Turkey is an adaptable protein source that can be enjoyed in numerous ways. Its meat has an earthy-flavor that pairs well with many spices.
To achieve optimal flavor in your turkey, try brining it prior to roasting. This allows the skin to absorb flavors while softening up the interior for roasting.
Origin
The turkey is one of the heaviest wild birds belonging to Galliformes and inhabits North America in large numbers. Domesticated turkeys are subspecies of Meleagris gallopavo and comprise one of two extant species in this group (with another rarer form known as Ocellated Turkeys). Another wild variety, called Meleagris nigri, can be found throughout Mexico and Central America.
European explorers returned from North American travels in the 16th century with wild turkeys from their journeys, where they first met English settlers. While English cuisine predominantly consisted of fish and vegetables at that time, turkey quickly became a beloved addition to English meals due to their large size and delicious diet of nuts from North America.
Early settlers noticed that the turkey closely resembled guinea fowls they encountered on trips to Africa, familiar to them because of its dark feathers with white spots that belong to one of four genera that includes roosters, peacocks and chickens. Due to this similarity between birds, one became known as “turkey cock,” later used for both birds in North America.
The turkey cock, often known by its other name of “turkey hen”, has become famous for its distinctive, long neck wattle or “snood”. This protuberance serves both sexual and defensive functions during mating season and typically measures two to three centimeters long but may extend even longer during male displays.
As time passed, the turkey became more widely recognized, even being mentioned by Shakespeare in Henry IV. By the time Abraham Lincoln made Thanksgiving a national holiday, most of the public knew who their Thanksgiving turkeys were.
At present, “turkey” refers to both American turkeys and domesticated poultry that isn’t. However, in other countries the term is more widely used; for instance in Persian and German it can refer to any bird making sounds such as booghalamoon or truthuhn; while Indonesians refer to turkeys as “kalkoen/kalkunna.”
Nutrition
Turkey meat is an extremely popular protein source that people across the globe rely on as an excellent source of vitamins and minerals, including iron. The nutritional value of turkey varies depending on how it’s prepared; dark cuts of turkey such as legs and thighs provide more iron than white meat cuts, while trimming fat prior to cooking may help decrease calories and fat intake (1).
Domesticated turkeys raised on factory farms can pose significant environmental and health hazards. Because these birds are bred to reach maturity quickly, which may result in serious physical issues for them – reduced immunity to disease as well as deformed bones or heart defects can all arise in these conditions; additionally they may be exposed to antibiotics which contributes to antibiotic-resistant bacteria that pose risks to people.
Heritage breeds of turkeys can be successfully raised on small farms where they work harmoniously with other animals and plants, providing protein from eggs and meat while their manure provides essential nutrients to soil. Furthermore, heritage turkeys also feed off bugs, weeds, kitchen scraps etc to maintain an all-natural diet of their farm which results in naturally moist and flavorful meat that’s easy to consume.
Wild turkeys are opportunistic foragers that feed on green foliage, insects, seeds from grasses and forbs, nuts, mast (acorns), and mast (acorns). Although they spend most of their time on the ground during daylight hours, at night they fly into trees to roost; their intelligent minds enable them to recognize each other by their voice; over 20 vocalizations have been identified among wild turkeys (2).
Turkeys are highly social birds who take great pleasure in spending time together. They gather into flocks of hundreds or even thousands, foraging together to find food before gathering in trees at dusk to protect themselves from predators and to build nests where they raise their young.
Size
Turkeys are large birds known for their iridescent bronze body feathers and black and white bars on their wings, which appear as black-and-white stripes. Wild turkeys tend to live ground-dwelling lifestyles; flying is rare. Their natural environments include woodlands, savannas, grasslands and swampy areas where Taxodium distichum or Nyssa sylvatica species reside.
Wild turkeys are omnivores that feed on an assortment of foods such as acorns, nuts, seeds, berries and insects as well as scraps from animal carcasses and garbage. Turkeys have an incredible sense of smell and touch in their feet, heads, beaks and beaks – these animals love being scratched while having an expansive field of vision. Male jakes (male turkeys with fleshy flaps called caruncles on their tails). These traits help identify jakes easily.
Hen turkeys raise their chicks in the wild while hunting for sustenance themselves, travelling together as family groups with an established female hierarchy and male pecking order. When mature enough they form winter flocks with up to 200 birds.
When purchasing a turkey, always look for the USDA mark of inspection to ensure that it has been inspected for disease or other hazards. Frozen turkeys tend to develop freezer burn quickly which compromises quality meat. Champagne recommends purchasing heritage breed turkeys raised naturally rather than in CAFOs as their darker meat is more succulent and tends to cook quicker than lighter breeds.
Calculating how much turkey to purchase takes into account your guests and their expectations for Boxing Day sandwiches. A 9kg turkey could feed up to 24 people, plus any leftovers! However, keep in mind that turkey contains lots of fat and calories; therefore be mindful when serving portions based on portion sizes. A registered dietitian can assist in helping determine your nutritional requirements as well as how much turkey to consume depending on your overall health goals.
Cooking
Turkey is an exceptionally versatile meat that can be prepared in numerous ways. Although often associated with oven roasting, turkey can also be fried, barbecued, stewed and added to casseroles – as well as being smoked! Turkey boasts leaner fat content than chicken so may make an attractive option when looking to limit their fat intake.
Roasting a turkey often begins by applying a liberal layer of butter to help the skin crisp up and give a lovely hue, while fillings such as cranberries, apples or orange slices as well as vegetables such as onions or leeks can further add to its flavour.
Before roasting a turkey it is crucial that the bird has been properly cleaned and prepared. To save time it is wise to purchase one already basted, or alternatively you can do it just prior to placing in the oven. Also important is reaching a minimum internal temperature of 165degF for safe cooking – check this using a meat thermometer inserted into the thickest part of its thigh without touching bones!
Once your turkey has been roasted, allow it to rest for at least 30 minutes before carving so its juices can reabsorb into its muscles, making the meat more tender and easy to slice. Cover it with aluminum foil while it rests.
A whole roasted turkey is often the centerpiece of any special dinner, providing delicious accompaniments such as salads, curries, soups or casseroles. It can even be ground into sandwiches and burgers as filling. As with all poultry products it is wise to opt for turkey that was raised on higher welfare farms (RSPCA Approved in UK and Australia, Certified Humane in USA) which ensure healthy animals with reduced stress levels that produce superior meat quality.