History

• The North American Wild Turkey is indigenous to this country and has lived here for thousands of years. The wild turkey of yesteryear looked quite a bit different than the turkeys we know now that are available in supermarkets at holiday time. The wild turkey from the 1700's had a long neck, bright colored feathers of red, white and brown and could actually fly quite a distance. The turkeys would stick together in packs and fly that way as well. The wild turkeys of this time were known for their cunning and cleverness, which is what Benjamin Franklin to submit that the national bird be, not the bald eagle but the turkey. He was, of course, voted down, but this goes to show just how different turkeys were viewed during that time period. Also, the first Thanksgiving dinner most likely did not have turkey at all. It is thought that they dined, instead, on lobster as a main course, because they were so close to the shore. Lobster was thought to be a very lower class food at the time, and turkey was much harder to come by.
  
  

Types

• There are so many types of turkeys out there that books could be written about them, especially in the field of wild turkeys. In North America, there are a few major types that are easiest to find. The Eastern Turkey is found in the Eastern United States. They are very large, weighing in at an average of 20 to 25 pounds for a full grown male. The Rio Grande Turkey is indigenous to the Texas and Mexico area, and is smaller than the Eastern, but has much more colorful plumage. A Merriam's Turkey is found in the Western U.S. and is medium in size with dark brown and almost black feathers. The Osceola Turkey is a hard to find breed in Florida. They are small and very, very fast.
  Besides the many breeds of wild turkeys, there are many different kinds that can be found in your local market ready to cook, as well. The two main categories are fresh and frozen. A fresh turkey means that the bird has never been below 26 degrees Fahrenheit. These turkeys must be used within 48 hours of purchase. Frozen turkeys have been frozen immediately after butchering, and, once frozen, have never been thawed. By law, they must remain at 0 degrees Fahrenheit, or below, until they are purchased.
  
  

Significance

• The original significance of the North American turkey is very different than it has become, now. Once regarded as a majestic and crafty animal, this bird has become a silly and bloated shadow of what it once was. The very reason that Benjamin Franklin wanted it as the mascot for the newly formed United States of America was because of its wily character and its resourcefulness. It seems like a joke now that this father of our union wanted this animal to represent our country. The turkey has now taken on a very different symbolic nature. It is the animal that we look to as representative of the American dream every year at Thanksgiving. It symbolizes the idea that every family can and should have a feast to remind them of the great nation in which they live, and where we come from. Heritage is a cornerstone of the American psyche, and the turkey, being an indigenous bird that has lived side by side with the American people since the beginning, represents that.
  
  

Misconceptions

• One of the major misconceptions about turkey, and Thanksgiving in general, is the one mentioned earlier about the first Thanksgiving dinner being turkey-free. The other misconception that everyone seems to hang onto about the holiday bird is that the meat of turkey is loaded with a chemical that will put you to sleep. While this is partially true, it has been greatly exaggerated. The drug in question is tryptophan, an amino acid that is present in turkey that has the lulling quality of sleepiness on humans in large amounts. While turkey does contain some tryptophan, it is exactly the same amount that is included in any other meat. Beef and chicken have just as much tryptophan as turkey, and cheddar cheese actually has twice as much.
  
  

Benefits

• The greatest thing about turkey, in general, is that it is so good for you. Not only is it an all American bird that represents the best qualities of the American holiday season, but it also packs a high protein, low fat punch. Turkey is one of the most versatile meats on the market today, being processed in more ways than almost any other kind of animal. Because it can be ground like hamburger, it can replace high fat beef in many recipes. True, it may take a little more seasoning to make it taste exactly like your beef dish, but the difference is nominal and only those who know will be able to tell. Turkey's lean drumsticks are excellent for smoking and barbecuing, also. The meat takes to the environment of a smoker just as well as a side of beef, and it's a fantastic alternative to the fatty meat from a brisket or side of spare ribs. The next time you are planning a get together with friends or family, think about the all American bird with a history as rich as its taste, and you'll be sure not to disappoint anyone.