The birds we know as turkeys are native to Mexico and the eastern United States. They were first domesticated by the Aztecs in Mexico. Early European explorers called them “turkey” after the country in Asia that has that name. The explorers had not yet figured out that they were in the New World and not Asia. Since turkeys looked a little like the pea- cocks that other explorers had brought to Europe from Asia, they assumed that’s what they were. At that time anything from the exotic East was given the name “turkey.”
The birds we know as turkeys are native to Mexico and the eastern United States. They were first domesticated by the Aztecs in Mexico. Early European explorers called them “turkey” after the country in Asia that has that name. The explorers had not yet figured out that they were in the New World and not Asia. Since turkeys looked a little like the pea- cocks that other explorers had brought to Europe from Asia, they assumed that’s what they were. At that time anything from the exotic East was given the name “turkey.”
In the 16th Century, explorers took turkeys from Mexico back to Europe. There the species soon became established as a common farmstead fowl. Turkeys provided excellent meat and eggs and helped control pests by eating large numbers of insects. In the 17th Century, English colonists brought turkeys back to the New World, introducing European-bred types to the native turkeys in eastern North America. The result was the Standard Bronze, the turkey we often see pictured in Thanksgiving advertisements. It had brown features with buff-colored feathers on the tips of the wing and the tail.
In the 16th Century, explorers took turkeys from Mexico back to Europe. There the species soon became established as a common farmstead fowl. Turkeys provided excellent meat and eggs and helped control pests by eating large numbers of insects. In the 17th Century, English colonists brought turkeys back to the New World, introducing European-bred types to the native turkeys in eastern North America. The result was the Standard Bronze, the turkey we often see pictured in Thanksgiving advertisements. It had brown features with buff-colored feathers on the tips of the wing and the tail.
The turkeys most of us eat today have very little in common with the Standard Bronze turkey. The turkey We buy in the supermarket is from a breed with white feathers, called “White Breasted Tom.” Commercial producers prefer turkeys with white feathers because white feathers do not leave pigment spots under the skin when they are plucked. The White Breasted Tom was the result of many years of selective breeding. Besides white feathers, the breed also has more breast meat and meatier thighs than early turkeys. Today, the White Breasted Tom is the only turkey in large-scale production in the US. White Breasted Toms are usually raised indoors so they will be protected from airborne bacteria, viruses and diseases carried by migratory birds. Inside, the flock is also protected from predators. The turkeys are fed a diet of corn and soybean meal mixed with a supplement of vitamins and minerals.
The turkeys most of us eat today have very little in common with the Standard Bronze turkey. The turkey We buy in the supermarket is from a breed with white feathers, called “White Breasted Tom.” Commercial producers prefer turkeys with white feathers because white feathers do not leave pigment spots under the skin when they are plucked. The White Breasted Tom was the result of many years of selective breeding. Besides white feathers, the breed also has more breast meat and meatier thighs than early turkeys. Today, the White Breasted Tom is the only turkey in large-scale production in the US. White Breasted Toms are usually raised indoors so they will be protected from airborne bacteria, viruses and diseases carried by migratory birds. Inside, the flock is also protected from predators. The turkeys are fed a diet of corn and soybean meal mixed with a supplement of vitamins and minerals.
Turkeys are not a major agricultural commodity in Oklahoma, but wild turkeys are abundant in our state. Some of the first records of Oklahoma turkeys are found in the writing of Washington Irving. In his 1832 book, A Tour on the Prairies, he describes large turkey populations near what is now Oklahoma City and Norman. Wild turkeys nearly became extinct in Oklahoma iN the early days of statehood. They had been hunted excessively for food by settlers, and much of their habitat was destroyed to make room for all the newcomers. In the late 1940s the Oklahoma Department of Wildlife Conservation reintroduced wild turkeys to their former range. This program was so successful that today we have huntable populations in every county. In 1990 the wild turkey was named Oklahoma’s official game bird.
Turkeys are not a major agricultural commodity in Oklahoma, but wild turkeys are abundant in our state. Some of the first records of Oklahoma turkeys are found in the writing of Washington Irving. In his 1832 book, A Tour on the Prairies, he describes large turkey populations near what is now Oklahoma City and Norman. Wild turkeys nearly became extinct in Oklahoma iN the early days of statehood. They had been hunted excessively for food by settlers, and much of their habitat was destroyed to make room for all the newcomers. In the late 1940s the Oklahoma Department of Wildlife Conservation reintroduced wild turkeys to their former range. This program was so successful that today we have huntable populations in every county. In 1990 the wild turkey was named Oklahoma’s official game bird.
A few growers in Oklahoma raise heritage breeds of turkey. A heritage turkey, sometimes called an heirloom turkey, is a variety of domestic turkey raised specifically to help conserve some of the historic characteristics that have been bred out of turkeys raised for commercial purposes. Some of those characteristics include their diverse colors and their size. Heritage turkeys are raised in a manner that more closely matches the way turkeys live in the wild. In the wild, turkeys roam free and eat grass, seeds and large numbers of insects. Heritage turkeys are fed grains, like commercial turkeys, but they are also put on pasture to eat grass and insects. They have longer lifespans and slower growth rates than commercially-grown turkeys. While White Breasted Toms grow to an average of 20 pounds in four months. Heritage birds take seven months to reach their market weight of 18 pounds.
A few growers in Oklahoma raise heritage breeds of turkey. A heritage turkey, sometimes called an heirloom turkey, is a variety of domestic turkey raised specifically to help conserve some of the historic characteristics that have been bred out of turkeys raised for commercial purposes. Some of those characteristics include their diverse colors and their size. Heritage turkeys are raised in a manner that more closely matches the way turkeys live in the wild. In the wild, turkeys roam free and eat grass, seeds and large numbers of insects. Heritage turkeys are fed grains, like commercial turkeys, but they are also put on pasture to eat grass and insects. They have longer lifespans and slower growth rates than commercially-grown turkeys. While White Breasted Toms grow to an average of 20 pounds in four months. Heritage birds take seven months to reach their market weight of 18 pounds.