Turkeys have never been raised in Turkey. In fact. the turkey wasn’t known in Europe until it was discovered by early colonists in North America. But in a way, the turkey was named after the nation of Turkey! Here’s how it happened:
When European settlers first saw the turkey in America, they thought it looked like another bird, one they were familiar with, the guinea fowl, or Turkey-cock, often brought to England from Turkey. Its name was later shortened to “turkey.”
A turkey can eat 80 pounds of food before it has grown to 15 pounds!
Related Posts
-
How Did the Turkey Get Its Name and Where Does the Word Turkey Come From?
It was apparently just about four hundred years ago that the bird, native to Africa, that we know today as guinea fowl was imported into England by way of Turkey, even though the…
-
Where Is Turkey Located In the Middle East and Which Part of Turkey Lies In Europe?
A small part of Turkey lies in a region of southern Europe called Thrace, which also includes parts of Greece and Bulgaria. Most of Turkey is in the Middle East, on a mountainous…
-
What Is the Turkey Named After, What Does its Name Mean, and Where Does the Bird Live?
In 1519, conquistador Hernando Cortez returned to Spain with a bird introduced to him by the Native Americans of Mexico. The peculiar bird confused all of Europe. The French thought it was from…
-
How Did the Custom of Serving Turkey For Christmas Dinner Originate and When Did the Tradition Start?
Up until the nineteenth century, mincemeat pie was the common Christmas feast in both North America and Europe, with preferred birds being pigeon, peacock, guinea hen, and goose. Turkey was introduced from America…
-
Why Does My Turkey Gravy Turn Out To Be Either Lumpy Or Greasy?
It doesn’t have to be either lumpy or greasy. We all know people who can make it both lumpy and greasy at the same time, don’t we? Lumps and grease arise from the…
-
How To Make the Perfect Chicken or Turkey Gravy Every Time
There are three important things to remember when making gravy: Combine and cook equal parts fat and all-purpose flour. Whisk in the right amount of broth to the consistency you like. Simmer gravy…
