The world of poultry is more diverse than many realize. When we think of turkeys, images of bronze-feathered birds often spring to mind, especially around Thanksgiving. However, there’s a significant presence of white turkeys, and the question, “What is a white turkey called?” is surprisingly complex. While “white turkey” might seem like the obvious answer, there’s more to the story than meets the eye. Let’s delve into the fascinating world of white turkeys, exploring their different breeds, characteristics, and the reasons behind their distinctive coloration.
The Broad Breasted White: The Commercial Champion
The most common type of white turkey is undoubtedly the Broad Breasted White. This breed dominates the commercial turkey industry, making it the turkey most frequently found on dinner tables across America and beyond. Its prevalence is due to several key factors, all tied to its suitability for mass production.
Rapid Growth and Size
Broad Breasted White turkeys are selectively bred for rapid growth. They reach market weight much faster than heritage breeds, making them economically viable for large-scale farming operations. Their sheer size is another advantage. These turkeys can grow to impressive weights, providing a substantial amount of meat per bird. This efficiency is crucial for meeting the high demand for turkey meat.
Meat Production and Efficiency
The focus of Broad Breasted White breeding is primarily on meat production. They possess a larger proportion of breast meat compared to other breeds, which is highly desirable in the market. Their feed conversion ratio is also impressive, meaning they gain a significant amount of weight relative to the amount of food they consume. This efficiency translates to lower production costs, further solidifying their position as the industry standard.
Physical Characteristics Beyond Color
Beyond their white plumage, Broad Breasted White turkeys have other defining characteristics. They have a broad, rounded breast, as their name suggests. Their legs are typically short and sturdy to support their heavy bodies. Due to their size, they are often unable to naturally reproduce, requiring artificial insemination for breeding. This is a direct consequence of the selective breeding practices aimed at maximizing meat yield.
Other White Turkey Breeds: Exploring Genetic Diversity
While the Broad Breasted White reigns supreme in commercial settings, it’s important to acknowledge that other white turkey breeds exist. These breeds, often categorized as heritage breeds, offer a glimpse into the genetic diversity within the turkey population. While not as common as the Broad Breasted White, they represent a valuable resource for preserving unique traits and characteristics.
Beltsville Small White: A Breed of the Past
The Beltsville Small White is a breed developed in the 1930s by the USDA in Beltsville, Maryland. As the name implies, they are smaller than the Broad Breasted White, making them suitable for smaller families or individuals. They were bred to provide a more manageable size of turkey for consumers.
History and Purpose
The Beltsville Small White was specifically created to address consumer demand for a smaller turkey. During the mid-20th century, larger turkey breeds were becoming increasingly common, but not everyone needed such a large bird. The Beltsville Small White filled this niche, offering a leaner and more appropriately sized option.
Decline and Current Status
Unfortunately, the Beltsville Small White eventually fell out of favor as consumer preferences shifted towards larger birds once again. The breed is now considered rare and is actively being preserved by heritage breed enthusiasts. Its story serves as a reminder of the ever-changing demands of the food industry and the importance of preserving genetic diversity.
White Holland: A Dual-Purpose Breed
The White Holland is another notable white turkey breed. Unlike the Broad Breasted White, which is primarily focused on meat production, the White Holland is considered a dual-purpose breed, valued for both its meat and egg production.
Characteristics and Uses
White Holland turkeys are known for their calm temperament and good mothering abilities. They are also relatively good egg layers compared to other turkey breeds. Their meat is considered to be flavorful and of good quality. These traits make them a popular choice for small-scale farmers and homesteaders who appreciate a versatile breed.
Historical Significance
The White Holland has a long history in the United States, dating back to the 18th century. They were developed from white turkeys imported from Europe and have played a significant role in the development of other turkey breeds. Their historical significance and unique characteristics make them a valuable part of the turkey gene pool.
The Genetics of White Plumage: Understanding Coloration
The white plumage in turkeys is a result of specific genetic mutations that affect the production of melanin, the pigment responsible for dark coloration. Understanding the genetics behind white coloration helps to explain why some breeds are consistently white while others can exhibit different color variations.
The Role of Melanin
Melanin is a pigment that gives feathers, skin, and eyes their color. In turkeys, the type and amount of melanin produced determine the color of their plumage. Darker turkeys have higher levels of melanin, while white turkeys have a genetic mutation that inhibits or prevents melanin production.
Genetic Mutations and White Coloration
The precise genetic mutations responsible for white plumage can vary depending on the breed. However, they generally involve genes that control the synthesis, transport, or deposition of melanin. These mutations can be dominant or recessive, influencing how the white coloration is inherited.
Breeding for White Coloration
Breeders can select for white plumage by carefully choosing breeding pairs that carry the desired genetic mutations. Over generations, this selective breeding can lead to the development of breeds that consistently produce white offspring. This is how breeds like the Broad Breasted White and White Holland have achieved their characteristic coloration.
Why White Turkeys are Preferred Commercially
The dominance of white turkeys, particularly the Broad Breasted White, in the commercial turkey industry is no accident. There are several compelling reasons why these birds are preferred over other colored breeds. These reasons are primarily driven by consumer preferences and processing efficiencies.
Appearance and Consumer Perception
One of the main reasons for the preference for white turkeys is their appearance. White feathers leave behind less visible pinfeathers after processing, resulting in a cleaner and more appealing-looking carcass. This is a significant advantage in the eyes of consumers who associate white meat with purity and quality.
Processing Efficiency
The ease of processing is another key factor. White feathers are easier to remove during the plucking process, leading to faster and more efficient processing. This translates to lower labor costs and higher throughput for processing plants.
Uniformity and Predictability
White turkeys tend to be more uniform in appearance and growth rate, making them easier to manage in large-scale farming operations. This predictability is important for ensuring consistent product quality and meeting market demands.
Beyond the Dinner Table: Other Uses for White Turkeys
While white turkeys are primarily known for their role in providing meat for consumption, they also have other uses, albeit less common. These uses range from ornamental purposes to scientific research.
Ornamental Purposes
Some people keep white turkeys as ornamental birds, appreciating their striking appearance and unique characteristics. They can be a beautiful addition to farms and homesteads, providing aesthetic value and a touch of novelty.
Scientific Research
Turkeys, including white breeds, are sometimes used in scientific research, particularly in studies related to poultry diseases and genetics. Their relatively large size and ease of handling make them suitable subjects for certain types of research.
Educational Purposes
White turkeys can also serve an educational purpose, allowing people to learn about different breeds of poultry and the history of agriculture. They can be particularly valuable in educational settings, providing hands-on learning experiences for students of all ages.
Debunking Myths About White Turkeys
Like many things in the agricultural world, white turkeys are sometimes subject to myths and misconceptions. It’s important to debunk these myths and provide accurate information about these birds.
Myth: White Turkeys are Genetically Modified
One common myth is that white turkeys are genetically modified organisms (GMOs). This is not true. Broad Breasted White turkeys are the result of selective breeding, a traditional agricultural practice that has been used for centuries to improve livestock. They are not genetically engineered in a laboratory.
Myth: White Turkeys are Less Healthy
Another myth is that white turkeys are less healthy than other breeds. While it’s true that Broad Breasted White turkeys can be prone to certain health problems due to their rapid growth and large size, this is not inherent to their white coloration. Other breeds can also have their own unique health challenges.
Myth: White Turkeys Taste Different
Some people believe that white turkey meat tastes different than meat from other breeds. However, the flavor of turkey meat is primarily influenced by factors such as diet, age, and cooking method, rather than the color of the bird’s plumage.
The Future of White Turkeys
The future of white turkeys in the commercial industry seems secure, given their established dominance and the efficiency they offer. However, there’s also a growing interest in heritage breeds and sustainable farming practices. This could lead to a greater appreciation for the diversity of turkey breeds, including the rarer white varieties like the Beltsville Small White and White Holland.
Continued Commercial Dominance
The Broad Breasted White is likely to remain the dominant breed in the commercial turkey industry for the foreseeable future. Its efficiency and suitability for mass production make it a practical choice for meeting the high demand for turkey meat.
Growing Interest in Heritage Breeds
Despite the commercial dominance of the Broad Breasted White, there’s a growing interest in heritage breeds and sustainable farming practices. This trend could lead to increased demand for rarer white turkey breeds, as consumers seek out more flavorful and unique options.
The Importance of Genetic Diversity
Preserving genetic diversity within the turkey population is crucial for ensuring the long-term health and resilience of the species. Heritage breeds like the Beltsville Small White and White Holland represent a valuable genetic resource that should be protected and maintained. Their unique characteristics and traits could prove to be valuable in the face of future challenges, such as climate change or emerging diseases. By supporting these breeds, we can help to ensure that the turkey population remains diverse and adaptable for generations to come.
What are the most common breeds of white turkeys?
Several breeds of turkeys are bred for their predominantly white plumage, offering various advantages in commercial and smaller-scale farming. The most common is the Broad Breasted White, a hybrid breed almost exclusively used in commercial turkey production. It’s favored for its rapid growth, large breast meat yield, and clean-looking carcass after processing, since any pin feathers left behind are less visible than with dark-feathered birds.
Other notable white turkey breeds include the White Holland and the Beltsville Small White. The White Holland, originating in the United States, is a heritage breed known for its good egg production and docile temperament, making it suitable for smaller farms. The Beltsville Small White was developed for smaller families who didn’t need the large size of the Broad Breasted White; however, its popularity has waned over time due to the industry’s focus on larger birds.
Why are white turkeys preferred in commercial turkey farming?
The preference for white turkeys in commercial turkey farming is primarily driven by aesthetic and economic factors. White feathers, especially pin feathers, are less visible on the processed carcass compared to dark feathers. This results in a cleaner and more appealing appearance for consumers, reducing the labor required for pin feather removal and minimizing blemishes on the final product.
Additionally, some believe that white-feathered turkeys tolerate warmer climates better than dark-feathered varieties, although this is debated. Another factor that contributes to their popularity is that they tend to produce plumper and meatier bodies, contributing to higher yields of edible product. This combination of factors makes white turkeys the dominant choice for commercial turkey producers seeking efficient and profitable operations.
Is there a difference in taste or nutritional value between white and non-white turkeys?
Generally speaking, there is no significant difference in taste or nutritional value between white and non-white turkeys. The flavor of turkey meat is more significantly influenced by factors such as diet, age at slaughter, and cooking method rather than feather color. Regardless of color, turkey is a lean protein source rich in essential nutrients like iron, zinc, and B vitamins.
However, some argue that heritage breeds, which are often non-white, may have a slightly different flavor profile due to their slower growth rate and different diets. These differences, if present, are often subtle and are more a characteristic of the specific breed and its rearing conditions than simply the color of its feathers. Nutritional studies haven’t shown any relevant differences associated with the coloring.
What is the genetic basis for the white plumage in turkeys?
The white plumage in turkeys is primarily due to a recessive gene that inhibits the production of melanin, the pigment responsible for dark coloration in feathers. This gene, often denoted as ‘c,’ results in a lack of pigment in the feathers, leading to a pure white appearance. Turkeys with at least one dominant allele for the gene (C-) will have pigmented feathers, while those with two recessive alleles (cc) will be white.
The presence of this recessive gene has allowed breeders to selectively breed turkeys for the desired white feather trait over generations. Understanding the genetic basis has been crucial in maintaining the purity of white breeds like the Broad Breasted White and White Holland, ensuring that offspring consistently inherit the white plumage characteristic that makes them commercially valuable.
Are there any disadvantages to raising white turkeys?
While white turkeys are commercially favored, there are potential disadvantages to consider. The Broad Breasted White, in particular, has been selectively bred for rapid growth and large breast size, which can lead to health issues such as leg problems and heart conditions. This is because their skeletal structure and cardiovascular systems may not be able to keep pace with their rapid muscle development.
Furthermore, because white turkeys have reduced pigmentation, some believe they might be more susceptible to sunburn and other sun-related skin damage, although the feather coverage helps to protect them. Some smaller farms also prefer heritage breeds, for their adaptability and hardiness. Heritage breeds are less prone to the aforementioned health issues and are less dependent on specialized diets and intensive management.
How did the Broad Breasted White turkey become so dominant in the market?
The Broad Breasted White turkey’s dominance in the commercial market is primarily due to its efficient meat production. It has been specifically bred for rapid growth, a large breast meat yield, and a favorable feed conversion ratio, meaning it converts feed into muscle mass efficiently. These characteristics translate to lower production costs and higher profits for turkey farmers.
Additionally, the Broad Breasted White’s white plumage is a significant factor in its commercial success, making the processed carcass more appealing to consumers. This combination of desirable traits, coupled with advancements in poultry management and processing techniques, has led to the Broad Breasted White becoming the industry standard for turkey production worldwide.
Can other colors of turkeys be bred from white turkeys?
Yes, it is possible to breed turkeys of other colors from white turkeys, but the outcome depends on the genetic makeup of the specific white turkeys and the breeds they are crossed with. If a white turkey carries hidden genes for other colors (which it might if its ancestry includes colored breeds), those colors can reappear in subsequent generations when bred with another turkey carrying similar genes.
However, if a white turkey is homozygous recessive for the white plumage gene (cc) and bred with a turkey that is homozygous dominant for a colored plumage gene (CC), the first generation (F1) will all have colored plumage (Cc). Subsequent generations can then produce a variety of colors depending on the segregation and recombination of genes. Selective breeding can then be used to fix the desired color traits.