There are three main breeds of turkey, all of which have a slightly different flavour, so there’s a real choice:
White
White turkeys generally have larger wide breasts and short stubby legs and are considered more flighty than their Bronze cousin.
Some people prefer White turkeys due to the appearance of their clean-looking skin.
Black
The Norfolk Black became the favoured eating bird in Britain and in the 1700s large flocks of birds were driven to London with their feet tarred and clothed to prevent damage on the long walk.
Black turkeys are characteristic for a fuller, gamier flavour and smaller breast than the White varieties.
Bronze
Named for its unusual colour, the feathers of this breed are a shimmering green-bronze, often appearing metallic in sunlight.
Bronze turkeys tend to be more traditionally reared, are usually free range and like their Black cousins are distinctive for their gamier flavour.
