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.
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.
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.
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.
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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