The Delights of Türkiye: Turquoise Coast to Istanbul

Preparation:

Place the oils, vinegar, honey, shallots, 1 teaspoon of the salt, and the pepper into the container of a blender (or use an immersion blender) and puree until creamy and smooth, and reserve.

Bring the broth and the remaining 1 teaspoon of salt to the boil. Add the turkey and enough water to barely cover. Poach until turkey is firm and no longer pink in the middle about 15 minutes. Allow the turkey to cool in the broth, and then cut into 1-inch cubes. (Strain the cooking liquid and reserve for another use, such as soup.)

Cut the apples into small cubes and toss with the lemon juice. Combine the turkey cubes, grapes, walnuts, celery, apples, parsley, the dressing, and more black pepper to taste. Serve immediately or refrigerate and serve within 2 days.

Tip:

If you can’t find turkey breast, feel free to substitute 2 pounds of chicken thighs on the bone. Poach until tender (about 35 minutes), cool to room temperature, and pick off the meat.

Turkey the Bird and Turkey the Country

While Turkey the country is now known as Türkiye. The bird, turkey was known as the "Turkey cock or Turkey hen" because it was shipped through Constantinople (now Istanbul). Early American settlers called the North American bird "turkey" because it resembled the African guineafowl, which was already called "turkey" in Europe.

The wild turkey is native to the Americas and was domesticated by indigenous people so really it should be called American cock or American guinea hen. Spanish traders brought domesticated turkeys to Europe and Asia in the 1500s.