Turkeys are often envisioned with brown and black feathers. However, a visit to a modern grocery store often reveals a different reality, where the turkeys available are predominantly white. Turkeys can indeed be white, and this coloration is widespread, particularly within commercial agriculture.
The Prevalence of White Plumage in Turkeys
The vast majority of turkeys raised for meat today exhibit white plumage. This is a significant shift from earlier times when darker-feathered varieties were more common in farming. The transition to white-feathered turkeys in commercial agriculture occurred due to practical advantages for producers.
A primary reason for this preference is the cleaner appearance of the carcass after processing. Dark pinfeathers, which are small, undeveloped feathers, can remain embedded in the skin even after plucking. These dark remnants are more noticeable on turkeys with colored plumage, potentially affecting consumer appeal. White feathers, conversely, result in less visible pinfeathers, leading to a more uniform and pleasing skin appearance for the processed bird. This contributes to the widespread adoption of white-feathered turkeys in the industry.
Genetics and Selective Breeding for White Feathers
White plumage in domesticated turkeys is a direct outcome of specific genetic traits. This coloration results from recessive genes that inhibit the production of pigment. This differs from albinism, which involves a complete absence of pigment and often other health concerns.
Selective breeding has led to the dominance of white turkeys in commercial strains. Breeders focused on enhancing growth rates and meat yield, particularly in the breast, alongside the feather color. Their accumulated weight and altered body structure often prevent natural reproduction, necessitating artificial insemination in commercial operations.
Distinguishing White Turkey Varieties
Not all white turkeys are the same; several distinct varieties exist. The Broad Breasted White is the most widely utilized breed in commercial turkey production. These turkeys are characterized by large size, rapid growth, and substantial breast meat, a result of intensive breeding.
The White Holland turkey is another historical white variety. Despite its name, suggesting Dutch origins, this breed was developed in the United States, likely from white variations of Bronze turkeys. The White Holland was once popular due to its clean carcass, but faster-growing, larger varieties like the Broad Breasted White have largely superseded it. In contrast, wild turkeys possess iridescent, darker plumage, providing camouflage in their natural habitats. Unlike wild turkeys, the substantial size of many domesticated white turkeys often means they cannot fly.