Broad Breasted White Turkey
The Broad Breasted White or the Large White is commercially the most widely used breed of domesticated Turkeys. It was developed by crossing the White Holland and the Broad Breasted Bronze in the 1950s. The Broad Breasted White produces more breast meat than any other turkey breed. And its pinfeathers are less visible when the carcass is dressed due to their white color. These properties have led the Broad Breasted White to be the most popular breed in commercial and intensive turkey production.
The Broad Breasted Whites have shorter breast bones and larger breasts, as a result, they aren’t to breed naturally without human assistance (typically via artificial insemination). These birds are reared in large, fully automated grow-out barns, which may house as many as 10,000 birds.
Due to their size, Broad Breasted Whites are prone to health problems associated with being overweight (due to excess muscles). Typical traumas are; heart disease, respiratory failure, and joint damage. Most of the Broad Breasted Whites are butchered as soon as they reach remarkable weight, between 14 and 18 weeks of age except small groups of breeding toms that are raised for sperm used in artificial insemination.
Place of origin | The USA |
Use | Meat |
Weight | Male: 22.7 kg female: 16.3 kg |
Egg color | Pale buff with reddish brown dots |