· 2.74 billion pounds of turkey were processed in the United States in 1994.
· 50 percent of U.S. consumers eat turkey at least once per week.
· A 15 pound turkey usually has about 70 percent white meat and 30 percent dark meat.
· A 16 week old turkey is called a fryer. A five to seven month old turkey is called a young roaster and a yearling is a year old. Any turkey 15 months or older is called mature.
· A domesticated male turkey can reach a weight of 30 pounds within 18 weeks after hatching.
· A large group of turkeys is called a flock.
· According to the 2002 census, there were 8,436 turkey farms in the United States.
· Baby turkeys are called poults and are tan and brown.
· Commercially raised turkeys cannot fly.
· Eating turkey does not cause you to feel sleepy after your Thanksgiving dinner. Carbohydrates in your Thanksgiving dinner are the likely cause of your sleepiness.
· For their first meal on the moon, astronauts Neil Armstrong and Edwin Aldrin ate roast turkey in foil packets.
· Forty-five million turkeys are eaten each Thanksgiving.
· Gobbling turkeys can be heard a mile away on a quiet day.
· Illinois produced 2.9 million turkeys in 2003 and ranked 15th in turkey production in the United States.
· In 2003, the average American ate 17.4 pounds of turkey.
· In England, 200 years ago, turkeys were walked to market in herds. They wore booties to protect their feet. Turkeys were also walked to market in the United States.
· Israelis eat the most turkeys.....28 pounds per person.
· It takes 75-80 pounds of feed to raise a 30-pound tom turkey.
· June is National Turkey Lover’s Month.
· Male turkeys gobble. Hens do not. They make a clicking noise.
· Most of the turkeys raised for commercial production are White Hollands.
· Most turkey feathers are composted.
· Nineteen million turkeys are eaten each Easter.
· Since 1947, the National Turkey Federation has presented a live turkey and two dressed turkeys to the President. The President does not eat the live turkey. He "pardons" it and allows it to live out its days on a historical farm.
· Six hundred seventy-five million pounds of turkey are eaten each Thanksgiving in the United States.
· The American Indians hunted wild turkey for its sweet, juicy meat as early as 1000 A.D. Turkey feathers were used to stabilize arrows and adorn ceremonial dress, and the spurs on the legs of wild tom turkeys were used as projectiles on arrowheads.
· The ballroom dance the "turkey trot" was named for the short, jerky steps that turkeys take.
· The caruncle is a red-pink fleshy growth on the head and upper neck of the turkey.
· The female turkey is called a hen.
· The five most popular ways to serve leftover turkey is as a sandwich, in stew, chili or soup, casseroles and as a burger.
· The fleshy growth under a turkey’s throat is called a wattle.
· The heaviest turkey ever raised was 86 pounds, about the size of a large dog.
· The male turkey is called a tom.
· The turkey was domesticated in Mexico and brought to Europe in the 16th century.
· The wild turkey is native to Northern Mexico and the Eastern United States.
· Tom turkeys have beards. This is black, hairlike feathers on their breast. Hens sometimes have beards, too.
· Turkey breeding has caused turkey breasts to grow so large that the turkeys fall over.
· Turkey eggs are tan with brown specks and are larger than chicken eggs.
· Turkey eggs hatch in 28 days.
· Turkey feathers were used by Native Americans to stabilize arrows.
· Turkey is low in fat and high in protein.
· Turkey skins are tanned and used to make cowboy boots and belts.
· Turkeys are believed to have first been brought to Britain in 1526 by Yorkshireman William Strickland. He acquired six birds from American Indian traders on his travels and sold them for tuppence each in Bristol.
· Turkeys are related to pheasants.
· Turkeys can see in color.
· Turkeys can see movement almost a hundred yards away.
· Turkeys do not see well at night.
· Turkeys have a long, red, fleshy area called a snood that grows from the forehead over the bill.
· Turkeys have been bred to have white feathers. White feathers have no spots under the skin when plucked.
· Turkeys lived almost ten million years ago.
· Turkeys will have 3,500 feathers at maturity.
· Twenty-two million turkeys are eaten each Christmas.
· United States turkey growers raised 270 million turkeys in 2003.
· White meat has fewer calories and less fat than dark meat.
· Wild turkeys can fly for short distances up to 55 miles per hour.
· Wild turkeys can run 20 miles per hour.
· Wild turkeys spend the night in trees. They especially like oak trees.
· Wild turkeys were almost wiped out in the early 1900's. Today there are wild turkeys in every state except Alaska.