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The Black is a very old variety, possibly the first variety to be developed. Probably some of the original turkeys taken to Europe were black. The Black turkey was very popular all across Europe, but especially in Spain and Norfolk County, England. 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.
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