Have you ever
wondered why we eat turkeys on holidays? Who started the tradition? Why would we even domesticate
turkeys? This is the history of the domesticated turkey.
The modern
domesticated turkey is descendant from one of the six subspecies of wild turkey
that came from southern Mexico. The earliest archeological signs of
domestication, such as the construction of pens and large quantities of
eggshells, have appeared on Mayan sites that date back to 100 BC. By 300 AD,
the Aztecs and pueblo societies of the America southwest were domesticating
turkeys as well, using their meat and eggs for protein and their feathers for
decorative purposes. In fact, the Aztecs even associated the turkey with their God
Tezcatlipoca because of his humorous behavior.
The first turkeys
were imported to Europe by Spanish explorers in the 16th century. The English
navigator William Strickland is credited for introducing the first turkey to England
around the same time. Strickland even included a turkey on his family coat of
arms. However, the turkey still remained a luxury food until the late 19th
century.
In early America,
wild turkeys were abundant and thus easy to catch for a feast. When the English
began to domesticate this poultry species, they quickly realized that the
animal had no other use then meat production. Other animals such as chickens or
cattle were raised for a dual purpose. Americans followed the growing British
tradition of eating turkey for holiday meals. However, while the British have always associated
turkey with Christmas dinner, Americans have grown accustomed to eating it for
Thanksgiving as well.
By the 1940s,
intensive farming production techniques had improved, which allowed turkey to
be more affordable. In addition, refrigeration technologies allowed turkeys to
be frozen and shipped long distances.
The Broad-Breasted
White turkey is the most common commercial breed due to its size and amount of
meat. The Broad-Breasted Bronze is second compared to the White. There are also
many heritage breeds, which are raised to retain historic characteristics and
natural behavior of wild turkeys. Although they have been praised as having a
richer taste than commercial turkeys, the meat from heritage turkeys is very
expensive due to their slow growth and low population. However, the recent
movement towards eating natural and organic food has increased the interest in
raising them domestically.
Whether you are
enjoying a Broad-Breasted White, a Broad-Breasted Bronze, or a heritage breed,
your holiday in America will be complete with a turkey.
Guest
post written by Lori Hutchison. Lori
is an Art History Professor and owns the Masters in History Schools website at www.mastersinhistory.net.
