Turkeys were domesticated in Guatemala because they were important to the Maya people for religious and cultural purposes:
Religious significance.
The Maya believed turkeys were vessels of the gods and were symbols of power and prestige. These majestic birds held a prominent place in the spiritual and cultural landscape of Maya society, symbolizing not only abundance but also a connection to the divine. The turkeys were often associated with various deities and were thought to embody the essence of those gods, making them integral to religious rituals and ceremonies. They were commonly used in sacrificial offerings, which were performed to appease the gods and ensure favorable outcomes in agriculture, health, and warfare. The Maya engaged in elaborate rituals where the turkey's presence was essential, as it was believed that the bird could carry messages to the spiritual realm. Furthermore, the feathers of the turkey were highly prized, used not only for ceremonial adornments but also as a status symbol among the elite, enhancing the bird's association with power and prestige. The Maya thought that turkeys possessed exceptional powers, which could be both beneficial and harmful to humans, depending on the context of their use and the intentions of the people engaging with them. This duality added to the complexity of their significance within Maya culture, as the turkeys were seen as mediators between the human world and the realm of the gods, embodying both reverence and caution in their treatment.
Cultural significance
Turkeys held significant importance within Maya culture, serving not only as a source of sustenance but also as a symbol of various cultural and spiritual beliefs. These birds were domesticated by the Maya long before the arrival of Europeans, and their presence in the region can be traced back thousands of years. In everyday life, turkeys provided a vital source of protein and were often featured in traditional feasts and ceremonies, highlighting their role in the sustenance of the community. Moreover, turkeys are frequently depicted in Maya art and iconography, showcasing their prominence in religious and social contexts. Various murals, pottery, and carvings illustrate turkeys in various poses, often associated with agricultural fertility and abundance. The Maya viewed these birds as not just animals but as integral components of their cosmology, representing the interconnection between the earth, agriculture, and the divine. In addition to their practical uses, turkeys were also associated with specific deities and mythological narratives within the Maya pantheon. Certain rituals may have involved the offering of turkeys to appease gods or to ensure a bountiful harvest, further solidifying their status as sacred creatures in the Maya worldview. The representation of turkeys in Maya artifacts serves as a testament to their multifaceted role in society, illustrating the blend of daily life and spirituality that characterized the Maya civilization. Through these artistic depictions, we gain insight into the values, beliefs, and practices of the Maya people, emphasizing the turkey's enduring legacy in their cultural heritage.
Other uses
Turkeys served multiple purposes beyond just being a source of food; they were integral to the daily lives and cultural practices of various ancient civilizations. The meat of the turkey provided a rich source of protein that was essential for sustaining the health and energy of the communities that relied on them. However, the utility of turkeys extended far beyond their nutritional value. Their feathers were highly prized for their versatility and beauty, often used in the creation of intricate tools, ceremonial garments, and personal adornments. These feathers could be fashioned into elaborate headdresses, decorative fans, and other ornamental items that played significant roles in cultural rituals and social status. Furthermore, the bones of turkeys were not merely discarded; they were repurposed to create a variety of tools and implements. Sharp edges could be fashioned from the bones, making them useful for cutting and scraping tasks. In addition, the bones were sometimes ground into powder for medicinal purposes, showcasing the resourcefulness of ancient peoples in utilizing every part of the animal. The hollow bones could also be transformed into musical instruments, producing sounds that were integral to the music and dance of their communities, thereby enriching their cultural expressions.
Moreover, the archaeological findings at the El Mirador site in Guatemala provide compelling evidence of the domestication of turkeys by the Maya around 300 B.C.
This discovery highlights the significance of turkeys not only as a food source but also as a domesticated animal that played a role in the agricultural practices and daily life of the Maya civilization.
The presence of turkey bones at such an early date indicates that the Maya had begun to manage and breed turkeys, which reflects their advanced understanding of animal husbandry and the importance of livestock in their society.
Location
The bones in question were unearthed in the Jaguar Paw Temple, which is located within the Tigre Complex at El Mirador. This site is renowned for being one of the largest and most sophisticated Preclassic locations in the Maya lowlands, showcasing the architectural and cultural achievements of the Maya people during this period. The Tigre Complex itself is a remarkable testament to the ingenuity of the Maya, featuring grand structures and intricate carvings that speak to their artistic capabilities and social organization. The discovery of turkey bones in such a significant archaeological context not only underscores the importance of turkeys in the Maya diet and economy but also provides insights into their domestication practices, social structures, and the interplay between humans and animals in ancient Mesoamerican societies. The findings at El Mirador thus contribute to a deeper understanding of the role that turkeys played in the Maya civilization, highlighting their multifaceted contributions to both sustenance and culture.
Identification
The bones were identified as belonging to the Mexican turkey (Meleagris gallopavo gallopavo) through morphology, osteometrics, and ancient DNA (aDNA) analysis.
Implications
This discovery suggests that the Maya may have traded turkeys into the region from central and northern Mexico much earlier than previously thought.
This Guatemalan turkey soup is another of those dishes where everyone’s version is slightly different, and arguments arise from minor differences. Think gumbo, chili, goulash or spaghetti sauce and you get the idea.
It’s called kak’ik in Mayan, which basically means “red and spicy.” It is indeed very red, but it’s not terribly spicy, unless you want it to be. Kak’ik is arguably the national dish of Guatemala, and versions of it have been made long before the Spaniards showed up.
What makes this turkey soup distinctive are a few set ingredients:
Turkey, for one. Use a wild turkey or a heritage breed if you can, because the Guatemalan birds are very different from a typical supermarket turkey in the United States. That said, regular store-bought will be OK
Garlic and onions, and lots of them. Use white onions if you can.
Tomatoes and tomatillos. Always more tomatoes than tomatillos by volume; the tomatillos are there primarily to add tartness.
Chiles of some sort. I’ve seen recipes in Spanish with no chiles, with a few, and with lots. My take is to use a few to help with flavor and color, but don’t overdo it.
Achiote or annatto. Essential. You don’t need much, and the Maya grind pure annatto, and if you can get that use it. Otherwise use a little achiote paste from a Latin market.
Herbs, almost always mint and, if you want to go real-deal, culantro. Culantro is native to the Americas and tastes like cilantro — this is why you see cilantro so often in Latin cuisine; it’s like the native culantro, only easier to grow. Obviously cilantro is fine.
Beyond that, you absolutely want to char a lot of your vegetables, either under a broiler or on a comal (or dry cast iron pan). Like the Mexican stew chocolomo, one of my favorites, char is a key flavor here.
And, you want things to simmer a long time. This is an easy soup, but not a quick one.
In Guatemala, kak’ik is served with either white rice or small tamales made with white corn. Just simple tamales, masa only, no filling. Basically it’s the starch that goes with the soup. Interestingly, the Maya, historically, were never too keen on tortillas — that’s an Aztec thing — but they still make a dizzying array of tamales.
Oh, and you want a little bowl of fiery dried or fresh little chiles, too. I suggest chiltepin or chile pequin, which are easy to find. But hot sauce will work just fine.
Beyond that, you absolutely want to char a lot of your vegetables, either under a broiler or on a comal (or dry cast iron pan). Like the Mexican stew chocolomo, one of my favorites, char is a key flavor here.
And, you want things to simmer a long time. This is an easy soup, but not a quick one.
In Guatemala, kak’ik is served with either white rice or small tamales made with white corn. Just simple tamales, masa only, no filling. Basically it’s the starch that goes with the soup. Interestingly, the Maya, historically, were never too keen on tortillas — that’s an Aztec thing — but they still make a dizzying array of tamales.
A spoonful of Guatemalan turkey soup
Some eat their turkey soup alongside tortillas, too.
Oh, and you want a little bowl of fiery dried or fresh little chiles, too. I suggest chiltepin or chile pequin, which are easy to find. But hot sauce will work just fine.
Kak Ik, Guatemalan Turkey Soup
This is my version of the famous Guatemalan dish kak'ik, which means "red and spicy" in Mayan. I use wild turkey legs here, but store-bought are fine, too.
Course: Soup
Cuisine: Guatemalan
Servings: 16 people
Author:Hank Shaw
Prep Time: 20 minutes
Cook Time:4 hours
Ingredients
TURKEY
4 turkey legs, thighs and drumsticks
2 quart turkey or chicken broth
Salt
SAUCE
12 plum tomatoes, sliced in half
12 large tomatillos, husked and sliced in half
4 dried guajillo chiles
2 white onion, peeled and quartered
4 heads garlic, cloves separated but unpeeled
4 tablespoons achiote paste
TO FINISH
1 cup minced fresh mint
1 cup minced fresh culantro or cilantro
masa to thicken soup (optional)
Tiktok Version
Latin style roasted turkey {Pavo a lo criollo} for Christmas or Thanksgiving
Recipe for a Latin style roasted turkey recipe or pavo a lo criollo for Thanksgiving or Christmas Eve dinner, marinated in garlic, cumin, achiote and chicha or beer.
Course. Main Course
Cuisine
Ecuadorian inspired, Latin
Christmas turkey, Pavo navideño, Roasted achiote turkey
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Marinating time 12 hours
Servings 12 servings
Ingredients
15-18 lb turkey
Marinade
40 garlic cloves crushed, about ½ cup when crushed
3 tbs ground cumin
3 tbs salt
1 tbs ground achiote
2 liters of chicha use beer if you can’t find chicha
Achiote butter
1 lb of butter 4 sticks of butter – room temperature
4 tbs ground achiote
1 tsp salt if using unsalted butter
Side dishes
Relleno navideño or turkey stuffing use to stuff turkey if desired
Salsa de ciruelas or prune sauce
Instructions
Rinse the turkey with cold water and pat dry.
Tuck the wings underneath the turkey and tie the drumsticks together using cooking twine.
To prepare the marinade, mix the crushed garlic, cumin, achiote and salt.
Rub the turkey with the marinade, both inside and out.
Pour the chicha or beer over the turkey, some of the garlic marinade will fall off the skin, so rub it back on the skin.
Let the turkey marinate overnight in the refrigerator.
Pre-heat the oven to 425F.
Put the turkey in a large baking pan on a roasting rack.
Mix the butter, achiote and salt until you have a smooth mix.
Rub the achiote butter inside turkey cavities and use your hand to gently lift the skin of the turkey, and then stuff it with the butter. Also rub some butter on the exterior skin of the turkey.
Fill the inside of the turkey with the stuffing, if desired. Stuffing can also be baked separately.
Bake the turkey at 425F for 30 minutes; use a ladle to spoon the liquid over the turkey.
Lower the temperature to 375F and bake for another 1 ½ hours, to help keep the turkey moist pour a ladleful of the pan sauces over the turkey about every 30 minutes.
Lower the temperature to 350F, cover the turkey with foil and bake for another 1 - 1 ½ hrs or until the internal temperature of the turkey, in the thigh, is 165F.
If baking stuffing inside the turkey the temperature of the stuffing should also be 165F.
If the turkey is stuffed it will take longer to be done than if the turkey is unstuffed.
Serve the turkey with the holiday stuffing, salsa de ciruelas or prune sauce, and your choice of side dishes.
Latin style roasted turkey {Pavo a lo criollo} for Christmas or Thanksgiving
Stuffing Recipe
Step by Step
Step 1
Preheat broiler to 450 ° F. Line large baking pan with foil. Grease 2-quart baking dish; set aside.
Step 2
Place frozen corn kernels in the prepared baking pan and drizzle with 2 tablespoons olive oil. Use your hands to combine. Place baking pan under broiler and broil for 10 minutes or until corn is roasted. Check after 5 minutes to make sure corn is roasting evenly.
Move around with a spoon if necessary to prevent burning. Once done, remove from oven and reduce temperature to 350° F.
Step 3
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat.
Add jalapeños, onion and garlic; cook, stirring occasionally, for about 5 minutes or until just tender.
Remove from heat.
Step 4
Dissolve bouillon in apple juice.
Step 5
Add stuffing mix, cilantro and bouillon-juice mixture. Gently stir to moisten. Spoon into prepared baking dish; cover with foil.
Step 6
Bake for 30 minutes or until heated through. Serve warm garnished with additional chopped cilantro, if desired.
Cook’s Tip
If you’d like your stuffing spicy, leave some jalapeño seeds in the stuffing.
How to make Guatemalan Pepian
Extra Extra another Kak'ik recipe
And one more
Let's go to some USA
BBQ Turkey Legs with Maple Bourbon by Hank Shaw
Slow smoked BBQ turkey legs are a great way to eat that part of the bird, whether it’s a wild turkey or farmed. Here’s how to go about getting the most out of these underrated cuts.
First, separate them. Cut the drumstick from the thigh. This will matter a lot in the final product, because generally speaking, you will sit down to eat the thighs, but use the drumsticks in another recipe where they are slow simmer until the meat falls off the bone.
Doing this gets around those nasty ligaments.
Brine Thy Bird
It’s important to brine your BBQ turkey legs because this will keep them juicier as they cook. Because you’ll likely cook the drumsticks a second time in a soup or somesuch, it’s less important for them. But it’s vital with the thighs.
***My normal brine is 1/4 cup kosher salt (I use Diamond Crystal), to 1 quart of water. Dissolve the salt in the water and submerge the thighs (and legs if you want) in the brine in the refrigerator overnight. When you’re ready to cook, just rins and pat dry.
BBQ Turkey Legs Slowly
Slow is key here. You want your smoker or grill cool, like 200F to 225F. It will take time, so do this on a day off or a weekend. I’ve had old gobblers take 6 hours to get tender.
Here’s the thing: You can go one of two routes. You can cook your bbq turkey legs just until they’re done, with an internal temperature of about 160F, or you can fully barbecue them like a pork shoulder, which will take the meat close to 200F.
I choose the first route with jakes and farmed birds, the second with old toms.
For the drumsticks, if you want to actually eat them right off the barbecue, you will need to go the long, slow route, and you’ll still have to eat around the tendons and such.
Smoke and Gear
I do a lot of smoking on a Traeger, but any grill or smoker that will hold low temperatures is fine. If you’re using a gas grill, fire up one element and cook the turkey legs on the other side, grill cover down.
Soaking some wood chips, then setting them on an open piece of foil directly over the gas element will give you a bit of smoke flavor on a gas or charcoal grill.
Wood choice is up to you. I really like oak, maple, hickory or fruit woods. But it also depends on your sauce. In the maple bourbon sauce below, any of the aforementioned woods would be great. But in the picture above, I used a Chinese char siu sauce, and in that case oak is my preferred choice.
If you are going with a Southwest or Mexican sauce, mesquite is the way to go.
About those Drumsticks
Chances are you’ll have super tough drumsticks. That’s OK if you plan for it. Eat the thighs at dinner, then the next morning, use the drumsticks to make any of these recipes, where you simmer the drums slow and low in water or broth
Wild turkey broth. If you just make a broth with your drumsticks, you’ll have lots of meat leftover, which is good for burritos, in rice or pasta, or in a bigger soup.
Black bean turkey chili. Shredded BBQ turkey legs make a great base for this recipe.
Southwest turkey leg stew is the ticket with barbecued drumsticks. So is a Cajun turkey gumbo.
For a more exotic take, use BBQ turkey legs to make kak’ik, a Guatemalan turkey stew that’s one of my favorites.
🤸🤸🤸🤸🤸🤸🤸🤸🤸🤸🤸Recipe
BBQ Turkey Legs with Maple Bourbon Sauce RECIPE
This recipe works with either domestic or wild turkey. The key is low and slow. This is barbecue, not grilling. Set your grill up where the fire is on one side of the grill, and the turkey thighs are on the other. The sauce below is just a suggestion. I like it, but you can use whatever sauce you like.
Prep Time
10 minutes
Cook Time
3hours hrs
Total Time
3hours hrs 10 minutes
Course: Main Course
Cuisine: American Servings: 4 people Author: Hank Shaw
INGREDIENTS
OPTIONAL BRINE
1/4 cup kosher salt
1 quart water
TURKEY
2 tablespoons vegetable oil
2 to 4 turkey legs
MAPLE BOURBON SAUCE
1/4 cup unsalted butter
1 medium onion, grated
1 cup bourbon
1/2 cup crushed tomatoes
1 cup cider vinegar
1/2 cup maple syrup, or to taste
1 tablespoon molasses (for color)
1/4 cup Worcestershire sauce
Tabasco sauce to taste
Smoked salt (optional)
Instructions
If you are brining your turkey legs, dissolve the salt in the water and submerge the turkey in this overnight, or at least 4 hours. Rinse and pat dry.
Get your grill ready as described above. Coat the turkey thighs in the vegetable oil. Lay them skin side up on the cooler side of of the grill. Cover and cook until the meat reaches about 160°F, flipping every 30 minutes or so to paint with the maple-bourbon BBQ sauce. For the first 30 minutes, let the turkey cook without the sauce while you make it.
Once the turkey is on the grill, make the sauce by sauteing the grated onion in the butter for a few minutes. You don't want the onion to brown, but you do want it to cook enough to lose that raw onion smell and flavor. This should take 5 minutes or so on medium heat.
Add the remaining ingredients and mix well. Boil this down by 1/3. Adjust for heat and salt. If you want, puree the sauce in the blender. I prefer to puree my sauce because it will be thicker that way. Return it to the stove top over very low heat. Stir from time to time.
When the turkey is done, shift it to the hot side of the grill, skin side down, for a few minutes to caramelize the sauce. Paint with a little more BBQ sauce right when you serve.
Notes
Wood choice is up to you, but oak and fruit woods are perfect here. Only use mesquite if you're using a Mexican or Southwest style sauce.
Nutrition
Calories: 482kcal | Carbohydrates: 46g | Protein: 1g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 31mg | Sodium: 226mg | Potassium: 551mg | Fiber: 1g | Sugar: 39g | Vitamin A: 433IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 2mg
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