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The "Wild Turkey" brand is said to have arisen after an Austin Nichols executive, Thomas McCarthy, took some warehouse samples on a wild turkey hunting trip in 1940. The bourbon proved so popular among his friends they continued to ask him for "that wild turkey bourbon." [2] Austin Nichols began to bottle Wild Turkey in 1942. [1]
Turkey Temporal range: 23–0 Ma Pre๊ ๊ O S D C P T J K Pg N Early Miocene – Recent A male wild turkey strutting Scientific classification Domain: Eukaryota Kingdom: Animalia Phylum: Chordata Class: Aves Order: Galliformes Family: Phasianidae Subfamily: Phasianinae Tribe: Tetraonini Genus: Meleagris Linnaeus, 1758 Type species Meleagris gallopavo (wild turkey) Linnaeus, 1758 Species M ...
heritage turkey: Created by the USDA at Beltsville Agricultural Research Center in Beltsville, Maryland. Once very popular, it is now rare. [4] Black turkey: 1874 heritage turkey Alternatively called Spanish Black or Norfolk Black or American Black. Bourbon Red: 1909 heritage turkey Bronze: 1874 heritage turkey
Heritage turkeys have been praised by chefs and food critics alike as being richer in flavor than industrial birds, [6] though the lack of a large amount of breast meat means cooking times and methods may differ substantially from non-heritage birds. [9] Heritage turkeys are closer in taste to wild turkeys, but are several pounds larger.
The contract price of rare bulbs continued to rise throughout 1636. By November, the price of common, "unbroken" bulbs also began to increase, so that soon any tulip bulb could fetch hundreds of guilders. Forward contracts were used to buy bulbs at the end of the season. [35]
These matings produced a bird that was larger and more robust than the European turkeys, and tamer than wild turkeys. Though the Bronze turkey type was created in the 18th century, the actual name was not used until the 1830s, when a strain developed in the U.S. state of Rhode Island was named the Point Judith Bronze .
The ocellated turkey (Meleagris ocellata) is a species of turkey residing primarily in the Yucatán Peninsula, Mexico, as well as in parts of Belize and Guatemala. [1] A relative of the North American wild turkey (Meleagris gallopavo), it was sometimes previously considered in a genus of its own (Agriocharis), but the differences between the two turkeys are currently considered too small to ...
Bourbon Red turkey poult. The Bourbon Red is a tall, high-breasted turkey, characterized by its deep mahogany-red body color. The wing primaries and secondaries are white, as are the main tail feathers. [9]: 454 The beak is dark at the base, lightening to a horn-colour at the tip. The shanks and feet are a deep reddish horn in young birds ...