What are the characteristics of turkey

1. The turkey needs to be roasted whole, with the skin baked to a dark brown color and the stomach stuffed with lots of tossed food, such as crumbled bread. The juices from the roasted turkey are used to make a gooey gravy accompanied by sweet cranberry jam as a dressing for the turkey.

2. Turkey (scientific name: Meleagrisgallopavo): also called spit-roasted chicken. Body length 110-115 centimeters. Wingspan 125-144 centimeters, weight 2.5-10.8 kg. The beak is strongly and slightly curved. The head and neck are almost naked, only sparsely feathered and bearing a red fleshy tubercle, with a red fleshy flap down the throat. The back is slightly elevated. Body feathers metallic brown or green, scattered with black transverse spots; both wings with white spots; tail feathers brown or gray, mottled, slightly rounded at the end. Feet and toes strong. Body plumage ranges from creamy white to brownish gray to blackish brown-black, glistening with metallic luster of many colors. The head and upper part of the neck are bare with red coral-like dermatomes and a fleshy droop under the throat that can vary in color from red to purple. The male turkey's tail feathers can be spread out in a fan shape, and a tuft of hair balls on the chest.

3, is in Mexico's Oaxaca place first domesticated into poultry, the time is equivalent to about the European Neolithic (European Neolithic about five thousand BC). Turkey in the late 15th century imported to Europe, the introduction of China's time is even later. Turkeys are still found in the wild in the southern part of North America. Similar to other chickadees, the female is smaller than the male and less colorful. With a wingspan of 1.5-1.8 meters, the turkey is the largest bird in local open woodlands and is difficult to confuse with other species. There are six subspecies of turkey*** and the modern domestic turkey is derived from the domestication of local wild turkeys by the indigenous people of Mexico.