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The modern domesticated turkey is descended from one of six subspecies of wild turkey (Meleagris gallopavo) found in the present Mexican states of Jalisco, Guerrero and Veracruz. Pre-Aztec tribes in south-central Mexico first domesticated the bird around 800 BC, and Pueblo Indians inhabiting the Colorado Plateau in the United States did likewise around 200 BC. They used the feathers for robes, blankets, and ceremonial purposes. More than 1,000 years later, they became an important food source. The first Europeans to encounter the bird misidentified it as a guineafowl, a bird known as a “turkey fowl” at that time because it had been introduced into Europe via Turkey. A wattle is a fleshy caruncle hanging from various parts of the head or neck in several groups of birds and mammals. Caruncles in birds include those found on the face, wattles, dewlaps, snoods and earlobes. Wattles are generally paired structures but may occur as a single structure when it is sometimes known as a dewlap. Wattles are frequently organs of sexual dimorphism. In some birds, caruncles are erectile tissue and may or may not have a feather covering
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Dark meat, which avian myologists refer to as “red muscle”, is used for sustained activity—chiefly walking, in the case of a chicken. The dark color comes from the protein myoglobin, which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken’s leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout. Some cuts of meat including poultry expose the microscopic regular structure of intracellular muscle fibrils which can diffract light and produce iridescent colors, an optical phenomenon sometimes called structural coloration.
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