The question of how many kinds of turkeys exist has two answers, depending on whether you are asking a biologist or a chef. Scientifically, all turkeys belong to the genus Meleagris, which contains only two distinct species. This small biological grouping expands significantly when considering the numerous subspecies and the domesticated breeds developed by humans for agriculture.
The Two True Species of Turkey
The definitive biological classification establishes two extant species in the genus Meleagris. The most widely known is the Wild Turkey, formally named Meleagris gallopavo, which is native to a vast region spanning the United States and parts of Mexico. This species is the direct ancestor of nearly all domestic turkeys raised globally. It is characterized by its large size and bronze-colored body plumage.
The second species is the Ocellated Turkey, Meleagris ocellata, which is geographically isolated to a specific range in the Yucatán Peninsula of Mexico, Belize, and Guatemala. This bird is distinctly different in appearance, featuring highly iridescent, peacock-like feathers with eye-shaped spots (ocelli) on its tail feathers. Unlike its northern relative, the male Ocellated Turkey typically lacks the long chest beard and is generally smaller.
The Five North American Wild Subspecies
The Wild Turkey (Meleagris gallopavo) is further divided into five recognized subspecies across North America, each adapted to its specific environment. These subspecies are differentiated primarily by their geographic range and subtle variations in feather coloration and size.
- The Eastern Wild Turkey is the most numerous and widely distributed, inhabiting the eastern forest regions and identified by its rich, dark chestnut-brown tail feather tips.
- The Merriam’s Wild Turkey is found in the mountainous regions of the western United States, known for the distinct white to pale buff tips on its tail and lower back feathers.
- The Rio Grande Wild Turkey is concentrated in the brushy scrub and arid plains of Texas and Mexico, characterized by yellowish-buff or tan tipping on its tail feathers.
- The Osceola, or Florida, Wild Turkey, has the most restricted range, found only on the Florida peninsula, and displays dark brown to black wing and tail coloration.
- The Gould’s Wild Turkey, the largest of the subspecies, primarily lives in the Sierra Madre Occidental mountains of Mexico, with a small population reaching into New Mexico and Arizona.
Domesticated Varieties and Heritage Breeds
Domestic turkeys are derived entirely from the Meleagris gallopavo species, but centuries of selective breeding have created many distinct varieties for commercial use. The industrial sector is dominated by the Broad-Breasted White, the standard supermarket bird, which has been bred for rapid growth and a disproportionately large breast. This intensive selection has resulted in birds that reach market weight quickly but have lost the ability to fly or reproduce naturally, requiring artificial insemination.
In contrast, Heritage Breeds maintain the characteristics of their wild ancestors, including the ability to mate naturally and a longer, slower growth rate. These traditional varieties, such as the Bronze, Bourbon Red, and Narragansett, offer a wider range of flavors and physical traits. Heritage breeds generally take about 28 weeks to reach market weight, compared to the 14 to 18 weeks of their commercial counterparts. The conservation of these heritage lines helps preserve the genetic diversity that was nearly lost with the rise of industrial farming.