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Turkey meat, commonly referred to simply as turkey, is the meat from turkeys, typically domesticated turkeys, but also . It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas as well as in standard cuisine.
A large amount of turkey meat is processed. It can be smoked, and as such, is sometimes sold as turkey ham or turkey bacon. Twisted helix of deep-fried turkey meat, sold as "turkey twizzlers", came to prominence in the UK in 2004, when chef Jamie Oliver campaigned to have them and similar foods removed from .
Unlike chicken eggs, turkey eggs are not commonly sold as food due to the high demand for whole turkeys and lower output of eggs as compared with other fowl (not only chickens, but even ducks or quail). A single turkey egg costs about USD2–3.
Turkey meat has been eaten by indigenous peoples from Mexico, Central America, and the southern tier of the United States since antiquity. In the 15th century, Spanish conquistadores took Aztec turkeys back to Europe.
Turkey was eaten in as early as the 16th century in England.Davis, Karen (2001) More than a meal: the turkey in history, myth, ritual, and reality Lantern Books, 2001 Before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving–New Year season. While the tradition of turkey at Christmas spread throughout Britain in the 17th century, among the working classes, it became common to serve goose, which remained the predominant roast until the Victorian era. A Victorian Christmas Historic UK.com Retrieved December 26, 2010
Turkey with mole is regarded as Mexico's "national dish".
Turkey rice is regarded as one of Taiwan's national dishes.
Because the turkey is a New World bird not known to the Jewish people until after the completion of the Hebrew Bible and Talmud, questions about its kosher status have been discussed for years. The majority of authorities and a long history of Jewish usage have regarded it as kosher, as other related fowl such as chicken, partridge, and pheasant are.
Turkeys have been raised in Finland since the 1950s, and consumption is at its highest at Christmas time. Turkey farming is mainly concentrated in Western Finland, with the Satakunta region producing over 98% of Finnish turkey meat.
In some areas, particularly the American South, they may also be deep frying in hot oil (often peanut oil) for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.
A 100 gram amount of turkey breast contains 279 mg of tryptophan, a low content compared to other in turkey breast meat. There is no scientific evidence that this amount of tryptophan from turkey causes post-meal drowsiness.
| + Protein content of meats | |
| Salami | 13.0 |
| (grilled) | 13.3 |
| Ground beef | 23.1 |
| Roast chicken | 24.8 |
| Grilled lean, back bacon | 25.3 |
| Roast turkey | 25.0 |
For Christmas in the United Kingdom, turkey is traditionally served with winter vegetables, including roast , , and . Cranberry sauce is the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberries until recently were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas, too. Pigs in blankets, a dish consisting of small sausages (usually ) wrapped in bacon are a popular and traditional accompaniment.
Especially during holiday seasons around Thanksgiving and Christmas, stuffing or dressing is traditionally served with turkey. The many varieties include oatmeal, chestnut, Common sage and onion (flavored bread), cornbread, and sausage are the most traditional. Stuffing is used to stuff the turkey (as the name implies) or may be cooked separately and served as a side dish (dressing).
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