The story of the Black Turkey is a tale of two continents. It is thought that Black Turkeys were brought back from Mexico by the original explorers from the Old World. There is no evidence that there were flocks of Blacks roaming the wild, though.
Instead, breeders in Europe, particularly Spain and the Norfolk region of England, were selected for that color, as well as for the quality of meat. Blacks were raised in Europe for almost 200 years before the colonists who settled North America began crossing the ocean - bringing along flocks of Black Turkeys.
Until the development of the Bronze Breasted Turkey, Blacks were raised for production and were not uncommon. Today, the story is much different, and breeders are needed to boost the population's numbers of this old, beautiful, and delicious variety of turkey. The Black Spanish Turkeys are ready to process in 28 weeks.
The APA’s Standard of Perfection calls for a Black Turkey to have all black feathers, with no white, and no brown or bronze-colored tint or sheen. Their beaks should be black; wattles red; shanks and toes pink, although some lines have black shanks and toes.
Min: 5Max: 40