The question of how many breeds of turkey exist does not have a simple numerical answer because of classification differences between commercial production and historical preservation. The distinction lies between “breeds” and “varieties,” and whether one is counting the standardized heritage types or the genetically distinct commercial lines. The domestic turkey, Meleagris gallopavo, essentially belongs to one species, meaning the differences we see are generally considered varieties or strains within that single species. Therefore, the total number depends on the criteria used for counting.
Defining Turkey Breeds and Varieties
The term “breed” refers to a group of animals that share similar characteristics and reproduce true to type. A “variety” denotes a subdivision within a breed, usually based on plumage color or pattern. Traditionally, organizations like the American Poultry Association (APA) recognize specific varieties in their Standard of Perfection, which are often what people refer to when discussing different turkey breeds.
The APA formally recognizes eight distinct varieties, all considered heritage types: the Black, Bronze, Narragansett, White Holland, Slate, Bourbon Red, Beltsville Small White, and Royal Palm. However, other naturally mating color varieties exist, such as the Jersey Buff and Midget White, which are recognized by organizations like The Livestock Conservancy but not by the APA. If these non-standardized but genetically distinct farm types are included, the number of recognized types pushes past a dozen.
The Dominance of Commercial Turkeys
The modern turkey market is overwhelmingly dominated by a single genetic type, known generally as the Broad Breasted White. This bird accounts for nearly all of the turkey meat consumed globally, making it the most significant “type” from a production standpoint. It was selectively bred for maximum meat yield, specifically for an exceptionally broad breast, which comprises about 70% of the bird’s meat compared to a 50:50 ratio in heritage varieties.
This intense selection for rapid growth and breast size has led to a bird that reaches market weight in just 14 to 18 weeks, much faster than the 28 weeks required for heritage birds. The massive breast size physically prevents the toms from successfully mating, meaning the entire commercial population relies on artificial insemination for reproduction. This singular focus on production efficiency has dramatically reduced the genetic diversity of the commercial turkey population.
Key Heritage Turkey Breeds
The traditional heritage varieties offer a stark contrast to the commercial type, valued for their natural hardiness, distinct flavor, and genetic viability. The Standard Bronze, which was once the most popular turkey in the United States, features striking metallic, iridescent plumage similar to that of the wild turkey. It is a large, robust bird, developed from crosses between European domestic turkeys and the native Eastern wild turkey.
The Bourbon Red is notable for its rich, reddish-brown plumage with white flight and tail feathers, an attractive coloring that made it a farm favorite. Originating in Kentucky, this bird is known for its relatively calm temperament and good meat quality, particularly suited for smaller farm operations. The Narragansett displays a beautiful pattern of gray and black with a metallic sheen, prized for its active foraging behavior and considered an excellent dual-purpose bird for both meat and egg production.
These heritage varieties are genetically capable of flying, mating naturally, and living long, productive lives, making them an important reservoir of genetic diversity that is absent in the modern commercial bird.