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Fun Turkey Facts For Thanksgiving
by Patty Liston
  No, this doesn’t have anything to do with cooking or recipes or anything else other than trivia. We thought a little light reading during your perspiration time spent in the kitchen, would be just what you (we) need. How many of these turkey facts did you know?
 Ben Franklin, in a letter to his daughter, proposed the turkey as the official United States bird.
In 2007, the average American ate 17.5 pounds of turkey.
97% or Americans surveyed by the National Turkey Federation eat turkey at Thanksgiving.
Turkey consumption has increased 116% since 1970.
Since 1970, turkey production in the United States has increased nearly 300 percent.
In 2007, 271,685,000 turkeys were produced in the United States.
 In 1970, 50 per cent of all turkey consumed was during the holidays, now just 29 per cent of all turkey consumed is during the holidays as more turkey is eaten year-round.
In 2006, Turkey was the # 4 protein choice for American consumers behind chicken, beef and pork
The average weight of a turkey purchased at Thanksgiving is 15 pounds.
The heaviest turkey ever raised was 86 pounds, about the size of a large dog.
A 15 pound turkey usually has about 70 percent white meat and 30 percent dark meat.
The male turkey is called a tom.
The female turkey is called a hen.
The turkey was domesticated in Mexico and brought to Europe in the 16th century.
 Wild turkeys can fly for short distances up to 55 miles per hour.
Wild turkeys can run 20 miles per hour.
Tom turkeys have beards. This is black, hairlike feathers on their breast. Hens sometimes have beards, too.
Turkeys’ heads change colors when they become excited.
Six hundred seventy-five million pounds of turkey are eaten each Thanksgiving in the United States.
Turkeys can see movement almost a hundred yards away.
Turkeys lived almost ten million years ago.
Turkey feathers were used by Native Americans to stabilize arrows.
Baby turkeys are called poults and are tan and brown.
It takes 75-80 pounds of feed to raise a 30 pound tom turkey.
In 1920, U.S. turkey growers produced one turkey for every 29 persons in the
U.S. Today growers produce nearly one turkey for every person in the country..
United States turkey growers will produce an estimated 271 million turkeys in 2008.
Forty-five million turkeys are eaten each Thanksgiving.
Twenty-two million turkeys are eaten each Christmas.
Nineteen million turkeys are eaten each Easter.
29% of turkeys consumed in the United States are consumed during the holidays.
 Male turkeys gobble. Hens do not. They make a clicking noise.
Gobbling turkeys can be heard a mile away on a quiet day.
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.
The ballroom dance the "turkey trot" was named for the short, jerky steps that turkeys take.
Turkeys don’t really have ears like ours, but they have very good hearing.
Turkeys can see in color.
A large group of turkeys is called a flock.
Turkeys do not see well at night.
A domesticated male turkey can reach a weight of 30 pounds within 18 weeks after hatching.
Commercially raised turkeys cannot fly.
Turkeys have heart attacks. The United States Air Force was doing test runs and breaking the sound barrier. Nearby turkeys dropped dead with heart attacks.
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.
Turkeys are believed to have been brought to Britain in 1526 by Yorkshireman William Strickland. He acquired six turkeys from American Indian traders and sold them for tuppence in Bristol.
Henry VIII was the first English King to enjoy turkey and Edward VII made turkey eating fashionable at Christmas.
Turkey breeding has caused turkey breasts to grow so large that the turkeys fall over.
June is National Turkey Lover’s Month.
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.
 The five most popular ways to serve leftover turkey is as a sandwich, in stew, chili or soup, casseroles and as a burger.
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.
50 percent of U.S. consumers eat turkey at least once per week.
According to the 2002 census, there were 8,436 turkey farms in the United States.
Turkey is low in fat and high in protein.
Turkey has more protein than chicken or beef.
White meat has fewer calories and less fat than dark meat.
Turkeys will have 3,500 feathers at maturity.
Turkeys have been bred to have white feathers. White feathers have no spots under the skin when plucked.
Most turkey feathers are composted.
Turkey skins are tanned and used to make cowboy boots and belts.
 The costume that "Big Bird" wears on Sesame Street is rumored to be made of turkey feathers.
Israelis eat the most turkeys.....28 pounds per person.
The caruncle is a red-pink fleshy growth on the head and upper neck of the turkey.
Turkeys have a long, red, fleshy area called a snood that grows from the forehead over the bill.
The fleshy growth under a turkey’s throat is called a wattle.
Turkey eggs hatch in 28 days.
The Native Americans 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.
Number of places in the United States named after the holiday’s traditional main course. Turkey, Texas, was the most populous in 2005, with 492 residents; followed by Turkey Creek, Louisiana (357); and Turkey, North Carolina (269). There also are nine townships around the country named “Turkey,” three in Kansas.
Sources: National Turkey Federation, U.S.D.A., United States Census Bureau, Minnesota Turkey Growers Association, British Turkey Information Service, Canadian Turkey Marketing Association
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