Heritage turkey
the 1920s and continuing in to the 1950s, broad-breasted
Heritage turkeys of various breeds on a farm in Maryland
A heritage turkey is one of a variety of strains of
domestic turkey which retains historic characteristics that
are no longer present in the majority of turkeys raised
for consumption since the mid-20th century. Heritage
turkeys can be dierentiated from other domestic turkeys
in that they are biologically capable of being raised in a
manner that more closely matches the natural behavior
and life cycle of wild turkeys. Heritage turkeys have a
relatively long lifespan and a much slower growth rate
than turkeys bred for industrial agriculture, and unlike
industrially-bred turkeys, can reproduce without articial
insemination.
More than ten dierent turkey breeds are classied as
heritage turkeys, including the Auburn, Bu, Black,
Bourbon Red, Narragansett, Royal Palm, Slate, Standard
Bronze, and Midget White. Some prominent chefs, farm-
ers, and food critics have also contended that heritage
turkey meat tastes better and is more healthy.
Despite increasing interest in heritage turkeys, they are
still a tiny minority, perhaps 25,000 raised annually com-
pared to more than 200,000,000 industrial turkeys and
7,000,000 turkeys in the wild, and most heritage breeds
are endangered in some respect.
1 History
For most of history, turkeys were primarily raised on
small family farms for meat and as a form of pest control
(turkeys are prodigious eaters of insects). But with the
advent of factory farming of poultry, turkeys began to be
selectively bred for increasingly larger size, focusing es-
pecially on the production of breast meat. Beginning in
1
fowl began to replace all other types of turkey in commer-
cial production. The favorite breed at the time was the
Broad Breasted Bronze, which was developed from the
Standard Bronze. In the 1960s producers began to heav-
ily favor turkeys that did not show the dark pin feathers
in their carcass, and thus the Broad Breasted White grew
to dominate the industry, a trend which continues to this
day.[1]
To meet perceived consumer demand and increase pro-
ducers prot margins, the goal in turkey farming became
the production of the maximum amount of breast meat at
the lowest possible cost. As a result of selection for this
single trait, 70% of the weight of mass market turkeys
is in their breast.[2] Consequently, the birds are so heavy
that they are completely incapable of reproducing with-
out articial insemination, and they reach such extreme
weights so quickly their overall development fails to keep
pace with their rapidly accruing muscle mass, resulting
in severe immune system, cardiac, respiratory and leg
problems.[1]
For over 35 years, the overwhelming majority of the 280
million turkeys produced in North America each year
have been the product of a few genetic strains of Broad
Breasted White. The breeding stock for these birds are
owned largely by three multinational corporations: Hy-
brid Turkeys of Ontario, Canada, British United Turkeys
of America in Lewisburg, West Virginia, and Nicholas
Turkey Breeding Farms in Sonoma, California.[3]
Along with the adoption of the Broad Breasted White by
industrial producers, other turkey varieties faded in num-
bers. Other than exhibition birds and those on a scant
few small farms, other turkeys virtually disappeared. By
the end of the 20th century, all but the Broad Breasted
White were in danger of extinction. Around this time,
conservation organizations began to recognize the plight
of heritage turkeys; The Livestock Conservancy consid-
ered heritage turkeys to be the most critically endangered
of all domestic animals circa 1997. A census conducted
by the Conservancy found less than 1,500 total breeding
birds (out of all heritage varieties) were left in the coun-
try. Some breeds, such as the Narragansett, had less than
a dozen individuals left, and many considered most her-
itage turkeys to be beyond hope.[4]
The Livestock Conservancy, Slow Food USA, the Society
for the Preservation of Poultry Antiquities (SPAA), the
Heritage Turkey Foundation, and a few hundred key poul-
try enthusiasts launched a major eort to restore breeding
2 2
Heritage turkeys, like this Bourbon Red tom, can have a much
more striking appearance than the Broad Breasted White.
populations of heritage turkeys in the late 20th century.
One man in particular, Frank Reese Jr., has been credited
by sources such as ABC News and The New York Times
as being instrumental in preserving heritage breeds,[2][5]
but small farmers all across the country were also impor-
tant; strains of heritage turkey kept in genetic isolation for
years by family farms preserved heritage breeds for the
future.[6] Primary motivations for the endeavor included
a passion for historic breeds and maintaining genetic di-
versity among domestic animals which humans depend
upon.[2] Consumer and restaurant interest was also moti-
vated by a support of local and sustainable foods.[6]
In a 2003 census by the Livestock Conservancy, her-
itage turkey populations had increased by more than
200 percent. By 2006, the count of heritage turkeys
in the U.S. was up to 8,800 breeding birds.[6] Though
all but the Bourbon Red and Royal Palm are still con-
sidered critically endangered, the birds have rebounded
signicantly.[4]
2 Denition
While the moniker of heritage turkey is not a government- All heritage turkeys have a relatively slow to moderate
regulated label like organic foods, it does have a pre- rate of growth. Turkeys raised in industrial agriculture
DEFINITION
A heritage turkey prepared for roasting. Note the ratio of breast
meat to dark meat is closer to 50/50.
cise denition. The most notable heritage turkeys today
come from specic breeds, such as the Bourbon Red, but
any fowl regardless of breed can be dened as a heritage
turkey if it meets the criteria mentioned below. Only a
few of these are recognized by the American Poultry As-
sociation through inclusion in the Standard of Perfection.
Along with the surge in popularity of heritage turkeys,
some farmers have (perhaps unknowingly) passed o
birds which do not meet the basic denition of true her-
itage birds in an eort to cash in on the phenomenon. To
be a true heritage turkey, birds must meet three specic
criteria.
2.1 Naturally mating
The rst criterion is that heritage turkeys are able to mate
naturally with no intervention from humans, and with ex-
pected fertility rates of 70-80%. Hens can lay fertile
eggs, and brood their clutches to hatching. According to
The Livestock Conservancy, birds must be the result of
natural reproduction in order to truly be called heritage
turkeys.[7]
2.2 Long productive lifespan
Except for a few ocks of toms kept for semen produc-
tion, commercial turkeys generally never live past the
point at which they reach market weight. Heritage turkeys
are capable of the full normal lifespan of wild turkeys.
Breeding hens are commonly productive for 57 years
and breeding toms for 35 years. They are also more
well-suited for outdoor and/or free range conditions in
pastured poultry operations.[7]
2.3 Slow growth rate

are slaughtered at 14 to 18 weeks of age, while heritage
turkeys reach a marketable weight in about 28 weeks, giv-
ing 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 vari-
eties of the rst half of the 20th century.[7]
3 As food
Heritage turkeys have been praised by chefs and food crit-
ics alike as being richer in avor than industrial birds,[6]
though the lack of a large amount of breast meat means
cooking times and methods may dier substantially from
non-heritage birds.[9] Heritage turkeys are closer in taste
to wild turkeys, but are several pounds larger. Part of this
stated increase in avor is due to a dierence in the matu-
rity between industrial turkeys and heritage ones - if birds
are slaughtered at less than four months old, they fail to
ever accrue fat layers.[3]
Due to their rarity and the length of time involved in their
growth, heritage turkeys are also far more expensive than
their more common brethren. While turkeys from factory
farms may be given away along with other purchases, her-
itage turkeys can cost upwards of $200 (USD),[3] though
prices have fallen in some areas as they become more
common.[6]
In addition to a dierence in culinary characteristics, her-
itage turkeys are often considered to be a healthier food;
as a result of the diet of pasture-raised turkeys, heritage
meat contains far higher levels of omega-3 fatty acids,
which help prevent heart disease.[3]
4 See also
Heirloom plant
Rare breed (agriculture)
5 Footnotes
[1] Ekarius (2007) pp. 220-221
[2] Severson (2007)
[3] Burros (2001)
[4] Ekarius (2007) p. 220
[5] Gibson (2007)
[6] Mapes (2007)
[7] Denition of a Heritage Turkey, albc-usa.org
[8] Pollan, Michael (MayJune 2003). Cruising on the Ark
of taste. Mother Jones.
[9] Ness (2005)
3
6 References
Ekarius, Carol (2007). Storeys Illustrated Guide
to Poultry Breeds. 210 MAS MoCA Way, North
Adams MA 01247: Storey Publishing. ISBN 978-
1-58017-667-5.
Burros, Marian (November 21, 2001). The Hunt
for a Truly Grand Turkey, One That Nature Built.
The New York Times. Retrieved 2008-07-20.
Severson, Kim (November 7, 2007). Preservations
Progress. The New York Times. Retrieved 2008-
07-20.
Gibson, Charles; Blair Soden (November 15, 2007).
The Man Who Saved Turkeys From Extinction.
ABC News. Retrieved 2008-07-20.
Ness, Carol (November 2, 2005). Consumers gob-
ble up Heritage American turkeys. San Francisco
Chronicle.
Mapes, Lynda V. (October 21, 2007). Pilgrims
Progress. Seattle Times.
Heritage Turkeys, the Better Holiday Bird.
National Public Radio. November 21, 2007. Re-
trieved 2008-07-20.
Denition of a Heritage Turkey. albc-usa.org.
American Livestock Breeds Conservancy. Re-
trieved 2008-07-20.
7 Further reading
How to Raise Heritage Turkeys on Pasture.
American Livestock Breeds Conservancy.
American Standard of Perfection, 1998, A Com-
plete Description of All Recognized Breeds and Va-
rieties of Domestic Poultry. American Poultry As-
sociation.
8 External links
Heritage Turkey Foundation
4 9 TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES

9 Text and image sources, contributors, and licenses

9.1 Text
Heritage turkey Source: https://en.wikipedia.org/wiki/Heritage_turkey?oldid=778491312 Contributors: Edward, Theresa knott, Slaver-
ing.dog, DragonySixtyseven, Woohookitty, Dialectric, Zagalejo, Martinp, Freekee, Thumperward, Snowmanradio, MaerlynsRainbow,
Biruitorul, Steven Walling, JMyrleFuller, Tttom, Moonraker12, Hess88, Mastrude, Madalibi, J04n, Plantdrew, PTJoshua, Janebc, Batty-
Bot, ArmbrustBot, Monkbot, Bender the Bot and Anonymous: 10

9.2 Images
File:Bourbon_Red_tom_close-up.jpg Source: https://upload.wikimedia.org/wikipedia/commons/a/a2/Bourbon_Red_tom_close-up.
jpg License: CC BY 2.0 Contributors: big_turkey Original artist: Matt Billings
File:Heritage_Turkeys_in_MD.jpg Source: https://upload.wikimedia.org/wikipedia/commons/9/9d/Heritage_Turkeys_in_MD.jpg Li-
cense: CC BY 2.0 Contributors: Heritage Turkeys Original artist: Curt Gibbs from Long Beach, California
File:Heritage_turkey,_thanksgiving.jpg Source: https://upload.wikimedia.org/wikipedia/commons/1/15/Heritage_turkey%2C_
thanksgiving.jpg License: CC BY 2.0 Contributors: almost dinner Original artist: TurkZilla

9.3 Content license

Creative Commons Attribution-Share Alike 3.0