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Turkeys are native to the Americas and were named by English settlers who mistook the birds for guinea fowl, which came from Turkey. |
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The turkey is actually a variety of pheasant. |
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The largest turkey on record was raised in 1967 by the Jerome Foods Company and weighed in at 75 pounds. |
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The average American ate 18.2 pounds of turkey - or about one full bird – in 1997, and consumption of turkey products is on the rise. |
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A male turkey is called a tom, and a female turkey is a hen. Young turkeys are called broilers and babies are called poults. |
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The average turkey hen will lay 110 eggs during a 28-30 week production period. Turkey eggs take 28 days to hatch. |
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Only tom turkeys gobble. Hen turkeys make a clicking noise. |
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Turkey is an excellent source of lean protein, niacin, phosphorus and several essential amino acids necessary for the renewal and maintenance of body tissues. |
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Tryptophan, an amino acid found in high levels in turkey, may promote sleepiness, especially when eaten with a high-carbohydrate meal. Maybe that’s why we all need a nap after eating that holiday dinner of roast turkey, stuffing, mashed potatoes and gravy! |
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Domestic turkeys have white feathers. They have been bred for extra breast (white) meat, and cannot fly. Wild turkeys have darker, colorful feathers, and can fly, often gliding up to one mile. Wild turkeys often perch in trees at night. |
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The reddish-pink, fleshy flap that covers the throat and neck of a turkey is called a wattle. The flesh that hangs from the top of a turkey’s beak is called a snood. |
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