The Norfolk Black Turkey is a historical breed of domestic turkey that dates back to the 16th century. This breed was developed in the English county of Norfolk and was first described in 1586 by a writer named Thomas Tusser in his book "Five Hundred Points of Good Husbandry."

The Norfolk Black Turkey was created by mixing black turkeys brought from the New World by the Spanish with native Norfolk turkeys. This pairing produced a huge and muscular turkey with glossy black feathers that set it apart from other turkey breeds.

The Norfolk Black Turkey grew to prominence in the 18th and 19th centuries as a coveted bird due to its delectable flesh and distinctive appearance. However, with the advent of mechanized turkey farming and the emergence of white turkeys as the preferred breed for commercial production, its numbers began to decline.

With only roughly 300 registered breeding pairs under the American Poultry Association's Standard of Perfection, the Norfolk Black Turkey is now considered a rare and endangered breed. Despite its endangered status, the breed has a devoted following among heritage poultry breeders and small-scale farmers due to its unique traits and high-quality meat.

The Norfolk Black Turkey is an essential breed to conserve because it represents a piece of our agricultural past, and its unique genetic features contribute to the turkey population's diversity and resilience. Its rich flavor and texture make it a desirable breed for environmentally friendly and ethical farming practices. We can assure the preservation of a beautiful and tasty piece of our cultural history by supporting and promoting the Norfolk Black Turkey.