TURKEY TRIVIA

History

Turkey's scientific name is Meleagris gallopavo (mel-e-AY-gris gal-low-PAY-voe) from Latin gallus, meaning cock, and pavo, meaning chickenlike. Meleagris is the Roman name for guineafowl, suggestive of the early confusion of the turkey with guineafowl.

Domestication of the Turkey

The domestic turkey is descended from wild turkeys originally native to Southern Ontario, parts of the U.S. and Mexico. The turkey was tamed by the American Indian cultures in Mexico and taken from Mexico to Europe by Spanish conquistadors early in the 16th century.

By 1524, the turkey is known to have reached England and, by 1558, it was becoming popular at banquets in England and throughout Europe. When English settlers came to North America, they brought the domesticated turkey back and used it as breeding stock with native wild turkeys.

How Turkey Got Its Name

One suggestion is from the wild turkey's call which sounds like turk-turk-turk. Another likely explanation is that in the 16th century, merchants trading along the seaboards of the Mediterranean were known as Turkes. They probably included the birds in their merchandise and they became known as turkey fowls.

One theory is that Columbus thought the New World was connected to India and that turkeys were really peacocks, so he named them "Tuka" which is peacock in the Tamil language of India.

In Spain, the turkey was often referred to as the Indian fowl, an allusion which is repeated in the French "dindon" formed from "d'Inde", which means "from India".

Facts on Turkey's Long and Colourful History

Fossil evidence shows that turkeys roamed the Americas 10 million years ago.

The American Indians hunted wild turkey for its sweet, juicy meat as early as 1000 AD. Turkey feathers were used to stabilize arrows and adorn ceremonial dress, and the spurs on the legs of wild tom turkeys were used as projectiles on arrowheads.

The bronze coloured wild turkey must fly to survive and can glide a mile without fluttering a wing.

The First Thanksgiving

The first formal Thanksgiving by Europeans in the Americas was in 1578 when the English navigator, Martin Frobisher, held a formal ceremony in Newfoundland to give thanks for surviving the long journey.

The pilgrims who settled in Plymouth, Massachusetts in 1621 celebrated their first harvest in the New World with wild turkey. The Loyalists spread this custom to Nova Scotia in the 1700s.

Comptons says: "The first Thanksgiving Day in Canada was observed at Port Royal, N.S., in 1710, when the town and fort passed into English hands for the last time. In 1760 a day of thanksgiving at Halifax marked the victory of General Jeffrey Amherst's troops at Montreal. These early thanksgiving days were held at various times, usually to celebrate military victories or the birth of royal children. The Scottish settlers of Nova Scotia emphasized the religious aspect of a day of thanksgiving. Halifax in 1762 was the first community to give thanks for a bountiful harvest." In 1879, the Canadian Parliament declared November 6 a day of Thanksgiving and a national holiday. Over the years, the date changed. Finally, on January 31, 1957, Parliament proclaimed that Thanksgiving be observed on the second Monday in October.

Why Is The Canadian Thanksgiving Earlier Then In The US?

Encarta says: "Thanksgiving is also a legal holiday in Canada. Because Canada is north of the United States, its harvest comes earlier in the year. Accordingly, the Thanksgiving holiday falls earlier in Canada than in the United States. The Canadian Parliament set aside November 6 for annual Thanksgiving observances in 1879. In 1957 the date was shifted to an even earlier day, to the second Monday in October."

Folklore

The Navajos tell of an enormous hen turkey that flew over their fields bringing them corn and teaching them how to cultivate their crops.

Benjamin Franklin was displeased when the bald eagle was chosen over his proposed "original native" turkey as a national symbol. He said the turkey is a more respectable bird and a true original native of America.

How Turkey Became the Festive Bird

In England, the harvest festival has been celebrated for many years. The story goes that Queen Elizabeth was sitting with the troops eating roast goose to celebrate the harvest festival. News was brought to her that the Spanish Armada had sunk on its way to attack England. The queen was so delighted that she ordered a second goose to celebrate the good news and thus, the goose became the choice bird at festival time in England. When the pilgrims came to the new world, they carried on the tradition of celebrating the harvest festival but geese were not plentiful. Since there were lots of wild turkeys and they were easier to find, they roasted turkeys instead.

How The Turkey Became the Bird of Choice at Christmas

Historically in England, swans, peacocks and cranes were roasted for special occasions. Things changed because of Charles Dickens. The story goes that because of "The Christmas Story" he is credited for popularizing the serving of turkey for Christmas dinner.

Facts on Production

Female turkeys are called hens, male turkeys are toms, and baby turkeys are called poults.

The world's largest producer of turkey eggs is Cuddy International Corporation in Strathroy, Ontario. One in four turkeys eaten is hatched from an egg from this hatchery.

Hybrid Turkeys Inc. of Kitchener, Ontario is one of only three primary turkey breeders in the world, and they have customers in more than 45 countries.

Most of the turkeys raised commercially are White Hollands which have all-white plumage. The Bronze turkey was the chief turkey raised in Canada until mid '60s.

Big Turkey

The Guinness Book of Records...states that the greatest dressed weight recorded for a turkey is 39.09 kg (86 lbs), at the last annual "heaviest turkey" competition held in London, England on December 12, 1989.



Holiday Coloring Pictures

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Then Click to print



Cornstalk
 Turkey Picture
Thanksgiving Turkey
 Indian Corn Picture
Indian Corn


DECORATING NATURALLY FOR THANKSGIVING

With minimum effort you can set a festive table and decorate your home using seasonal fruits, herbs, and vegetables. Here some ideas for inexpensive, colorful displays:

Hollow out miniature pumpkins and squashes to make serving bowls and containers for cranberry sauces, relishes, dips, soups, individual desserts, even fresh flowers. Cut a thin slice off the bottom so that the pumpkin or squash will stand firm.

While braiding together the dried tops attached to onions from your garden, weave in a long strand of heavy string among them. When the tops have been braided, make a loop at the end of the string so that the strands can be hung as room decorations.

Tie bunches of herbs and herb flowers together with string to make a garland that can be draped on the table, wall, or mantel.

Enliven individual place settings by affixing sprigs of autumn wheat or herbs to your napkins with ribbons. Collect, rinse, and pat dry an assortment of colorful autumn leaves. Place them between tissue paper with heavy books on top for a week in a warm room. This will ensure that the leaves dry flat. Once dried, scatter the leaves on your buffet table before setting down the serving dishes. Or use large leaves as a liner under stemmed glasses or bowls on individual serving plates. With string or thread and a couple of thin sticks, dried leaves make interesting autumn mobiles, too.

Using a heavy-duty needle and thread, alternate kumquats and cranberries to create a fragrant holiday garland. Use the fruit strands to decorate serving platters, tables, and doorways.

A Wonderful Healthy Thanksgiving Recipe from Kelly

ORANGE PUMPKIN CUSTARD

1 can (16 oz) pumpkin
1/2 cup pitted and finely chopped prunes
1/4 cup frozen apple juice concentrate, thawed
1/4 cup frozen orange juice concentrate, thawed
2 tsp reduced-calorie margarine
1 cup evaporated skim milk
1/2 cup fat-free egg substitute
1 tbsp grated orange peel
2 tsp pumpkin-pie spice
8 Jack-Be-Little pumpkins (3 1/2 inches in diameter)

In a medium saucepan, stir together the pumpkin, prunes, apple and orange juice concentrate and margarine. Simmer, uncovered, for 15 minutes, stirring frequently. Transfer to a food processor. Add the milk, egg substitute, orange peel and spice. Process until smooth.

Cut off the tops of each pumpkin about 1 inch down. Scoop out the seeds. Place the shells in a 13" X 9" baking dish. Bake at 350 degrees F for 25 to 35 minutes or until the flesh is tender but the shells are not in danger of collapsing. Spoon the custard mixture into the shells.

Bake at 350 degrees for 30 to 40 minutes or until a knife inserted near the center of a custard comes out clean.

Chef's note: You may also bake the pumpkin mixture in 6-ounce custard cups. Place in a 13" X 9" baking pan and add 1 inch of hot water. Bake for 30 to 40 minutes. Serves 6.

Per serving: Calories: 106 Fat: 0.9 g. (7% of calories) Fiber: 1.9 g. Cholesterol: 1 mg. Sodium: 74 mg.

Ultra-Easy PUMPKIN PIE SQUARES From Carole

Crust
1 package yellow or spice cake mix (set aside one cup of the dry mix before proceeding)
1/2 cup melted butter or margarine
1 egg

Filling
1 29 oz. can pumpkin
2 eggs
2/3 evaporated milk
1 1/2 tsp. cinnamon
1 tsp. ground (dried) ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup brown sugar

Topping
1/2 cup sugar
1/4 cup brown sugar
1 T cinnamon
1/3 cup butter or margarine
(optional) 1/3 cup chopped walnuts

1. Grease and flour a 8X11 inch baking pan.
2. Preheat oven to 350°.
3. Disregard instructions on cake mix box, you're not going to bake a cake. Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).
4. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.
5. Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.
6. Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly. Mix in nuts, if desired.
7. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.
8. Cool and serve with whipped cream.