Both the English and French names for the large fowl known as the turkey are the result of mistaken assumptions. The French name, dinde, literally means from India, because the Spanish conquistadors who returned from North America with the bird were under the impression that they were in India when they discovered and named it. Even worse, the English name, turkey, is the result of not one but two errors. First of all, in the mid sixteenth century the name turkey was bestowed on a bird that we would no longer consider a turkey at all: the African Guinea fowl. In England, this bird became known as turkey because it was imported to Europe by the Portuguese through Turkey, the country where many people wrongly assumed it originated. At about the same time, English explorers who were traipsing over what is now Virginia encountered a large, rather dimwitted bird that they mistook for some sort of “turkey,” that is, for some sort of African Guinea fowl. Calling them turkeys, the explorers took a few of these North American birds back to England where they were successfully bred and became, along with the other so-called turkey, a popular dinner item. For about fifty years, until the beginning of the seventeenth century, the word turkey therefore referred to two different birds, the African Guinea fowl and the American turkey. Eventually, however, someone noticed that the two birds do not really look alike, and thus turkey ceased to be used for the African bird, the one that originally held claim to the name. Incidentally, the country Turkey, the source of the fowl’s name, takes its name from a Persian word that probably means powerful; that country’s name is also the source of turquoise, a precious stone first found within the Turkish dominions.
Deprecating housestaff term for an inpatient who they feel does not need hospital admission. Such patients are not usually malingerers.
Originating from the vast landscapes of America, the turkey stands as a notable farmyard bird cherished for its remarkable taste and generous proportions. These magnificent creatures are typically harvested between 6 to 9 months of age, ensuring optimal flavor and tenderness. The majority of turkeys are skillfully prepared for market, undergoing a process of plucking and trussing before being carefully sealed in polyethylene and frozen, preserving their quality. While smaller turkeys, weighing approximately 5-10 pounds, are readily available, larger specimens can be obtained, reaching weights of 20 pounds or more. For added convenience, consumers have the option to purchase specific turkey parts or opt for boned and rolled cooked turkey, catering to a variety of culinary preferences.