Abstract
The turkey is the only major meat animal to come from North America. Although Indians domesticated turkeys in Mexico, the southwestern United States, North Carolina, and Virginia as early as a.d. 400, the early civilized world was not aware of this bird until after the discovery of North America. The scientific name of the turkey is Meleagris gallopavo, Meleagris being the Latin name for guinea fowl and gallopavo from gallus meaning cock and from pavo meaning peafowl. Turkeys belong to the genus Gallus of the family Phasianidae. The origin of the word turkey has been lost, but the turkey’s name may have come from an aboriginal Indian word “furkee” or from its own call note: turk, turk (Fig. 13.1).
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© 1988 Van Nostrand Reinhold
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Parkhurst, C.R., Mountney, G.J. (1988). Turkey Production. In: Poultry Meat and Egg Production. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7053-6_13
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DOI: https://doi.org/10.1007/978-94-011-7053-6_13
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