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The Bourbon Red turkey is named for Bourbon County in Kentucky’s Bluegrass Region where it originated in the late 1800’s. It was developed by J.F. Barbee. It was accepted into the American Poultry Association in 1909. The Bourbon Red was originally promoted for its utility traits, including a production-type conformation with a heavy breast and richly flavored meat. Bourbon Reds are beautiful birds, with dark red plumage with white in the flight and tail feathers. The main tail feathers are crossed with a soft red bar near the end. The neck and breast feathers are a deep rich mahogany, with a narrow edging of white present on the breast feathers of the females. The under feathers are light red shading. Their standard weights are 33 pounds for Toms and 18 pounds for mature hens.
(Limit 15)
These beautiful birds are on the Watch List by the American Livestock Breeders Conservancy.
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