pasture-based systems. Typical performance: adult toms weigh about 11–13 kg (24–29 lb) and hens about 6.5–8 kg (14–18 lb). Reproduction: hens lay around 80–120 eggs per year; incubation is 28 days; hatchability ranges roughly 70–90% under good care. Management: well-suited to free-range or pasture-based systems, tolerant of temperate climates, and able to forage to supplement feed.
Detailed Origin
Origin: The Bourbon Red turkey originated in Bourbon County, Kentucky, developed by American breeders in the late 19th and early 20th centuries by selecting birds with brick-red plumage and a white tail to establish the distinctive color pattern that later became known as Bourbon Red. It spread through American poultry clubs in the early 1900s and has been valued as a heritage breed for its meat quality and ability to thrive on small- to medium-scale farms. The name 'Bourbon' honors the region and its cultural heritage. Foundation stock likely included crosses with existing local lines; standards were established to preserve color and meat characteristics.
Detailed Description
Description: The Bourbon Turkey is a sturdy, medium- to large-bodied bird with a calm temperament and a broad chest. Plumage is brick-red with lighter tail feathers in some lines; growth is slower than modern commercial strains. Reaching market weight typically occurs around 20–22 weeks with proper nutrition. Health and welfare considerations include ample space, access to forage, and predator protection. Reproduction features natural mating and broodiness tendencies; incubation is 28 days with hatch rates dependent on conditions. Conservation and breeding: to maintain heritage traits, breeders emphasize closed-flock management and careful line selection; avoid crossing that dilutes color and meat quality.