Poultry
Turkey
Turkey is a large poultry bird prized for lean breast meat, rich dark meat, and its central role in festive roasting traditions. Heritage breeds and broad-breasted commercial lines differ markedly in flavour, moisture, and the balance of white to dark meat across the carcass. From Thanksgiving roasts and deli slices to mole, kebabs, and smoked barbecue, turkey spans everyday and celebratory cooking. Part selection, brining, and cooking temperature are especially important given the bird's size and tendency to dry breast meat when overcooked.
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Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
Grading systems
European Union — EU Poultry Class
A · B · C
United States — USDA
Grade A · Grade B · Grade C
History
Wild turkeys were domesticated by indigenous peoples in Mesoamerica and later introduced to Europe following Spanish contact with the Americas.
Turkeys became established festive poultry in England and spread across European aristocratic and farm tables.
Commercial turkey farming expanded in the United States, making the bird a defining feature of national holiday cuisine.
Broad-breasted genetics and industrial processing created the modern supermarket turkey alongside growing heritage breed revival.