Royal Palm
Royal Palm is a small to medium heritage turkey variety developed in the United States, with early stock traced to Florida in the 1920s. Its white plumage is sharply edged with black on the saddle, tail, wings, and breast, giving it a clean patterned look that is easy to distinguish from plain white market birds. Accepted into the American Poultry Association standard in 1971, it has been kept mainly for exhibition, homestead flocks, and ornamental value rather than maximum meat yield.
Royal Palms are lighter than broad-breasted commercial turkeys, so breeding flocks can usually mate naturally and use roosts if they are given safe access. Their white feathers show mud and broken tail tips readily, which matters for show birds, and breeders select hard for crisp black edging without losing vigor. On farms, they suit people who want a smaller carcass, active foraging behavior, and seasonal hatching, but they still need predator-tight housing and careful poult brooding.
Colors: Black, Blue Slate, Bourbon Red, Bronze, Buff, Chocolate, Mottled, Narragansett, Penciled, Pied, Red Bronze, Royal Palm, Slate, White, White with Black Edge Pattern
