Turkey is one of the traditional holiday dishes. It is believed that wild turkeys have been turned into home-state residents of Mexico, and in Europe they were first brought Christopher Columbus at the beginning of the XVI century. Traveler thought that turkey – peacock bird family, and named it tuka, that one of the Indian languages ​​means “peacock”. Other sources claim that the name came up turkey for the American Indians, who called bird firkee, and it sounds like a turkey (in English, “turkey”). They also say that the name could come from published turkeys sounds.

Roasted turkey appeared in Europe, not as an everyday dish, but as a festive meal. In the early XX century, it has managed to displace the table Christmas goose, even in conservative England. Since then, the British chefs have created a lot of different recipes for roasting turkey, especially the Christmas table: one turkey stuffed with chestnuts with bacon, others – with rice and tomato, the third – the bread and ham or sausage and oatmeal etc.

In the world every year on Thanksgiving Day is eaten, at least 45 million turkeys at Christmas – 22 million, and at Easter – 19 million turkeys. Turkey meat is very popular in Israel, where it is consumed by the largest amount – one person eats about 14 kilograms per year. In Lithuania, about 40 percent of people eat turkey meat at least once a month. A company Arvi kalakutai since 2004 to make production of more than 3 million turkeys.

Ingredients for preparation Turkey With Prunes:

But classic Christmas turkey is served with cranberry sauce.

  • 1 ea turkey
  • 1/2 ts ground pepper
  • 1 tb salt
  • 1/2 kg prunes boneless
  • 1 c water
  • 4 c cubed apples
  • 1 c breadcrumbs
  • 2 ts lemon juice
  • 1 tb sugar
  • 1 ts cinnamon


  • Grease a turkey with cinnamon, pepper and salt.
  • Soak prunes in water and then cook for 10 minutes.
  • Drain the water and combine prunes with cubed apples, breadcrumbs, lemon juice, sugar and stuff the turkey.
  • Sew up the hole.
  • Bake in a preheated oven on average heat for 3-4 hours.
  • Add on a baking sheet water and pour it regularly over the turkey.