1 00:00:08,560 --> 00:00:11,119 Speaker 1: Hello, and welcome to food Stuff. I'm Annie Rees and 2 00:00:11,240 --> 00:00:16,880 Speaker 1: I'm Lauren Vokelbaum. Annie. Is it time for turkey? Is it? 3 00:00:16,960 --> 00:00:19,520 Speaker 1: Is it Turkey time? I think it's turkey time. Turkey 4 00:00:19,520 --> 00:00:23,320 Speaker 1: time as we record this here in the US, Thanksgiving 5 00:00:23,320 --> 00:00:25,720 Speaker 1: as fast approaching, and for a lot of people that 6 00:00:25,760 --> 00:00:31,160 Speaker 1: means stuffing themselves and stuffing a turkey. I guess most 7 00:00:31,200 --> 00:00:33,560 Speaker 1: people do that, don't they. I'm not sure. I prepare 8 00:00:33,560 --> 00:00:35,960 Speaker 1: my mind on the side now because of like salmonella concerns, 9 00:00:36,000 --> 00:00:40,320 Speaker 1: but okay, well, already have more homework to do. Perfect. 10 00:00:41,960 --> 00:00:46,240 Speaker 1: So So turkey, what is it? What it's It's a bird. 11 00:00:47,240 --> 00:00:50,800 Speaker 1: It's a plain No, No, it's it's that first thing. 12 00:00:50,840 --> 00:00:53,240 Speaker 1: It's just a bird. It's just a bird. Yeah. That's 13 00:00:53,240 --> 00:00:55,360 Speaker 1: one of the few things that's generally agreed upon about 14 00:00:55,400 --> 00:00:58,360 Speaker 1: the turkey, and I found that kind of surprising. There's 15 00:00:58,360 --> 00:01:02,200 Speaker 1: a lot of debate about um, turkey facts. Lots of 16 00:01:02,200 --> 00:01:08,040 Speaker 1: turkey debate, yes, because of naming confusion. Mostly yes, yes, um. 17 00:01:08,080 --> 00:01:12,400 Speaker 1: There are two living types of turkey, Meleagris gallipavo, or 18 00:01:12,440 --> 00:01:17,319 Speaker 1: the wild turkey, and the Milagres assillata, also the Agricus 19 00:01:17,360 --> 00:01:21,800 Speaker 1: asilata or the oscillated Turkey. Oscillated Turkey. I know in 20 00:01:21,840 --> 00:01:24,679 Speaker 1: two thousand seven they were reclassified as sub family million 21 00:01:24,720 --> 00:01:28,319 Speaker 1: gre today probably added an extra syllable in there. The 22 00:01:28,400 --> 00:01:33,399 Speaker 1: pheasants are the Turkey's closest relatives, their cousins. Oh and 23 00:01:33,440 --> 00:01:36,119 Speaker 1: as for that name and confusion, I'm sure a lot 24 00:01:36,200 --> 00:01:39,160 Speaker 1: of you have heard that the Turkey was named such, 25 00:01:39,280 --> 00:01:42,479 Speaker 1: not because it's from the country Turkey, which is not nope, 26 00:01:42,600 --> 00:01:45,119 Speaker 1: spoiler alert, but because it passed through a shipping root 27 00:01:45,160 --> 00:01:48,320 Speaker 1: in Turkey and people got at all confused. Yeah. Well, 28 00:01:48,360 --> 00:01:51,240 Speaker 1: we'll get into that in a minute. But yeah, just 29 00:01:51,240 --> 00:01:54,840 Speaker 1: just suffice it to say lots of naming nonsense involved 30 00:01:54,840 --> 00:01:58,880 Speaker 1: with Turkey here and in Turkey. Since they knew the 31 00:01:58,920 --> 00:02:02,680 Speaker 1: bird wasn't natives, it is called Hindi because they thought 32 00:02:02,720 --> 00:02:05,200 Speaker 1: it was from India, which is also not No. The 33 00:02:05,240 --> 00:02:08,160 Speaker 1: French made a similar mistake, calling it Poulai dinnt or 34 00:02:08,240 --> 00:02:11,320 Speaker 1: chicken from India, which is where the modern word dinned 35 00:02:11,480 --> 00:02:16,399 Speaker 1: comes from. In some dialects in India it's called Peru. 36 00:02:17,120 --> 00:02:19,560 Speaker 1: I can't imagine color anyway, I guess it's just as 37 00:02:19,680 --> 00:02:23,680 Speaker 1: ridiculous as Turkey. Um, we're less less ridiculous actually, because 38 00:02:23,680 --> 00:02:26,560 Speaker 1: at least turkeys are like sword from true you are 39 00:02:26,760 --> 00:02:31,639 Speaker 1: right that side of the planet anyway. Yeah, with imperialism, 40 00:02:31,720 --> 00:02:34,520 Speaker 1: things got even messier. In Cambodia, the word for turkey 41 00:02:34,560 --> 00:02:39,440 Speaker 1: translates to French chicken, Malaysia to Dutch chicken. My favorite 42 00:02:39,520 --> 00:02:45,000 Speaker 1: is it's sevent official scientific name of meliagras galapavo gallipavo, 43 00:02:45,520 --> 00:02:48,240 Speaker 1: which is a combination of Greek and Latin roots that 44 00:02:48,320 --> 00:02:51,440 Speaker 1: comes out to mean guinea fowl, chicken, peacock, chicken, peacock, 45 00:02:52,320 --> 00:02:56,359 Speaker 1: not a single one correct, None of that is right, Yeah, 46 00:02:56,520 --> 00:02:59,640 Speaker 1: and complicating matters. Throughout history, words for the guinea fowl 47 00:02:59,720 --> 00:03:03,520 Speaker 1: and key were used interchangeably, So where is it actually 48 00:03:03,600 --> 00:03:07,360 Speaker 1: native to? Exactly where? It is native to North and 49 00:03:07,440 --> 00:03:11,080 Speaker 1: Central America, and along with the Dscovi duck, it is 50 00:03:11,160 --> 00:03:14,440 Speaker 1: one of only two native birds domesticated in the New World. 51 00:03:15,840 --> 00:03:18,080 Speaker 1: According to the History of Food, turkey is the only 52 00:03:18,120 --> 00:03:21,560 Speaker 1: domestic foul we eat today that did not appear on 53 00:03:21,680 --> 00:03:28,400 Speaker 1: Roman tables. We're both giving each other suspicious looks turkeys, 54 00:03:28,480 --> 00:03:30,520 Speaker 1: and for the most part we're talking about wild turkeys 55 00:03:30,639 --> 00:03:33,320 Speaker 1: and not the oscillated variety, although they're pretty much the 56 00:03:33,440 --> 00:03:37,400 Speaker 1: same mish. They're large and fairly distinctive looking. I'd say 57 00:03:38,000 --> 00:03:40,920 Speaker 1: these birds grow up to forty five inches tall about 58 00:03:41,160 --> 00:03:44,200 Speaker 1: one hundred and fifteen centimeters, with a wingspan of about 59 00:03:44,280 --> 00:03:47,680 Speaker 1: six ft or one point eight meters ish and can 60 00:03:47,720 --> 00:03:52,520 Speaker 1: weigh anywhere from eighty eight to three hundred eighty one ounces. Oh, 61 00:03:52,520 --> 00:03:55,480 Speaker 1: this means they are the largest bird you'll encounter roaming 62 00:03:55,800 --> 00:04:01,080 Speaker 1: in North American forest probably never say never. The fleshy 63 00:04:01,120 --> 00:04:04,280 Speaker 1: thing that hangs from their beak, it's called a snooze 64 00:04:04,560 --> 00:04:08,920 Speaker 1: snood A snood. Yeah, it's typically red, but can be 65 00:04:08,960 --> 00:04:11,280 Speaker 1: a variety of colors, and it might change color size 66 00:04:11,280 --> 00:04:16,000 Speaker 1: depending on the turkey's emotions. Turkeys have color changing emotion snoods. 67 00:04:16,120 --> 00:04:18,640 Speaker 1: You guys like like like mood rings, like mood rings, 68 00:04:18,960 --> 00:04:23,680 Speaker 1: snoods snoods. That is so good. Males have bigger ones. 69 00:04:23,839 --> 00:04:27,640 Speaker 1: They are also larger and more colorful than females. And 70 00:04:27,680 --> 00:04:30,720 Speaker 1: if you're wondering what snoods are, what they're for and 71 00:04:30,839 --> 00:04:34,080 Speaker 1: I was, it seems like mostly indicating they're ready to 72 00:04:34,080 --> 00:04:37,960 Speaker 1: have sex. Also, it's an indicator of health. The bigger 73 00:04:38,000 --> 00:04:40,080 Speaker 1: the better in the male's case. Can I say that, 74 00:04:40,160 --> 00:04:43,200 Speaker 1: I said it due to the hazards of infection we're 75 00:04:43,240 --> 00:04:46,320 Speaker 1: plowing on. Some farmers have their more aggressive birds de 76 00:04:46,440 --> 00:04:51,360 Speaker 1: snooted to prevent injury. But anyway, speaking of sex, turkey 77 00:04:51,360 --> 00:04:54,400 Speaker 1: sex turkey sex, were doing it. When the male turkey 78 00:04:54,440 --> 00:04:57,279 Speaker 1: is ready to get some, it puffs itself up into 79 00:04:57,360 --> 00:05:00,839 Speaker 1: a not at all ridiculous looking paul and it's romantic 80 00:05:00,920 --> 00:05:04,880 Speaker 1: gobbles fill the air. Those gobbles can be heard by 81 00:05:04,960 --> 00:05:08,480 Speaker 1: human beings from up to a mile away. Wow, they 82 00:05:08,520 --> 00:05:11,880 Speaker 1: are piercing gobbles. Well, they want to make sure all 83 00:05:11,880 --> 00:05:17,240 Speaker 1: the ladies know this romantic turkey is around. I guess. 84 00:05:17,279 --> 00:05:19,480 Speaker 1: I guess like a like a mile is a small 85 00:05:19,560 --> 00:05:23,080 Speaker 1: distance on like tinder or something like that. So that's true. 86 00:05:23,920 --> 00:05:27,280 Speaker 1: Turkeys and tender hadn't thought about it. Maybe I'll think 87 00:05:27,279 --> 00:05:31,760 Speaker 1: about it later, but hopefully not finger. If the female 88 00:05:31,760 --> 00:05:35,279 Speaker 1: turkey gets pregnant and gives birth, that male turkey he 89 00:05:35,400 --> 00:05:37,800 Speaker 1: is not sticking around that The female turkey allows the 90 00:05:37,800 --> 00:05:40,320 Speaker 1: baby chicks to follow around for a few days, a 91 00:05:40,400 --> 00:05:43,000 Speaker 1: few days long enough for them to learn how to 92 00:05:43,000 --> 00:05:45,640 Speaker 1: find food themselves, and then they're all on their own. 93 00:05:46,320 --> 00:05:49,160 Speaker 1: As they grow, they form bands that can reach up 94 00:05:49,160 --> 00:05:52,400 Speaker 1: to two hundred turkeys in the winter, they mostly get 95 00:05:52,400 --> 00:05:55,359 Speaker 1: around by walking, but they can fly and swim. Okay, 96 00:05:55,360 --> 00:05:58,040 Speaker 1: and I can't really compete with the whole snood thing, 97 00:05:58,160 --> 00:06:00,000 Speaker 1: but I do want to point out here that turkey 98 00:06:00,040 --> 00:06:05,400 Speaker 1: you also have some other pretty excellently named anatomical bits. 99 00:06:05,440 --> 00:06:08,000 Speaker 1: They've got curruncles, which are these fleshy bumps on their 100 00:06:08,040 --> 00:06:11,040 Speaker 1: heads and throats. They've got wattles, which is a flap 101 00:06:11,080 --> 00:06:14,320 Speaker 1: of skin under their chin, and spurs, which are spikes 102 00:06:14,360 --> 00:06:16,600 Speaker 1: on the back of their lower legs that males use 103 00:06:16,720 --> 00:06:19,560 Speaker 1: for sparring. I have to say, if I'd never seen 104 00:06:19,600 --> 00:06:22,080 Speaker 1: a turkey, this would sound like a very dangerous thing 105 00:06:22,120 --> 00:06:26,160 Speaker 1: to me, or like a bizarre I'm terrified of birds, 106 00:06:26,360 --> 00:06:29,240 Speaker 1: so are you really? I mean not all birds necessarily, 107 00:06:29,240 --> 00:06:31,680 Speaker 1: but but anything big enough to like, anything like larger 108 00:06:31,680 --> 00:06:34,120 Speaker 1: than a dog. I don't want anything to do with. 109 00:06:34,200 --> 00:06:37,880 Speaker 1: Geese are awful, Swans are nightmares. A lot of people 110 00:06:38,000 --> 00:06:40,960 Speaker 1: in the houstaff works office have horror stories about birds, 111 00:06:41,000 --> 00:06:42,680 Speaker 1: and I have to say, you're the third person I've 112 00:06:42,680 --> 00:06:45,680 Speaker 1: met in like two weeks that said they're scared of birds. 113 00:06:45,720 --> 00:06:51,760 Speaker 1: So they're dinosaurs that fly? When you put it that way, yes, yes, yes, 114 00:06:51,880 --> 00:06:55,520 Speaker 1: maybe avoid avoid turkeys, don't make them mad. On the 115 00:06:55,640 --> 00:06:59,159 Speaker 1: plus side from me and anyone else afraid of turkeys, Lauren, 116 00:06:59,240 --> 00:07:02,359 Speaker 1: the average life span is ten years, not enough to 117 00:07:02,440 --> 00:07:06,520 Speaker 1: plot excellent. Yes, and that's if they don't run into 118 00:07:06,520 --> 00:07:10,480 Speaker 1: a hunter at first, which um. Though it's native to 119 00:07:10,640 --> 00:07:13,720 Speaker 1: North and Central America, the turkey has traveled just about everywhere. 120 00:07:13,880 --> 00:07:18,640 Speaker 1: It's eating on every continent. Yep, even Antarctica, yeah, where 121 00:07:18,640 --> 00:07:21,720 Speaker 1: they have a turkey trot on the ice, oh my goodness. Yeah. 122 00:07:22,120 --> 00:07:25,400 Speaker 1: And it's now part of Europe's poultry industry and the 123 00:07:25,480 --> 00:07:30,800 Speaker 1: highest per capita conception is in Israel. As of the 124 00:07:30,880 --> 00:07:34,840 Speaker 1: breeding population of turkeys, with seven point eight million of 125 00:07:34,880 --> 00:07:37,520 Speaker 1: them living in the US, ten percent in Mexico, and 126 00:07:37,560 --> 00:07:40,440 Speaker 1: two percent in Canada, and they are the second most 127 00:07:40,520 --> 00:07:44,360 Speaker 1: hunted game in the US behind deer. Outside of straight 128 00:07:44,400 --> 00:07:46,800 Speaker 1: up turkey meat, you can get turkey bakon, turkey sausage, 129 00:07:46,800 --> 00:07:49,880 Speaker 1: ground turkey turkey burgers. You get the idea. Most of 130 00:07:50,040 --> 00:07:52,920 Speaker 1: what you'll find in supermarkets is the breed, the broad 131 00:07:53,080 --> 00:07:56,679 Speaker 1: breasted white, which is bred specifically to have more white meat. 132 00:07:57,200 --> 00:07:59,280 Speaker 1: On average, they weigh almost double the weight of a 133 00:07:59,280 --> 00:08:03,560 Speaker 1: turkey you'd find in the wild. Yeah, and turkey production 134 00:08:03,720 --> 00:08:07,120 Speaker 1: dropped very noticeably in several countries in two thousand and eight, 135 00:08:07,400 --> 00:08:09,640 Speaker 1: the thought being that since it's a meat largely reserved 136 00:08:09,640 --> 00:08:14,040 Speaker 1: for celebrations, it's more vulnerable to economic hardship. Some some people, 137 00:08:14,080 --> 00:08:16,440 Speaker 1: actually some an economists sexually use this as a metric 138 00:08:16,520 --> 00:08:19,040 Speaker 1: for how well a country is doing, how many turkeys 139 00:08:19,120 --> 00:08:22,680 Speaker 1: they produce, kind of like the lipstick thing. Yeah, total turkeys, huh. 140 00:08:23,320 --> 00:08:26,640 Speaker 1: The diversification of products has helped a bit with this, 141 00:08:27,520 --> 00:08:31,400 Speaker 1: and in her book America's First Cuisine, Sophie co describes 142 00:08:31,440 --> 00:08:35,839 Speaker 1: the turkey as quote a paradoxical creature, being at the 143 00:08:35,920 --> 00:08:39,480 Speaker 1: same time wild and tame, weary and stupid. Is that fair? 144 00:08:40,440 --> 00:08:42,880 Speaker 1: Is it? Yeah? I don't know. Let's let's talk about 145 00:08:42,880 --> 00:08:45,320 Speaker 1: some history here. Yeah, but first let's take a quick 146 00:08:45,320 --> 00:08:57,439 Speaker 1: break for a word from our sponsors, and we're back. 147 00:08:57,480 --> 00:09:00,480 Speaker 1: Thank you sponsored, Yes, thank you. Since to turkeys are 148 00:09:00,559 --> 00:09:03,560 Speaker 1: large and they have compact bones, they left behind a 149 00:09:03,600 --> 00:09:07,520 Speaker 1: better fossil record than most birds. Thank your turkeys, with 150 00:09:07,600 --> 00:09:10,959 Speaker 1: some fossils as old as five million years but the 151 00:09:11,080 --> 00:09:13,320 Speaker 1: wild turkey is older than even that. It's thought to 152 00:09:13,360 --> 00:09:17,319 Speaker 1: have evolved around eleven million years ago. Wow. Either way, 153 00:09:17,360 --> 00:09:20,120 Speaker 1: evidence of humans using turkeys dates back to as early 154 00:09:20,200 --> 00:09:25,120 Speaker 1: as eight hundred BC in Mesoamerica. The first known domesticated 155 00:09:25,160 --> 00:09:28,520 Speaker 1: fossils are from three b c E to seven C 156 00:09:29,440 --> 00:09:32,240 Speaker 1: in that period, and they were found in teh Quon. 157 00:09:33,080 --> 00:09:36,520 Speaker 1: So the ancestor of all of today's domesticated turkeys can 158 00:09:36,520 --> 00:09:40,120 Speaker 1: be traced back to the South Mexican wild turkey, and 159 00:09:40,160 --> 00:09:42,200 Speaker 1: to this day, Mexican cuisine is one of the few 160 00:09:42,200 --> 00:09:43,800 Speaker 1: in the world, if not the only, in the world, 161 00:09:43,800 --> 00:09:46,960 Speaker 1: that regularly uses turkey in a lot of its recipes. 162 00:09:47,320 --> 00:09:50,559 Speaker 1: Although around the same time another turkey species was domesticated 163 00:09:50,600 --> 00:09:54,679 Speaker 1: in the southwestern United States, though they weren't really domesticated 164 00:09:54,720 --> 00:09:59,200 Speaker 1: for eating, we don't think. Yeah, they were instead used 165 00:09:59,200 --> 00:10:02,480 Speaker 1: mostly for rich rules and for their feathers. And we 166 00:10:02,520 --> 00:10:05,240 Speaker 1: know about these turkeys things to fossilize turkey poop. In 167 00:10:05,280 --> 00:10:08,680 Speaker 1: case you were wondering, I'm always wondering. I know whether 168 00:10:08,800 --> 00:10:10,400 Speaker 1: or not they were used for eating. By the way, 169 00:10:10,440 --> 00:10:14,200 Speaker 1: they eventually stopped being domesticated by humans of the area 170 00:10:14,520 --> 00:10:17,680 Speaker 1: due to a whole bunch of reasons, mostly falling under 171 00:10:17,679 --> 00:10:20,880 Speaker 1: the category of European influence and some of its terrors 172 00:10:20,920 --> 00:10:26,560 Speaker 1: of colonialism of course. Aztecs. Yeah yeah. Twice a year, 173 00:10:26,559 --> 00:10:29,640 Speaker 1: the Aztecs through a festival in the wild Turkey's honor, 174 00:10:29,760 --> 00:10:33,319 Speaker 1: believing it to be a physical manifestation of a trickster god. 175 00:10:33,960 --> 00:10:37,200 Speaker 1: Pretty cool. The feathers were used in Nicholas's head dresses 176 00:10:37,280 --> 00:10:40,839 Speaker 1: and the like. The Mayans also enjoyed eating turkey, but 177 00:10:41,000 --> 00:10:43,439 Speaker 1: since they were a little on the scarce side, they 178 00:10:43,440 --> 00:10:45,880 Speaker 1: were generally reserved for the more well off part of 179 00:10:45,880 --> 00:10:49,800 Speaker 1: society or for rituals. Native Americans along the east coast 180 00:10:49,800 --> 00:10:53,200 Speaker 1: of North America worked to maintain populations of turkey and 181 00:10:53,360 --> 00:10:56,760 Speaker 1: deer by a by setting controlled fires to clear underbrush 182 00:10:56,800 --> 00:10:59,640 Speaker 1: in forests, and by maintaining the fruit and nut trees 183 00:11:00,080 --> 00:11:04,440 Speaker 1: that would support those types of populations. And Columbus, Yeah, 184 00:11:04,559 --> 00:11:07,760 Speaker 1: Columbus shows up again. He may have brought them back 185 00:11:07,800 --> 00:11:10,480 Speaker 1: on his first voyage are his fourth voyage, but in 186 00:11:10,520 --> 00:11:13,400 Speaker 1: either case, by fifteen eleven, the King of Spain ordered 187 00:11:13,400 --> 00:11:15,760 Speaker 1: that ships voyaging to the New World returned to Spain 188 00:11:15,840 --> 00:11:20,520 Speaker 1: with five male and five female turkeys, and when Cortes 189 00:11:20,640 --> 00:11:24,679 Speaker 1: arrived in fifteen nineteen, he found that Moktazuma levied about 190 00:11:24,679 --> 00:11:27,640 Speaker 1: one thousand turkeys a day, where they were often used 191 00:11:27,679 --> 00:11:31,720 Speaker 1: for ritual sacrifice. Macke Zuma gifted the Spanish with gold 192 00:11:31,720 --> 00:11:37,199 Speaker 1: and fift turkeys, and in return as thanks, Cortez destroyed 193 00:11:37,400 --> 00:11:43,600 Speaker 1: the capitol Um. When turkeys first arrived in Spain, people 194 00:11:43,640 --> 00:11:46,040 Speaker 1: weren't quite sure what to make of them. An early 195 00:11:46,200 --> 00:11:51,040 Speaker 1: chronicler of the Spanish Empire identified them as peacocks, and 196 00:11:51,120 --> 00:11:54,800 Speaker 1: most Europeans knew about peacocks thanks to the Bible, but 197 00:11:55,000 --> 00:11:58,040 Speaker 1: many common folk could never seen them and regarded them 198 00:11:58,080 --> 00:12:00,640 Speaker 1: almost as you might a unicorn. I get that, that 199 00:12:00,720 --> 00:12:06,400 Speaker 1: seems I mean, peacocks are pretty incredible, and I've met them. Yeah. Um. However, 200 00:12:06,760 --> 00:12:10,640 Speaker 1: by fifteen thirty, the same chronicler noted that turkeys were 201 00:12:10,679 --> 00:12:15,520 Speaker 1: not merely quote peacocks of sober colors, but because they 202 00:12:15,559 --> 00:12:19,360 Speaker 1: got that straightened out. Of all the New World foods, 203 00:12:19,360 --> 00:12:22,360 Speaker 1: the turkey was one of the most quickly adopted in Europe, 204 00:12:22,400 --> 00:12:25,680 Speaker 1: replacing the peacock as a fancy feasting bird due to 205 00:12:25,720 --> 00:12:30,800 Speaker 1: its rareness, appearance and taste. In fifteen sixty one, Italian 206 00:12:30,920 --> 00:12:35,080 Speaker 1: legislators passed a measure prohibiting turkeys from banquets, under the 207 00:12:35,080 --> 00:12:39,000 Speaker 1: grounds that they were too luxurious Both Venice and England 208 00:12:39,040 --> 00:12:41,880 Speaker 1: had laws in the fifteen hundreds prohibiting the eating of 209 00:12:41,880 --> 00:12:44,760 Speaker 1: turkeys and partridges at the same meal. The laws were 210 00:12:44,800 --> 00:12:46,080 Speaker 1: kind of like, you know, like, hey, save some of 211 00:12:46,080 --> 00:12:48,600 Speaker 1: those rare birds for the rest of us, won't you. Yeah, 212 00:12:48,840 --> 00:12:52,960 Speaker 1: don't be so greedy. Yeah. Turkeys were in Rome by 213 00:12:53,400 --> 00:12:56,920 Speaker 1: part of Spanish poultry farms by fifteen thirty, France by 214 00:12:56,920 --> 00:13:00,600 Speaker 1: fifty eight, and from there they spread relatively you rapidly. 215 00:13:01,160 --> 00:13:03,720 Speaker 1: Even having them in your backyard was a bit of 216 00:13:03,760 --> 00:13:08,080 Speaker 1: a status symbol. Louis was very fond of turkeys. A 217 00:13:08,240 --> 00:13:12,240 Speaker 1: flock was apparently accommodated in luxury at Versailles, and their 218 00:13:12,360 --> 00:13:15,960 Speaker 1: keeper was titled Captain of the Royal Turkeys. Now that's 219 00:13:15,960 --> 00:13:19,319 Speaker 1: a title, that is. The turkey arrived in England in 220 00:13:19,360 --> 00:13:23,720 Speaker 1: the sixteenth century via Englishman William Strickland. The Strickland family 221 00:13:23,760 --> 00:13:26,280 Speaker 1: incorporated a turkey into their coat of arms. I just 222 00:13:26,320 --> 00:13:29,320 Speaker 1: looked around as though, Jonathan, my, every time you say 223 00:13:29,360 --> 00:13:33,360 Speaker 1: his name, he just like, certainly, don't say it three times, No, 224 00:13:33,920 --> 00:13:37,280 Speaker 1: don't ever do that. One English chronicler noted that turkeys 225 00:13:37,360 --> 00:13:40,320 Speaker 1: arrived in fifteen twenty four, which apparently led to this 226 00:13:40,360 --> 00:13:45,680 Speaker 1: saying turkeys, carps, hops, piccorel and beer came to England 227 00:13:45,720 --> 00:13:50,240 Speaker 1: in one year. However, the first written record we have 228 00:13:50,360 --> 00:13:54,360 Speaker 1: of turkeys in England is from Archbishop Kromner in one 229 00:13:54,400 --> 00:13:56,800 Speaker 1: So you'll have to decide are you going to believe 230 00:13:56,840 --> 00:14:00,680 Speaker 1: the rhyme are Kromner? It's up to you, it really is. 231 00:14:01,280 --> 00:14:03,960 Speaker 1: And here we get to the name okay, yeah, so 232 00:14:04,240 --> 00:14:07,960 Speaker 1: oh boy. During this period, the Ottoman Empire controlled a 233 00:14:07,960 --> 00:14:11,640 Speaker 1: lot of the trade in the Mediterranean Sea. Europeans often 234 00:14:11,679 --> 00:14:16,280 Speaker 1: call these merchants turkey merchants, Turkish turkey turks yes yes. 235 00:14:16,679 --> 00:14:19,240 Speaker 1: At the time, a wild guinea fowl from West Africa 236 00:14:19,320 --> 00:14:21,960 Speaker 1: was known as eight turkey cock in England since it 237 00:14:22,040 --> 00:14:25,600 Speaker 1: arrived to England via turkey merchants and a cock derived 238 00:14:25,680 --> 00:14:30,640 Speaker 1: from the French coke, meaning rooster. Eventually, turkey coke cock 239 00:14:31,000 --> 00:14:34,640 Speaker 1: was shortened to simply turkey. Corn similarly was referred to 240 00:14:34,760 --> 00:14:38,560 Speaker 1: as turkey corn for a good while. Turkey corn either 241 00:14:38,840 --> 00:14:42,520 Speaker 1: colonial settlers encountering the turkey and the North American wilderness 242 00:14:42,560 --> 00:14:44,800 Speaker 1: fall similarity to the guinea fowl and use the same 243 00:14:44,880 --> 00:14:47,600 Speaker 1: name are. This could have happened as turkey merchants throughout 244 00:14:47,600 --> 00:14:50,920 Speaker 1: the turkey birds, and eventually the name became just turkey. 245 00:14:51,160 --> 00:14:53,760 Speaker 1: William Shakespeare's Twelfth Night, by the way, he uses the 246 00:14:53,760 --> 00:14:56,840 Speaker 1: word turkey. It was written either in the sixteen or 247 00:14:57,120 --> 00:14:59,920 Speaker 1: one or sixteen o two, probably so, so with that 248 00:15:00,080 --> 00:15:03,480 Speaker 1: point it was common enough. Yeah. He also used the 249 00:15:03,480 --> 00:15:06,280 Speaker 1: word and Henry the fifth here he comes swelling like 250 00:15:06,320 --> 00:15:10,080 Speaker 1: a turkey cock yep. In a kind of silly twist, 251 00:15:10,680 --> 00:15:14,800 Speaker 1: English settlers traveling to the New World brought turkeys with them, 252 00:15:14,920 --> 00:15:19,200 Speaker 1: only to find just so many, way bigger turkeys already 253 00:15:19,240 --> 00:15:23,000 Speaker 1: there in the sixteen twenties. This also means by the 254 00:15:23,000 --> 00:15:27,080 Speaker 1: time of the pilgrims one Thanksgiving feast, Europeans had known 255 00:15:27,120 --> 00:15:31,200 Speaker 1: about turkeys for a hundred years at least. Yeah yeah, 256 00:15:31,280 --> 00:15:34,240 Speaker 1: And these European turkeys were bred with the North American 257 00:15:34,240 --> 00:15:38,240 Speaker 1: ones to get a more appealing turkey, decreasing the genetic 258 00:15:38,280 --> 00:15:42,760 Speaker 1: diversity of the bird. Study found their DNA is less 259 00:15:42,760 --> 00:15:45,560 Speaker 1: to first than chickens are pigs. Oh, and also they 260 00:15:45,600 --> 00:15:49,360 Speaker 1: were parmarily bred for their feathers until somewhere around when 261 00:15:49,360 --> 00:15:52,200 Speaker 1: the focus shifted to meet m HM. And that lack 262 00:15:52,240 --> 00:15:54,720 Speaker 1: of diversity is problematic for a couple of reasons. The 263 00:15:54,760 --> 00:15:58,280 Speaker 1: main one being increased susceptibility to being wiped out by 264 00:15:58,360 --> 00:16:02,920 Speaker 1: something like Avian who scientists are pushing to take the 265 00:16:02,960 --> 00:16:05,640 Speaker 1: sperm and eggs of rare turkey lineages and cry up 266 00:16:05,640 --> 00:16:10,400 Speaker 1: preserve them. I really just wanted to say cry or preserve. No. 267 00:16:10,480 --> 00:16:14,200 Speaker 1: It's also genetic diversity is very important. Um. Also very 268 00:16:14,240 --> 00:16:16,440 Speaker 1: important is that time in every episode when we mentioned 269 00:16:16,440 --> 00:16:19,600 Speaker 1: Benjamin Franklin. I know these people come up so much. 270 00:16:19,640 --> 00:16:25,120 Speaker 1: And by these people, I mean Benjamin Franklin. Oh yeah uh. 271 00:16:25,160 --> 00:16:28,440 Speaker 1: In seventeen seventy six, Benjamin Franklin suggested the wild turkey 272 00:16:28,480 --> 00:16:31,120 Speaker 1: as the American national bird as opposed to the bald eagle. 273 00:16:31,160 --> 00:16:33,000 Speaker 1: He believed the turkey to be more proud and noble 274 00:16:33,120 --> 00:16:39,160 Speaker 1: than that brash see the bald eagle? Or did he twist? 275 00:16:41,480 --> 00:16:44,920 Speaker 1: According to the United States Diplomacy Center, this is false 276 00:16:45,320 --> 00:16:48,000 Speaker 1: because Benjamin Franklin put forth on national seal that didn't 277 00:16:48,000 --> 00:16:50,640 Speaker 1: have any birds, and the main reason this myth exists 278 00:16:50,720 --> 00:16:53,400 Speaker 1: is courtesy of a nineteen sixty two New Yorker cover 279 00:16:53,720 --> 00:16:56,280 Speaker 1: with imagining of what the Great Seal would look like 280 00:16:57,200 --> 00:17:00,960 Speaker 1: if the turkey was the national bird. It wasn't until 281 00:17:01,160 --> 00:17:04,520 Speaker 1: the seal had been designed that Franklin sent his daughter 282 00:17:04,560 --> 00:17:08,520 Speaker 1: a letter pontificating about birds. Although pontificate he did, yes, 283 00:17:08,640 --> 00:17:11,480 Speaker 1: he did. For my own part, I wish the bald 284 00:17:11,520 --> 00:17:14,080 Speaker 1: eagle had not been chosen as the representative of of 285 00:17:14,080 --> 00:17:18,040 Speaker 1: our country. He is a bird of bad moral character. 286 00:17:18,880 --> 00:17:22,520 Speaker 1: He does not get his living honestly, for in truth, 287 00:17:22,680 --> 00:17:26,679 Speaker 1: the turkey is, in comparison, a much more respectable bird, 288 00:17:27,200 --> 00:17:31,840 Speaker 1: and with all a true original native of America. Eagles 289 00:17:31,840 --> 00:17:34,879 Speaker 1: have been found in all countries, but the turkey was 290 00:17:34,920 --> 00:17:38,959 Speaker 1: peculiar to ours. He's, besides, though a little vain and silly, 291 00:17:39,000 --> 00:17:41,560 Speaker 1: a bird of courage, and would not hesitate to attack 292 00:17:41,600 --> 00:17:44,639 Speaker 1: a grenadier of the British Guards who should presume to 293 00:17:44,680 --> 00:17:49,000 Speaker 1: invade his farmyard with a red katon. This is those 294 00:17:49,000 --> 00:17:52,960 Speaker 1: a strong thoughts about turkeys. Um, so yeah, I'm probably 295 00:17:53,040 --> 00:17:55,159 Speaker 1: not true, or or at least he wasn't fighting for 296 00:17:55,200 --> 00:17:59,640 Speaker 1: it on the committee or anything. No, the first recipe 297 00:17:59,680 --> 00:18:03,439 Speaker 1: calling for Americans to stuff their turkeys is from seventeen two. 298 00:18:04,119 --> 00:18:06,920 Speaker 1: Why do you hesitate saying that I have so much 299 00:18:07,000 --> 00:18:11,040 Speaker 1: less grand than than turkeys fighting the Red coats? I thought, 300 00:18:11,080 --> 00:18:16,600 Speaker 1: I can't. Well, it's that's difficult to top Yes. Well 301 00:18:16,680 --> 00:18:23,040 Speaker 1: known French gastronome Jean Offlem wrote about the wild North 302 00:18:23,040 --> 00:18:27,320 Speaker 1: American turkey's superior taste to its European counterpart in seventeen 303 00:18:27,400 --> 00:18:30,600 Speaker 1: ninety four. He called turkeys quote the best gift of 304 00:18:30,600 --> 00:18:34,480 Speaker 1: the New world to the old. He also advised readers 305 00:18:34,560 --> 00:18:36,520 Speaker 1: to at least find a place to let the birds 306 00:18:36,560 --> 00:18:39,120 Speaker 1: have some space, sort of like the modern day equivalent 307 00:18:39,160 --> 00:18:43,480 Speaker 1: to cage free. But the eight hundreds were not a 308 00:18:43,480 --> 00:18:48,240 Speaker 1: good century for turkeys in the US. Deforestation, with industrialization 309 00:18:48,320 --> 00:18:52,280 Speaker 1: and over hunting massively reduced their numbers. Turkeys were totally 310 00:18:52,320 --> 00:18:55,879 Speaker 1: gone from Connecticut, Vermont, New York, and Massachusetts by around 311 00:18:55,960 --> 00:18:59,840 Speaker 1: eighteen forty seven, when one of the last wild New 312 00:19:00,000 --> 00:19:04,200 Speaker 1: Glynn turkey's known to science was shot, taxidermied and put 313 00:19:04,200 --> 00:19:09,320 Speaker 1: on display at Yale. Though locals reported hearing turkeys calling 314 00:19:09,320 --> 00:19:13,560 Speaker 1: each other from the wintry hills, Mount Tom very actually 315 00:19:14,000 --> 00:19:17,840 Speaker 1: named local geographical feature. Male turkeys are called Tom's into 316 00:19:17,840 --> 00:19:21,679 Speaker 1: the early eighteen fifties. It sounds like a horror story 317 00:19:21,760 --> 00:19:25,440 Speaker 1: you tell around the campfire. I agree. A local still 318 00:19:25,480 --> 00:19:31,240 Speaker 1: say that you can hear the turkey gobble. It should 319 00:19:31,280 --> 00:19:33,640 Speaker 1: be one. If it's not already, I'm gonna go write 320 00:19:33,640 --> 00:19:37,480 Speaker 1: it right now. As a result, conservation efforts such as 321 00:19:37,600 --> 00:19:41,480 Speaker 1: chapping and relocating were implemented, and we're generally successful, though 322 00:19:41,480 --> 00:19:45,359 Speaker 1: it would take about a hundred years, but yes, really successful. 323 00:19:45,600 --> 00:19:50,160 Speaker 1: There were other wild animal conservation and reintroduction programs around 324 00:19:50,200 --> 00:19:53,640 Speaker 1: the time. By the way, Boston and Philadelphia both released 325 00:19:53,680 --> 00:19:59,280 Speaker 1: squirrels as curiosities, and people freaked out with utter joy. Oh, 326 00:20:02,000 --> 00:20:06,280 Speaker 1: very very interesting. Squirrel aside. Yeah, squirrel aside. Around this time, 327 00:20:06,280 --> 00:20:10,160 Speaker 1: in eighteen forty three, Charles Dickens's A Christmas Carol published, 328 00:20:10,200 --> 00:20:12,520 Speaker 1: where in the poor Crotchet family were about to dine 329 00:20:12,560 --> 00:20:16,479 Speaker 1: on a Christmas goose, sad Christmas sad one. Yeah, that's right, 330 00:20:16,520 --> 00:20:19,639 Speaker 1: that's an important fact, until a newly nice Scrooge showed 331 00:20:19,720 --> 00:20:25,760 Speaker 1: up with an enormous turkey. The association with Christmas has 332 00:20:25,760 --> 00:20:28,240 Speaker 1: been around pretty much since the turkey arrived in Europe, 333 00:20:28,240 --> 00:20:32,199 Speaker 1: though in fifteen seventy Englishman Thomas Tusser wrote that the 334 00:20:32,240 --> 00:20:38,600 Speaker 1: domesticated turkey made up Christmas husbandly fair for commoners. However, 335 00:20:38,680 --> 00:20:41,240 Speaker 1: it was around the nineteenth century when it really cemented 336 00:20:41,280 --> 00:20:45,640 Speaker 1: its place as a Christmas food. Lots of regional varieties 337 00:20:45,640 --> 00:20:49,199 Speaker 1: of cooking turkey arose in this time from stuffing and roasting. 338 00:20:49,200 --> 00:20:52,800 Speaker 1: In North America and France, Lavorene suggested stuffing turkeys with 339 00:20:52,800 --> 00:20:57,360 Speaker 1: truffles or raspberries, and in Spain, turkeys got soaked in brandy, 340 00:20:57,359 --> 00:20:59,919 Speaker 1: and there was even a practice of giving turkeys brandy 341 00:21:00,119 --> 00:21:05,320 Speaker 1: while they were still alive. John Turkey's no thank you, 342 00:21:06,880 --> 00:21:11,840 Speaker 1: They're scary enough. In eighteen sixty three, President Lincoln, who 343 00:21:12,119 --> 00:21:16,200 Speaker 1: was the president to proclaim Thanksgiving an official holiday, may 344 00:21:16,320 --> 00:21:18,800 Speaker 1: have started the tradition of pardoning a turkey, and this 345 00:21:18,920 --> 00:21:22,359 Speaker 1: dispatch quote alive turkey had been brought home for the 346 00:21:22,400 --> 00:21:26,720 Speaker 1: Christmas dinner, but Lincoln's son Tad interceded in behalf of 347 00:21:26,760 --> 00:21:30,560 Speaker 1: its life. Tad's plea was admitted, and the turkey's life 348 00:21:30,560 --> 00:21:35,240 Speaker 1: was spared. Oh yeah. However, it wasn't until President George H. W. 349 00:21:35,359 --> 00:21:38,920 Speaker 1: Bush in nine nine that the tradition really became a tradition. 350 00:21:39,400 --> 00:21:45,480 Speaker 1: Before that, some presidents were given turkeys, but pardoning it was. 351 00:21:47,760 --> 00:21:50,720 Speaker 1: I had no idea Whether or not the turkey was 352 00:21:50,720 --> 00:21:53,639 Speaker 1: eaten at that first Thanksgiving feast is not known for certain, 353 00:21:53,680 --> 00:21:56,240 Speaker 1: but since it was associated with feast, and it's also 354 00:21:56,280 --> 00:21:58,840 Speaker 1: pretty American it was kind of the obvious choice for 355 00:21:58,880 --> 00:22:06,080 Speaker 1: the Thanksgiving meal. Today American households eat turkey on Thanksgiving. Yeah. 356 00:22:06,160 --> 00:22:10,200 Speaker 1: And then innovations and poultry production after World Wars one 357 00:22:10,200 --> 00:22:13,480 Speaker 1: and two and an increased breeding by farmers meant that 358 00:22:13,600 --> 00:22:19,600 Speaker 1: US farms were producing millions of turkeys a year by nineties. Basically, 359 00:22:19,640 --> 00:22:22,560 Speaker 1: a few things happened kind of sort of all at once. Here. 360 00:22:22,640 --> 00:22:27,280 Speaker 1: At first, you had widespread creation and dissemination of electric 361 00:22:27,680 --> 00:22:32,760 Speaker 1: farming technology. Previously, the size of your flox was limited 362 00:22:32,800 --> 00:22:35,399 Speaker 1: by your your local climate and your ability to create 363 00:22:35,720 --> 00:22:39,840 Speaker 1: climate controlled living areas for turkeys. And having a bunch 364 00:22:39,880 --> 00:22:42,640 Speaker 1: of of coal or gas burning generators sitting on your 365 00:22:42,640 --> 00:22:44,879 Speaker 1: farm is an ideal because of all that you know 366 00:22:45,119 --> 00:22:49,200 Speaker 1: air and noise pollution. With power provided from the electric 367 00:22:49,240 --> 00:22:52,760 Speaker 1: grid and heaters from the gas grid, farms could more 368 00:22:52,840 --> 00:22:56,760 Speaker 1: easily and cheaply provide ventilation and temperature and humidity control 369 00:22:56,880 --> 00:23:00,160 Speaker 1: for their birds. They could also offset the toil I'm 370 00:23:00,200 --> 00:23:04,880 Speaker 1: consuming labor of feeding and watering birds to mechanical devices. Second, 371 00:23:05,000 --> 00:23:08,399 Speaker 1: you had medical technologies providing new ways to house a 372 00:23:08,480 --> 00:23:14,080 Speaker 1: large number of birds without fear of disease antibiotics. This 373 00:23:14,200 --> 00:23:15,760 Speaker 1: is a whole other issue that we're going to talk 374 00:23:15,760 --> 00:23:19,080 Speaker 1: about later. Yeah, and throw back to our frozen food 375 00:23:19,119 --> 00:23:21,840 Speaker 1: episode and the tale that Swanson and Turkey TV dinners 376 00:23:21,880 --> 00:23:28,280 Speaker 1: was due to agglut in turkey production. Meanwhile, wild turkey 377 00:23:28,320 --> 00:23:32,680 Speaker 1: conservation efforts had not been forgotten. In nineteen thirty seven, 378 00:23:32,720 --> 00:23:35,640 Speaker 1: wild turkeys from the forest of New York States were 379 00:23:35,640 --> 00:23:40,480 Speaker 1: relocated to the forest of Massachusetts. And upon this we 380 00:23:40,600 --> 00:23:43,800 Speaker 1: all found out some stuff about turkeys. Okay, they've got 381 00:23:43,800 --> 00:23:46,240 Speaker 1: like a rep for being sillier dumb, but turkeys know 382 00:23:46,320 --> 00:23:51,520 Speaker 1: what's up. These relocated turkeys looked around their new Massachusetts forests, 383 00:23:51,520 --> 00:23:54,120 Speaker 1: you know, full of more scrub and grub, and looked 384 00:23:54,119 --> 00:23:56,879 Speaker 1: at the nearby farmlands which humans had just gone on 385 00:23:57,000 --> 00:23:59,800 Speaker 1: and planted full of stuff. And so the turkey's basically 386 00:23:59,840 --> 00:24:03,440 Speaker 1: moved into the farmlands. But they weren't done. The turkeys 387 00:24:03,480 --> 00:24:06,520 Speaker 1: then migrated east towards the coast and into the Boston 388 00:24:06,600 --> 00:24:09,359 Speaker 1: metro area. Humans had filled these areas with all of 389 00:24:09,359 --> 00:24:12,280 Speaker 1: these well kept lawns full of seeds and insects. This 390 00:24:12,359 --> 00:24:16,200 Speaker 1: sounds hilarious maybe, but wild turkeys and human habitats can 391 00:24:16,240 --> 00:24:20,360 Speaker 1: be a problem. They're aggressive in their native flux. Turkeys 392 00:24:20,400 --> 00:24:23,359 Speaker 1: practice pecking order, yes, the real thing in which they 393 00:24:23,359 --> 00:24:26,840 Speaker 1: showed dominance by pecking at lower status birds. So if 394 00:24:26,840 --> 00:24:29,440 Speaker 1: they want to establish themselves in a human neighborhood, they 395 00:24:29,480 --> 00:24:33,080 Speaker 1: may attack people that they consider subordinate. Oh yeah, but 396 00:24:33,119 --> 00:24:35,639 Speaker 1: there's turkeys in my old neighborhood. And then when I 397 00:24:35,640 --> 00:24:39,240 Speaker 1: would run, they'd go at me, they would chase me. Yeah, 398 00:24:39,480 --> 00:24:44,040 Speaker 1: I would run faster though. So a turkey terrorized suburban 399 00:24:44,160 --> 00:24:46,439 Speaker 1: school children in the Boston area to the point that 400 00:24:46,560 --> 00:24:50,720 Speaker 1: the authorities euthanized in Wow. Harvard students have created a 401 00:24:50,720 --> 00:24:55,040 Speaker 1: Facebook page for their local turkeys. Personal interests listed on 402 00:24:55,040 --> 00:24:59,080 Speaker 1: this Facebook page include reading, waddling, not using crosswalks, and 403 00:24:59,160 --> 00:25:03,520 Speaker 1: not giving it. That sounds about right. It's currently estimated 404 00:25:03,560 --> 00:25:06,720 Speaker 1: that the turkey population in Massachusetts is about twenty five 405 00:25:06,840 --> 00:25:10,040 Speaker 1: thousand birds. Though, and they're officially classified as a game bird. Again, 406 00:25:11,000 --> 00:25:15,040 Speaker 1: so we come, come along way. Yeah. The turduckan makes 407 00:25:15,040 --> 00:25:18,879 Speaker 1: its debut in nineteen eight six, trademarked by celebrity chef 408 00:25:18,920 --> 00:25:22,639 Speaker 1: Paul Prudom. For those that don't know, this is a 409 00:25:22,760 --> 00:25:26,719 Speaker 1: chicken stuffed inside a duck stuffed inside a turkey. M HM. 410 00:25:27,359 --> 00:25:30,960 Speaker 1: The late eighties saw another turkey trend, deep fried turkeys. 411 00:25:30,960 --> 00:25:33,239 Speaker 1: A little bit more about that in a bit. In 412 00:25:33,359 --> 00:25:36,119 Speaker 1: the nineteen nineties, we start to see turkey bacon. The 413 00:25:36,200 --> 00:25:41,320 Speaker 1: copyright for for to furki was granted in and that 414 00:25:41,840 --> 00:25:45,200 Speaker 1: just about brings us to today. Yeah, so let's talk 415 00:25:45,200 --> 00:25:48,920 Speaker 1: about some science. But first let's take a quick break 416 00:25:48,920 --> 00:26:03,080 Speaker 1: for a word from our sponsor. So, does turkey make 417 00:26:03,200 --> 00:26:10,120 Speaker 1: you sleepy? Sorta, sorta sorta? Okay, let's talk tripp to fan. 418 00:26:10,560 --> 00:26:12,919 Speaker 1: This is the chemical that people cite for making you 419 00:26:13,000 --> 00:26:17,080 Speaker 1: sleepy post Thanksgiving dinner, although that's actually a combination of things, 420 00:26:17,520 --> 00:26:21,040 Speaker 1: maybe including trip to fanky. Okay, tripp to fan. It's 421 00:26:21,119 --> 00:26:23,920 Speaker 1: an amino acid that's found in lots of foods, which 422 00:26:23,960 --> 00:26:26,560 Speaker 1: is good because our bodies can't manufacture it. It's one 423 00:26:26,560 --> 00:26:29,159 Speaker 1: of the components that cells in our brains used to 424 00:26:29,240 --> 00:26:33,360 Speaker 1: make niacin, which in turn gets used to make serotonin. 425 00:26:33,720 --> 00:26:37,399 Speaker 1: Tripp to fans also a precursor to melatonin, and seratonin 426 00:26:37,480 --> 00:26:41,000 Speaker 1: and melatonin are neurotransmitters that can help relax us and 427 00:26:41,200 --> 00:26:44,680 Speaker 1: encourage sleep. That is an extreme simplification of what's going on. 428 00:26:45,359 --> 00:26:48,879 Speaker 1: Neuroscientists are entirely sure what's going on. There. Roll with 429 00:26:48,920 --> 00:26:51,240 Speaker 1: me on this one, um, But so it's no easy 430 00:26:51,320 --> 00:26:55,280 Speaker 1: thing for chemicals to make it into our brains like 431 00:26:55,400 --> 00:26:57,760 Speaker 1: tripp to fin The blood brain barrier is is one 432 00:26:57,760 --> 00:27:00,600 Speaker 1: of those things that chemists really struggle with because, like 433 00:27:00,960 --> 00:27:04,119 Speaker 1: a not everything can just pass straight from the blood 434 00:27:04,119 --> 00:27:06,960 Speaker 1: into the brain and be the things that can pass 435 00:27:07,040 --> 00:27:09,879 Speaker 1: in are basically in competition with each other. It's like 436 00:27:09,880 --> 00:27:11,600 Speaker 1: a like a crowd of people who all want a 437 00:27:11,600 --> 00:27:14,080 Speaker 1: new iPhone, you know, so it's first come, first served, 438 00:27:14,080 --> 00:27:17,520 Speaker 1: and there tends to be like a bottleneck at the doors. Usually, 439 00:27:17,640 --> 00:27:20,399 Speaker 1: eating foods rich and tripped fan won't have much of 440 00:27:20,400 --> 00:27:23,439 Speaker 1: an effect on you because they contain other amino acids 441 00:27:23,480 --> 00:27:27,200 Speaker 1: that are competing for access to your brain a butt. 442 00:27:28,400 --> 00:27:30,879 Speaker 1: During Thanksgiving dinners, we also tend to eat a lot 443 00:27:30,920 --> 00:27:34,320 Speaker 1: of carbohydrate rich foods, all those breads and stuffings and 444 00:27:34,359 --> 00:27:37,920 Speaker 1: potatoes and corn and tubers that you've candied and covered 445 00:27:37,920 --> 00:27:40,719 Speaker 1: in marshmallow before you even get to dessert, plus actual dessert. 446 00:27:41,160 --> 00:27:43,639 Speaker 1: All of this triggers our guts to release insulin to 447 00:27:43,920 --> 00:27:47,400 Speaker 1: uptake and process all of those sugars and a whole 448 00:27:47,440 --> 00:27:51,320 Speaker 1: bunch of amino acids as well. But insulin doesn't tend 449 00:27:51,440 --> 00:27:54,680 Speaker 1: to affect tripp de fin. Tripp defin hitches a ride 450 00:27:54,680 --> 00:27:58,280 Speaker 1: on the protein albumin, thus making it unavailable to insulin. 451 00:27:59,040 --> 00:28:02,040 Speaker 1: So with most of the competition out of the way, 452 00:28:02,119 --> 00:28:04,840 Speaker 1: thanks to all that insulin, it is easier for tripp 453 00:28:04,920 --> 00:28:06,840 Speaker 1: de fin to get into our brain and start the 454 00:28:06,880 --> 00:28:10,199 Speaker 1: process that leads to the production of more serotonin and 455 00:28:10,240 --> 00:28:17,080 Speaker 1: therefore more relaxation slash sleepiness. Melatonin, however, is produced outside 456 00:28:17,119 --> 00:28:19,679 Speaker 1: of the brain blood barrier, and its production isn't necessarily 457 00:28:19,680 --> 00:28:23,080 Speaker 1: affected by the trip to fin plus carbs scenario. A 458 00:28:23,119 --> 00:28:24,840 Speaker 1: bunch of other stuff has to be floated around too, 459 00:28:26,480 --> 00:28:30,200 Speaker 1: And like I said a minute ago, lots of foods 460 00:28:30,240 --> 00:28:34,320 Speaker 1: are rich and tripped de fin. Soy, spinach, crab, lobster, goat, 461 00:28:34,440 --> 00:28:37,080 Speaker 1: and egg whites are all higher in tripp de fin, 462 00:28:37,200 --> 00:28:41,080 Speaker 1: and then turkey and basically all meat like whether it 463 00:28:41,080 --> 00:28:44,560 Speaker 1: comes from something that flies, walks, or swims, probably contains 464 00:28:44,600 --> 00:28:47,360 Speaker 1: a pretty good amount of it. What maybe contributing here 465 00:28:47,360 --> 00:28:49,600 Speaker 1: as well is that part of your nervous system is 466 00:28:49,600 --> 00:28:53,320 Speaker 1: set up to prime your body for maximum nutrient absorption 467 00:28:53,400 --> 00:28:55,800 Speaker 1: every time we eat. Part of this is called our 468 00:28:55,920 --> 00:28:58,600 Speaker 1: rest and digest response. Oh when we eat, we we 469 00:28:58,680 --> 00:29:01,400 Speaker 1: excrete more saliva and strict juices, and our heart rate 470 00:29:01,600 --> 00:29:05,320 Speaker 1: and blood pressure lower. Plus our bodies are sending more 471 00:29:05,320 --> 00:29:08,280 Speaker 1: blood to the guts to to to help out with 472 00:29:08,320 --> 00:29:10,800 Speaker 1: all that process, meaning that less is available for the 473 00:29:10,800 --> 00:29:13,400 Speaker 1: brain and skeletal system, all of which can make you 474 00:29:13,440 --> 00:29:17,360 Speaker 1: feel lethargic, kind of limb heavy and relaxed. This kind 475 00:29:17,360 --> 00:29:20,080 Speaker 1: of sounds like food coma. Yeah, yeah, totally, but you 476 00:29:20,080 --> 00:29:23,960 Speaker 1: know it's just not entirely chip defends fault, right, that's 477 00:29:23,960 --> 00:29:26,480 Speaker 1: more than it's more, you say, a whole bunch that 478 00:29:26,560 --> 00:29:29,880 Speaker 1: makes sense of anything? Right? Yeah? And ps, if you 479 00:29:29,960 --> 00:29:32,800 Speaker 1: drink booze during Thanksgiving, yes, that can make you sleepy too. 480 00:29:33,200 --> 00:29:36,760 Speaker 1: There's a lot of things happening that could be the 481 00:29:36,800 --> 00:29:39,440 Speaker 1: cause of your sleeping. It's multi factored. Yes, Well what 482 00:29:39,520 --> 00:29:43,280 Speaker 1: about this question? Our turkey products better for you than 483 00:29:43,400 --> 00:29:48,960 Speaker 1: be for pork? Well, this is an extremely short killjoy 484 00:29:49,080 --> 00:29:53,440 Speaker 1: corner in which I tell you to read food labels. Okay, okay, okay. 485 00:29:53,720 --> 00:29:56,800 Speaker 1: If you're eating turkey as a substitute for mammals because 486 00:29:56,840 --> 00:29:59,959 Speaker 1: you don't want to eat mammals, then well, okay, still 487 00:30:00,080 --> 00:30:02,840 Speaker 1: read food labels because it's a good practice. But If 488 00:30:02,880 --> 00:30:06,200 Speaker 1: you're going for the health benefits of turkey, then do 489 00:30:06,320 --> 00:30:09,040 Speaker 1: yourself a little bit of research. Compare the nutrition labels 490 00:30:09,040 --> 00:30:11,640 Speaker 1: of processed foods like like turkey bacon, or turkey based 491 00:30:11,800 --> 00:30:14,440 Speaker 1: frozen meats or soups or whatnot with the labels of 492 00:30:14,560 --> 00:30:18,800 Speaker 1: similar beef and or pork products. Chicken too, for that matter. 493 00:30:19,320 --> 00:30:22,280 Speaker 1: It can be trickier with fresh meat, but most large 494 00:30:22,280 --> 00:30:25,800 Speaker 1: grocers should label the protein to fat content of their 495 00:30:25,800 --> 00:30:30,080 Speaker 1: ground meats. Uh. Large packaged meat producers now use nutrition labels, 496 00:30:30,080 --> 00:30:32,520 Speaker 1: and local butchers should be able to talk you through 497 00:30:32,560 --> 00:30:35,560 Speaker 1: fat content, um and salt content for stuff like sausages. 498 00:30:36,400 --> 00:30:40,040 Speaker 1: But basically, uh, Turkey on the whole is a leaner 499 00:30:40,080 --> 00:30:44,080 Speaker 1: meat than most others, but processing changes that Turkey bacon 500 00:30:44,160 --> 00:30:46,640 Speaker 1: tends to be a little less fatty, but equally as 501 00:30:46,680 --> 00:30:49,960 Speaker 1: salty as pork bacon. Ground turkey tends to be just 502 00:30:50,040 --> 00:30:53,080 Speaker 1: as fatty as ground beef. And here's the part where 503 00:30:53,080 --> 00:30:58,600 Speaker 1: we get back to those antibiotics that we mentioned earlier. Okay, 504 00:30:58,760 --> 00:31:03,520 Speaker 1: so as we just briefly in our industrialized turkey technology section, 505 00:31:03,920 --> 00:31:06,960 Speaker 1: a few factors have allowed turkey farms to go from 506 00:31:06,960 --> 00:31:10,840 Speaker 1: like a thousand birds maximum to maybe four hundred thousand 507 00:31:10,920 --> 00:31:15,000 Speaker 1: birds maximum over the past like hundred years. This has 508 00:31:15,080 --> 00:31:18,040 Speaker 1: led to a much cheaper poultry, but also a couple 509 00:31:18,080 --> 00:31:20,479 Speaker 1: of problems, um the quality of life of the birds 510 00:31:20,560 --> 00:31:26,360 Speaker 1: and the potentially dangerous use or overuse rather of antibiotics. Generally, 511 00:31:26,640 --> 00:31:29,800 Speaker 1: free range or pastured bird farming is more humane to 512 00:31:29,840 --> 00:31:34,120 Speaker 1: the animals than the practice of of more cloistered cage farming, 513 00:31:34,920 --> 00:31:40,920 Speaker 1: and a common but unfortunately unreported practice and agriculture is 514 00:31:41,040 --> 00:31:44,400 Speaker 1: keeping animals, especially the closer that you kind of crowd 515 00:31:44,440 --> 00:31:49,480 Speaker 1: them in, on low doses of continual antibiotics, usually through 516 00:31:49,520 --> 00:31:52,840 Speaker 1: their food supply. This can help keep whole flocks or 517 00:31:52,960 --> 00:31:56,520 Speaker 1: or herds healthier and can promote faster or better growth. 518 00:31:57,040 --> 00:32:00,880 Speaker 1: But the levels of use of antibiotics in both humans 519 00:32:00,880 --> 00:32:04,840 Speaker 1: and animals has led to some bacteria developing what you've 520 00:32:04,840 --> 00:32:08,880 Speaker 1: probably heard of h called and antibiotic resistance, which is 521 00:32:08,880 --> 00:32:12,000 Speaker 1: this very scary thing wherein the bacteria cannot be killed 522 00:32:12,200 --> 00:32:15,520 Speaker 1: with antibiotics, so there's no way to treat certain diseases 523 00:32:15,520 --> 00:32:18,000 Speaker 1: that are either a pain in the proverbial rear, like 524 00:32:18,080 --> 00:32:24,840 Speaker 1: say chlamydia, or even fatal like a staph infection produced pneumonia. However, um. 525 00:32:24,880 --> 00:32:27,160 Speaker 1: Most of the antibiotics that are used in turkeys are 526 00:32:27,200 --> 00:32:30,440 Speaker 1: of a class called ionophores, which are not used in humans, 527 00:32:31,040 --> 00:32:34,760 Speaker 1: but some other antibiotics that are used in turkeys are 528 00:32:35,280 --> 00:32:37,840 Speaker 1: used in humans, and there is some concern about having 529 00:32:38,280 --> 00:32:40,920 Speaker 1: residual amounts of those drugs left over in the meat 530 00:32:41,280 --> 00:32:44,160 Speaker 1: or being washed out into the water system and getting 531 00:32:44,160 --> 00:32:49,960 Speaker 1: into various other stuff. So that's bad. A few big 532 00:32:50,000 --> 00:32:54,200 Speaker 1: brands have stopped using this preventative dosing, but in the 533 00:32:54,320 --> 00:32:57,680 Speaker 1: United States at any rate, doing so is completely voluntary 534 00:32:58,720 --> 00:33:03,840 Speaker 1: m hm. So recommendation. If you care about these things 535 00:33:03,880 --> 00:33:07,880 Speaker 1: and can afford a more expensive bird, I would say 536 00:33:07,920 --> 00:33:11,000 Speaker 1: to look for labels like free range or pasture farmed 537 00:33:11,200 --> 00:33:15,240 Speaker 1: plus no antibiotics. Lots of local farmers, markets and butchers 538 00:33:15,280 --> 00:33:17,960 Speaker 1: can help hook you up. Even your big grocery butcher 539 00:33:18,000 --> 00:33:19,800 Speaker 1: counter should be able to talk you through some choices 540 00:33:21,080 --> 00:33:24,640 Speaker 1: and uh. Further recommendation, if you're looking for something to 541 00:33:24,720 --> 00:33:28,320 Speaker 1: kind of crack you up, I would look up the 542 00:33:28,400 --> 00:33:31,800 Speaker 1: early ads for turkey bacon or they were trying so 543 00:33:31,880 --> 00:33:35,640 Speaker 1: hard to tell you how much healthier it was than 544 00:33:35,760 --> 00:33:39,840 Speaker 1: poor gar beef. You poor poor soul who doesn't know 545 00:33:41,640 --> 00:33:44,720 Speaker 1: I I mean, I thought they were pretty. They were, 546 00:33:44,720 --> 00:33:47,280 Speaker 1: they were a little heavy handed. I'll say, I see, 547 00:33:47,720 --> 00:33:52,240 Speaker 1: I can't believe that any commercial whatever be Yeah, so 548 00:33:52,520 --> 00:33:56,320 Speaker 1: that brings us to yeah, that that ends my killjoy corner. 549 00:33:57,920 --> 00:34:02,360 Speaker 1: So we're gonna insert a little bit more joy. Um. Okay. 550 00:34:02,400 --> 00:34:07,280 Speaker 1: So since Ben Franklin's stirring words about the turkey, the 551 00:34:07,360 --> 00:34:09,880 Speaker 1: turkey has kind of become the butt of many jokes. 552 00:34:11,800 --> 00:34:15,880 Speaker 1: Turkey shoot, the saying refers to something that is easy 553 00:34:15,960 --> 00:34:18,600 Speaker 1: and one sided, since turkeys aren't the best flyers and 554 00:34:18,680 --> 00:34:22,440 Speaker 1: have a somewhat on gamely gate, which makes them easier targets. 555 00:34:22,840 --> 00:34:25,800 Speaker 1: You've got gobbling cook referring to the turkey's gobbling. I 556 00:34:25,840 --> 00:34:28,520 Speaker 1: don't understand. I thought it was romantic, but it means 557 00:34:28,640 --> 00:34:32,960 Speaker 1: ridiculous or nonsense. Even the word turkey itself has become 558 00:34:33,040 --> 00:34:36,080 Speaker 1: something of an insult in the US, and it seems 559 00:34:36,080 --> 00:34:38,439 Speaker 1: to date back to the nineteen twenties as a show 560 00:34:38,480 --> 00:34:41,399 Speaker 1: business term for a show or movie that didn't do well. 561 00:34:42,480 --> 00:34:45,319 Speaker 1: But yeah, what a turkey. I lost so much money 562 00:34:45,320 --> 00:34:48,600 Speaker 1: on that turkey. By the nineteen fifties, it became a 563 00:34:48,640 --> 00:34:53,120 Speaker 1: more widespread and generalized insult, meaning someone inapt or stupid, 564 00:34:54,040 --> 00:34:58,120 Speaker 1: and the phrase talk turkey, meaning to speak frankly about something, 565 00:34:58,719 --> 00:35:01,839 Speaker 1: comes from an old Joe Coke about how this white 566 00:35:01,920 --> 00:35:05,280 Speaker 1: dude counting out his game with his Native American partner, 567 00:35:05,440 --> 00:35:08,600 Speaker 1: was diving up all the turkeys for himself, prompting it's 568 00:35:08,640 --> 00:35:11,160 Speaker 1: hunting Pele to say, you only talk crows to me, 569 00:35:11,239 --> 00:35:14,520 Speaker 1: You never talked turkey. That but more racist kind of 570 00:35:14,520 --> 00:35:16,919 Speaker 1: cleaned it up a bit. Um. This is probably where 571 00:35:16,960 --> 00:35:20,839 Speaker 1: cold turkey originates from, too. Yeah. I was just kind 572 00:35:20,840 --> 00:35:24,080 Speaker 1: of curious about all these turkey sayings and how how 573 00:35:24,080 --> 00:35:27,080 Speaker 1: they occurred. Yeah. Absolutely, this brings us to a little 574 00:35:27,120 --> 00:35:32,280 Speaker 1: bit of a turkey cooking Oh yeah, conceptualization. Yeah, and okay, 575 00:35:32,320 --> 00:35:35,800 Speaker 1: all right, so this is the kind of thing turkey 576 00:35:35,800 --> 00:35:40,520 Speaker 1: cooking technique that causes some some strife in group cooking 577 00:35:40,600 --> 00:35:43,440 Speaker 1: situations around the holidays. It's already tense. You've got your 578 00:35:43,440 --> 00:35:45,520 Speaker 1: aunt her uncle there who you really don't like, may 579 00:35:45,600 --> 00:35:48,640 Speaker 1: or may not be drinking anyway, Um, turkey brining and 580 00:35:48,719 --> 00:35:52,360 Speaker 1: basting our turkey brining versus basting. I suppose I should 581 00:35:52,360 --> 00:35:56,920 Speaker 1: say we're going there. We're going there, all right. I 582 00:35:57,239 --> 00:36:00,120 Speaker 1: don't want to offend that aunt her uncle. I'm sure 583 00:36:00,000 --> 00:36:01,319 Speaker 1: a really nice. I just want to give you some 584 00:36:01,360 --> 00:36:04,279 Speaker 1: turkey science. That's all we want. Take it and keep 585 00:36:04,320 --> 00:36:07,680 Speaker 1: the peace. However you need to. As I mentioned in 586 00:36:07,680 --> 00:36:10,399 Speaker 1: my turkey nutrition segment, turkey is a leaner meat than 587 00:36:10,480 --> 00:36:13,240 Speaker 1: most since fats are part of what keep meats juicy 588 00:36:13,280 --> 00:36:15,960 Speaker 1: as you cook them, Turkey can, as we have all found, 589 00:36:16,160 --> 00:36:18,680 Speaker 1: wind up dryer than you really want from something that 590 00:36:18,719 --> 00:36:21,960 Speaker 1: you're going to like eat and not say use as 591 00:36:21,960 --> 00:36:25,680 Speaker 1: a coaster. One of the old school recommendations for keeping 592 00:36:25,760 --> 00:36:30,719 Speaker 1: turkey moist is basting it frequently as it roasts. But yeah, like, 593 00:36:30,840 --> 00:36:33,080 Speaker 1: one of the most delightful parts of a whole roast 594 00:36:33,080 --> 00:36:35,640 Speaker 1: bird can be the skin. You just have to keep 595 00:36:35,640 --> 00:36:38,680 Speaker 1: it crispy and continually drenching it and juices will not 596 00:36:38,760 --> 00:36:43,840 Speaker 1: let that happen, So basting is out. I know. Wow, 597 00:36:44,080 --> 00:36:47,760 Speaker 1: it's yep. Sorry, that's it done. One of the newer 598 00:36:47,800 --> 00:36:50,880 Speaker 1: recommendations is to brine the turkey overnight or for a 599 00:36:50,920 --> 00:36:54,640 Speaker 1: couple days before cooking. That is, to submerge it in 600 00:36:54,719 --> 00:36:58,200 Speaker 1: a salted water bath. And the idea here is that 601 00:36:58,239 --> 00:37:01,520 Speaker 1: the salt will help loosen the protein fibers and the meat, 602 00:37:01,840 --> 00:37:05,200 Speaker 1: allowing them to absorb water when you cook it, those 603 00:37:05,280 --> 00:37:09,840 Speaker 1: loosened fibers won't contract as much as untreated muscle fibers would. 604 00:37:10,080 --> 00:37:15,680 Speaker 1: That that contraction in untreated meat squeezes out juice, drying 605 00:37:15,719 --> 00:37:19,680 Speaker 1: out the final product. So the brined meat therefore retains 606 00:37:19,760 --> 00:37:23,440 Speaker 1: a bunch of that added water moisture, making it juicier. 607 00:37:24,680 --> 00:37:29,800 Speaker 1: No no, no, well, okay, I mean it certainly works, 608 00:37:29,840 --> 00:37:33,960 Speaker 1: but unfortunately it leads to a rather bland bird. The 609 00:37:34,040 --> 00:37:37,640 Speaker 1: moisture is just lightly salted water after all, and seasoning 610 00:37:37,680 --> 00:37:40,440 Speaker 1: the water doesn't really make a difference because most flavor 611 00:37:40,520 --> 00:37:43,279 Speaker 1: compounds are too big to make it past the cell 612 00:37:43,360 --> 00:37:47,080 Speaker 1: walls into the meat. Also, brining is like a serious pain. 613 00:37:47,160 --> 00:37:49,319 Speaker 1: Have you ever done this? Like, turkeys are big, you 614 00:37:49,360 --> 00:37:50,920 Speaker 1: have to like get a bucket. You have to put 615 00:37:50,920 --> 00:37:53,520 Speaker 1: a whole bucket of turkey in your fridge for like 616 00:37:53,680 --> 00:37:56,359 Speaker 1: days when you're trying to throw a Thanksgiving dinner. Yeah, 617 00:37:56,360 --> 00:37:59,680 Speaker 1: there's a lot of things compete for that space, there is. Okay, 618 00:38:00,000 --> 00:38:04,360 Speaker 1: So the current best recommendation that I've seen, and thanks 619 00:38:04,360 --> 00:38:06,360 Speaker 1: by the way to serious Eats for breaking all of 620 00:38:06,400 --> 00:38:08,279 Speaker 1: this down for the good of all of us, is 621 00:38:08,320 --> 00:38:11,040 Speaker 1: to do a dry brine or a kind of curing. 622 00:38:11,960 --> 00:38:14,400 Speaker 1: In this method, you salt the turkey and then let 623 00:38:14,440 --> 00:38:16,760 Speaker 1: it rest in the fridge for like twelve to twenty 624 00:38:16,760 --> 00:38:20,320 Speaker 1: four hours. And in this case what's happening is is 625 00:38:20,360 --> 00:38:23,440 Speaker 1: that the salt draws out some of the turkey's juices. 626 00:38:23,840 --> 00:38:26,759 Speaker 1: The salt then dissolves in those juices, and as the 627 00:38:26,800 --> 00:38:30,719 Speaker 1: meat rests, the salty juice gets reabsorbed into the meat 628 00:38:30,800 --> 00:38:33,359 Speaker 1: where where the salt does that work of loosening those 629 00:38:33,360 --> 00:38:36,040 Speaker 1: proteins so that they won't contract so much during cooking. 630 00:38:36,640 --> 00:38:40,040 Speaker 1: Thus the meat stays juicy, if a little less juicy 631 00:38:40,080 --> 00:38:42,600 Speaker 1: than a wet brined bird, and the juice tastes like 632 00:38:42,640 --> 00:38:46,600 Speaker 1: turkey because it's turkey juice, not water juice or just 633 00:38:46,760 --> 00:38:51,400 Speaker 1: water is most people would say, so, yeah, actual has 634 00:38:51,440 --> 00:38:54,719 Speaker 1: out of time. Yeah, maybe I'll give this a try. 635 00:38:54,719 --> 00:38:57,319 Speaker 1: It's some of those things for if I suggest it 636 00:38:57,360 --> 00:39:02,040 Speaker 1: and I'm wrong, it'll be Oh, will be a big deal. Okay, 637 00:39:02,080 --> 00:39:04,560 Speaker 1: I won't live it down. Maybe I'll maybe I'll try 638 00:39:04,600 --> 00:39:07,000 Speaker 1: it first and then let me know and let you know. 639 00:39:07,560 --> 00:39:09,640 Speaker 1: I'll just be like Hay roommates were having an early 640 00:39:09,960 --> 00:39:19,040 Speaker 1: turkey for science. Please please do meanwhile, fried turkey, of course, 641 00:39:19,760 --> 00:39:22,560 Speaker 1: of course, someone was like, every deep fried to turkey 642 00:39:22,560 --> 00:39:26,920 Speaker 1: an no, and I've heard horror stories. Um I really 643 00:39:26,920 --> 00:39:31,280 Speaker 1: want to try the meat. I don't want to try it, 644 00:39:31,440 --> 00:39:34,440 Speaker 1: yeah yeah, but I want to eat to the final product. 645 00:39:34,520 --> 00:39:38,640 Speaker 1: It sounds like it can be delicious. Well okay. The 646 00:39:38,880 --> 00:39:42,080 Speaker 1: guy who popularized the deep fried turkey is this a 647 00:39:42,360 --> 00:39:45,960 Speaker 1: Cajun chef personality by the name of Justin Wilson. The 648 00:39:46,000 --> 00:39:49,840 Speaker 1: practice may in fact have come from Creole Louisiana. The practice, 649 00:39:49,880 --> 00:39:53,080 Speaker 1: of course being hanging an entire day in turkey from 650 00:39:53,120 --> 00:39:56,640 Speaker 1: like the spiky middle apparatus and lowering it into a 651 00:39:56,719 --> 00:40:02,160 Speaker 1: vat of four hundred degree boiling oil for like four minutes, which, 652 00:40:02,280 --> 00:40:04,720 Speaker 1: if you ever cooked a turkey, is so significantly less 653 00:40:04,920 --> 00:40:08,160 Speaker 1: oh yeah time then you would normally cook at turkey 654 00:40:08,200 --> 00:40:10,120 Speaker 1: like by a factor of like a hundred. Like it's 655 00:40:10,160 --> 00:40:12,040 Speaker 1: it's just huge or that's the wrong way to use factor. 656 00:40:12,080 --> 00:40:14,400 Speaker 1: You guys know what I mean. Um, it's a lot shorter. 657 00:40:14,920 --> 00:40:17,319 Speaker 1: He claims that he first witnessed someone doing this in 658 00:40:17,320 --> 00:40:19,759 Speaker 1: the nineteen thirties. He made it a delicacy in the 659 00:40:19,840 --> 00:40:22,440 Speaker 1: nineteen seventies, and by the late nineteen eighties it was 660 00:40:22,480 --> 00:40:25,759 Speaker 1: such a trend. The National Turkey Federation put out a 661 00:40:25,800 --> 00:40:29,960 Speaker 1: press release about it that sounds like some serious business. 662 00:40:30,800 --> 00:40:34,200 Speaker 1: They wanted to warn folks that consuming homemade deep fried 663 00:40:34,200 --> 00:40:38,280 Speaker 1: turkeys was like and I quote, staring into a loaded 664 00:40:38,280 --> 00:40:42,279 Speaker 1: double barrel shotgun. One barrel is a cardiologist's nightmare, the 665 00:40:42,360 --> 00:40:46,879 Speaker 1: other is a microbiologist's worst dreams come true. So, yes, 666 00:40:47,000 --> 00:40:50,920 Speaker 1: very serious. It's. What they were saying was that, you know, 667 00:40:51,000 --> 00:40:54,960 Speaker 1: because it's it's fried, and so that's you know, not 668 00:40:55,000 --> 00:40:57,880 Speaker 1: really heart healthy, and and then there's the potential for 669 00:40:57,960 --> 00:41:04,640 Speaker 1: undercooked poultry meat disease written maybe. So yeah, well that 670 00:41:04,680 --> 00:41:07,680 Speaker 1: didn't stop people from doing it. It certainly didn't, and 671 00:41:07,760 --> 00:41:11,839 Speaker 1: there are all of the terrifying YouTube videos to prove it. Yes, 672 00:41:12,000 --> 00:41:17,000 Speaker 1: there certainly are. Let's let's close here on a different 673 00:41:17,040 --> 00:41:21,120 Speaker 1: type of turkey advice advice for if a turkey is 674 00:41:21,160 --> 00:41:25,920 Speaker 1: attacking you or something you own. Very practical turkeys will 675 00:41:25,960 --> 00:41:29,560 Speaker 1: charge repeatedly at reflective things, perhaps thinking it's another turkey 676 00:41:29,600 --> 00:41:33,680 Speaker 1: one who is not backing down. So cover any reflective objects, 677 00:41:33,880 --> 00:41:38,719 Speaker 1: hub caps, anything like that. And most important, according to 678 00:41:39,280 --> 00:41:43,960 Speaker 1: officials of the Massachusetts government, don't let turkeys intimidate you. 679 00:41:44,719 --> 00:41:48,239 Speaker 1: It's a quote. They said to not be afraid to 680 00:41:48,719 --> 00:41:52,120 Speaker 1: scare or threaten a bold, aggressive turkey with loud noises, 681 00:41:52,400 --> 00:41:55,240 Speaker 1: swatting with a broom, or water sprayed from a hose. 682 00:41:55,960 --> 00:41:59,000 Speaker 1: Once negative behavior is established, they warn, it can be 683 00:41:59,080 --> 00:42:02,840 Speaker 1: difficult to change. And like, these are five to twenty 684 00:42:02,840 --> 00:42:08,479 Speaker 1: five pound dinosaurs. So you know, heed, I can't teach 685 00:42:08,480 --> 00:42:12,520 Speaker 1: an old turkey new tricks. You can't take caution. Really, 686 00:42:12,680 --> 00:42:18,160 Speaker 1: don't let that turkey possy around. No, stand up for yourself. Okay, 687 00:42:18,280 --> 00:42:22,920 Speaker 1: So that's the turkey. Um. If you are listening to 688 00:42:22,960 --> 00:42:27,160 Speaker 1: this around Thanksgiving in either Canada or the US, have 689 00:42:27,239 --> 00:42:29,600 Speaker 1: a nice Thanksgiving. And I hope this didn't put you 690 00:42:29,640 --> 00:42:34,680 Speaker 1: to sleep. It was the food was not us, definitely 691 00:42:34,680 --> 00:42:39,359 Speaker 1: not us. That much interesting facts in here, and this 692 00:42:39,400 --> 00:42:45,920 Speaker 1: brings us to some listener man Christina wrote in response 693 00:42:45,960 --> 00:42:49,080 Speaker 1: to our space Foods episode, I'm writing to you from Houston, 694 00:42:49,200 --> 00:42:53,120 Speaker 1: a k A. Space city from home of NASA's Mission Control. 695 00:42:53,480 --> 00:42:56,240 Speaker 1: A friend of mine is a researcher for NASA currently 696 00:42:56,239 --> 00:42:59,000 Speaker 1: exploring a variety of options preparing to make a mission 697 00:42:59,000 --> 00:43:02,480 Speaker 1: to Mars possible. Yeah. One project they worked on was 698 00:43:02,560 --> 00:43:05,920 Speaker 1: using food is a way to boost crew morale. As 699 00:43:05,920 --> 00:43:08,360 Speaker 1: you noted in your show, having the psychological need of 700 00:43:08,400 --> 00:43:12,399 Speaker 1: actually eating food versus a pill is important. Additionally, if 701 00:43:12,440 --> 00:43:14,600 Speaker 1: you were on along Chek to Mars to the tune 702 00:43:14,600 --> 00:43:17,040 Speaker 1: of two point five years, variety of food would be nice, right, 703 00:43:17,760 --> 00:43:20,640 Speaker 1: maybe a little entertainment too. Well, here's the fun part. 704 00:43:20,760 --> 00:43:24,160 Speaker 1: They have a three D printer that princes pizza. Yeah, 705 00:43:24,400 --> 00:43:28,520 Speaker 1: evidently it doesn't taste very good, but it's fun to 706 00:43:28,520 --> 00:43:31,280 Speaker 1: watch and a change from the other food they've got. 707 00:43:31,520 --> 00:43:33,960 Speaker 1: Just wanted to share. And she sent us a YouTube 708 00:43:34,040 --> 00:43:38,880 Speaker 1: video link and U yeah, printed pizza, printed printed pizza. 709 00:43:39,120 --> 00:43:41,160 Speaker 1: We're almost there. We're almost to the future. That we 710 00:43:41,239 --> 00:43:45,440 Speaker 1: kept seeing that that that extruded pizza that every child 711 00:43:45,520 --> 00:43:48,319 Speaker 1: dreamed of, back to the future to where they put 712 00:43:48,360 --> 00:43:51,920 Speaker 1: like the little thing in the microwaven. And because it 713 00:43:52,000 --> 00:43:57,640 Speaker 1: came out almost there, almost working towards it. Ryan wrote 714 00:43:57,640 --> 00:44:00,800 Speaker 1: in I was listening to your Kiche episode you mentioned 715 00:44:00,840 --> 00:44:04,160 Speaker 1: sexism in food. I actually have an experience with this. 716 00:44:04,520 --> 00:44:07,080 Speaker 1: I'm a guy and me and my girlfriend went out 717 00:44:07,120 --> 00:44:09,640 Speaker 1: with a couple of friends of ours, one guy, one girl. 718 00:44:10,000 --> 00:44:13,360 Speaker 1: The place we went offers custom made pizzas. Both ladies 719 00:44:13,400 --> 00:44:16,319 Speaker 1: got regular crust, my girlfriend got a couple of meat 720 00:44:16,320 --> 00:44:18,560 Speaker 1: toppings and one veggie. If I remember, I got a 721 00:44:18,600 --> 00:44:21,440 Speaker 1: wheat crust and mostly veggies for the other couple. The 722 00:44:21,600 --> 00:44:24,839 Speaker 1: guy can't have gluten and prefers veggie pizzas and got 723 00:44:24,840 --> 00:44:27,719 Speaker 1: a pizza to match. His girlfriend essentially got a meat 724 00:44:27,719 --> 00:44:30,640 Speaker 1: lover's pizza. When we were served, the pizzas were sets, 725 00:44:30,719 --> 00:44:33,759 Speaker 1: the ladies and guys pizzas were swapped, and we can 726 00:44:33,800 --> 00:44:36,080 Speaker 1: only guess it was because they assumed the men had 727 00:44:36,080 --> 00:44:39,719 Speaker 1: gotten the meat pizzas and not the healthier crust and 728 00:44:39,800 --> 00:44:43,480 Speaker 1: topping options. No harm, no foul, but it was funny 729 00:44:43,520 --> 00:44:47,240 Speaker 1: to all of us that apparently pizza toppings are gendered. 730 00:44:47,680 --> 00:44:49,960 Speaker 1: Sorry for the long email about pizza sexism, but I 731 00:44:49,960 --> 00:44:52,880 Speaker 1: thought it was funny that foods are still considered gendered. 732 00:44:53,280 --> 00:44:57,200 Speaker 1: Sometimes even pizza is not safe from Texas, right, I 733 00:44:57,239 --> 00:44:59,040 Speaker 1: mean I get that. I get that with drinks all 734 00:44:59,080 --> 00:45:03,000 Speaker 1: the time, Yeah, because I'm always ordering just like whiskey. Yeah, 735 00:45:03,000 --> 00:45:05,960 Speaker 1: and they're like yeah, They're like, clearly this little lady 736 00:45:05,960 --> 00:45:11,279 Speaker 1: has an alder achievement. Vodka or maybe a Pinot gries you. Yeah, 737 00:45:11,280 --> 00:45:14,239 Speaker 1: there's a whole stereotype about that, about darker liquors. And 738 00:45:14,280 --> 00:45:17,520 Speaker 1: beers being for men and lighter colors being for women. 739 00:45:18,440 --> 00:45:22,520 Speaker 1: Pretty drinks, yeah, yeah, we'll revisit that sometimes. Oh yeah, 740 00:45:23,280 --> 00:45:26,759 Speaker 1: and alcohol okay, but yeah. Thank you so much for 741 00:45:26,840 --> 00:45:31,279 Speaker 1: writing in. Yes, and if you other listeners or you 742 00:45:31,280 --> 00:45:35,600 Speaker 1: would like to write us again, yeah, absolutely. We have 743 00:45:35,680 --> 00:45:38,680 Speaker 1: an email address. It is food stuff at hass dot com. 744 00:45:38,920 --> 00:45:43,000 Speaker 1: We also are on social media. We're on Twitter and 745 00:45:43,239 --> 00:45:48,000 Speaker 1: Facebook at food stuff hs W. We're also on Instagram 746 00:45:48,040 --> 00:45:51,839 Speaker 1: at food stuff. We hope to hear from you. We're very, 747 00:45:52,000 --> 00:45:55,839 Speaker 1: very glad that our producer, Dylan Fagan is with us. 748 00:45:55,880 --> 00:45:59,480 Speaker 1: He's delightful and we hope that lots more good things 749 00:45:59,600 --> 00:46:00,439 Speaker 1: are come near web