Its importance transcends borders, as it also played a prominent role in traditional cuisine across Mesoamerica.
About its past
The ancient Aztecs living in Mexico and Mesoamerica were the first to domesticate wild turkeys. In pre-Columbian times, wild turkeys could be found in large numbers from the east coast of North America, through Guatemala, up to Honduras.
In 1519, when the Spaniards arrived in Mexico, they found a great abundance of both wild and domesticated turkeys. The following year, they had introduced domesticated turkeys to the Caribbean and eventually to Spain.
It didn't take long before they spread throughout the Mediterranean and Western Europe. By 1550, they had reached England.
The colonization
When English colonists first arrived in America, wild turkeys were a welcomed sight, as they were familiar with the bird's preparation and consumption.
They were also easy to hunt during the harsh winter months, as they were easily visible in the snow.
Once the colonies were established, colonists began importing domesticated turkeys from England to America.
Turkeys were an important food source for American colonists. They could be found in river valley flocks in large numbers — sometimes over 5,000!
As America expanded westward, wild turkeys (and deer) helped many avoid starvation.
Unfortunately, the wild turkey population decreased significantly during the colonial era, and many families began raising them on their farms. Since their successful re-introduction, they have become plentiful, especially in New England areas.
On Thanksgiving Day
More than 50 million turkeys are consumed each Thanksgiving.
Throughout the 20th century, as North America became more urbanized, families began buying their turkeys—fresh or frozen—at supermarkets.
By the early 21st century, over 90% of Americans featured turkeys prominently in their holiday menus. Preparations are no longer limited to just roasting in the oven.
Methods like frying, smoking, and grilling have become increasingly popular, especially in warmer regions. Sometimes it's just too hot to turn on the oven.
Christmas Eve
Regarding Christmas Eve dinner in Guatemala, it’s not clear when or how turkey became the centerpiece of the meal.
Over time, turkey has almost become synonymous with both Thanksgiving and Christmas Eve dinner.
This may be linked to Sarah Josepha Hale’s famous description of a Thanksgiving feast in her book "Northwood," a New England story, which depicts a roasted turkey at the center of the banquet:
The roasted turkey took precedence on this occasion, being placed at the head of the table; and it truly became its signature dish, sending out the rich aroma of its flavorful stuffing, beautifully covered with a glaze of the cooking.
