Turkey meat

It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well as in standard cuisine.

Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken, it can be used as a substitute.

Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck.

Turkey meat has been eaten by indigenous peoples from Mexico, Central America, and the southern tier of the United States since antiquity.

[11] While the tradition of turkey at Christmas spread throughout Britain in the 17th century,[10] among the working classes, it became common to serve goose, which remained the predominant roast until the Victorian era.

[15][16] Because the turkey is a New World bird not known to the Jewish people until after the completion of the Hebrew Bible and Talmud, questions about its kosher status have been discussed for years.

The majority of authorities and a long history of Jewish usage have regarded it as kosher, as other related fowl such as chicken, partridge, and pheasant are.

Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.

[citation needed] For Christmas in the United Kingdom, turkey is traditionally served with winter vegetables, including roast potatoes, Brussels sprouts, and parsnips.

[citation needed] Pigs in blankets, a dish consisting of small sausages (usually chipolatas) wrapped in bacon are a popular and traditional accompaniment.