It was at Narragansett Bay in Rhode Island that the Narragansett turkey was developed by crossing European strains, probably Norfolk Blacks, with the local wild turkeys. The Norfolk Blacks were brought to America by English and European colonists in the 1600’s. It gained most popularity in Rhode Island and Connecticut. The American Poultry Association recognized the Narragansett in 1874.
The color pattern on the Narragansett turkey differs from the Bronze in color. The Bronze has a coppery bronze color while the Narragansett turkey has black, gray, tan, and white. The 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 23 pounds.
Conventional methods of feeding encourage the birds to peck at what is in front of them and disregard the build-up of feed on the floor. This results in it creating a mess, which ferments and attracts vermin. It is very important to keep rats and wild birds away from the feed to prevent the onset of diseases such as Bird Flu or Avian Flu. This does not happen with the PECk-O-MATIC Automatic Turkey Feeder as the feed is eaten straight away. Corn can be provided using either the ¾ inch or 1 inch regulator disc. The ¼ inch regulator disc from the PECk-O-MATIC Automatic Turkey Feeder can be used to give millet or mash.
The Narragansett turkeys are fast runners and competent fliers. They prefer to roost in trees at night if possible. They also have keen eyesight that helped them to forage for crickets, grasshoppers and other ground insects, which in turn helped farmers to save on supplemental feed costs. Narragansett turkeys are known for their calm disposition, good maternal abilities, early maturation, egg production, and excellent meat quality.