EAST MAGNOLIA - It’s that time of year, folks! As I write, a gigantic, nation-wide “flock” is thawing out for roasting, smoking, deep-frying, or some other such method of culinary preparation. 

Plans are being set in motion for gatherings of friends and family to give thanks, and in celebration of the season, I thought it fitting to focus on one of our avian neighbors for this week’s article: the Merriam’s Turkey or, simply, wild turkey.  

Turkeys are a truly American bird, with Meleagris gallopavo native to eastern and central North America, and Meleagris ocellata found mainly in the Yucatan Peninsula as well as Belize and Guatemala. Gallopavos have also been introduced to many other non-native areas of the United States and Canada to cater to hunters.  

Both species are quite similar, with the ocellata being only slightly smaller on average, and a bit more brilliantly colored. It is theorized that the ocellata was the first to be domesticated, and once discovered by Conquistadors, exported to Europe via Spain in the early 1500s. 

Some 30 to 50 years later the domesticated birds were introduced to England, and subsequently went “full circle” as they (the domesticated version) were then brought to North America by early settlers in the 1600s.

There is a commonly circulated myth that founding father Benjamin Franklin once suggested the turkey be selected as the national bird. In truth, he never made that an official proposition when the selection process was taking place. The myth arose from a letter written to his daughter where he was criticizing the design for the U.S. Great Seal, saying the eagle on it appeared more like a turkey.  

He wrote “For my own part I wish the Bald Eagle had not been chosen as the Representative of our Country. He is a Bird of bad moral Character. He does not get his Living honestly. You may have seen him perched on some dead Tree near the River, where, too lazy to fish for himself, he watches the Labour of the Fishing Hawk; and when that diligent Bird has at length taken a Fish, and is bearing it to his Nest for the Support of his Mate and young Ones, the Bald Eagle pursues him and takes it from him.”

And later, he went on to say “I am on this account not displeased that the Figure is not known as a Bald Eagle, but looks more like a Turkey. For the Truth the Turkey is in Comparison a much more respectable Bird, and withal a true original Native of America….He is besides, though a little vain & silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British Guards who should presume to invade his Farm Yard with a red Coat on.”

Both sub-genus of the birds have been threatened with extinction as a result of over-hunting and poaching as well as habitat loss due to human development. The gallopavo were estimated to have existed in the millions when settlers first came to North America, but plummeted to an estimated 30,000 by the 1930s. 

Protections and re-introductions have since brought populations back to sustainable numbers, and their numbers continue to grow. The ocellata of Central America are still considered a threatened species.

Locally, most of the birds are found at or below 6,000 feet in elevation. However, as populations increase, their territories are beginning to spread higher and can now occasionally be found at 7,000 and 8,000 feet. The hen seen in this week’s image was part of a flock found meandering their way across the western end of Magnolia Road. 

For a bird that is perfectly capable of flight, they do seem to enjoy taking their time with a courageous, yet “vain and silly” strut, or trot, as it were.

I will leave you with one final word about this wonderful (and admittedly tasty) bird. As arguments are happening all over the country as to the best preparations, I will weigh in with my own for those who don’t know me well. 

The VERY best method is to adorn the bird with a wrapping of copious strips of bacon (mine tends to resemble a giant armadillo once finished), covered tightly with foil, and roasted low and slow for 8-14 hours (depending on the size of the bird). 

Start at 250 degrees and slowly raise the temperature to 375 by the end of the roast. Only uncover the bird in the final 20 minutes or so to brown the bacon. Basting during the roast is unnecessary as the bacon does all of that for you. 

Note that this method produces a finished delight so moist and tender that the meat literally falls off the bone, so a “traditional” table presentation and carving is typically not possible.

However you might enjoy your bird this time of year – whether eaten, or simply appreciated when viewed in the wild – have a great Thanksgiving season, and I will end this week's ramblings with a deeply felt thanks for all of you in our mountain community!

Sources for this article come from https://www.birdconservancy.org/turkey-time/ and 

https://www.smithsonianmag.com/arts-culture/american-myths-benjamin-franklins-turkey-and-the-presidential-seal-6623414/.

For additional information about James DeWalt Photography, check out https://jamesdewaltphotography.com.