Poultry
Black
B tier
Black turkey—sometimes called Norfolk Black or black Spanish in related lines—presents solid dark plumage and a long history as English and American farm poultry. Meat tends toward firm texture and pronounced savoury depth, especially in free-range birds finished on mixed forage and grain. Roast whole with aromatic vegetables, or joint for grill and casserole work where the darker flavour holds up to spices, dried fruit, and red wine reductions. Compared with broad-breasted white, black turkeys usually need less cosmetic brining and more respect for moderate oven temperatures so breast does not seize.
Also known as: Black, Black turkey
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Dark-plumaged turkeys from Spanish and New World trade entered European farmyards.
Black turkeys became established English table birds, especially in East Anglia traditions.
Black was listed among standard American turkey varieties for market and show.
Conservation flocks kept black-type genetics alive for heritage meat markets.