The Brown Turkey Fig: Origins, Characteristics, and Cultivation

Many people may not realize that thousands of fig varieties exist. Over the years, I have grown and trialed hundreds of these myself, investing significant time, effort, and money to better understand them—all for the benefit of fig enthusiasts like you.

Related: 10 Fig Varieties | The Best, Worst, Sweetest, Largest & Most Productive

This process is ongoing; every year, I test new varieties, gather more data, and uncover new favorites that are well-suited to different regions worldwide. Despite the time and cost involved, this work remains a passion and a continuous endeavor.

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The Brown Turkey Fig

The origins of the Brown Turkey fig are somewhat mysterious. For over a century, it was often confused with a completely different variety. In recent years, fig collectors in the United States have clarified the distinction between the two, cataloging and describing them under separate names. However, both still share the name "Brown Turkey."

One variety, California Brown Turkey, is popular in California. The other, originally called Lee’s Perpetual in England, and widely cultivated there and in Europe, goes by the name English Brown Turkey. Eventually, it became very popular in Denmark, Sweden, Norway, Germany, Belgium, & the Netherlands for its exceptional cold tolerance. Today, this variety is known in the United States as Olympian. For clarity, we’ll focus on California Brown Turkey in this article, as that is what most people in the U.S. recognize simply as "Brown Turkey."

California Brown Turkey: History and Characteristics

The California Brown Turkey fig might have originated in Turkey as its name suggests. One could argue that it resembles a turkey in shape, which some fig collectors believe might be the true origin of its name. Over time, this variety spread worldwide, reaching Asia, Europe, and the U.S. A slightly larger strain of Brown Turkey is especially common in Japan under the name Masui Dauphine and remains a staple for commercial growers globally. 

Related: Fig Synonyms | What is a Synonym & A List of Types or Categories and their many names

In the U.S., it is one of the most prevalent figs among home gardeners in the southern states, alongside Celeste and oddly, Brown Turkey is often confused with it. Put the two figs side by side, you’ll never confuse them again. Other names you may hear for Brown Turkey in the U.S. are Texas Blue Giant & Black Jack.

Related: The Many Strains of Celeste

Traits

• Origin: Likely Turkey or Italy

• Categorization: Unifera

• Similar varieties: Texas Blue Giant, Black Jack, Black Spanish, Morocco Alter 23, Kure Beach Unk, Rob's Genovese Nero

• Taste grouping: Sugar Berry

• Texture: Jelly-like

• Size: Large

• Ripening period: Early

• Vigor: High

• Rain resistance: Average

• Split Resistance: Low

• Shape: Urceolado, Ovoidal, & Cucurbiforme

• Hang time: Average

• Climate preference: Hot & Dry

• Hardiness: Higher than Average

• Taste rating: 3.5/5

• Light requirements: Low

• Productivity: High

Suitability for Commercial Growing

California Brown Turkey is well-suited for commercial production, especially in hot, dry climates or under greenhouses in humid areas. Its large size, firm, durable skin, and ability to withstand transport make it highly appealing to commercial growers. Consumers, too, are drawn to its impressive size, often with eyes widening at the sight of larger figs. Additionally, the Brown Turkey fig has a relatively shiny skin, lacking the dullness seen in some other varieties.

However, options like Black Mission, Kadota, and White Adriatic, are far superior for drying.

Related: Starting a Commercial Fig Tree Orchard in Humid & Cold Climates | What to Look Out For

Challenges in Humid Climates

Despite its popularity in the southern U.S., California Brown Turkey performs poorly in humid climates. The combination of high humidity and summer rains during ripening often leads to splitting, spoilage, and mold. The fig’s open eye is particularly problematic as well, allowing pests like ants and wasps to infiltrate, further degrading the fruit.

In the Southern U.S., many gardeners harvest the figs early for canning. The process involves cooking the unripe fruit in a sugar syrup and preserving it for use throughout the year. This method compensates for the fig’s lack of natural sweetness when picked early and its poor fresh-eating quality.

Recommendations for Growers

While California Brown Turkey has its uses, it is far from the best option for most growers. If you live in a hot, dry climate, you have the opportunity to grow some of the world’s most flavorful fig varieties. Brown Turkey is average-tasting at best.

Related: The Best Tasting Fig Varieties

If your goal is to brag to the neighbors about its massive size, it’s genetically inferior in every way to two commonly found varieties: Dalmatie & Longue d’Aout. Both are larger, produce 200-300 gram breba figs, are more hardy, more productive, and taste considerably better. If Brown Turkey is 3.5/5 or slightly above average in eating qualities, Longue d’Aout is about a 4.7 while Dalmatie is a 4.8. They’re right up there with some of the best-tasting fig varieties when grown in dry and hot locations.

Related: Dalmatie Fig | Comprehensive Variety Review

In humid climates, your choices are more limited—about 30 varieties out of thousands I’ve realized are suitable to these areas. California Brown Turkey should be at the bottom of the list unless you plan to use it exclusively for canning. Its tendency to split, ferment, and attract pests makes it a poor choice for fresh consumption in these conditions. You’ll be lucky to harvest 50% of your tree’s crop of fruits each growing season.

Related: The Best Fig Varieties for Humid Climates: The Northeast, Midwest & South

Conclusion

Ultimately, while the California Brown Turkey is a productive and hardy fig for specific applications, it is not the best option for fresh eating or drying. With so many excellent fig varieties available, especially in ideal climates, most growers would do well to explore other options that deliver superior flavor and versatility.

Truthfully, nurseries that cater to the home gardener should stop selling it.