730 Smoky Valley Road, Lindsborg, KS 67456
Definition of a Heritage Turkey
domesticated turkeys descend from wild turkeys indigenous to North and South
America. They are the quintessential American poultry. For centuries people have
raised turkeys for food and for the joy of having them.
different varieties have been developed to fit different purposes. Turkeys were
selected for productivity and for specific color patterns to show off the bird’s
beauty. The American Poultry Association (APA) lists eight varieties of turkeys
in its Standard of Perfection.
Most were accepted into the Standard
in the last half of the 19th century, with a few more recent
additions. They are Black, Bronze, Narragansett, White Holland, Slate, Bourbon
Red, Beltsville Small White, and Royal Palm. The American Livestock Breeds
Conservancy also recognizes other naturally mating color varieties that have not
been accepted into the APA Standard, such as the Jersey Buff, White
Midget, and others. All of these
varieties are Heritage Turkeys.
Heritage turkeys are defined by the historic, range-based production system in which they are raised. Turkeys must meet all of the following criteria to be sold as a
the Heritage Turkey must be reproduced and genetically maintained through natural mating, with expected fertility rates of 70-80%. This means that turkeys marketed as "heritage" must be the result of naturally mating pairs of grandparent and parent stock.
Long productive outdoor lifespan: the
Heritage Turkey must have a long productive outdoor lifespan. Breeding hens are commonly productive for 5-7 years and breeding toms for 3-5 years. Heritage Turkeys must also have genetic ability to withstand the environmental rigors of range-based production.
Slow growth rate:
the Heritage Turkey must have a slow to moderate rate of growth. Today’s heritage turkeys reach a marketable weight in about 28 weeks, giving the birds time to develop a strong skeletal structure and healthy organs prior to building muscle mass. This growth rate is identical to that of the commercial varieties of the first half of the 20th century.
the mid-1920s and extending into the 1950s turkeys were selected for larger size
and greater breast width, which resulted in the development of the Broad
Breasted Bronze. In the 1950s, poultry processors began to seek broad breasted
turkeys with less visible pinfeathers, as the dark pinfeathers, which remained
in the dressed bird, were considered
unattractive. By the 1960s the Large or Broad
Breasted White had been developed, and soon surpassed
the Broad Breasted Bronze in the marketplace.
commercial turkey is selected to efficiently produce meat at the lowest
cost. It is an excellent converter of feed to breast
meat, but the result of this improvement is a loss of the bird’s ability to
successfully mate and produce fertile eggs without intervention. Both the Broad
Breasted White and the Broad Breasted Bronze turkey require artificial
insemination to produce fertile eggs.
Interestingly, the turkey known as the Broad Breasted Bronze in the early 1930s through the late 1950s is nearly identical to today’s Heritage Bronze
turkey – both being naturally mating, productive, long-lived, and requiring
26-28 weeks to reach market weight. This early Broad Breasted Bronze is very
different from the modern turkey of the same name.
The Broad Breasted turkey of
today has traits that fit modern, genetically controlled, intensively managed,
efficiency-driven farming. While superb at their job, modern Broad Breasted
Bronze and Broad Breasted White turkeys are not Heritage Turkeys. Only
naturally mating turkeys meeting all of the above criteria are Heritage
Prepared by Frank Reese, owner & breeder, Good Shepherd Farm; Marjorie Bender, Research & Technical Program Manager, American Livestock Breeds Conservancy; Dr. Scott Beyer, Department Chair, Poultry Science, Kansas State University; Dr. Cal Larson, Professor Emeritus, Poultry Science, Virginia Tech; Jeff May, Regional Manager & Feed Specialist, Dawes Laboratories; Danny Williamson, farmer and turkey breeder, Windmill Farm; Paula Johnson, turkey breeder.