We ordered a Mary's Turkey heritage bird through one of the shops at the Alameda Marketplace. There was no indication whether we got a Narragansett or a Bourbon Red, so I called Mary's 800 number, and they said after the head and feathers are off you can't tell the difference.
We brined it for a day and a half, then roasted. It was easily the best turkey we've had--the white meat in particular was way better than modern breeds'. Had only a small amount of leftovers from a 12-lb. bird shared by eight adults.