The turkey is a large bird in the genus Meleagris, which is native to the Americas. Males of both turkey species have a distinctive fleshy wattle or protuberance that hangs from the top of the beak (called a snood). They are among the largest birds in their ranges. As in many galliformes, the male is larger and much more colorful than the female.

Turkeys were domesticated in ancient Mexico, for food and/or for their cultural and symbolic significance. The Aztecs, for example, had a name for the turkey, wueh-xōlō-tl (guajolote in Spanish), a word still used in modern Mexico in addition to the general term pavo. Spanish chroniclers, including Bernal Diaz del Castillo and Father Bernardino de Sahagun, describe the multitude of food (both raw fruits and vegetables as well as prepared dishes) that were offered in the vast markets (tianguis) of Tenochtitlán, noting there were tamales made of turkey, iguana, chocolate, vegetables, fruit, and more. The ancient people of Mexico had not only domesticated the turkey but had apparently developed sophisticated recipes including these ingredients—many used to this day—over hundreds of years.

There are two theories for the derivation of the name "turkey", according to Columbia University professor of Romance languages Mario Pei. One theory is that when Europeans first encountered turkeys in America, they incorrectly identified the birds as a type of guineafowl, which were already being imported into Europe by Turkey merchants via Constantinople and were therefore nicknamed Turkey coqs. The name of the North American bird thus became "turkey fowl" or "Indian turkeys", which was then shortened to just "turkeys".

Turkey Nutrition Facts: Calories, Carbs, and Health Benefits

Turkey is 69.09% water, contains 0% carbohydrates, 15.96% fat, and 13.29% protein. One ounce of turkey will give you 3.768 grams of protein. It is equal to 8.19 percent of the 46 grams of protein women should include in their daily diet and 6.73 percent of the 56 grams men need on a daily basis. That same in an amount measuring 100 grams (3.5 Oz), turkey provides 841 kilojoules (201 kilocalories) of energy and is a good source of Vitamin B6 (pyridoxine) (16.15% DV), Vitamin B3 (niacin) (14.06% DV), and Vitamin B5 (pantothenic acid) (13.46% DV). This means that if you add turkey in your diet it will help your body to produce red blood cells (RBCs) and neurotransmitters, maintain metabolism of fats and carbohydrates into monosaccharides, decrease symptoms of premenstrual syndrome (PMS) (in females) and will be effective against mood disorders like depression, because vitamin B6 is responsible for creating neurotransmitters and regulates emotions through hormones like serotonin and dopamineAlzheimer’s disease with the help of other vitaminsmorning sickness during pregnancy in women. With this it contains an appreciable amount of Selenium and Zinc attaining 48.18% and 36.25% of the Daily Value in a 100 g (3.5 Oz), respectively.