Turkey TalkAt the first Thanksgiving celebrated by the pilgrims, among the foods served were venison, duck, goose, seafood, eels, white bread, corn bread, leeks, watercress, wild plums and dried berries. What was not served? - TURKEY!A turkey is a wild combination of colors: Dark bodies with BRONZE and GREEN feathers; A very bumpy RED head (which changes to BLUE when the turkey gets excited); A RED piece of flesh that "drips" over the beak; A Bright RED wattle that drips under the beak; And a lovely tassle that hangs, like a curtain pull, from the front of the chest. The tail feathers are a combination of BROWN, BLACK, GOLD and UMBER. There are many different kinds of turkeys. Where Leslie lives, in Carmel Valley, there are wild turkeys. These turkeys like to eat seeds, insects and, from time to time, a nice tasty lizard or a frog. Leslie sees the wild turkeys in the early morning when she takes her two-mile walk around the neighborhood. The turkey is from the animal family, Meleagriddidae, the order Galliformes.
The turkey that we enjoy for our Thanksgiving feast is actually raised for
that purpose, its the common Meleagris gallopavo, a native bird of North
America. It is believed that the bird was first domesticated in Mexico, way
back in the 1500s. The bird became very popular when it was introduced to
Europeans by the Spanish. Of course the turkey travelled back to North
America with the colonists in the 17th century.
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