Raising Large Fowl Welsummer, RC Rhode Island Red,
(02-15-2008)
Black Turkeys
Class:
Turkeys
Wild turkeys were found in great numbers by the pioneer settlers in the Eastern, Southern and Western sections of the United States. They also were plentiful in Mexico. The turkey was introduced into Europe from America, so it is evident that it originated in this country. AlI the varieties listed in the Standard were produced in the United States, with the possible exception of the White Holland turkey. The Bronze is the largest and heaviest variety.
Body conformation in turkeys is of great importance. The body should be broad, round and the breast full, which gives the male a very stately appearance. The legs and shanks must be large, straight, and well set. The head should be of good size, and the eyes possess a bold expression. The female turkey is similar in all sections to the male, though smaller and finer in bone structure.
ECONOMIC QUALITIES
Turkeys are primarily a meat fowl and highly prized as such. Breeders, raisers and processors have made great strides in the advancement of the turkey industry until it now ranks as one of great importance.
Commercial production has centered mostly on broad breasted strains of Bronze, White Holland and Beltsville Small Whites. Color of egg shells, varying in color but all turkey eggs show characteristic brown speckles.
Black Turkeys were admitted to the Standard in 1874.
STANDARD WEIGHTS
Old Tom - 33 lbs.
Old Hen - 18 lbs.
Young Tom - 23 lbs.
Young Hen - 14 lbs.
SOURCE: American Standard of Perfection copyright 2001 All Rights Reserved.
