Turkeys are distinguishable by their fan-like tails, wattled necks, and large size. Wild turkeys, known for their agility and wariness, sport a darker plumage and are adept at roosting in trees. Domesticated turkeys, on the other hand, have been selectively bred for size, resulting in birds that are often heavier and lighter in colour. Alberta's diverse landscapes, from its dense woodlands to sprawling farms, support both wild and domesticated populations.

While the turkey's roots trace back to ancient Mesoamerican cultures, its journey in Alberta is more recent. Wild turkeys, once extirpated from many parts of Canada, have seen reintroduction efforts and are now making a gradual return to some of Alberta's forests and wooded regions. On the agricultural front, turkey farming has been a part of Alberta's scene for decades. The province's commitment to sustainable and humane farming practices has cemented its reputation for producing high-quality turkey meat, which is distributed both locally and beyond.

Turkey meat is synonymous with festivity, often taking center stage during Thanksgiving and Christmas feasts. Its lean yet flavorful profile makes it ideal for a range of dishes. Roasting a whole turkey, seasoned with herbs and stuffed with a savoury filling, is a time-honoured tradition. Beyond the whole bird, turkey breasts can be grilled or pan-seared, while legs and thighs are perfect for slow-cooking methods like braising. Ground turkey serves as a healthier alternative in burgers, meatballs, and chilli. In Alberta, local chefs often pair turkey with regional ingredients such as cranberries, wild rice, and root vegetables, crafting dishes that echo the province's agricultural bounty and natural beauty.