Why do we eat turkey at Christmas?
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
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?
These news might interest you
Fabrice Pouillon: his champagne method
Fabrice Pouillon is the third generation to run the family domaine at Mareuil-sur-Aÿ in the Marne region of France, and he has an intrinsic respect for the heritage he has inherited: respect for the vines and for fine work. Constantly questioning himself, curious and eager to experiment, the Champenois celebrates his 26th harvest this September.
Arnaud Faye, aiming for excellence
What if we didn't talk cooking with Arnaud Faye, the Executive Chef of Le Bristol Paris, who unveiled his first creations for the Epicure restaurant in September 2024? This Meilleur ouvrier de France has agreed to think outside the box and reveal what drives him, from his first glass of vosne-romanée to his latest musical tastes and his certificate in mental preparation for professional performance.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
