While many turkeys encountered in commercial settings are indeed white, these birds display a wide array of natural colors. The common perception of turkeys as uniformly white primarily stems from the prevalence of a specific breed in agricultural production. This article explores the distinct characteristics of commercially raised turkeys and the rich diversity of colors found among their counterparts.
The Broad-Breasted White Turkey
The Broad-Breasted White turkey is the most common variety in commercial meat production. This breed is characterized by its large size and significantly enlarged breast, developed through selective breeding. These turkeys typically have white plumage, pinkish-white skin, and light-colored legs. Their primary purpose is to efficiently produce a large amount of meat, particularly breast meat, for consumer markets, originating from cross-breeding domestic turkeys like the Bronze.
The Colorful World of Turkeys
Beyond the commercially dominant white variety, turkeys exhibit a remarkable spectrum of natural plumage colors. Wild turkeys, for instance, possess iridescent feathers that shimmer with bronze, copper, green, and reddish hues. Numerous heritage turkey breeds also showcase a diverse palette. The Bronze turkey, from which the Broad-Breasted White was partly derived, features metallic green and bronze body feathers with contrasting black and white barring on its wings.
The Narragansett turkey displays a distinct pattern of black, gray, tan, and white feathers. Bourbon Red turkeys are known for their rich, dark red body plumage complemented by white tail feathers and wing primaries. The Black Spanish turkey has entirely black, iridescent feathers, while the Royal Palm is predominantly white with contrasting black markings on its tail and saddle.
Why White Turkeys Dominate
The widespread adoption of the Broad-Breasted White turkey in commercial farming is driven by economic and processing advantages. These turkeys exhibit a faster growth rate, allowing producers to bring birds to market more quickly. Their large, muscled breasts yield a greater proportion of white meat, highly preferred by consumers. This efficiency translates into higher profitability for large-scale operations.
Their white feathering is another factor in their dominance. When processed, dark pigment spots can remain on the skin of turkeys with colored plumage from feather follicles. In contrast, the white feathers of the Broad-Breasted White leave no such spots, resulting in a cleaner, more visually appealing carcass. Selective breeding has solidified this breed’s position as the industry standard. Heritage breeds, while valued for their unique genetics and flavors, generally grow more slowly and produce less meat, making them less economically viable for high-volume commercial production.