The Black turkey
should have a lustrous greenish black plumage. It is not extensively bred in
America, but in Europe 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. Reference:
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Platt, Frank L. 1925. All Breeds of Poultry, Origin: History: Description,
Mating and Characteristics. American Poultry Journal. Chicago.