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This is Part 1 of a two part story on the turkey.
The turkey that has become such an important part of American Thanksgiving is not the result of domestication of the Wild Turkey that again roams the woods and fields of the Eastern United States. The Thanksgiving turkey is a descendant of a race of turkeys native to Mexico. When Spanish Conquistadors landed at Vera Cruz in 1519, they encountered an advanced civilization. Along with little dogs, the chihuahua, the Aztecs bred turkeys for food. They also ate each other in ritual cannibalism but that is another story. Protein from meat was rare in ancient Mexico.
The Spaniards were appalled by the cannibalism even if the dish was prepared with chilies and tomatoes as the Aztecs claimed. Eating dog meat, no matter how it was prepared, did not appeal to the Europeans either. Roast turkey was a different matter altogether. Along with other delicacies from the New World such as vanilla, chocolate, tomatoes, chili peppers and squash, the domesticated Mexican turkey was taken to Spain where it was a sensation.
There was confusion from the start regarding the origin of
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