General Information
- Breed Colors/Varieties
- Red
- Breed Size
- Large Fowl
J.F. Barbee is credited with developing the Bourbon Red turkey from a series of crosses of Bronze, White Holland and Tuscarora (dark Buff) turkeys in the late 1800's. Orignally called the Bourbon Butternut, Barbee renamed the breed Bourbon Red as a marketing tactic. Recognized by the APA in 1909, Bourbon Reds were promoted for their heavy breast and rich flavored meat. Like many other popular breeds of the early 1900's, Red Bourbons were replaced by the commercial broad breasted varieties. It has experienced growing interest over the past decade and is now one of the more popular heritage breeds.