All domesticated turkeys descend from wild turkeys indigenous to North and South America. They are the quintessential American poultry. For centuries people have raised turkeys for food and for the joy of having them.
Many different varieties have been developed to fit different purposes. Turkeys were selected for productivity and for specific color patterns to show off the bird’s beauty. The American Poultry Association (APA) lists eight varieties of turkeys in its Standard of Perfection. Most were accepted into the Standard in the last half of the 19th century, with a few more recent additions. They are Black, Bronze, Narragansett, White Holland, Slate, Bourbon Red, Beltsville Small White, and Royal Palm. The Livestock Conservancy also recognizes other naturally mating color varieties that have not been accepted into the APA Standard, such as the Jersey Buff, Midget White, and others. All of these varieties are Heritage Turkeys. Â
Source: LivestockConservancy.org
At Twin Oaks Farm we carry Narragansett and Royal Palm varieties.
Personality: Active, but males tend to be less aggressive than other turkey varieties.Â
Weight: Hens (10-12 lb) Toms (16-22 lb)
Time to Maturity: 36 weeks
Egg Production: 100 per year
Egg Color: Cream with brown spots
Known For Broodiness: Yes
Feather Colors: Royal Palm are white with a sharply contrasting, metallic black edging on the feathers.
Personality: Excellent temperament although males can become aggressive.
Weight: Hens (12-15 lb) Toms (22-28 lb)
Time to Maturity: 28 weeks
Uses: egg & meat
Egg Production: 50-100 per year
Egg Color: Cream with brown spots
Known For Broodiness: Yes
Good With Children: Hens most likely better than Toms
Origins: Narragansett Bay, Rhode Island
Feather Colors: Narragansett are related to wild turkeys and have black, gray, tan, and white colors in their feathers.