The turkey came originally from America and was first domesticated by the Aztecs in Mexico. Turkeys were introduced into Europe by the Spanish and they soon became a popular choice in France, Italy and Britain, too. When early settlers from Britain. France and Holland crossed the Atlantic to North America, the vast flocks of turkey that roamed wild provided them with sustenance. They were plentiful and so easy to trap or shoot that the older children of the family were given the responsibility of catching them. The Native Americans, meanwhile taught the new setters the rudiments of farming, and in November 1621. On the first anniversary of their arrival, the Pilgrims entertained the locals to a feast. At the center of which was the turkey. Ever since, this has been the traditional bird served at Thanksgiving. Turkey is a lean source of protein and provides B vitamins, phosphorous, potassium, magnesium, zinc with iron.
BRONZE BIRDS
These are dark-feathered birds and the skin may be spotted with slightly dark stubble remaining after plucking. Norfolk Bronze is popular and Norfolk Black is a very plump-breasted bird with a good flavor. American Bronze is another traditional turkey. Cambridge turkeys are also a traditional British bird; when they are crossed with the American Bronze, the Cambridge Bronze is the result. Bronze birds were the traditional turkeys before white birds became so popular and they have been enjoying a revival during the past 15 years. They are reared non-intensively on traditional lines and allowed to mature naturally. This has helped their revival as consumers are becoming more concerned about rearing methods.
WHITE BIRDS
In the United States, the White Holland is a popular breed. The majority of British turkeys is white-feathered, including Norfolk turkey. However, they do not have the superior flavor of bronze or dark-feathered birds, which are becoming increasingly popular.
FREE-RANGE AND ORGANIC BIRDS
Both free-range and organic turkeys are available, and information on the rearing conditions is normally provided by the supermarket, butcher or farm store where you buy them. Birds that are labelled free-range should be checked carefully before buying, as this is not necessarily an indication of the quality of the bird. For the best turkey, seek out a source of organic birds, preferably ones from a recommended or known farm.
WILD TURKEY
These birds are smaller than the domestic fowl and have a strong. Gamier, but truly delicious flavor. Wild turkey can still be found in the United States, although not in the large flocks that once existed when European settlers first arrived.
CUTS OF TURKEY
As well as whole birds, there are a variety of prepared cuts available. This is as a result of a marketing drive to persuade people to buy turkey all year round, rather than just for festive occasions.
PART-BONED BREAST
This is a large roast consisting of the unskinned breast meat and bone, which has been removed from the rest of the carcass. Usually taken from these large birds can weigh as much as a whole small turkey and will serve a reasonably large party of people. The roast can be stuffed under the skin. Halve breasts are also available. Smaller whole breast roasts taken from more modest size turkeys and suitable for two or three people, are becoming increasingly popular. They are available on the bone, as well as bone.
BONELESS BREAST
This is usually taken from one side of the breast, and neatly rolled or shaped with the skin around the outside, The quality is very variable, Take care to distinguish between a boneless breast and a roast of "re-formed" turkey meat, made up of scraps and off cuts moulded into a roast under the skin or a layer of fat (enclosed in netting). It also often contains a high proportion of water.
BREAST FILLETS
These are skinless, boneless slices taken from the turkey breast portion.
TURKEY DRUMS TICK
With the right preparation, a turkey leg can usually serve four people. Turkey drumsticks have a lot of sinew running through the brown meat, as well as fine bones, which makes them tough and awkward to eat. They can be roasted. but are better quickly browned, then stewed or braised until the meat is falling off the bone and is succulent.
DICED TURKEY
Used mainly for pies and casseroles, this is often the dark meat from around the thigh and leg area.
STIR-FRY TURKEY
These are long, thin strips of white breast meat. Cheaper packs may include some dark meat and smaller pieces rather than thin strips.
MINCED/GROUND TURKEY
Minced turkey meat is good for pies, sausages and burgers or other recipes in which minced pork or beef would be used. It is not so strongly flavored as minced beef, but has more taste than minced chicken and is usually less expensive than both. Buying turkey Turkeys are available fresh, chilled or frozen all year round. When buying a whole bird, look for a plump, well- rounded breast and legs and clear, soft and evenly colored skin. Avoid birds that are bruised, with blemishes or torn skin or any that have been badly or unevenly plucked. Turkeys vary enormously in weight. The average bird weighs from about 2.75 kg/ 6lb to 11.5 kg/25 1/2lb, but 18 kg 40lb specimens have been known. The average weights are 4.5-6.3 kg 10-14lb. Very large turkeys are less common these days, although they are still available on festive occasions such as Christmas and Thanksgiving, and modern breeders tend to concentrate on medium and smaller birds to suit today's smaller families.
Storing Turkey
Place the bird in a large, deep dish and cover it completely with clear film (plastic wrap). Store it in the coolest pat in the refrigerator, making sure that does not come in contact with other foods. Turkey cuts or diced meat can be kept in the wrapper, but check that the packs are sealed before storing. Thaw a frozen bird in the refrigerator for 2-4 days or a small bird at room temperature for 48 hours. It is unlikely that you are able to fit a whole turkey into the microwave for thawing, but frozen portions can be thawed in this way: follow the manufacturer's advice for thawing chicken.
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