Poultry
Broad Breasted Bronze
C tier
Broad Breasted Bronze carries the classic copper-and-bronze plumage of traditional American turkeys while sharing the heavy breast selection of commercial lines. Flesh is still mild compared with true heritage birds, but dark meat often shows a slightly richer, more roasted character than pure white commercial stock of similar weight. Cook as you would a large holiday bird—whole roast, spatchcock, or smoked—watching breast temperature carefully because yield-focused genetics still dry if pushed past medium. Skin colours dark under heat; the bronze feather stubs on the carcass are a visual cue of type, not a flavour defect. A bridge between showy farmyard bronze and supermarket scale.
Also known as: Broad Breasted Bronze, Broad-breasted bronze turkey
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Bronze-type turkeys were the familiar farm bird of North America before white commercial dominance.
Selection for breast width produced broad-breasted bronze lines for market and exhibition.
White commercial birds overtook bronze in volume, leaving BBB as a secondary commercial and farm type.
Small producers revived bronze-feathered heavy birds for farmers’ markets seeking a traditional look.