1. Before the 20th century, pork ribs were the most commonly consumed food on
the holiday, as the animals were usually slaughtered in November. Turkeys were
once so abundant in the wild that they were eaten throughout the year, the food
considered commonplace, whereas pork ribs were rarely available outside of the
Thanksgiving-New Year holiday season.
2. It has also displaced, to a certain extent, the traditional Christmas
roast goose or beef of the United Kingdom and Europe. While eating turkey was
once mainly restricted to special occasions such as these, turkey is now eaten
year-round and forms a regular part of many diets.
3. Without careful preparation, cooked turkey is usually considered to end up
less moist than other poultry meats such as chicken or duck. Leftovers from
roast turkey are generally served as cold cuts on Boxing Day in Canada.
4. Wild turkeys, while technically the same species as domesticated turkeys,
have a very different taste from farm-raised turkeys. Almost all of the meat is
"dark" (even the breast) with a more intense flavor. The flavor can
also vary seasonally with changes in available forage, often leaving wild turkey
meat with a more significant game flavor in late summer due to the greater
number of insects in the diet over the preceding months. Wild turkey that has
fed predominantly on grass and grain has a far milder flavor. Older heritage
breeds also differ in flavor.
5. Turkey is often found as a processed meat. It can be smoked and as such is
sometimes sold as turkey ham. Twisted helices of deep fried turkey meat sold as
"turkey twizzlers" came to prominence in the UK in 2004 when chef
Jamie Oliver campaigned to have them and similar foods removed from school
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