Pigs & Poultry - The story behind your Christmas turkey - Teagasc ...

Rebecca Tierney, Poultry Advisor, outlines the historical and cultural significance of turkey in Irish Christmas dinners, and shares insights into the dedication and tradition behind producing the perfect bird for your Christmas dinner.

Turkey and ham are the staples of any Irish Christmas dinner. However, turkey has not always held this prominent role. Before turkey, goose was the bird of choice for Christmas dinner. This began to change in the 1850s. Whether this shift was influenced by the popularity of Thanksgiving in America, Charles Dickens’ mention of turkey in A Christmas Carol, or King Henry VIII’s preference for turkey over roasted swan, it eventually became synonymous with Christmas in Ireland.

Today, turkey is firmly established as the bird of choice for Ireland’s Christmas dinner. Turkey production takes place year-round in Ireland, although the peak of production understandably revolves around one day: Christmas. Planning for this day begins as early as March, with schedules for ordering eggs, setting hatch dates, organising movement, and arranging catching and processing dates.

When hatched, day-old poults (i.e., day-old turkeys) are placed on brooding farms. On these farms, either whole-house brooding or spot-brooding methods are used. With whole-house brooding, chicks have access to the entire area, and a consistent temperature is maintained throughout the house. In contrast, spot-brooding involves setting up large rings to corral the chicks in one area, with a spot heater in the centre. This system allows the chicks to choose the temperature that suits them best. In both systems, ad-lib feed and water are provided. The poults remain on the brooding farm for approximately six weeks before being transferred to a finishing farm.

On finishing farms, the birds continue to be fed ad-lib, with constant access to fresh water. Free range and organic birds are also given access to pasture. The birds are grown to a market-specific weight, with hens typically being lighter than stags. Hens are often used for turkey crowns, which have recently grown in popularity.

In 2023, 1.6 million turkeys were processed in Ireland. The vast majority of these were destined for the Christmas market, with nearly one million birds prepared for Christmas Day alone. Approximately 85% of turkeys in Ireland are commercially reared, while 13% are free-range. A small but growing market exists for slow-growing breeds.

Traditionally, the white turkey has been the preferred choice for commercial production. However, the bronze turkey has been gaining popularity in both commercial and free-range production. For the slower-growing market, the Hockenhall breed is one of the notable options.

"Having produced turkeys for over 30 years, it is a great pleasure to see our hard work become the centerpiece of a family’s Christmas dinner."

Also Read: The story behind your Christmas hamThe story behind your Christmas Brussels SproutsThe story behind your Christmas potatoes