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 The species bred in England are the small, black plumed Norfolk turkey (originating in North America), and the Cambridge turkey (from South America), which has a metallic sheen to its feathers. They were first introduced into England shortly after 1540, possibly via Turkey, hence the name. There is some evidence that the name ‘turkey’ was earlier applied to the Guinea-fowl, a native of Africa, with which the American turkey was at first confounded (OED) The earliest known reference to turkey in an English cookery receipt occurs in ‘Countrey Contentments, or, The English Hus-wife‘ by Gervase Markham, 1615 (Markham 1615) “If you will boyl Chickens, young Turkeys, Pea-hens, or House fowl daintily; you shall, after you have trimmed them, drawn them, trust them, and washt them, fill their bellies full of parsley as they can hold; then boyl them with salt and water only till they be enough: then take a dish and put into it Verjuyce and Butter, and Salt, then and when the butter is melted, take the Parsley out of the Chickens belly and mince it very small, and then put to it the Verjuyce and Butter, and stirre it well together; then lay in the Chickens, and drim the dish with sippets and so serve it forth.” See: Poverade or Poverroy Solomon Gundy Spatchcock Staffordshire Goose Pie Turkey – Yorkshire Fashion Turkey Sauce Turkey Twizzlers Turkeys Yorkshire Pie  |
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