Hillview Exotics

The Auburn, also known as the Light Brown, is a breed of domestic turkey. A heritage breed turkey, the Auburn is one of the rarest varieties currently in existence. It has been referenced by name in written records since the 18th century, and is named after the light reddish-brown color of its plumage. As the Auburn hen is very similar in type to the Bronze, and the tom is a distinctive coloration, the breed is autosexing. There is also an extremely rare variant of the Auburn, called the Silver Auburn.

The Black turkey originated in Europe as a direct descendant of the Mexican turkeys. Black colored turkeys became popular in Spain where they were known as “Black Spanish. Their popularity is greatly enhanced by their calm disposition, rapid growth, and early maturation.

The plumage of this variety is a lustrous, metallic black with a greenish sheen on top and a dull black undercolor. It is undesirable to have a brownish or bronze cast or any white. While generally known as the Black turkey, the terms “Norfolk Black” and “Black Spanish” are also used in the United States when referring to this variety, though in the end all these terms refer to the same Black variety.

The Bourbon Red turkey originated from and is named for Bourbon County in Kentucky’s Bluegrass Region. It is a cross between Buff, Bronze, and White Holland turkeys.

Bourbon Red turkeys are handsome. They have brownish to dark red plumage with white flight and tail feathers. Tail feathers have soft red bars crossing them near the end. Body feathers on the toms may be edged in black. Neck and breast feathers are chestnut mahogany, and the undercolor feathers are light buff to almost white. They are active foragers, and would probably do well in a pasture production system, either as purebreds or when crossed with white turkeys.

The Bronze has been the most popular turkey variety for most of American history. It originated from crosses between the domestic turkeys and the eastern wild turkeys. This resulted in turkey stocks that were larger and more vigorous, and were also much tamer than wild turkeys. The coppery-bronze colored metallic sheen, which gives the variety its name, was part of the inheritance from its wild ancestors.

Naturally mating, long-lived, slow growing strains of Bronze turkeys, known as the Standard Bronze, have been left even further behind by the turkey industry. A few tenacious breeders maintained small flocks, participating in poultry shows, and raising a few for family and friends. The Bronze variety is stately and imposing in appearance.

The Wild Turkey is native to North America. Adult males have a small, featherless, reddish head that can change to blue in minutes; a red throat; long reddish-orange to grayish-blue legs; and a dark-brown to black body.

Both males and females have a long, dark, fan-shaped tail and glossy bronze wings. Male feathers have areas of red, purple, green, copper, bronze, and gold iridescence. Female feathers are duller overall, in shades of brown and gray.

Wild Turkeys are surprisingly agile fliers and very cunning, unlike their domestic counterparts. The Breeding season is from March and lasts through late May. Hens lay a clutch of 10-14 eggs, usually one per day. The eggs are incubated for about 28 days.

The Narragansett turkey is named for Narragansett Bay in Rhode Island, where the variety was developed. It descends from a cross between native Eastern Wild turkeys and the domestic turkeys. Improved and standardized for production qualities, the Narragansett became the foundation of the turkey industry in New England.

The Narragansett color pattern contains black, gray, tan, and white. Its pattern is similar to that of the Bronze, with steel gray or dull black replacing the coppery bronze. White wing bars are the result of a genetic mutation, which removes the bronze coloration and is not known outside the United States. Narragansett turkeys have traditionally been known for their calm disposition, good maternal abilities, early maturation, egg production, and excellent meat quality. The Narragansett turkey would make a useful and beautiful addition to the family farm.

The Royal Palm is a strikingly attractive and small-sized turkey variety.. Royal Palm turkeys are white with a sharply contrasting, metallic black edging on the feathers. The saddle is black, which provides a sharp contrast against the white base color of body plumage. The tail is pure white, with each feather having a band of black and an edge of white. The coverts are white with a band of black, and the wings are white with a narrow edge of black across each feather. The breast is white with the exposed portion of each feather ending in a band of black to form a contrast of black and white similar to the scales of a fish.

Royal Palms are active, thrifty turkeys, excellent foragers, and good flyers. The Royal Palm has a role to play on small farms, for home production of meat or where its ability to control insect pests would be of value.

The slate gene is a legitimate mutation that arose as an unrecorded mutation. One added element of confusion in defining the variety is that there are actually two different genetic mutations (one dominant and one recessive) that produce the blue slate color, and these produce slightly different shades. White and rusty brown markings my be present but are considered a defect.

The Slate or Blue Slate variety is named for its color, which is solid to ashy blue over the entire body, with or without a few black flecks. It is also called the Blue or Lavender turkey. The Slate is less well documented and more variable in type and color than any other variety. This makes it more challenging to breed consistently than the others.