Bourbon Red
The Bourbon Red is an American heritage turkey developed in the late nineteenth century from red, buff, bronze, and white turkey stock, with its name tied to Bourbon County, Kentucky. It is easy to pick out in a mixed flock: the body is deep chestnut to mahogany red, while the tail and flight feathers are largely white or light-colored with red edging. Compared with broad-breasted commercial turkeys, Bourbon Reds are more traditional in frame and are valued for natural reproduction, foraging ability, and table size suited to small farms.
They are still domestic turkeys and need careful brooding, predator protection, dry roosts, and feed formulated for game birds or turkeys during growth. Breeders pay close attention to color depth, breast width, fertility, and temperament, because hatchery and farm lines can differ noticeably. Buyers looking for a breeding flock should choose active birds from parents that mate naturally and raise strong poults, not just birds with the right red plumage.
Colors: Black, Blue Slate, Bourbon Red, Bronze, Buff, Chocolate, Deep Red, Mottled, Narragansett, Penciled, Pied, Red Bronze, Royal Palm, Slate, White, White Wing and Tail
