Lazy S Farm - Our Turkeys Page

The Bourbon Red turkey was developed by J.F. Barbee and named for Bourbon County in Kentucky's Bluegrass Region where it originated in the late 1800's and 'Red' for the rich, chestnut color of the plumage. The Bourbon Red variety was recognized by the American Poultry Association in 1909 and was ambitiously selected and promoted for traits, including a conformation with a heavy breast and richly flavored meat. The Bourbon Red was an important commercial variety through the 1930s and 1940s, however, it declined in popularity as it was unable to compete with the broad breasted varieties. Since 2002, renewed interest in the biological fitness, survivability, and superior flavor of the Bourbon Red has captured consumer interest.

Mature Bourbon Red toms weigh 33 pounds, and mature hens weigh 18 pounds. Bourdon Reds slaughtered at market weight are 16 pounds in toms and 10 pounds in hens. The breed's feathers are a dark chestnut base color, with white tails and flight feathers.

                                                We raise two breeds of heritage
                                                turkeys. We purchased eight each
                                                of the Burbon Reds and White
                                                Hollands from Whelp Hatchery.
                                                Our poults should be arriving on
                                                April 20, 2010. Our turkeys will
                                                live in a pen in our goat barn and
                                                will have access to their own
                                                pasture outside.

Although most of the hens and a couple of toms will be kept for breeding, we will be selling either live or dressed turkeys for Thanksgiving and Christmas. Please see our "For Sale" page for more information.

Our poultry are raised naturally. They are fed natural feed, corn, and any bugs they catch as they forage. No hormones, antibiotics, other drugs and/or chemicals are used in our animals.

The White Holland was the most important white-feathered variety throughout most of American history. Despite this illustrious past, the white Holland is one of the rarest and most difficult to authenticate varieties today. The White Holland was the only commercial white variety in the first half of the 1900s. The White Holland's advantage has been its lack of dark pinfeathers, and this trait often led to market advantage even though the birds were not as large as the Bronze.

The name White Holland implied Dutch origins for the variety, but regardless of the nature of the original population it was no doubt changed significantly once in the United States, through selection for production qualities and with the introduction of white "sports" from Bronze flocks. Writers of the era debated the distinctiveness of the White Holland, but the continued development of its vitality and size was seen as evidence of hybrid vigor for the cross. The White Holland became a popular variety, especially in New England holding its own well into this century. Though less numerous than the Bronze and smaller in size, the White Holland matured earlier and offered a cleaner carcass than dark colored birds.