The Twelve Ingredients of A Christmas Dinner - Turkey

The Twelve Ingredients of A Christmas Dinner - Turkey

The domesticated turkey body that you have either frozen in the freezer, defrosting in the fridge, roasted in the oven or stripped on the day after Boxing Day is descended from the Wild Turkey (Meleagris gallopavo). This species is found in North America and is the heaviest member of the Galliformes family.

It was domesticated over 2,000 years ago by the inhabitants of the Mexican states of Guerrero, Jalisco and Veracruz. This bird was imported by the Spanish as the bird's flesh and eggs were used for protein, whereas the feathers were used by the Aztecs for decoration. It is thought that in the 16th Century, William Strickland (an English navigator) introduced the turkey to England.

There are eight varieties of birds (including Black and Bronze) recognised by the American Poultry Association and a further seven varieties (including Buff and Midget White) to be recognised, this list can be found here.

A report on Turkey and Goose production (completed in 2007) for Defra reported that two companies, Bernard Matthews Farms and Cranberry Foods, dominate the all year round market and there were approximately 600 smaller seasonal producers in 2006. This year brought 17 million turkeys into existence with 10 million being used in the seasonal period, which equated to 184 tonnes of turkey meat produced in the UK with another 48,000 tonnes being imported. This industry contributes £365 million to the UK economy.

The American Livestock Breeds Conservancy published "How To Raise Heritage Turkeys On Pasture" and despite the turkey being a hardy bird that can be easily managed; its growth can be hampered by 9 different types of deformities, injuries, behavioural and situational problems including Bumblefoot as well as 32 diseases and parasites including Newcastle Disease. Amazing to see it on the dining room table.