Turkeys

Narragansett: ALBC Status: “Threatened”
Ark of Taste

The Narragansett turkey is named for Narragansett Bay in Rhode Island, where the variety was developed. It descends from a cross between native Eastern Wild turkeys and the domestic turkeys brought to America by English and European colonists beginning in the 1600’s.

The Narragansett color pattern contains black, gray, tan, and white. Its pattern is similar to that of the Bronze, with steel gray or dull black replacing the coppery bronze. White wing bars are the result of a genetic mutation which removes the bronze coloration and is not known outside the United States. The Narragansett’s beak is horn colored, its head is red to bluish white and its beard is black. The shanks and feet are salmon colored. The standard weight for young hens is 14 pounds and toms is 23 pounds.

Narragansett turkeys have traditionally been known for their calm disposition, good maternal abilities, early maturation, egg production, and excellent meat quality.

Captain Thomas Wiggins