Mary Allen
These two animals are completely identical. But turkeys are the actual genus and turkeys are the designation of the animals.
These gallinaceous birds originally come from South America. There they were already kept and bred by the Aztecs as farm animals. In the early 16th century, European seafarers took the first turkey home with them.
A male turkey weighs an average of 10 kilograms and grows up to one meter tall. The females are slightly smaller and significantly lighter at 4 kilograms. Turkeys are industrially bred for meat production. This results in a significantly higher maximum weight. An adult turkey can weigh up to 15 kilograms.
Externally, the animals can be recognized by their dark plumage, which shimmers slightly metallically. The head is red and light blue in places. The usually oversized goiter characterizes these birds best.
Turkey in the kitchen
The great popularity of turkey meat is due not only to its taste but also to its low-calorie content. 100 grams of meat contain only 189 calories. The fat content is also extremely low at 7%. If you are looking for a slimline, you are well advised to reach for turkey meat.
In addition to a high content of B vitamins and iron, turkey meat also contains copper, potassium, and zinc. However, turkey meat may also contain drug residues under certain circumstances. The reason for this is the use of antibiotics in breeding and fattening. You are on the safe side when buying organic meat.
Sliced, fried, breaded, or grilled – turkey meat can be processed in many different ways. Dishes such as turkey stripe salad or turkey burgers are already catching on in restaurants.
The American tradition of eating turkey on Thanksgiving is well known.