Turkeys

All breeds listed below are endangered. Although previously used for meat, few, if any, are still used for that purpose.

Beltsville (Maryland)

White; From numerous crosses; Use: Meat
Black (England)

Metallic, greenish black; Use: Meat
Bourbon Red (Kentucky)

Dark chestnut mahogany, with white; From Buff, with Bronze and White Holland; Use: Meat
Bronze (New England)

Bronze, with black and barrings; Cross between European breeds and the eastern US wild turkey; Use: Meat
Buff (Pennsylvania)

Light to reddish, with white and bluish white; Use: Meat
Narragansett (New England)

Steel grey and black; Cross between Norfolk Blacks and the eastern US wild turkey; Use: Meat
Royal Palm (Florida)

Black and white, or blue, or red; From a sport; Use: Exhibition
Slate (??)

Slate; Cross of White Holland and black; Use: Exhibition
White Holland (Central America to Europe)

White; Use: Meat, when crossed with other breeds