Turkeys are large birds native to the Americas, recognized by their distinctive appearance and often iridescent plumage. They are gallinaceous birds, meaning they are heavy-bodied, ground-feeding fowl. This article explores the classifications of these birds, from wild species to diverse domestic breeds.
Wild Turkey Species
There are two primary species of wild turkeys: the North American Wild Turkey (Meleagris gallopavo) and the Ocellated Turkey (Meleagris ocellata). The North American Wild Turkey is widespread across the United States, Canada, and parts of Mexico, adapting to various forest and grassland environments. Males, often called gobblers or toms, display iridescent bronze, copper, and green feathers, with a bare head and neck that can change color from red to blue or white depending on the season. Females, known as hens, are smaller and have duller plumage.
The Ocellated Turkey is found exclusively in a more restricted range, primarily the Yucatán Peninsula of Mexico, as well as parts of Belize and Guatemala. This species is known for its vibrant, bronze-green iridescent body feathers and striking tail feathers adorned with blue-bronze, eye-shaped spots, which give it its name. Unlike its North American relative, the Ocellated Turkey has a blue, featherless head with orange-red nodules and a distinctive fleshy crown on males. The Ocellated Turkey is lighter and more brightly colored than the North American Wild Turkey.
Wild Turkey Subspecies
The North American Wild Turkey (Meleagris gallopavo) comprises five recognized subspecies, each adapted to distinct environments. The Eastern Wild Turkey (Meleagris gallopavo silvestris) is the most widespread, found across the eastern U.S. and parts of Canada. Males have dark, iridescent plumage with chestnut-brown tail tips.
The Osceola Wild Turkey (Meleagris gallopavo osceola) is exclusive to the Florida peninsula. It is smaller and darker than the Eastern, displaying minimal white barring on its wings, giving it a blacker appearance.
The Rio Grande Wild Turkey (Meleagris gallopavo intermedia) inhabits the central and southern plains of the U.S. and Mexico. These turkeys possess longer legs, suited for open prairies, and their tail feathers are tipped with a yellowish-buff or tan.
In the western mountains, the Merriam’s Wild Turkey (Meleagris gallopavo merriami) stands out with its nearly white lower back and tail feather margins, contrasting with its dark body. Its feathers often show blue, purple, and bronze reflections.
The Gould’s Wild Turkey (Meleagris gallopavo mexicana), the largest subspecies, resides in mountainous regions of Arizona, New Mexico, and northern Mexico. It has longer legs and tail feathers, with copper and greenish-gold reflections on its lower back and distinctive white tail tips.
Domestic Turkey Breeds
Domestic turkeys originate from the North American Wild Turkey, selectively bred over centuries for various attributes. The Broad Breasted White is the most common commercial breed, prized for its rapid growth and substantial breast meat. These entirely white birds often require artificial insemination due to their size.
The Bronze turkey, a historical market leader, features iridescent copper and bronze plumage, mirroring its wild ancestors. It is a large, dual-purpose bird valued for both meat and exhibition.
The Narragansett turkey, from Rhode Island, displays plumage with black, gray, tan, and white feathers. This heritage breed is known for its calm demeanor, mothering instincts, and flavorful meat, performing well in free-range environments.
The Royal Palm is a smaller, ornamental breed, striking with its white body and metallic black bands. It is primarily kept for its unique appearance in exhibitions and for insect control on small farms, rather than large-scale meat production.
The Bourbon Red is a heritage breed distinguished by its rich, reddish-brown body feathers contrasting with white flight and tail feathers. Valued for its flavorful meat and adaptability, this medium-sized turkey thrives in pasture-based systems.