Turkey

As poultry historians claim, wild turkey (Meleagris gallopaco) was domesticated in America in the "pre-Columbian era". Brillat-Savarin argued, from the point of view of the refined palate, that “the turkey is the most beautiful gift, which he gave the New World - the Old World ". In many countries, m. in. in France, the turkey is an ornament on the Christmas Eve table (Christmas turkey). Tender and juicy turkey meat (especially the turkey breasts adored by gourmets) is one of the most exquisite poultry dishes. It is very tasty and quite fattening, because 10 dkg of turkey meat provides the body with up to 300 calories. Gourmets say, that turkey contains three kinds of meat: thighs – it is dark meat with the aroma of the most delicate game of birds, breasts – white and tender compete with veal, and fat (and tasty) the neck has something pork. Young female turkeys have a softer meat than males.

Old Polish "court sabers" were called in the times of Kazimierz Jagiellończyk, due to their bent shape with "turkeys".