Narragansett turkey


Please do not wash your eggs prior to incubating them. We recommend incubating your eggs at 100F at a humidity of 40-45%. After 14 days candle your eggs and discard any that do not show growth. At day 25 candle your eggs again. At this time place all the developing eggs into lockdown at a humidity of 50-60%. They should hatch within a couple days, by day 28 of incubating. Please make sure to be prepared prior to incubating your eggs on good hatching practices! I cannot replace your eggs due to a bad hatch. Once they have left my hands it’s impossible for me to control all the variables. If you need assistance with your hatch please contact me.





Narragansetts come in a patterned combination of black, gray, tan, and white with their patterning similar to the Bronze breed. White wing bars are commonly seen in the breed, but only appears on those bred in the United States. The beak is horn colored with a red to bluish white head and black beard. The shanks and feet are salmon colored.

A female turkey is called a hen; a male turkey is called a tom. A hen typically weighs 14-18 lbs, with toms weighing around 23-33lbs. Hens lay eggs once per year between February to April. They lay 10-12 eggs in a clutch, which will hatch in 28 days.

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. Currently, they are listed as “threatened” meaning there are “fewer than 1,000 breeding birds in the United States, with seven or fewer primary breeding flocks, and estimated global population less than 5,000.”


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