The Bourbon Red turkey is a highly visible American heritage breed, recognized for its distinctive appearance in domestic poultry. Its striking visual characteristics and historical significance make it a popular choice for those interested in traditional farming. Understanding its specific coloration and other physical traits is essential to appreciating this unique turkey variety.
The Defining Coloration of the Bourbon Red Turkey
The primary coloration of the Bourbon Red turkey is a rich, deep reddish-brown, often described as chestnut mahogany. This shade covers the majority of the bird’s body, including the neck, breast, back, and upper wing portions. In male turkeys (toms), many feathers on the body and breast display a narrow edging of lustrous black, which sharpens the plumage.
A dramatic contrast is provided by the flight and tail feathers, which are predominantly white. The primary and secondary wing feathers are pure white, creating a distinct white wing band when the turkey is at rest. This bold combination of deep red and pure white makes the Bourbon Red one of the most visually appealing turkey breeds.
The tail feathers maintain the white coloration, but feature an indistinct bar of soft red that crosses near the tip, complementing the main body color. The undercolor of the plumage is not as dark as the surface, shading from red to a lighter salmon color at the base of the feathers.
History and Naming Convention
The Bourbon Red turkey was developed in the United States during the late 19th century, with its origin story beginning in Pennsylvania. The foundational stock for the breed came from a dark strain of Buff turkeys known as the Tuscarora or Tuscawara, which were later taken west by settlers. The most significant development and promotion of the breed occurred in Kentucky, where it was finalized.
The breed’s name is directly linked to this geographical origin, as it is named for Bourbon County in Kentucky’s Bluegrass region. J. F. Barbee, the man credited with its development, initially called the birds “Bourbon Butternuts.” The variety gained popularity after Barbee rechristened them “Bourbon Reds,” a name that accurately described the rich, red plumage. The American Poultry Association officially recognized the Bourbon Red in 1909.
Distinct Physical Characteristics
Beyond its distinctive plumage, the Bourbon Red exhibits several other defining physical characteristics. The breed is classified as a heavy turkey, with mature toms reaching weights of up to 33 pounds and mature hens weighing around 18 pounds. Younger market-weight toms typically weigh about 23 pounds, while hens weigh approximately 14 pounds.
The legs and shanks of the Bourbon Red are a reddish-pink color in mature birds, appearing a deeper reddish horn color in younger poults. The beak is dark at the base and lightens to a horn color at the tip. The turkey has a sturdy, well-proportioned body with a broad and deep chest. It is known for its active foraging instincts and manageable, docile temperament.