The Lavender (a very pale self-colour Blue) is sometimes seen. There are similar variations of the black and white Pied turkey including the Ronquières from Belgium (which also comes in other colours) and the American Royal Palm. Waddling gait denoting a commercial meat breed. Any birds exceeding the weights laid down in the Standard. Feathers other than the colour stipulated for the variety. Scale of Points for all coloursĬrooked or other deformity of the breast bone. The shape should be very pronounced: broad at one end, tapering to a narrow point.
Legs and feet: Shanks large, strong and fairly longĮgg: Most turkey eggs are beige with darker speckles, different colours having varying amounts of speckles. The general characteristics are the same as for the Heavy breeds with the following exceptions. Toes, four, straight and strong and well spread.įemale: The female is smaller and finer in bone structure than the male. Shanks large, strong, well rounded and of medium length. Fluff: (the feathers between the legs and base of the vent) soft and short. Females have a smaller beard, which is usually hidden by breast feathers.
The beard can grow to around 15.24cm (6 in) in length. Neck: Long, curving backward towards saddle.īeard or tassel: A cluster of thick, black, hair-like growth attached to the centre of the upper part of the breast in all adult males. They can change from bright red through to bluish white. The snood will vary in colour from pale pink to very deep pink on all varieties, according to activity and behaviour.Ĭaruncles:The fleshy round prominences on the head and neck, which are larger on the front of the neck, below the throat wattle. It can be retracted to form a short erect cone above the beak when not displaying. This is a muscle that elongates to as much as 15.24 cm (6 in) down over the beak when displaying. Snood: The fleshy protruberance above the beak of a male turkey. General Standard: Heavy BreedsĬarriage: Stately and moderately upright. The standards published here relate solely to the traditional varieties of turkey, which are naturally bred and not related in any way to the modern day, commercial, broad-breasted or dimple-breasted types, which are not considered appropriate for the show pen. silvestris (from the Eastern USA seaboard and bronze with brown in tail) have been imported and these are slim, flying wild-looking birds. Classes for turkeys were offered at the first English Poultry Show in 1845 and a standard for turkeys appeared in the first English Book of Standards in 1865. Over the centuries it has also been displayed for its exotic features. William Strickland is reputed to have brought the turkey to England from Spain in 1524. There are five recognised subspecies in the USA, but the nominate race (Meleagris gallopavo gallopavo, bronze with white in tail) was the one explorers introduced to Europe in the early sixteenth century. The turkey dates back to the Aztec period where it was discovered being kept for its meat and decorative feathering. As a species they are facing the threat of extinction or constricting bloodlines, therefore it is important that Turkey Club UK with a growing number of enthusiasts rise to the challenge of helping this majestic bird. The Black turkey, which eventually became known as Norfolk Black was believed to be the first variety of turkey in Britain. They were taken to Spain in 1500, and introduced from there to England in 1524. Turkeys are native to the Americas and were domesticated by the Aztecs in Mexico. No reproduction without prior permission.