Turkeys were brought to Europe by the Spanish in the 16th century. In the Czech lands, they began to be farmed at the turn of the 18th and 19th centuries.
It has the lowest fat content and the highest protein content of all poultry, a high content of zinc, vitamin B12 and niacin, a high protein content and a low fat content.
Turkey meat has a wide range of uses in the kitchen. Turkey necks make an excellent stock.
Turkey has a sweet taste and a warm nature. It nourishes the blood, strengthens the bones and is suitable for weakened individuals, in cases of fatigue, etc.
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