I think about the first turkey I encountered -- yes, we eventually ate her -- whenever I see the annual turkey pardon at the White House. The sad, flightless, white-feathered American birds held down by men in suits amid the trimmed hedges of the Rose Garden look nothing like the creatures I recall being sold in markets in Mexico. And they bear only a passing resemblance to turkeys in the traditional Thanksgiving illustrations that we all know so well here in the United States.
Above is your iconic North American wild turkey tom, the type of bird you and I drew in elementary school along with men and women in black, buckled shoes. Below, a turkey pardoned Wednesday by President Obama:
A Broad Breasted White from the National Turkey Federation, foreground. (Yuri Gripas/Reuters)
Unless you have gone out of your way to order and buy a heritage bird, this is the type of turkey you just ate on Thanksgiving: a Broad Breasted White. It is the only turkey breed still widely raised for the market, and it is a troubled creature. Wild turkeys have feathers colored iridescent red, green, copper, and bronze -- colors memorialized in crayon and tempera-paint images on the walls of every elementary school in America each fall. Heritage breeds like the Jersey Buff, the Narragansett, and the Bourbon Red grow feathers in an array of striking patterns and can range from tawny to black. All those shades have been bred away by the turkey industry, because feather buds (the pin feathers) are less noticeable under the skin of a plucked bird if they are white. With short legs and wide breasts -- the better to serve up white meat -- Broad Breasted White turkeys do not fly and can't even reproduce on their own.
As the New York Times described it in 2001:
After years of selective breeding, only one breed of turkey, the aptly named Broadbreasted White, remains in large-scale production in the United States. For about 30 years, it has been the breeding stock owned by the three major companies, Hybrid Turkeys of Ontario, Canada; British United Turkeys of America in Lewisburg, W. Va.; and Nicholas Turkey Breeding Farms, Sonoma, Calif. A blowzy specimen with short stubby legs, its disproportionate supply of white meat has come at the expense of taste and texture. It's stupid to boot.
The joke about turkeys drowning in the rain may actually have some basis in fact. Glenn Drowns, secretary-treasurer of the Society for the Preservation of Poultry Antiquities, and owner of the Sand Hill Preservation Center in Calamus, Iowa, a preservation farm, is infuriated by the degradation of the turkey. ''The commercial guys say they have to keep the turkeys in buildings because they'd drown in the rain,'' he said. ''It makes my blood pressure boil. Next year I'm going to raise some of them to see if they are that far gone.''
Because most Americans aren't old enough to have eaten the old-fashioned turkey, they have no idea what they are missing. The rest of us just forgot over the years, lulled into thinking that new is improved. Tasting the four heritage turkeys against two Broadbreasted Whites, one of which was free range, reminded me why the Thanksgiving turkey was so eagerly looked forward to 50 years ago, and why, today, cooks have had to dream up dozens of ways of making it taste better.
The common ancestor for all heritage breeds is the wild turkey, native to these shores. Wild turkeys went from Central America to Europe with the first explorers. Then they were imported to North America by English settlers as the black Spanish turkey, which was bred with the wild North American turkey. The Standard Bronze was the result and the other breeds followed: the Narragansett from Narragansett Bay in Rhode Island; the Bourbon from Bourbon County, Ky., and the Jersey Buff from New Jersey.
Fifty years ago, when Americans were still eating turkeys raised nearby, there were millions of those birds....
Today, their flocks number in the thousands.