The Bourbon Red was developed in Bourbon County, Kentucky in the late 1800s by J. F. Barbee from Buff, Bronze and White Holland crosses, sold first as the 'Bourbon Butternut', and recognised by the APA in 1909. It was a leading commercial turkey into the 1940s and is now one of the most widely kept heritage varieties. Its dark chestnut-red body with white flight and tail feathers makes it easy to spot, and it dresses clean with no dark pinfeathers. Bourbon Reds are active foragers and friendly when well socialised, though temperament depends heavily on the breeder's line.
Beginner friendly
Good with kids
Cold hardy
Heat tolerant
Broody
Egg colorCream Spotted
Egg production40–65 / year
TemperamentDocile
BroodinessFrequent
ClimateCold hardy, Heat tolerant
PurposeMeat
Weight
Hen18 lb
Tom33 lb
How to spot it
Plumage
Brownish to dark red body with chestnut-mahogany neck and breast; white flight and tail feathers
Legs & feet
Deep reddish horn in young birds, turning pink with maturity
