Black - Considered in Europe to be one of the finest turkeys for the table, the Black turkey is bred with success in Eastern England and Normandy in France. The French Blacks are pure, rich black, while the Norfolk Blacks in England are dull black, with brown and even white tips showing.
Black turkeys are known for a fuller, gamier flavour and smaller breast than the White varieties.
- Bourbon Red - A breed of domestic turkey named for its unique reddish plumage and for Bourbon County, Kentucky. The breed's feathers are a dark base colour, with white primaries in the tail characterised by a soft red band and white flight feathers; both the tail and wings feature chestnut coverts. The bird originated in Kentucky and Pennsylvania in the late 19th century, and was created by crossing Buff, Standard Bronze, and White Holland Turkeys. It was first recognized as a turkey variety by the American Poultry Association in 1909. Bourbon Reds were selectively bred for utility traits as a meat bird, and was an important variety in the turkey industry throughout the 1930s and 1940s. Like most turkey breeds, it declined after the commercial adoption of the Broad Breasted White. Populations began to recover in the early 21st century, and today it is one of the most popular heritage turkey breeds in the U.S. Despite its relative popularity as a heritage breed, it is still listed as "watch" by the American Livestock Breeds Conservancy, entailing that there are fewer than 5000 breeding birds in the U.S. – source – Wikipedia
Bronze (American Mammoth Bronze) - The Bronze turkey is named for its unusual colour, a shimmering green-bronze which appears metallic in the sunlight. It is found in two types, the Broad-breasted which has commercial uses, and the Unimproved (or naturally-mating), for small-scale production.
Bronze turkeys tend to be more traditionally reared, are usually free range and are distinctive for their gamier flavour.
The Bronze turkey is native to North America and was domesticated by the Aztecs in Mexico 500 years ago. Turkeys were taken to Spain in 1500 and rapidly became known across Europe.
Royal Palm - a breed of domestic turkey. One of the few turkeys not primarily selected for meat production, the Royal Palm is best known as an ornamental bird with a unique appearance, largely white with bands of metallic black. Primarily kept as an exhibition bird, or on small farms, it lacks the size for large scale commercial use. The bird first appeared in the 1920s on a farm in Lake Worth, Florida, apparently as a cross between Black, Bronze, Narragansett, and native turkeys. Years of selective breeding followed to stabilize the colouring, and the Royal Palm was finally accepted by the American Poultry Association's Standard of Perfection in 1971. In Europe, a turkey with similar coloration is sometimes called the Cröllwitzer, Pied, or Black-laced White. The males are noted for being non-aggressive, and the hens are particularly good mothers. – source – Wikipedia
White (Austrian White, Holland White) - The true Holland White has blue eyes whereas the modern commercial crosses have brown - coloured breeds were introduced for hybrid vigour. Many of the males have a black tuft or beard from the breast. The flesh is finer grained than on the commercial types.
White turkeys generally have larger wide breasts and short stubby legs and are considered more flighty than their Bronze cousin. Some people prefer White turkeys due to the appearance of their clean-looking skin.