Heritage birds are favored by small and backyard producers. Bourbon Red turkeys for sale are an attractive, friendly, easy to raise choice. They can be raised in a backyard coop, or allowed to free range during the day. They'll eat just about any plant they can find, including vegetables and fruits. Bring your free range birds home at night with a supplemental feeding of turkey feed provided in the coop.
Pennsylvania farmers bred reddish varieties of Buff turkeys. These reddish birds called Tuscarora Reds, or Tuscawara Reds, were carried to Ohio and Kentucky as settlers moved west. In Bourbon County, J. F. Barbee bred Tuscarora Reds with White Hollands and Standard Bronze turkeys. Sometimes called Butternut or Kentucky Red Bourbons, the bird was officially recognized by the American Poultry Association in 1909.
Bourbon Reds were a popular consumer choice during the 1930's and 1940's. The introduction of the Broad Breasted White turkey led to the retirement and near extinction of earlier domestic breeds. Fortunately, most have survived and dedicated breeders are working to expand and preserve heritage breeds. The Bourbon Red turkey is still considered a rare breed, but it's population is on the rise. Backyard producers find this breed to be a hardy bird, easy to raise, and tasty to eat. It retains many of it's wild cousins natural instincts and abilities, including the ability to fly.
The original breed standard was 33 pounds, or 15 kilograms for toms, 18 pounds or 8.2 kilograms for hens. The recommended weight for a table ready bird was 23 pounds or 10.4 kilograms for toms, 14 pounds or 6.3 kilograms for hens. Breeders hope to restore these standards, but due to the dwindling of the population, current weights vary widely.
The breeds distinctive trait is it's red plumage and its white flight and main tail feathers. Tail feathers are crossed with soft red bars near the ends. Neck and breast feathers are chestnut mahogany with undercolor feathers light buff to almost white. The beak is horn at the tip, dark at the base. The beard is black, the wattle is red. Toes and shanks are pink.
Keep your turkeys from fighting over food by setting out multiple feeding stations about four feet apart, or spread food out on the ground. A coop protects birds from bad weather and dangerous predators. Birds are safest if they roost in the coop at night. Day time pasturage should be fenced to keep birds safe from daytime predators.
To keep birds healthy, rake feces from coops and small yards on a daily basis. Disinfect the coop once a month. Provide drinking water at all times. To keep both birds and pastures healthy, fence off pastures and rotate the flock between pastures.
Friendly Bourbon Reds will come running to you at feeding time. They might even follow you around the pasture and get underfoot with their curious nature. They're a sturdy bird suitable for any climate as long as there's adequate shelter. They live 5-10 years. They mate and breed naturally. They're ready for the table after 6 months, although a little older and fatter is preferred for best taste. Meat is tasty and tender with a mix of dark and white meat. Their eggs are edible, but very hard to crack.
Pennsylvania farmers bred reddish varieties of Buff turkeys. These reddish birds called Tuscarora Reds, or Tuscawara Reds, were carried to Ohio and Kentucky as settlers moved west. In Bourbon County, J. F. Barbee bred Tuscarora Reds with White Hollands and Standard Bronze turkeys. Sometimes called Butternut or Kentucky Red Bourbons, the bird was officially recognized by the American Poultry Association in 1909.
Bourbon Reds were a popular consumer choice during the 1930's and 1940's. The introduction of the Broad Breasted White turkey led to the retirement and near extinction of earlier domestic breeds. Fortunately, most have survived and dedicated breeders are working to expand and preserve heritage breeds. The Bourbon Red turkey is still considered a rare breed, but it's population is on the rise. Backyard producers find this breed to be a hardy bird, easy to raise, and tasty to eat. It retains many of it's wild cousins natural instincts and abilities, including the ability to fly.
The original breed standard was 33 pounds, or 15 kilograms for toms, 18 pounds or 8.2 kilograms for hens. The recommended weight for a table ready bird was 23 pounds or 10.4 kilograms for toms, 14 pounds or 6.3 kilograms for hens. Breeders hope to restore these standards, but due to the dwindling of the population, current weights vary widely.
The breeds distinctive trait is it's red plumage and its white flight and main tail feathers. Tail feathers are crossed with soft red bars near the ends. Neck and breast feathers are chestnut mahogany with undercolor feathers light buff to almost white. The beak is horn at the tip, dark at the base. The beard is black, the wattle is red. Toes and shanks are pink.
Keep your turkeys from fighting over food by setting out multiple feeding stations about four feet apart, or spread food out on the ground. A coop protects birds from bad weather and dangerous predators. Birds are safest if they roost in the coop at night. Day time pasturage should be fenced to keep birds safe from daytime predators.
To keep birds healthy, rake feces from coops and small yards on a daily basis. Disinfect the coop once a month. Provide drinking water at all times. To keep both birds and pastures healthy, fence off pastures and rotate the flock between pastures.
Friendly Bourbon Reds will come running to you at feeding time. They might even follow you around the pasture and get underfoot with their curious nature. They're a sturdy bird suitable for any climate as long as there's adequate shelter. They live 5-10 years. They mate and breed naturally. They're ready for the table after 6 months, although a little older and fatter is preferred for best taste. Meat is tasty and tender with a mix of dark and white meat. Their eggs are edible, but very hard to crack.
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