Poultry
Narragansett
A tier
Narragansett is a New England heritage turkey named for Narragansett Bay, with steel-gray, black, and white barred plumage and a reputation for calm farmyard temperament. Meat is full-flavoured without the extreme leanness of wild birds, and the carcass proportions suit a family roast better than oversized commercial whites. Treat it as a chef’s heritage bird: dry-brine with salt and herbs, roast until the breast just clears safe temperature, and use the richer thighs for leftovers hash or enchiladas. Skin crisps well; the flavour pairs with oyster stuffing, cranberry, and brown-butter gravy more successfully than bland industrial stock.
Also known as: Narragansett, Narragansett heritage turkey
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History
Narragansett-type turkeys emerged in Rhode Island and neighbouring New England farms from early colonial stock.
The variety was standardised and widely kept as a leading American market turkey.
Broad-breasted commercial lines nearly erased Narragansett flocks from commercial supply.
Conservation breeding returned Narragansett birds to small farms and seasonal heritage markets.