For many families, the Christmas dinner table is not complete without a turkey. Whether it's just the crown, a stuffed turkey leg, or the whole bird alongside the ham, stuffing, dozens of forms of potatoes, and other veggies, it is the ultimate roast dinner of the year.
However, for some, a turkey might be a delicacy too far. Some cook it so much that it ensures there isn't a drop of moisture left, while others don't quite grasp how much time it takes to cook and, importantly, to rest. Many of you might opt for a roast beef joint, a leg of lamb, or even just a really delicious roast chicken.
Turkey farmer Pierce McKevitt, who runs Ferry Hill Farm by Carlingford Lough, spoke with Ray Foley on Today FM. Ray mentioned that until the 1800s, it wasn't too common for a turkey to grace the dining table; it was, in fact, goose. So how and when did all of this change?
The eating of goose at Christmas was and still is very traditional in parts of Central Europe such as Germany, where it is still enjoyed today, as well as in England. Geese migrate back to Europe around wintertime too, so the supply of them as wild birds back in the day wouldn't have been an issue. Another possible reason comes from the Royal vaults is that Queen Elizabeth I was eating goose when she heard that the British had defeated the Spanish Armada in 1588, ordering all of England to mimic her dinner at Christmas, and thus the tradition stuck. There are dozens of tales and theories. Ultimacy, goose is a flavorsome and rich poultry that is perfect for a family feast. Plus, the fat makes some of the best roast potatoes you could imagine.
Things started to change in favour of turkeys as we moved towards more modern times. Turkeys are a native bird of North America and actually got their name mistakenly, as Europeans thought these birds were a type of African guinea fowl imported into Europe from Turkey, which were commonly referred to as turkey fowl. Once, again, royalty were among the few who could enjoy them. Henry VIII is on record as one of the first monarchs to eat it. Some people even say the presence of the turkey in "A Christmas Carol" by Charles Dickens helped make the delicacy more popular in English-speaking countries.
It remained a part of the Christmas meal for the upper and middle classes until after the Second World War, after which farming methods became more affordable and brought the prices of the bird down. Today, free-range turkeys, such as those Pierce rears, are considered to be a better choice as they support local farms, have a greater flavor, and the turkeys themselves have been given a better life.
The Christmas Turkey can be seen as more than just a culinary tradition - it's a symbol of togetherness, shared memories and the joy of the season.
Press play to listen to Ray's chat with Pierce.
Food with Ray Foley, thanks to Cully & Sully, Great Food & Soup-er conversation.
