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Narragansett
The Narragansett turkey is named for Narragansett Bay in Rhode Island. It descends from a cross between native Eastern Wild turkeys and domestic turkeys brought by English and European colonists. Improved and standardized for production qualities, the Narragansett was the foundation of the turkey industry in New England.
The Narragansett variety is similar in color to the Bronze breed, though it is lighter in color and in build. Narragansett turkeys are gray or dull black with a white bar on the wing feathers. The beak is horn colored, and the head is red to bluish white. The Narragansett is known for its calm disposition and maternal qualities, as well as early maturation, good laying, and excellent meat quality. This variety is smaller than the Bronze, with hens weighing 18 pounds and toms 30 pounds.
Though the Narragansett was not as historically popular as the Bronze, it has been widely used throughout New England and the Midwestern states. It lost most of its popularity during the twentieth century and it has not been a fashionable commercial variety since then. Its potential use today for small-scale, outdoor turkey production is gaining popularity.
Producers
Click here for a list of heritage turkey producers in your area.
For more information on conservation efforts, contact:
Pittsboro, NC
American Livestock Breeds Conservancy
www.albc-usa.org
P.O. Box 477
Pittsboro, NC 27312
Phone: 919-542-5704
Email: albc@albc-usa.org
ALBC Manual - How to Raise Heritage Turkeys on Pasture
Lugoff, SC
Society for the Preservation of Poultry Antiquities
Dr. Charles R.H. Everett, Secretary-Treasurer
1057 Nick Watts Road
Lugoff, SC 29078
803-960-2114
crheverett@bellsouth.net
http://www.feathersite.com/Poultry/SPPA/SPPA.html
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