A Cornucopia of Surprising Facts About Your Thanksgiving Turkey

Before you stuff, truss, roast, carve and consume this year's celebratory turkey, take a moment to learn a few unexpected truths about the main course. From its origins in North America, to its circuitous route to Europe and back, the turkey is full of surprises -- and not just Aunt Cathy's secret recipe oyster stuffing.

The National Bird Myth

Benjamin Franklin did not really suggest that the wild turkey become the nation's symbol in place of the bald eagle. But he did write in a letter to his daughter that he was disappointed the bald eagle was chosen, and in so doing he explained that the turkey was "in comparison a much more respectable bird." Wild turkeys are, in fact, native to North America. There are five subspecies, including Eastern, Osceola, Rio Grande, Merriam's and Gould's, all of them very respectable.

The Domestication Story

Natives in south central Mexico domesticated wild turkeys about 2,000 years ago, primarily for their feathers. Native Americans in the southwest United States also domesticated the big colorful bird -- and also likely for its feathers. Spanish explorers then brought domesticated turkeys back to Europe.

In 1526, an English trader reportedly purchased several wild turkeys from Native Americans and carried them back to England. Later, European colonists brought domesticated turkeys with them to North America.

The Pilgrims may have eaten wild turkey on the first Thanksgiving, although it's more likely they ate other wild fowl, such as goose or duck -- or maybe even passenger pigeons (which are now extinct).

Heritage varieties of domestic turkeys -- Bronze, Black, Narranganset, Bourbon Red, Slate and White Holland -- are the result of crossbreeding between domesticated European varieties and wild turkeys of North America. These turkeys don't grow as rapidly as the ones big commercial producers grow today. However, heritage varieties are making a comeback in specialty markets.

The Large White or Broad-Breasted White is the most common commercial variety -- it's what most consumers are likely to purchase at the market for their Thanksgiving feast. These birds have been bred for large breasts and short, meaty legs. They are enormous. A mature male (or "tom") can weigh as much as 50 pounds, and hens can weigh up to 34 pounds, although birds sold to processors at 20 to 24 weeks are about one-third smaller. They're bred for their white plumage because white feathers do not discolor the skin as colorful feathers do.

The turkey we're all familiar with from elementary school with the colorful fall plumage is a heritage variety known as the Standard Bronze. The Standard graced American tables until the early 1900s, when it was displaced by the Broad-Breasted Bronze. The Bronze was eventually replaced by the White in the 1960s.

The Broad-Breasted White is an efficient grower. Its "feed conversion ratio" -- the rate at which it converts feed to flesh -- is 2 to 1. In comparison, beef feed conversion ratio is 6 to 1; pork is 3 to 1.

Turkeys in the Wild

-- Turkey fossils from 5 million years ago have been unearthed in the southwest United States.

-- Male turkeys weigh between 16 and 24 pounds. Females are much smaller; hens weigh between 8 and 10 pounds.

-- A wild turkey can run up to 25 miles per hour and can fly at up to 55 miles per hour. (Note: Domestic turkeys cannot fly). Turkeys can also swim.

-- Wild turkeys have between 5,000 and 6,000 feathers covering their bodies. Each wing has 10 stiff primary feathers and 18 or 19 secondary feathers. The tail has 18 quill feathers.

-- The fleshy flap that hangs from the top of a turkey's beak is called a snood. The fleshy bumps on a turkey's head are called carnucles, and the fleshy flap that hangs beneath its neck is called a wattle. Males have beards -- and some hens do, too.

-- Wild turkeys are omnivores. They'll eat grass, seeds, flowers, fruit, insects, small lizards and amphibians -- whatever they can get their claws (and beaks) around.

True Facts About Turkey Consumption

Most whole turkeys are hens. The toms are more often processed into sliced deli meats, sausage, ground turkey and other products. This is because whole-cooked hens are generally considered to be more tender and flavorful than whole-cooked toms. However, if you choose a large bird to feed a big crowd in November, you're likely buying a tom. Some more turkey stats:

-- Minnesota is the nation's No. 1 turkey producer, raising 46 million turkeys annually. The nation as a whole raises about 240 million turkeys every year.

-- Americans eat 46 million turkeys every year on Thanksgiving. We eat another 22 million for Christmas and 19 million on Easter. Nearly 90 percent of Americans eat turkey on Thanksgiving Day.

-- The average Thanksgiving turkey weighs 15 pounds. About 70 percent of that 15 pounds is white meat.

-- On a per capita basis, Americans consumed about 16 pounds of turkey in 2013. That's almost twice as much as Americans consumed in 1970.

-- Turkey is the fourth most popular source of animal protein in the American diet after chicken, beef and pork.

Turkey Doesn't Make You Sleepy

If you're feeling sleepy after your Thanksgiving meal, don't blame the turkey. It's true that turkey contains the amino acid tryptophan, which is a precursor for serotonin, a chemical in the brain that makes us relaxed and sleepy. However, there's not enough tryptophan in a serving (or several) of turkey to produce enough serotonin to make us drowsy. If you're ready to snooze after dinner, it's because you're feeling the effects of the enormous amount of calories you've just consumed.

November is Not National Turkey Month

However, June is National Turkey Lovers Month.

Sources include: British Turkey Information Service, Butterball Foodservice, Cornell University's Ornithology Lab, Discovery.com, Library of Congress, Livestock Conservancy, Minnesota Turkey Growers Association, National Turkey Federation, National Wild Turkey Foundation, Pennsylvania Game Commission, Smithsonian Magazine, South Carolina Department of Natural Resources, University of Illinois.

Lars Peterson is an editor for Wise Bread, a personal finance blog that covers financial products and help readers find the best cashback credit cards.