The Turkey

This is the favorite family holiday in the US! People gather around tables steaming of traditional american dishes. Many of the foods on the Thanksgiving table can be traced back to the staples of native american populations. The Turkey, for example, is believed to have been domesticated somewhere between 10BC and 10AD, by the Aztecs, who used their feathers for decorations and ate the juicy turkey meat 1.

Picture Source: http://static.howstuffworks.com/gif/genetically-modified-turkey-2.jpg

Today's Turkey

• Commercially available turkey is completely different [from the wild turkey]. It is specifically bred for its huge breast and tender meat... It cannot fly at all, it cannot even run as it is too heavy and cannot mate due to the size of its breasts. ... Although the natural [color] of the turkey is black, commercial species are white-feathered. Most birds reach 10 Kg [or 22Lbs] live weight in 15 weeks due to the constant availability of formulated feed and ample water. The food is designed to retain water in the body. Consequently roasting loss is significant.1 
• Turkey meat is naturally dry; because the bird does not have a chance to create a fat layer that actually provides taste. For this reason carcasses are injected with vegetable oil solutions, water and salt to render it “self basting” an insult to the wild turkey.1

Picture Source: http://megnut.com/.a/6a00d835019f8653ef0133ed5b1a05970b-pi

The Locally Raised Turkey

• Buying local turkeys, raised on pasture in a low-stress environment is a good option for the holidays. Not only can you say that you enhanced the local economy, by keeping the money in the neighborhood (or State), you can also be almost guaranteed to remove a steaming succulent turkey roast from the oven in approximately the same size as it was when you put it in there. In addition, there are usually no growth hormones and antibiotics fed to these backyard babies. 
• Asking the farmer, store meat-buyer, or the farm stand about feed/feeding and the living conditions of the birds is always recommended.  
• Try a heritage bird to see what the original Thanksgiving turkey tasted like. These birds have longer legs, can fly, and taste more turkey-ish. It has more of the distinct turkey flavor to offer and is a very sought for specialty product in stores and at local farms.2 

Picture Source: http://cdn.blisstree.com/files/2010/11/76766179.jpg

1.  Berberoglu, H., (n.d.), Turkey History, Retrieved Nov 9, 2011, from http://www.foodreference.com/html/artturkey2.html
2. Hoad, S. (Nov 8, 2001). Heritage Turkey's: What's the Difference. Retrieved Nov 9, 2011, from  http://emmasfamilyfarm.blogspot.com/2011/11/heritage-turkeys-whats-difference.html