What are the 7 levels of classification for a turkey?

I know that the wild turkey’s scientific name is Meleagris gallopavo, but why? The turkey is broken down through eight taxonomic levels: Domain, Kingdom, Phylum, Class, Order, Family, Genus, Species. Each level has specific criteria for that animal to fall under.

What are the 3 classifications of turkey?

Types of Turkeys
  • Rio Grande Wild Turkey. Photo Credit: AgriLife Extension. Rio Grande wild turkeys are found in the desert areas of western states. …
  • Merriam’s Wild Turkey. Photo Credit: Nebraskaland Magazine. …
  • Gould’s Wild Turkey. Photo Credit: Arizona Hunting. …
  • Ocellated Wild Turkey. Photo Credit: Animal Spot.

What are the 2 classifications of turkeys?

turkey, either of two species of birds classified as members of either the family Phasianidae or Meleagrididae (order Galliformes). The best known is the common turkey (Meleagris gallopavo), a native game bird of North America that has been widely domesticated for the table.

What is the scientific classification of a turkey?

What are the 4 types of turkeys?

The North American species has five subspecies, including the Eastern, Florida (Osceola), Rio Grande, Merriam’s and Gould’s.

What are the characteristics of turkey?

Turkeys are dark overall with a bronze-green iridescence to most of their plumage. Their wings are dark, boldly barred with white. Their rump and tail feathers are broadly tipped with rusty or white. The bare skin of the head and neck varies from red to blue to gray.

What are turkeys called?

Adult male turkeys are called gobblers. Juvenile males are called jakes. Gobblers average around 18-22 pounds and can have a wingspan of 5 feet. Adult female turkeys are called hens.

Is turkey a poultry?

Poultry are domesticated avian species that can be raised for eggs, meat and/or feathers. The term “poultry” covers a wide range of birds, from indigenous and commercial breeds of chickens to Muscovy ducks, mallard ducks, turkeys, guinea fowl, geese, quail, pigeons, ostriches and pheasants.

Is turkey a bird or chicken?

The turkey is a large bird in the genus Meleagris, native to North America. There are two extant turkey species: the wild turkey (Meleagris gallopavo) of eastern and central North America and the ocellated turkey (Meleagris ocellata) of the Yucatán Peninsula in Mexico.

What are the 5 turkey species?

America’s 5 Wild Turkey Subspecies
  • Eastern Turkey Subspecies. Eastern turkeys are the most populous in the country with a flock size of about 5.3 million. …
  • Merriam’s Turkey Subspecies. …
  • Rio Grande Turkey Subspecies. …
  • Gould’s Turkey Subspecies. …
  • Osceola Turkey Subpecies.

How many different breeds of turkeys are there?

Domestic turkey/Breeds

What is the difference between a Rio Grande turkey and an eastern Turkey?

Eastern wild turkeys can be differentiated from Rio Grande wild turkeys by the coloration of the tips of the tail feathers and the upper tail coverts (feathers of the lower back, covering the base of the tail feathers).

What is turkey called in turkey?

Turkiye
Well, in the Turkish language, the country is called Turkiye. The country adopted this name after it declared independence in 1923 from the occupying Western powers.

What is the most common breed of turkey?

1. Broad Breasted White Turkey. The broad-breasted white turkey breed is the most widely used domesticated breed of turkey commercially.

What are the most common turkeys?

1. Broad Breasted White. When it comes to domestic turkeys in America, the Broad Breasted White is the most common.

What is the biggest turkey breed?

Bronze Turkey
Bronze Turkey

The Bronze Broad Breasted Turkey is considered by some to be the largest and heaviest of the turkey variety and is of American origin. It’s an excellent choice to raise for family meat production and has an excellent feed to meat conversion rate.

What are the different breed of turkey?

Domestic turkey/Breeds

Which turkey is best to eat?

Go for fresh, lean, organic, and pasture-raised turkey that has been raised in humane conditions without antibiotics. Factory-farmed and conventionally raised turkeys are often injected with salt, water, and other preservatives during processing to extend shelf life and cut costs.