page_title: Domestic turkey
section_title: Turkeys as food
hierarchical_section_title: Domestic turkey / Turkeys as food
caption_attribution_description: Thanksgiving Turkey: Just practicing for the main event.
context_page_description: The domestic turkey is a large fowl, one of the two species in the genus Meleagris and the same as the wild turkey. Although turkey domestication was thought to have occurred in central Mesoamerica at least 2,000 years ago, recent research suggests a possible second domestication event in the Southwestern United States between 200 BC and AD 500. However, all of the main domestic turkey varieties today descend from the turkey raised in central Mexico that was subsequently imported into Europe by the Spanish in the 16th century.
  Domestic turkey is a popular form of poultry, and it is raised throughout temperate parts of the world, partially because industrialized farming has made it very cheap for the amount of meat it produces. Female domestic turkeys are referred to as hens, and the chicks may be called poults or turkeylings. In the United States, the males are referred to as toms, while in the United Kingdom and Ireland, males are stags.
  The great majority of domestic turkeys are bred to have white feathers because their pin feathers are less visible when the carcass is dressed, although brown or bronze-feathered varieties are also raised.
context_section_description: Approximately 620 million turkeys are slaughtered each year for meat worldwide. Turkeys are traditionally eaten as the main course of Christmas feasts in much of the English-speaking world (stuffed turkey) since appearing in England in the 16th century, as well as for Thanksgiving in the United States and Canada. While eating turkey was once mainly restricted to special occasions such as these, turkey is now eaten year-round and forms a regular part of many diets.
  Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases, where recipes call for chicken, turkey can be used as a substitute. Additionally, ground turkey is frequently marketed as a healthy ground beef substitute. Without careful preparation, cooked turkey may end up less moist than other poultry meats, such as chicken or duck. The breast of the turkey can be dipped in breadcrumbs as an alternative to chicken nuggets.
  Wild turkeys, while technically the same species as domestic turkeys, have a very different taste from farm-raised turkeys. In contrast to domestic turkeys, almost all wild turkey meat is "dark" (even the breast) and more intensely flavored. The flavor can also vary seasonally with changes in available forage, often leaving wild turkey meat with a gamier flavor in late summer due to the greater number of insects in its diet over the preceding months. Wild turkey that has fed predominantly on grass and grain has a milder flavor. Older heritage breeds also differ in flavor.
  Unlike chicken, duck, and quail eggs, turkey eggs are not commonly sold as food due to the high demand for whole turkeys and the lower output of turkey eggs as compared with other fowl. The value of a single turkey egg is estimated to be about US$3.50 on the open market, substantially more than a single carton of one dozen chicken eggs.
caption: A roast turkey prepared for a traditional U.S. Thanksgiving meal
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