The Black turkey was developed in Europe from a group of turkeys brought from Mexico
in the 1500's. The Black turkey should have a lustrous greenish black plumage. The
Black turkey is not extensively bred in America, but in Europe it is considered one
of the finest turkeys for table qualities, and 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. The French
blacks are the hardiest. In middle Europe the Black turkeys are smaller in size. The
desired weights for the variety in America are: adult cock, 27 lbs; yearling cock,
22 lbs; cockerel, 18 lbs; hen, 18 lbs; pullet, 12 lbs.
Platt, Frank L. 1925. All Breeds of Poultry, Origin: History: Description, Mating
and Characteristics. American Poultry Journal. Chicago.