The wild turkey was one of America’s first exports to Europe, where it was domesticated and crossbred. Turkeys are a popular Thanksgiving dish in the US, but the bird’s population has been reduced by hunting and logging. Americans consume an average of 16.7 pounds of turkey per year and the president ceremoniously pardons a turkey every year since 1947.
The wild turkey is a true American original, as it was among the country’s first exports to the Old World. As early as 16th century Europe, American wild turkeys were domesticated and crossbred to produce the best breeds for breeding. Italy, England and France raised domestic turkeys. The ones that people eat all over the world are most likely breeds developed in Europe, descended from those sent from North America.
The turkey’s most famous role, at least in the United States and Canada, is as a main course in Thanksgiving Day dinner. Although legend has it that the Pilgrims ate turkey as their main course on the first Thanksgiving in 1621, it’s widely accepted that it wasn’t added to the menu until about 1800. Another myth is that Benjamin Franklin named the bird as an alternative to the bald eagle for the nation’s official bird. This, apparently, was not the case, but he let it be known that he preferred her “respectable” character to that of the bald eagle. He touted his ability to represent America as a native of the country.
There are five different subspecies of wild turkeys that live in North American habitats: Eastern, Florida, Gould’s, Merriam’s, and Rio Grande wild turkeys. Unfortunately, the logging of North American forests, coupled with heavy hunting, has led to a significant reduction in the wild turkey population. The problem reached a tipping point in the 1930s, when 18 of the original 39 states had lost their populations entirely. Ontario, Canada has also lost much of its turkey population. While legislation was enacted to help protect these birds, populations didn’t rebuild until the 1960s.
Americans love turkeys, especially when they’re fresh from the oven and on their Thanksgiving plates. An estimated 256 million turkeys were raised in the United States in 2005, 46 million prepared for Thanksgiving alone. When surveyed, 95 percent of Americans prefer turkey as their first choice for Thanksgiving dinner, and most Americans eat about 16.7 pounds (7.57 kilograms) of turkey per person each year. Turkeys are also used for their feathers and down to make pillows and quilts, and their tan skin can be used to make belts and shoes.
Many Americans also enjoy a tradition that has taken place every year since 1947, in which the president ceremoniously pardons a live turkey. The turkey, presented by the National Turkey Federation, lives its life in relative comfort, with no fear of ending up as a main course. A historic farm offers surviving pardoned turkeys a sanctuary in which to live out their retirement.
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