The Bourbon Red is a heritage [[Turkeys|turkey]] breed developed in Kentucky in the late 19th century. The breed is named for its rich, reddish mahogany plumage and for Bourbon County, Kentucky. Bourbon Reds are one of the most popular heritage turkey breeds for small-scale and homestead production, valued for their excellent flavor, good foraging ability, and ability to reproduce naturally. The breed is classified as threatened by the Livestock Conservancy.
The Bourbon Red was developed in the 1880s by J. M. Trimble of Bourbon County, Kentucky. Trimble crossed the Standard Bronze, Buff, and White Holland turkeys to create a bird with a distinctive red plumage, a white tail with a red bar, and good meat production. The breed was exhibited at the World's Columbian Exposition in Chicago in 1893 and quickly gained popularity as a farm turkey.
The breed was recognized by the American Poultry Association in 1909. Bourbon Reds were widely raised on American farms through the 1930s. The breed declined as commercial turkey production shifted to the Broad Breasted White, which had faster growth and higher breast meat yield. By the 1980s, the Bourbon Red was near extinction. Conservation programs by the Livestock Conservancy and Slow Food USA have since restored the population, and the breed is now the most common heritage turkey in the United States.
Bourbon Reds are medium-sized turkeys with a rich mahogany-red body and white flight and tail feathers. The tail has a distinct red bar near the tip. The beard is black, the legs are pink to pale red, and the head is blue-white with red wattles. Toms weigh 23 to 33 pounds (10 to 15 kilograms), and hens weigh 12 to 14 pounds (5.5 to 6.5 kilograms).
The breed is active and excellent at foraging. Bourbon Reds are capable of natural breeding, with the toms well-proportioned enough to mate naturally, unlike the Broad Breasted White. Hens are good mothers and will hatch and raise poults without assistance. The breed reaches market weight in 24 to 28 weeks, significantly longer than the commercial Broad Breasted White.
Bourbon Reds are raised for meat on homesteads and small farms, particularly for the heritage and pasture-raised turkey market. The meat is darker and more flavorful than Broad Breasted White meat, with a higher proportion of dark to light meat. The birds can be raised on pasture, where they forage for insects and greens, reducing feed costs.
The breed's ability to reproduce naturally means the homesteader can raise a self-sustaining flock. A single Bourbon Red tom can service a flock of 8 to 10 hens and will mate naturally. The breed's slower growth requires a longer commitment to feeding before processing.