Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Why do we eat turkey at Christmas?

Why do we eat turkey at Christmas?

Ingrid Boinet | 12/18/24, 4:41 PM
Disable your adblocker

Do you know the origin of the Christmas turkey tradition? The answer may surprise you! Discover the story told by an anthropologist.

Why does turkey occupy such a special place on our Christmas tables, among so many other meats? To understand this, we need to go back in history, long before the era of 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. But turkey hasn't 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.

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.

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.

Now that you know the origins of the Christmas turkey, let's get cooking! Chestnuts, foie gras, mushrooms... What are you going to stuff it with?

Disable your adblocker

These news might interest you

40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)
Craftsmen & Know-How
40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)
Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !
Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet
News & Events
Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet
La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.
Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours
News & Events
Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours
Qui succédera au chef Paul Marcon ? Avant la prochaine édition de la biennale gastronomique en janvier 2027, les candidats s’affrontent pour représenter la France.
Ce restaurant 3 toques propose le paiement en 3 fois sans frais
News & Events
Ce restaurant 3 toques propose le paiement en 3 fois sans frais
Le chef Alain Llorca, à la tête d’un restaurant 3 toques à La Colle-sur-Loup, propose désormais à ses clients de régler leur repas en trois fois sans frais. Une initiative inédite dans le secteur de la gastronomie haut de gamme, pensée pour concilier excellence culinaire et réalités économiques.
France's best grocery stores rewarded, a profession put in the spotlight
Craftsmen & Know-How
France's best grocery stores rewarded, a profession put in the spotlight
As the next edition of Gourmet Selection takes place in September, the winners of the Best Grocery in France competition have been revealed. A wonderful opportunity to showcase exceptional products.
Frédéric Panaïotis, cellar master at Ruinart, dies aged 60
News & Events
Frédéric Panaïotis, cellar master at Ruinart, dies aged 60
Frédéric Panaïotis, head of the Ruinart cellars, died suddenly on Sunday June 15, 2025. The wine world pays tribute to him.
Become Partners