Turkey   Several theories abound as to how this modern symbol of Christmas fare got its name. It originated in Mexico where it was called uexoloti, so it was hardly surprising that a new name had to be found for this strange creature. One theory holds that the turkey,'s head was supposed to resemble those of 'I'urkish soldiers, whose helmets were blue to the shoulders which bore red lapels. Another has it that the name comes from the bird's 'turk, turk' call. The most logical explanation, however, is that the birds were first imported into England in quantity in the 1540's by traders from the Levant, who were known as ‘Turkey Merchants’. The birds became known as Turkey birds, which was soon shortened to turkey. Elsewhere, too, the bird's origin seems to have caused perplexity when choosing its new name. in Germany it is known as Calecutische Hahn - Calicut Hen. The French , receiving the bird in around 1520 from the Spanish Indies, as Spain's colonies in the Americas were known at the time, called it Coq d'Inde, which became shortened to dindon. The Dutch also favoured Calicut with their Kalkoen. Ironically, India were nearer the mark with the name Peru - but only by being on the right continent! The man attributed with bringing the first turkeys to Britain was William Strickland from Bridlington, North Yorkshire, He was a cabin boy with the explorer, John Cabot, and sailed with him around the coast of South America in 1526. The crew traded with the natives during the trip, and William came home with six turkeys which he sold in Bristol at tuppence (just under lp) each. With each progressive trip he made, his profits grew and he was eventually able to charter his own ship. Fortune and a knighthood followed, and, as a tribute to the bird that made him, his coat of arms proudly bore a turkey. The bird was a natural for feasts and royalty took to it immediately. Henry VIII loved it and Archbishop Cranmer tried to curb the gluttony that it seemed to inspire, by trying to limit the number of Turkeys served to just one per feast. In the mid-eighteenth century, George II had developed such a taste for turkey that a section of Richmond Park was sectioned off exclusively to rear them. The bird’s popularity grew and, during the 18th and 19th centuries vast flocks set out in August, driven on foot, to the London markets from Cambridgeshire, Suffolk and Norfolk. By the end of the Victorian era, turkey had gained its place at the centre of the Christmas feast and Charles Dickens, author of 'A Christmas Carol' didn't just feature it in his work. According to his wife Kate, in her book, 'What Shall We Have For Dinner?', written in 1852, he ate it at his own Christmas celebrations, too. In the modern era, cold roast turkey can lay claim to being the first meal ever eaten on the moon! Nowadays, the turkey is no longer kept just for the rich on high days and holidays, and quite rightly so! It's is arguably the best meat we can have in our diet. It is very low in fat, containing just 1g per ounce of skinless flesh - most of that being polyunsaturated. Not surprisingly, with this level of fat content, it is also extremely light on calories at just 140 per 100g (3½oz). The same serving provides almost 50% of the recommended daily allowance of folic acid, vital in protecting against birth defects, and also useful in combating certain cancers and heart disease. Turkey is also an excellent source of Vitaniin B1, and all the other B vitamins, especially niacin, providing around 93% of the recommended intake. On the minerals side, turkey is a good source of potassium, essential for maintaining normal heart function and blood pressure, and phosphorus, necessary in bone and teeth production and in the efficient conversion of energy from our food, Turkey contains over one-third more zinc than chicken, a 100g serving providing just under half the daily recommended amount. Zinc plays a major part in cell growth and repair, is critical for the proper functioning of the male reproductive system, is instrumental in maintaining a normal sense of taste and smell, and recent studies have found that it could be a booster to our immune system.