# Jersey Buff

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{{Short description|Breed of turkey}}
The '''Buff''' or '''Jersey Buff''' is a breed of [domestic turkey](/source/domestic_turkey) named for its [buff](/source/buff_(colour))-colored plumage.{{r|ekarius|page=232}}

==History==
Accepted into the [Standard of Perfection](/source/Standard_of_Perfection) by the [American Poultry Association](/source/American_Poultry_Association) in 1874, the original strain of Buff turkey was used in the development of the [Bourbon Red](/source/Bourbon_Red) breed, but had died out entirely by the early 20th century.<ref name="albc">{{cite web |url=http://albc-usa.org/cpl/buff.html |title=Buff Turkey |work=albc-usa.org |publisher=[American Livestock Breeds Conservancy](/source/American_Livestock_Breeds_Conservancy) |access-date=2009-05-14 |archive-date=2009-05-10 |archive-url=https://web.archive.org/web/20090510061351/http://www.albc-usa.org/cpl/buff.html |url-status=dead }}</ref> This was partly due to the difficulty in [selectively breeding](/source/selectively_breeding) the proper color pattern, and also to the rise of new commercial breeds on the market.<ref name="slowfood">{{cite web |url=http://www.slowfoodusa.org/index.php/programs/ark_product_detail/jersey_buff_or_buff/ |work=[Ark of Taste](/source/Ark_of_Taste) |title=Jersey Buff or Buff |publisher=[Slow Food USA](/source/Slow_Food_USA) |access-date=2009-05-14 |archive-date=2013-08-23 |archive-url=https://web.archive.org/web/20130823034341/http://www.slowfoodusa.org/index.php/programs/ark_product_detail/jersey_buff_or_buff |url-status=dead }}</ref>

In the 1940s, interest in a buff turkey was revived, and a new strain of the breed — called the [New Jersey](/source/New_Jersey) Buff after where it was developed — was created. Still, the [Broad Breasted White](/source/Broad_Breasted_White) continued to edge out all other [heritage turkey](/source/heritage_turkey) breeds  and today the Buff is critically endangered, according to the [American Livestock Breeds Conservancy](/source/American_Livestock_Breeds_Conservancy).<ref name="albc"/> It has also been included in [Slow Food USA](/source/Slow_Food_USA)'s [Ark of Taste](/source/Ark_of_Taste).<ref name="slowfood"/> The breed is most popular in the U.S., but is also found in the U.K. and Australia.<ref>{{cite web |url=http://www.feathersite.com/Poultry/Turkeys/BRKBuff.html |title=Buff Turkeys |work=feathersite.com }}</ref>

==Characteristics==
The Buff has a very light or reddish brown plumage, which is its defining characteristic. A trait that drew interest from breeders is the fact that the lighter feathers of the breed present an easier, cleaner carcass. However, it has not been aggressively selected for production characteristics, and is thus significantly smaller than many modern breeds. Young toms weigh around 21&nbsp;pounds and mature hens weigh roughly 12 pounds.<ref name="albc"/>

==See also==
* [List of turkey breeds](/source/List_of_turkey_breeds)
* [Heritage turkey](/source/Heritage_turkey)

==References==
<references>

<ref name=ekarius>Carol Ekarius (2007). [https://archive.org/details/Storeys_Illustrated_Guide_to_Poultry_Breeds_Complete/mode/1up ''Storey's Illustrated Guide to Poultry Breeds'']. North Adams, Massachusetts: Storey Publishing. {{isbn|9781580176675}}.</ref>

</references>

Category:Turkey breeds originating in the United States
Category:Conservation Priority Breeds of the Livestock Conservancy
Category:Animal breeds on the RBST Watchlist

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Adapted from the Wikipedia article [Jersey Buff](https://en.wikipedia.org/wiki/Jersey_Buff) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Jersey_Buff?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.