Roast turkey is a dish featuring turkey, a large bird native to the Americas, that has been cooked by roasting. Roasting involves cooking the bird in an oven using dry heat, which can be enhanced with the addition of fat, such as butter or oil, to promote browning and crisping of the skin. This method of cooking is particularly popular during festive occasions, such as Thanksgiving in the United States and Canada, and Christmas in many countries around the world. In Hebrew, roast turkey is known as טורקית אפוייה (Turkey apuiyah). In French, it is called Dinde rôtie, and in Spanish, it is referred to as Pavo asado. The dish is often seasoned with a variety of herbs and spices, such as sage, thyme, rosemary, and garlic, and may be stuffed with a mixture of breadcrumbs, onions, celery, and other ingredients. Roast turkey is typically served with gravy made from the drippings collected during cooking, as well as various side dishes, such as mashed potatoes, cranberry sauce, and vegetables.
Meat from a turkey
Turkey meat, commonly referred to simply as turkey, is the meat from turkeys, typically domesticated ones, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas as well as in standard cuisine.