The turkey is a large bird in the genus Meleagris, native to North America. There are two extant turkey species: the wild turkey of eastern and central North America and the ocellated turkey of the Yucatán Peninsula in Mexico. Males of both turkey species have a distinctive fleshy wattle, called a snood, that hangs from the top of the beak. They are among the largest birds in their ranges. As with many large ground-feeding birds (order Galliformes), the male is bigger and much more colorful than the female.
The earliest turkeys evolved in North America over 20 million years ago. They share a recent common ancestor with grouse, pheasants, and other fowl. The wild turkey species is the ancestor of the domestic turkey, which was domesticated approximately 2,000 years ago by indigenous peoples. It was this domesticated turkey that later reached Eurasia, during the Columbian exchange.
Domestication of the common turkey was probably begun by the Indians of pre-Columbian Mexico. The birds were first taken to Spain about 1519, and from Spain they spread throughout Europe, reaching England in 1541. When the bird became popular in England, the name turkey-cock, formerly used for the guinea fowl of Islamic (or “Turkish”) lands, was transferred to it. English colonists then introduced European-bred strains of the turkey to eastern North America in the 17th century. Turkeys were mainly bred for their beautifully coloured plumage until about 1935, after which the breeding emphasis changed to their meat qualities.
Types of Turkey
Eastern Wild Turkey (Meleagris gallopavo silvestris)
The Eastern Wild Turkey is the most abundant and widespread wild turkey subspecies in North America, ranging from the eastern United States up into southern Canada. They are large birds, with males reaching over 20 pounds, and are known for their striking bronze-tinged plumage that glistens with iridescent copper and gold hues.
Males, called toms, often display a beard of bristly feathers protruding from their chest and sport sharp spurs on their legs used for dominance fights. Eastern turkeys prefer mixed hardwood and pine forests interspersed with fields and meadows. They were once nearly extirpated due to overhunting and habitat destruction in the 19th century but have since been successfully reintroduced across much of their former range.
Osceola Wild Turkey (Meleagris gallopavo osceola)
The Osceola, or Florida Wild Turkey, is a smaller and darker subspecies found only in peninsular Florida, making it geographically the most restricted. Their feathers have an iridescent green and purple sheen, and their wing feathers are less heavily barred with white, giving them a darker overall appearance compared to the Eastern turkey.
They weigh between 16 to 20 pounds for males, with long legs adapted for traversing Florida’s swamps, pine flatwoods, and palmetto thickets. Hunters value Osceola turkeys because they are difficult to pursue in their challenging habitats, and securing one is essential for completing the “Grand Slam” of wild turkey hunting.
Rio Grande Wild Turkey (Meleagris gallopavo intermedia)
The Rio Grande Wild Turkey is native to the central plains of Texas, Oklahoma, Kansas, and parts of northern Mexico. It is a tall, long-legged bird, lighter in color than the Eastern subspecies, with tan to copper-colored body feathers. Rio Grande turkeys thrive in semi-arid brushlands, scrub oak, and riparian corridors, demonstrating impressive adaptability to drier regions.
They were successfully introduced to California and Hawaii, where stable populations exist today. Males weigh around 18 to 20 pounds, they have relatively long legs.
Merriam’s Wild Turkey (Meleagris gallopavo merriami)
Merriam’s Wild Turkey is native to the Rocky Mountains and the surrounding regions of Colorado, Montana, Wyoming, and South Dakota. Its most distinctive feature is the white or light cream tips of the tail feathers, which set it apart from other subspecies. Merriam’s turkeys are slightly smaller than Easterns but thrive in rugged pine forests, high elevations, and mountainous foothills.
The males have iridescent plumage that appears lighter than other subspecies due to their pale feather tips. They were also introduced into parts of Nebraska and even the Pacific Northwest, expanding their range.
Gould’s Wild Turkey (Meleagris gallopavo mexicana)
Gould’s Wild Turkey is the largest subspecies of the Wild Turkey, native to the mountainous regions of northern Mexico and small pockets of southern Arizona and New Mexico. They have long legs, wide tails with large white tips, and tall stature, sometimes exceeding 25 pounds for males.
Their iridescent plumage is somewhat similar to Merriam’s but with a more metallic sheen. Gould’s are rare in the United States but have been the subject of focused conservation projects to establish sustainable populations in the American Southwest. They prefer oak and pine forests at mid to high elevations.
South Mexican Wild Turkey (Meleagris gallopavo gallopavo)
This subspecies is the wild ancestor of all domesticated turkeys. It is native to southern Mexico and parts of Central America, where it inhabits tropical and subtropical forests. They are medium-sized birds with iridescent bronze, green, and gold plumage and long legs.
This turkey was first domesticated by the Aztecs and other Mesoamerican cultures more than 2,000 years ago, long before Europeans encountered them. When the Spanish arrived in the Americas, they introduced domesticated turkeys derived from this subspecies to Europe, leading to the spread of turkeys across the world.
Ocellated Turkey (Meleagris ocellata)
Unlike the Wild Turkey and its subspecies, the Ocellated Turkey is a distinct species found only in the Yucatán Peninsula of Mexico, as well as in Belize and Guatemala. It is much smaller, weighing only 10 to 15 pounds, and has some of the most spectacular plumage of any bird. Its feathers shine with iridescent blues, greens, and bronzes, resembling those of a peacock.
The tail feathers feature “ocelli” — eye-shaped blue spots edged with gold — which give the species its name. The head is bluish with bright orange nodules and a crown of caruncles during breeding season. Unlike the Wild Turkey, the Ocellated Turkey has a high-pitched, whistling gobble.
Bronze Turkey (Domestic Breed)
The Bronze Turkey is a heritage breed that originated in colonial America by crossing domestic turkeys brought from Europe with wild Eastern Wild Turkeys. The result was a large, hardy bird with shimmering bronze-colored plumage that reflects green and copper in sunlight.
The Standard Bronze is capable of natural reproduction, while the Broad Breasted Bronze was selectively bred for meat production but lost natural breeding ability due to its heavy body. This breed was once the most popular meat turkey in the United States before being replaced by the Broad Breasted White.
Broad Breasted White Turkey (Domestic Breed)
The Broad Breasted White is the dominant commercial turkey worldwide, making up nearly all supermarket turkeys today. Developed in the U.S. in the 20th century, it was selectively bred for rapid growth, broad breasts, and white plumage, which leaves no dark feather pin marks on processed carcasses.
These birds grow so large that they cannot fly, often weigh over 40 pounds, and require artificial insemination to reproduce. They are efficient for meat production but lack the hardiness and natural survival instincts of heritage turkeys.
White Holland Turkey (Domestic Breed)
The White Holland is one of the oldest domestic turkey breeds, originating in Europe and brought to North America by early settlers. It has pure white plumage, a broad body, and a calm temperament, making it a good farm bird.
Before the rise of Broad Breasted Whites, the White Holland was an important commercial turkey. Though less common today, it remains valued as a heritage breed with strong foraging ability and good reproductive traits.
Bourbon Red Turkey (Domestic Breed)
Developed in Kentucky in the late 1800s, the Bourbon Red is a heritage breed named for its rich, deep red plumage accented with white wings and tail feathers. Males can weigh up to 23 pounds, and they are prized for their flavorful, tender meat.
This breed is hardy, adaptable, and well-suited to free-range farming. The Bourbon Red remains one of the more popular heritage turkeys raised on small farms and by poultry enthusiasts.
Narragansett Turkey (Domestic Breed)
The Narragansett Turkey originated in Rhode Island in the 17th century from crosses between European domestic turkeys and wild Eastern Wild Turkeys. It has striking plumage of black, gray, tan, and white, with a mottled, barred appearance.
This breed is hardy, calm, and an excellent forager, making it ideal for small farms. Narragansetts were historically popular in New England and are still prized for their flavorful meat and manageable size.
Royal Palm Turkey (Domestic Breed)
The Royal Palm is one of the most ornamental turkey breeds, instantly recognizable by its brilliant white feathers edged in jet black, giving it a sharp, contrasting appearance. Originating in Florida in the early 20th century, it was developed primarily for exhibition rather than meat production.
It is smaller than most domestic turkeys, with males weighing about 16 to 20 pounds, but it is active, good at foraging, and occasionally kept on farms as both a decorative bird and a watchful presence.
Slate Turkey (Domestic Breed)
Also called the Blue Slate, this heritage turkey is known for its unique blue-gray plumage, which can range from soft lavender to dark smoky gray. It originated in the United States and is considered a rare breed.
Slates are medium-sized turkeys, hardy, and capable of natural reproduction. They are kept both for their ornamental value and for their lean, fine-flavored meat. Their unusual coloring makes them popular among small farmers and poultry hobbyists.
Black Turkey (Domestic Breed)
The Black Turkey, also called the Spanish Black, is one of the oldest domestic turkey breeds. It was originally brought to Europe from Mexico in the 16th century and then reintroduced to the Americas by settlers.
It has glossy black plumage with an iridescent green sheen. Once widespread in Europe and the U.S., it has declined in popularity but remains important as a heritage breed. The Black Turkey is hardy, fertile, and capable of thriving in free-range conditions.
Chocolate Turkey (Domestic Breed)
The Chocolate Turkey is a rare heritage breed recognized for its milk-chocolate brown plumage, a coloration that sets it apart from other domestic turkeys. It has historical roots in the southern United States and was once a common farm bird in that region.
Though largely replaced by commercial breeds, Chocolate turkeys are being preserved by heritage poultry enthusiasts. They are calm, hardy, and provide flavorful meat, making them valuable in small-scale farming.
Beltsville Small White Turkey (Domestic Breed)
Developed in the 1930s by the USDA research center in Beltsville, Maryland, this turkey was bred to meet consumer demand for smaller birds that fit modern ovens. The Beltsville Small White has compact proportions, snow-white feathers, and males weighing about 17 pounds.
Although once popular, they declined in favor of larger commercial breeds but are preserved today as a heritage variety. They are known for their excellent fertility and broodiness compared to larger domestic breeds.
Norfolk Black Turkey (Domestic Breed)
The Norfolk Black originated in Britain, bred from Mexican turkeys imported by Spanish explorers. It has glossy black feathers with a green metallic sheen and was once the most common turkey in England.
It was later exported to America, where it contributed to the development of other breeds, including the Bronze. The Norfolk Black is hardy, fertile, and still raised in small numbers in the UK, where it is prized for its traditional role in Christmas feasts.
Standard Bronze Turkey (Domestic Breed)
The Standard Bronze is the traditional heritage version of the Bronze turkey, retaining its ability to reproduce naturally, unlike the Broad Breasted Bronze. It is large, hardy, and has shimmering bronze plumage with green and copper iridescence.
Once the dominant meat turkey in the U.S., it was gradually replaced by Broad Breasted Whites. Today, it is preserved by heritage breeders and small farms for both meat and exhibition purposes.
Auburn Turkey (Domestic Breed)
The Auburn Turkey is one of the rarest domestic breeds, identifiable by its reddish-brown plumage and white wings. Documented as early as the 18th century in the U.S., Auburns never achieved large-scale popularity and remain a heritage curiosity today.
They are hardy, fertile, and capable of natural reproduction, making them a valuable genetic resource for turkey diversity. Auburns are primarily raised by poultry preservationists.
Wild-Domestic Hybrid Turkeys
In rural and agricultural regions, escaped domestic turkeys often interbreed with wild subspecies, producing hybrid populations. These hybrid turkeys show a wide range of characteristics, from irregular feather barring and unusual plumage colors to variations in size and behavior. They may resemble wild turkeys but often lack the wariness that protects wild birds from predators.
Such hybrids are found across the U.S., especially where wild turkeys overlap with farm populations, and they play a role in maintaining genetic diversity but can also complicate conservation efforts.
Pied Turkey (Domestic Breed)
The Pied Turkey is a rare domestic variety recognized by its mottled or spotted plumage, which often features a mix of white and dark brown or black feathers. Unlike solid-colored breeds, the Pied has no consistent feather pattern, making each bird unique in appearance.
They are hardy and adaptable, capable of free-ranging, and were once fairly common on small farms across North America. Today, they are rare and primarily raised by heritage poultry enthusiasts who value their unusual coloration and balanced meat qualities.
Lavender Turkey (Domestic Breed)
The Lavender Turkey is a heritage variety with soft grayish-lavender plumage that appears almost pastel in sunlight. It is a color mutation derived from the Slate Turkey but with a more uniform, diluted tone across the body. This breed is relatively small compared to commercial turkeys, but it is valued for its striking appearance and high-quality meat.
Lavender turkeys are uncommon and are generally raised on specialty farms and by breeders focused on preserving unusual and rare poultry genetics.
Jersey Buff Turkey (Domestic Breed)
The Jersey Buff, developed in New Jersey in the 1800s, is distinguished by its warm, buff-colored feathers with white flight and tail feathers. It was one of the first attempts in the U.S. to produce a light-feathered turkey for easier processing.
Though the Jersey Buff never became widespread commercially, it played an important role in the development of the Broad Breasted White. Today, it is rare, but poultry enthusiasts value it as a heritage breed with a unique place in turkey breeding history.