Narragansett
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Standards
The Narragansett turkey is named after Narragansett Bay in
Rhode Island, where the variety was developed. It
descends from native turkeys and the domestic turkeys
(probably Norfolk Blacks) brought to America by English and
European colonists beginning in the 1600's. Improved and
standardized for production qualities, the Narragansett
became the foundation of the turkey industry in New England.
Though it was valued across the country, it was especially
important in Rhode Island and Connecticut. The American
Poultry Association recognized the Narragansett in
1874.
According to an 1872 account, it was not uncommon to find flocks
of one to two hundred birds, the product of a breeder flock of
a dozen hens. Little supplemental feed was given to the
turkeys; instead they ranged for grasshoppers, crickets, and
other insects. Farmers raising the turkeys were aware of the
benefits of genetic selection and raised young toms that
weighed between 22-28 pounds and hens that were 12-16 pounds.
While the Narragansett was never as popular as the Bronze
variety, it was widely known in the Midwest and mid Atlantic States
as well as in New England. Interest in the Narragansett began
to decline in the early 1900s as popularity of the Standard Bronze
grew. The Narragansett was not used for commercial production for
decades until the early 21st century, when renewed interest in the
biological fitness, survivability, and superior flavor captured
consumer interest and created a growing market
niche.
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. Since, however, the Narragansett has not been
selected for production attributes, including weight gain, for
years, many birds may be smaller than the standard.
Careful selection for good health, ability to mate naturally, and
production attributes will return this variety to its former
stature.
Narragansett turkeys have traditionally been known for their
calm disposition, good maternal abilities, early maturation,
egg production, and excellent meat quality. As recently as 50 years
ago, they were well regarded for production qualities. This
historic variety, unique to North America, merits evaluation
for production in sustainable agriculture systems.
The Narragansett turkey would make a useful and beautiful
addition to the family farm.
The details above are taken from the ALBC website
Standards
Origin: |
North America |
Classification: |
Heavy |
|
|
|
Stag Adult: |
14.90kg / 33lb |
|
Stag Young: |
10.40kg / 23lb |
|
Hen Adult: |
8.10kg / 18lb |
|
Hen Young: |
6.30kg / 14lb |
|
Head: |
Red, changeable to bluish-white. |
Beak: |
Horn. |
Eyes: |
Brown. |
Throat & Wattle: |
Red, changeable to bluish-white. |
Neck: |
Unexposed part of the feather black, the exposed surface of each feather steel-grey approaching white; finishing in a narrow black band across the feather. The band increasing in width as the back is approached. |
Back: |
Rich, metallic black free from any bronze cast. Saddle black, each feather ending in a broad, steel-grey band going to white, the light band increasing in width as the tail coverts are approached. |
Tail: |
Main tail: Dull black, each feather regularly pencilled with parallel lines of tan, ending in a broad band of metallic black, free from bronze cast, edged with steel-grey going to white.
Coverts and Lesser Coverts: Dull black, each feather regularly pencilled with parallel lines of tan, having a wide band of metallic black - free from bronze cast - extending across it near the end, terminating in a wide edging of light steel-grey approaching white. |
Wings: |
Shoulder and Wing Bow Coverts: Light steel-grey ending in a narrow black band.
Coverts: A light steel-grey, forming a broad steel-grey band across the wings when folded, feathers terminating in a distinct black band, forming a glossy, ribbon-like mark, which separates them from secondaries.
Primaries: Each feather, throughout its entire length, alternately crossed with distinct parallel black and white bars of equal width.
Flight Coverts: Barred similar to primaries.
Secondaries: Alternately crossed with distinct parallel black and white bars, the black bar taking on a light steel-grey cast on the shorter top secondaries, the white bar becoming less distinct. |
Breast: |
Unexposed part of each feather black, ending in a broad, light steel-grey band which becomes darker the closer you get to the underbody; each feather ending with a distinct black band, narrow at the throat and becoming wider on the lower breast. |
Body and Fluff: |
Body Dull black, feathers ending with a distinct band of white.
Fluff: Black, terminating in white. |
Legs and Feet: |
Lower Thighs: Intense black edged with light steel-grey.
Shanks and Toes: In mature specimens, deep salmon; in young specimens, dark approaching salmon. |
Undercolour or all Sections: |
Very dark slate. |
Colour Female: |
Plumage is similar in all sections to the male except that feathers on the back should end with a distinct white edging of medium width, the black edging terminating at cape and breast gradually changing to a white edging, which widens as it approaches the rear. |
Defects: |
Wings showing one or more primary or secondary feathers completely black or brown, or absence of white or grey bars more than one-half of the length of primaries; white or grey bars showing on main tail feathers beyond greater main tail coverts, except the terminating wide edging of white. Entire absence of black bands on greater tail coverts. Edging of brown in secondary feathers. |
Day-old Poult: |
The head is yellowish-grey, mottled with dark brown with three dark streaks, the middle being widest, running from the top of the head down the neck. The upper parts of the body are light greyish-brown mottled with very dark brown and the three dark streaks continue along the back to the tail. The underparts of the body are yellowish-white to almost white on the surface. Undercolour of body down throughout is a light grey. The shank, legs and feet are the same as the Bronze. Although the breast of a Narragansett poult is paler than in the Bronze it is very difficult to segregate the two varieties accurately until they are around 6 weeks old. |
Plumage in both sexes: |
N/A |
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