Heritage Bourbon Red Turkeys For Sale
Heritage turkeys are great for backyard production, either for food production for the family, or as extra income. Bourbon Red turkeys for sale are great for backyard or free range pasture production. They eat insects and any plants they can find. They also like veggies and fruit. Supplemental food spread in the coop at night will train free range poultry to return to the coop to roost at night.
Pennsylvania settlers developed Tuscarora Reds (or Tuscawara Reds) by breeding only the darkest Buff turkeys. Tuscarora Reds were carried to Kentucky and Ohio during the late 1800s. J. F. Barbee is given credit for creating the Bourbon Reds, sometimes called Kentucky Red Bourbons or Butternut turkeys, by crossbreeding Tuscarora Reds, White Hollands, and Standard Bronzes. The American Poultry Association officially recognized the breed around 1909.
This was a favorite breed used in mass production in the 1930's and 40's. The population declined with the development and adoption of the Broad Breasted White Turkey. Fortunately, a resurgence in interest in heritage turkeys and backyard production, has brought this bird a new popularity. It's considered a rare bird but population is increasing. This domestic turkey is easy to breed as it still retains the wild turkey's natural instincts, and it's flying ability.
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.
This is an attractive bird, flaunting a red plumage with white flight and tail feathers. Tail feathers sport red bars across the ends. Breast and neck feathers are chestnut mahogany. Undercolor feathers are light buff to white. Beaks are horn colored at the tip, darker at the base. They also sport a black beard, a red wattle, pink toes and shanks.
Turkeys need about 4 feet of feeding area per bird to prevent food fights. Set up multiple feed stations, or spread feed out on the ground for forage. Fence day time pastures to protect birds from predators. Lots of night time predators find turkeys delicious. Provide a fully protected and roofed coop at night, and as a daytime shelter from inclement weather.
Coops should be raked daily and disinfected monthly. Small yards will need to be raked daily to clean away feces. Water should be available 24 hours a day. Rotate birds between pastures for cleanliness, health, and management of the pasture.
Save a rare breed while providing food for the table, and have fun while doing it. This friendly bird will come running at feeding time. These birds will follow you around the pasture, getting under foot as they attempt to satisfy their natural curiosity. They're hardy with a lengthy, 5 to 10 year lifespan. They're ready for the table anytime after 6 months. A little older and fatter is recommended for tender, tasty meat with a nice mix of white and dark. And for a little variety, their eggs are also quite tasty.
Pennsylvania settlers developed Tuscarora Reds (or Tuscawara Reds) by breeding only the darkest Buff turkeys. Tuscarora Reds were carried to Kentucky and Ohio during the late 1800s. J. F. Barbee is given credit for creating the Bourbon Reds, sometimes called Kentucky Red Bourbons or Butternut turkeys, by crossbreeding Tuscarora Reds, White Hollands, and Standard Bronzes. The American Poultry Association officially recognized the breed around 1909.
This was a favorite breed used in mass production in the 1930's and 40's. The population declined with the development and adoption of the Broad Breasted White Turkey. Fortunately, a resurgence in interest in heritage turkeys and backyard production, has brought this bird a new popularity. It's considered a rare bird but population is increasing. This domestic turkey is easy to breed as it still retains the wild turkey's natural instincts, and it's flying ability.
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.
This is an attractive bird, flaunting a red plumage with white flight and tail feathers. Tail feathers sport red bars across the ends. Breast and neck feathers are chestnut mahogany. Undercolor feathers are light buff to white. Beaks are horn colored at the tip, darker at the base. They also sport a black beard, a red wattle, pink toes and shanks.
Turkeys need about 4 feet of feeding area per bird to prevent food fights. Set up multiple feed stations, or spread feed out on the ground for forage. Fence day time pastures to protect birds from predators. Lots of night time predators find turkeys delicious. Provide a fully protected and roofed coop at night, and as a daytime shelter from inclement weather.
Coops should be raked daily and disinfected monthly. Small yards will need to be raked daily to clean away feces. Water should be available 24 hours a day. Rotate birds between pastures for cleanliness, health, and management of the pasture.
Save a rare breed while providing food for the table, and have fun while doing it. This friendly bird will come running at feeding time. These birds will follow you around the pasture, getting under foot as they attempt to satisfy their natural curiosity. They're hardy with a lengthy, 5 to 10 year lifespan. They're ready for the table anytime after 6 months. A little older and fatter is recommended for tender, tasty meat with a nice mix of white and dark. And for a little variety, their eggs are also quite tasty.
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