Turkey Recipes

Since turkey is a bird indigenous to the Western Hemisphere, we have an abundance of turkey recipes in America. It was introduced to the west from the country of Turkey but originated in Africa, where it was a wild game bird.

The turkey was quickly domesticated and became such a popular bird that Benjamin Franklin lobbied for it to become the national bird of the United States. The fiercer, inedible eagle won that contest, but turkeys remain uniquely popular.

Turkeys are traditionally served for the Thankgiving Day holiday meal and are the Christmas main entree for many families. Because they can be grown to a much larger size than other domestic poultry, turkey recipes abound and are important 'feast' ingredients, with one bird able to feed a large family. Their availability has made them more than a holiday meal and the meat is the basis for many lunchtime sandwiches and chef salads.

Everyone has their favorite part of the bird with white and dark meat aficionados argue the relative merits of their choices: white meat has less fat, but dark meat is less likely to be cooked dry.

Holiday turkey recipes traditionally include the bird being stuffed with a bread or rice stuffing, the formulation of which has often been in the family in some form for generations.

The best part of cooking such a large bird is the quantities of leftover turkey meat, which is often eaten cold on a sandwich with mayonnaise the next day or turned into a variety of poultry 'left-over' dishes, such as tetrazzini.

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