Black

The Black turkey is a heritage breed of domestic turkey (Meleagris gallopavo). It is widely known as the Norfolk Black, after the English county where the type was established. Mature birds carry dense, lustrous black feathers with a green or bronze sheen in bright light. Adults are large: toms commonly reach 10 to 13 kg and hens around 6 to 8 kg.

This is one of the older standardized turkey breeds in Europe. It descends from birds brought back from the Americas in the 16th century and developed over generations into a hardy farm and table bird. The breed is valued for slow-maturing meat with a deep, traditional flavour, which keeps it in demand for seasonal and specialty markets.

Keepers describe the Black as calm and good-natured. The birds forage actively, tolerate variable weather well, and settle into mixed farm flocks without difficulty. For smallholders looking for a self-reliant, dual-purpose heritage turkey rather than a fast-growing commercial strain, it is a practical option. The American Livestock Breeds Conservancy (ALBC) and The Livestock Conservancy in the United States both list heritage turkeys as conservation priorities, and Canadian heritage poultry keepers have shown growing interest in the breed.

Who it suits

The Black turkey suits smallholders, heritage breeders, and keepers who can provide space to forage and a secure shelter at night. It fits well for anyone raising slow-grown table birds or working to keep an older breed in production. It is less suited to small urban plots, since adults are heavy and need room to range.

Domestic turkeys arrived in Europe in the early 16th century, brought by Spanish traders from birds originally kept by peoples of Mexico and Central America. Spanish stock spread north through Europe over the following decades, and dark-feathered birds were selected in several regions.

In England the breed took root in East Anglia. Norfolk and the surrounding counties became closely associated with black turkeys, and the name Norfolk Black came into common use. For centuries flocks were driven on foot to London markets for the winter trade, which favoured hardy birds that could travel and finish on farm forage.

The Black was carried to North America by early colonists and contributed to the development of later varieties. The breed was recognized in formal poultry standards in both Britain and the United States, where it appears among the standard turkey varieties.

Through the 20th century the rise of fast-growing commercial turkeys reduced numbers of heritage breeds, including the Black. Conservation interest from smallholders and heritage poultry groups has since kept the breed in production, valued both for its history and its traditional flavour. In Canada, heritage turkey keepers and organizations such as the ALBC have worked to maintain awareness of the breed as part of the broader effort to preserve heritage poultry genetics.

The Black turkey is a heavy, well-proportioned bird with a broad body and a full, rounded breast. Its most distinctive feature is the plumage, which is solid black across the body. In good condition the feathers carry a metallic green or bronze sheen, most visible in direct sunlight. Young birds may show some brown or bronze flecking that clears with maturity.

The bare head and neck skin shifts between red, pink, and bluish white depending on the bird's mood and the season. Toms display the typical turkey caruncles, a snood over the beak, and a beard of coarse black bristles on the breast.

Plumage and colour

The ideal bird is an even, glossy black with no white or bronze barring in the adult feather. Shanks and feet are dark, a trait that helps separate the Black from bronze and white varieties. Hens are smaller and plainer than toms but share the same black feather and dark leg colour.

The Black turkey has a reputation for a steady, even temper. Birds are calm around familiar handlers and good-natured in a mixed flock, which makes routine feeding and checking straightforward. They are active foragers and spend much of the day moving about when given range access.

The breed is alert and quick to notice change. Turkeys often call and raise their heads at the sight of strangers, dogs, or overhead birds of prey, so they can serve as an effective early warning in a farmyard. Around people they know, that wariness fades and the birds become tame and curious.

Toms can become territorial during the breeding season and may display or posture toward each other and toward keepers. Hens are usually quieter. With other poultry the Black is generally peaceable, though large adults should not be crowded with much smaller birds.

Grooming

Turkeys maintain their own feathers and need no clipping or trimming as a rule. Care focuses on clean conditions rather than coat work.

• Provide a dry dust bathing area, which helps control external parasites
• Check feet and legs regularly for scaly leg mites and minor injuries
• Keep bedding dry to protect plumage and prevent foot problems
• Watch the head wattles and snood for cuts after squabbles

Exercise

• Allow daily access to a secure outdoor run or pasture for foraging
• Give wide, low perches suited to a heavy bird
• Rotate grazing where possible to keep ground clean and reduce parasite load
• Provide enough space so toms can display without crowding the flock

Environment

The Black is a hardy breed that handles cool, variable Canadian weather without difficulty, but it still needs a dry, draft-free house at night and solid protection from predators. Allow generous floor space per bird inside the shelter, with good ventilation above head height. Shade and clean water are important in hot weather, since heavy dark birds can struggle in heat.

Turkeys have higher protein needs than chickens, especially while growing. Feed a purpose-made turkey starter, then a grower ration, then a maintenance or breeder ration as the birds age. Foraging on pasture supplies useful greens and insects but should supplement, not replace, a balanced feed. Provide insoluble grit so foraging birds can grind their food, and keep fresh water available at all times.

Treats and supplements

Small amounts of leafy greens, vegetables, and mealworms are useful treats and support natural foraging behaviour. Keep treats under roughly ten percent of the diet so they do not dilute the balanced ration. A separate dish of soluble grit or oyster shell helps laying hens maintain shell quality.

As a heritage breed selected for farm life, the Black turkey is robust and generally long-lived for a turkey, with a typical lifespan of 5 to 10 years when kept for breeding rather than the table. Good husbandry, clean ground, and predator-proof housing have the largest effect on health. Heavy birds can develop leg and foot problems if kept on wet or hard surfaces, so dry, well-managed ground matters.

Preventive care

• Keep turkeys and chickens on separate ground to limit blackhead
• Maintain dry bedding and good ventilation in the house
• Follow a parasite control plan set with a veterinarian
• Provide clean water and well-stored, mould-free feed
• Quarantine new birds before adding them to the flock

The Black turkey is a ranging bird that does best with a fixed, secure house for night and inclement weather, paired with a large fenced run or pasture for the day. The house keeps birds safe from predators and out of wind and rain, while the range gives the space heavy adults need to forage and display. Because the breed is hardy, the priority is dryness and security rather than supplemental heat.

Setup checklist

• Dry, draft-free house with deep clean bedding
• Low, broad perches that carry a heavy bird
• Predator-proof walls, roof, and door fastenings
• Shade and constant clean water in the run
• A dust bathing area in a dry corner
• Separate range from any chicken flock where possible

Black turkey eggs incubate for roughly 28 days, longer than chicken eggs. They can be set under a broody turkey hen, which many heritage keepers prefer, or in a forced-air incubator. Collect clean eggs, store them pointed end down at cool room temperature for no more than about a week before setting, and bring them to room temperature before incubation begins. Consistent temperature and humidity are the keys to a good hatch.

Hatching steps

1. Select clean, well-shaped eggs and store them cool, pointed end down, for up to about a week
2. Set eggs in an incubator stabilized at 37.5 C
3. Hold humidity near 55 percent and turn the eggs several times a day
4. Candle around day 7 to 10 to remove clear or non-developing eggs
5. Stop turning at about day 25 and raise humidity for lockdown
6. Leave hatched poults in the incubator until dry, then move them to a warm brooder