The Royal Palm is a [[Turkeys|turkey]] breed prized for its striking black-and-white plumage pattern rather than its meat production. The breed has a pure white body with black edging on the feathers of the wings, breast, and tail, creating a distinctive laced pattern. Royal Palms are one of the lighter turkey breeds and are primarily kept for exhibition, ornamentation, and as a manageable homestead turkey for those who prioritize appearance and temperament over meat yield.
The Royal Palm turkey originated in the early 20th century, possibly from a color mutation that appeared in Bronze turkey flocks. The breed was first recognized in England in the 1920s and was known there as the Pied or Crollwitzer turkey. The breed was imported to the United States in the late 1920s and was standardized by the American Poultry Association in 1977.
The Royal Palm has never been a commercially significant meat breed due to its small size. The breed was kept primarily by exhibition breeders and by homesteaders who valued its striking appearance. The Livestock Conservancy lists the Royal Palm as a threatened breed.
Royal Palm turkeys have a white body with black lacing on the feathers. The lacing is most pronounced on the breast, wings, and tail. The head and neck are white, and the beard is black. The eyes are brown, and the legs and feet are pink. Toms weigh 16 to 22 pounds (7 to 10 kilograms), and hens weigh 10 to 14 pounds (4.5 to 6.5 kilograms), significantly lighter than the commercial breeds and most heritage turkeys.
Royal Palms are active, good foragers, and capable of natural breeding. They are alert and more flighty than the larger heritage breeds but are calm when handled regularly. Hens are good mothers and will hatch and raise poults. The breed is cold-hardy and adaptable.
Royal Palm turkeys are raised primarily for exhibition, conservation, and as a backyard homestead turkey. Their small size makes them manageable on a small property, and their striking plumage makes them one of the most attractive poultry breeds. The meat is flavorful but the yield per bird is less than half that of a Broad Breasted White.
On homesteads where turkey meat is a secondary goal, Royal Palms offer the advantage of natural reproduction, good foraging, and low feed requirements. The breed is not a practical choice for homesteaders whose primary goal is large-scale turkey meat production.