Why do we eat turkey at Christmas?

Ingrid Boinet | 12/18/24, 4:41 PM

Do you know where the tradition of the Christmas turkey comes from? The answer may not be what you expect! An anthropologist tells you.

Of all the meats out there, how is it that turkey has such a prominent place in our Christmas meals? To find out, we need to go back in time, long before Thanksgiving.

Christmas turkey, a Euro-American tradition

Snails, oysters, logs... Christmas dinner includes some very special dishes. Among them, the turkey, often stuffed, takes pride of place on our tables. Yet turkey has not always been the fowl of choice for Christmas Eve celebrations. Until the 15th century, goose was preferred. " In Europe, before Thanksgiving, there was the tradition of the St. Martin's Day goose (November 11), which closed the agricultural season. Seasonal workers were returning home for the winter, and for the occasion, these last moments were celebrated with a big meal", explains Nadine Crétin, an anthropologist specializing in religious festivals.

We owe the presence of turkey on our Christmas tables to America, or rather to Christopher Columbus, who encountered this exotic bird in 1492 during his visit across the Atlantic. The first settlers of the 17th century created the Thanksgiving feast: " As there were no geese in North America, they found the local fowl and used it for the great meal of thanksgiving", continues the anthropologist. The term "turkey" is thought to come from the term "Indian hens" used by settlers who thought they had arrived in India. Later, it was Europe's turn to adopt poultry. Its large size and faraway origins soon made it an exceptional delicacy, ideal for large holiday feasts.

Three breeders where to find turkey

To delight your guests at the table, it's important to choose the right products. Here are a few good places to find quality turkey for Christmas dinner.

Ferme de Vertessec

Since 1973, Michel and Martine Petit have strived to raise old-fashioned, noble and forgotten poultry, such as the Faverole or Dorée de Vertessec. Raised in the wild and fed on GMO-free cereals, capons and poulards matured on whey are sold retail or transformed on the farm into wonderful roasts, natural and dense terrines, hams, hams or poultry sausages.

25, route de Bordeaux, 33480 Avensan (Nouvelle-Aquitaine)
www.fermedevertessec.com

Christophe Vuillot's Bresse poultry

Christophe and Nathalie Vuillot offer you delicious products from their charming farm. The couple are committed to raising their PDO Bresse poultry using traditional methods, in a short distribution chain. Don't miss the tour of their farm and the delicious tasting session that follows.

À Pommier, 01370 Saint-Étienne-du-Bois (Auvergne-Rhône-Alpes) Tel: 06 82 13 70 38 or 02 54 38 03 04
www.bourgenbressedestinations.fr/offres/volailles-de-bresse

La Ferme de Plume Cane

Chickens, guinea fowl, turkeys, capons... You'll find everything you're looking for at this farm inn in the heart of the Parc Naturel Régional de la Brenne. All products are prepared using traditional methods, on site and with respect for the environment.

37, route de la Gabrière, 36290 Mézières-en-Brenne (Centre-Val de Loire)
www.fermedeplumecane-36.com

On November 26, 2024, Qatar Airways appointed Anne Krebiehl to the position of Master of Wine. Her mission will be to design a selection of wines for passengers in the First and Business cabins. Meet the German Master of Wine.

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