Heritage Turkey Breeds for the Rural American

Heritage turkey breeds make favorable farm fowl.


| November/December 2010


As Thanksgiving approaches, the image of a tasty tom turkey with all the trimmings comes to mind. But the turkey on the average American’s table today is more an industrial product than anything our ancestors ever would have imagined eating. In fact, today’s modern mass-market turkey has been so intensely selected to efficiently produce breast meat that it no longer can mate naturally or produce fertile eggs without artificial intervention. 

Historic turkey breeds still exist that retain essential characteristics for survival, reproduction and great taste.  

In 2005, to secure the market for historic breeds of turkeys, the American Livestock Breeds Conservancy defined the term Heritage Turkey. According to this definition, Heritage Turkeys mate naturally, have long, productive outdoor life spans, and have a slow growth rate. The goal of the definition is to preserve the genetics of breeds that may take longer to grow-out, but, ultimately, have a superior flavor and vibrant history.  

 Heritage turkeys are still perfect for small farms and homesteaders – and if sufficient numbers are raised, the word “turkey,” when used as an adjective, might connote the opposite of its contemporary meaning.  

Narragansett  

Status: Threatened 

Descended from a cross between native Eastern Wild turkeys and the domestic turkeys brought to North America, the Narragansett is named for Narragansett Bay in Rhode Island, where the variety was developed and became the foundation of the turkey industry in New England. According to early accounts, it was not uncommon to find flocks of 100 to 200 birds. The Narragansett was recognized by the American Poultry Association (APA) in 1874, and, by the early 1900s, its numbers had declined. In the past 10 years, interest in the Narragansett has grown as small farmers and poultry enthusiasts strive to recapture the biological fitness, survivability and superior flavor represented by the breed. 

Claudia Johnson
12/27/2010 4:38:56 PM

We live in upstate NY and have had our first try with turkeys and we raised Bourbon Reds. Had the first for Christmas dinner. These birds are so personable and friendly, yet guard the yard as well as any goose! so entertaining. Unfortunately, even though I knew they were for the freezer I fell in love with them and we kept a tom and two hens in hopes of new little ones in the spring. The meat was wonderful...no chemical after taste or headache. Cooked it in a "cook-in" bag with bacon tucked under the skin. Divine! and even the drumsticks, which I thought would be tough and stringy cause of all the exercise they had were marvelous. Anxious to try other heritage breeds.


Ruth Bennett
11/26/2010 1:29:58 PM

I have 20 acres north of Casper, WY and would like to start trying to become self sufficient. Between Grit and Mother Earth News, I hope to get and use the information and ideas from the magazines and sites. Thanks a bunch!


Ruth Bennett
11/26/2010 1:29:02 PM

In reference to my previous comment, I live around Casper, WY. What chance do I have in getting and raising any of the Heritage Breed turkeys this far north and west?






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