Bourbon Red
Heritage turkey breed from Kentucky, now endangered.
The Bourbon Red is an American breed of domestic turkey, named for its reddish-brown plumage and its area of origin, Bourbon County, Kentucky. Developed in the late nineteenth century, it was an important commercial meat breed in the early twentieth century until the Broad Breasted White dominated industrial production. It is considered a heritage turkey and is classified as 'watch' by the Livestock Conservancy.
- origin
- Bourbon County, Kentucky, United States
- developed
- late nineteenth century
- accepted into Standard of Perfection
- 1909
- conservation status
- watch (Livestock Conservancy)
- former names
- Bourbon Butternut, Kentucky Red
- ideal weight (mature tom)
- 15 kg (32 lb)
- ideal weight (mature hen)
- 8 kg (18 lb)
Lore & Background
In the early twentieth century it was marketed as suitable for commercial production and soon supplanted the less productive Buff, which became rare and was removed from the Standard of Perfection in 1915. In the interwar period the Bourbon Red was widely reared, particularly as a farm bird in the Midwest, but numbers declined rapidly after the adoption of the Broad Breasted White for industrial production. In the twenty-first century numbers recovered and it has become the most numerous of the non-industrial heritage turkey breeds.
Reader's Guide
The Bourbon Red holds significance as a heritage turkey breed that was once a key commercial meat bird in the early twentieth century, before industrial production shifted to the Broad Breasted White. Its decline and subsequent recovery illustrate the broader story of agricultural biodiversity loss and the efforts to preserve traditional livestock breeds. The breed is classified as 'watch' by the Livestock Conservancy, indicating it remains at risk. It is included in the Ark of Taste of the international Slow Food Foundation, highlighting its cultural and culinary value. The Bourbon Red is recognized by the Entente Européenne in Europe and by the Poultry Club of Great Britain, and is also reported from Australia, Canada, and Uruguay. Its conservation status and growing numbers—from about 1000 birds in 1999 to an estimated 3000 worldwide in 2023—demonstrate the impact of heritage breed preservation efforts. The breed's characteristics, such as its deep mahogany-red body and white wing feathers, make it distinctive, though many birds now reach lower weights due to little selective breeding for productive traits.
Did You Know?
- The Bourbon Red was formerly known as the Bourbon Butternut or as the Kentucky Red.
- It was accepted into the Standard of Perfection of the American Poultry Association in 1909.
- The breeding work is usually attributed to J.F. Barbee and is thought to have been based on a dark strain of Buff Turkey called the Tuscawara or Tuscarora Red.
- In 2023 the world-wide population was estimated at 3000.
Frequently Asked Questions
What is a Bourbon Red turkey?
It is an American heritage turkey breed recognized for its rich reddish-brown feathers. The name nods to both that plumage color and the Kentucky county where the line was first established in the late 1800s.
Where did the Bourbon Red breed originate?
The breed traces its roots to Bourbon County, Kentucky, where it was developed during the late nineteenth century. It earned formal recognition in the Standard of Perfection in 1909.
Why is the Bourbon Red on the RBST watchlist?
Its numbers fell sharply once the Broad Breasted White took over industrial turkey production in the early 1900s. The Livestock Conservancy now classifies the breed as 'watch,' signaling that its population is low enough to require active conservation attention.
How large does a mature Bourbon Red tom get?
A fully grown tom is expected to weigh roughly 15 kilograms, or about 32 pounds. That substantial frame reflects the breed's original purpose as a commercial meat turkey.
What other names has the Bourbon Red gone by?
Before settling on its current name, the breed was also known as the Bourbon Butternut and the Kentucky Red. Those earlier labels pointed to both its color and its regional roots in the state.
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