Adapted from a great site “Modern Farmer” you might want to correspond via http://modernfarmer.com/2016/11/foods-at-first-thanksgiving-meal/
By on November 15, 2016
The history of turkey domestication goes back 2,000 plus years to an archaeological site in Guatemala, probably a ceremony, sacrifice or feast.
Picture this. The first Thanksgiving in Plymouth, where the Mayflower’s provisions yielded little that might resemble a feast, let enough to feed the 50 or so Pilgrims and 90 Wampanoag who attended. William Bradford, the governor of the Plymouth colony, wrote that deer (or venison) was a centerpiece of that 1621 meal. Wild turkey as well as ducks, geese, swans, and small birds were probably part of the main fare on that first harvest holiday. Other local food of the day included seafood and shellfish, corn, probably multicolored, hard ground and stewed into porridge. Additional vegetables included potatoes, winter squash (hubbard, acorn, butternut), Jerusalem artichokes, beans and berries. Since their supplies were depleted by the time of their arrival, the feast would be void of pumpkin pie.
Turkeys originated in Mexico, turn different colors depending on mood or breeding season, and the “snood” above the beak is what attracts female turkeys, the larger the better.
We don’t see turkey eggs at the market because it makes more economical sense to market the bird not the not-so-plentiful production of eggs (at $3-3.50 apiece).
Their name came from a mistaken identity early on by settlers who thought they were guinea fowl from Turkey. But it would be too weird to change the name to “Mexico”.
They are called Guajolotes in Mexico, and sometimes, because of a somewhat ignorant populace, I’ve heard, they become elected officials.