Turkey

The turkeys we eat today originally came from Central America, were brought to Europe, domesticated there, then reimported back to the United States where they were crossed with wild turkeys. The descendants of these turkeys are the ones that would eventually be certified by the American Poultry Association as standard breed starting in 1873. The books the APA published each year since, called the Standards of Perfection, would become the template of what poultry production in America would be for the next 100 years, until industrial farming took over.

The flavor profile of heritage breed turkeys are almost identical because they all descended from the Bronze Turkey. Compared to industrial turkeys, Heritage turkeys have a flavor profile that is a deep, rich, dark turkey taste, with an aroma that will fill your house. Heritage turkeys are universally acclaimed to be the tastiest birds on the market today.

Bronze Turkey

Watch: Fewer than 5,000 breeding birds in the US with 10 or fewer primary breeding flocks 

Origin: Rhode Island

Producers: Frank Reese, Good Shepherd Ranch 

History: The Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.

Narragansett

Watch: Fewer than 5,000 breeding birds in the US with 10 or fewer primary breeding flocks 

Origin: Rhode Island, United States

Producers: Frank Reese, Good Shepherd Ranch 

History: This breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.

Bourbon Red

Watch: Fewer than 5,000 breeding birds in the US with 10 or fewer primary breeding flocks 

Origin: Bourbon County, Kentucky

Producers: Frank Reese, Good Shepherd Ranch

History: This is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.

White Holland

Threatened: Fewer than 1,000 breeding birds in the US with 7 or fewer primary breeding flocks 

Origin: Ohio, United States 

Producers: Frank Reese, Good Shepherd Ranch 

History: The history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.

Black

Threatened: Fewer than 1,000 breeding birds in the US with 7 or fewer primary breeding flocks 

Origin: Maryland and Virginia 

Producers: Frank Reese, Good Shepherd Ranch 

History: The Native Americans throughout Mexico and Central America highly prized Black turkeys. The turkeys brought back to Europe by Christopher Columbus were Black turkeys and some people still call them “Spanish Black”.