Black Spanish Turkey Poults for sale March to July
Standard weight: 33 pounds for toms and 18 for hens 23 pounds for young toms and 14 pounds for young hens.
History: The Black Spanish Turkey is a very old variety, possibly the first variety to be developed. Some of the original turkeys taken to Europe were probably Black Spanish Turkeys. Black Spanish Turkeys were very popular all across Europe, but especially in Spain. Black turkeys or mostly Black turkeys were mentioned by early explorers but don't seem to have been the dominant type anywhere. Black Spanish Turkeys did better in Europe, quickly becoming the dominant type in Spain and Norfolk County, England. Black Spanish Turkeys were also common in the rest of England as well as in France and Italy. Despite the monikers of ôSpanish and ôNorfolkö (England), birds of this type are to be found in many European nations. Originally, black colored turkeys were a relative rarity among New World flocks, but Europeans heavily selected for this trait until it became dominant.
Norfolk Black Turkeys: In this country, flocks referred to as Norfolk Black Turkeys are usually marked with white as the original Norfolk Blacks often were. The British poultry Standard of 1951-1971 calls for the Norfolk Black Turkey to have black shanks and toes with no white in the feathers.
Black turkeys were present in the holds of ships making the transatlantic crossing from Europe back to the New World. The Black Spanish Turkey was raised by early colonists. Ironically, it is likely that the turkey consumed at the first Thanksgiving meal may have actually been from European birds, rather than Wild Turkeys native to the continent.
Later, Black turkeys were crossed with the Wild Turkey to help produce breeds such as the Bronze, Narragansett, and Slate. They continued to be a commercially farmed variety in the U.S. until the early 20th century, but fell out of favor after the development of the Broad Breasted Bronze Turkeys and Broad Breasted White Turkeys.
This Black variety was commercially viable through the early part of the 20th century though not as popular as Bronze, White Holland, Narragansett, and Bourbon Red varieties. A 1937 Turkey World article states that Blacks were bred in large numbers along the East Coast including Maryland and Virginia, their popularity enhanced by selection for a calm disposition, rapid growth, and early maturation. The Black Spanish Turkey breed was recognized by the American Poultry Association in 1874.
American Livestock Breeds Conservancy Conservation Status: Watch
Listed in Slow Food USA's Ark of Taste, a catalog of heritage foods in danger of extinction.
Color: 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. Poults will often have white or bronze in their feathers but molt into mature plumage. The beak is black, the wattle is red, changeable to bluish-white, and the shanks and toes are pink in adults. Eye color is dark brown. Skin of the Black turkey is usually white, as in all turkey varieties, but some writers speak of a yellow tinge to the skin that is not seen in other varieties. This may be influenced by diet, as turkeys on range with access to green feed and corn tend to have a more yellow cast to the skin.
Production: The Blacks are slightly smaller than the Bronze. Since, however, the Black has not been selected for production attributes for years, many birds may be smaller than the breed standard.
Selection: Careful selection for good health, ability to mate naturally, and production attributes will return this variety to its former stature.
The Black turkey is in need of more stewards. A renewed interest in the biological fitness, survivability, and superior flavor has captured consumer interest and created a growing market niche. This personable, attractive bird can recover to its early 20th century status with the help of a few more conservation minded producers.
