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Turkeys were first exported to Europe via Spain around 1519, where they gained immediate popularity among the aristocratic classes. [23] Turkeys arrived in England in 1541. From there, English settlers brought turkeys to North America during the 17th century.
The Norfolk Black, also known as the Black Spanish or Black Turkey, is a British breed of domestic turkey. It is thought to derive from birds taken to Britain from Spain, where they had arrived with Spanish explorers returning from the New World. [3]: 358 [7]: 345 [8] [9] [10] It is generally considered the oldest turkey breed in the UK.
The domestic turkey (Meleagris gallopavo domesticus) is a large fowl, one of the two species in the genus Meleagris and the same species as the wild turkey.Although turkey domestication was thought to have occurred in central Mesoamerica at least 2,000 years ago, [1] recent research suggests a possible second domestication event in the area that is now the southwestern United States between ...
Turkeys are delicious, but there’s much more to these highly social and infinitely interesting animals. Here's a chance to bone up on your turkey trivia. 13 Fun Facts You Didn't Know About Turkeys
William Strickland (died 8 December 1598) was an English landowner who sailed on early voyages of exploration to the Americas and is credited with introducing the turkey into England. [1] [2] In later life he was a prominent Puritan Member of Parliament. Boynton Hall today - seat of the Strickland baronets
These matings produced a bird that was larger and more robust than the European turkeys, and tamer than wild turkeys. Though the Bronze turkey type was created in the 18th century, the actual name was not used until the 1830s, when a strain developed in the U.S. state of Rhode Island was named the Point Judith Bronze.
Heritage turkeys have been praised by chefs and food critics alike as being richer in flavor than industrial birds, [6] though the lack of a large amount of breast meat means cooking times and methods may differ substantially from non-heritage birds. [9] Heritage turkeys are closer in taste to wild turkeys, but are several pounds larger.
In England, throughout the 16th and 17th centuries, goose or capon was commonly served, and the rich sometimes dined upon peacock and swan. [38] The turkey appeared on Christmas tables in England in the 16th century. [39] [40] The 16th-century farmer Thomas Tusser noted that by 1573 turkeys were commonly served at English Christmas dinners. [41]