About the Zagorje turkey

The Zagorje turkey originates from the Middle American turkeys (meleagris gallopavo) which was imported into these parts from Italy. Over a longer period of time it has become most domesticated in the region of Croatian Zagorje, a north-western part of Croatia. The Zagorje turkey-cock/turkey-hen is different from other kinds of turkeys on the Croatian market and has been recognized as a breed of turkeys.

It is characterized , and distinguished from other breeds of turkeys by its traditional breeding, in small flocks.Such a breeding implies raising animals in open air conditions , on meadows, i.e. on gentle hills of picturesque Croatian Zagorje as well as in other vegetation rich habitats, allowing it to move around freely.Only when weather is unfavourable, or during the night, a shelter, namely a poultry house is provided for it.Continental climate particular for the region it is bred in, the conditions of its raising and feeding together with an artificial selection have created exceptionally tasty meat which has made it famous all around Europe.

So, at the beginning of 20th century the Zagorje turkey travelled by train , frozen in ice to Great Britain, Switzerland, Austria, Italy and Germany, where it was in high demand. It could have been found on tables of nobles and royalties for festive occasions ( there are historic proofs that it was eaten and favoured at both Wienna and English courts), as a holiday treat due to its most savoury meat and extraordinary taste, unlike meat of any other bird. It is one of the unquestionable proofs of it being a premium product of exceptionally high quality. As for the differences between the Zagorje turkey-hen and the turkey-cock, the Zagorje turkey- hen is considerably smaller than the turkey-cock, and their feathers are not shiny.

Turkey-hens are tamer and quieter, in difference to turkey-cocks, which are aggressive and can not stand competition. The Zagorje turkey-hens/turkey-cocks are ready for the market in 28 weeks , that is to say, after some 7 months, which is rather a long cycle compared to farm turkeys ready for the market in just 2 months. Life cycle of the Zagorje turkey is longer as it grows slowly, in accordance with the rhytm of the nature.

The average weight of the live Zagorje turkey is , at the age of 28 weeks 6-6.5 kilos, whereas turkey-hens weigh around 4 kilos at the same age. Turkey meat is the healthiest kind of poultry meat , as stated by Dr. Ignac Kulier, on account of its high nutritional, biological and low-calories value, i.e. being rich in proteins and containing vitamins and minerals in just the right quantities, as well as saturated fats in modest quantities, its meat is highly recommendable part of any low calorie diet.

We recommend preparing it as well tested traditional recipes suggest: as a rich , most commonly Christmas roast , it was stuffed, so that it would be even richer. The Zagorje turkey is traditionally served with mlinci as a side dish ( mlinci being a local speciality, a kind of pasta); it can be stuffed with chestnuts, bread , offal or minced meat; it can be served with sauteed cabbage, lettuce, rice, potato noodles, mashed apples or potatoes, roast potatoes, apples and pears, cranberry / currant/ blueberry sauce. In case you would be interested some more in traditional turkey dishes, we can send you a recipe booklet at your request.

It is worthwhile mentioning that Dr.E.Mayerhofer, half a century ago, described turkey meat as «a threefold, moreover sevenfold kind of meat», that is to say, « turkey meat tasting of beef, veal and pork». As he says the meat on the leg is dark and tough, the breast is white and tender, fatter on the side and neck.