“It is certainly one of the most beautiful gifts the New World gave to the old,” attested French gastronome Jean Anthelme Brillat-Savarin (1755- 1826) in his masterpiece The Physiology of Taste. In Brazil, turkey is closely associated with the Christmas supper: in many homes, roast turkey reigns on the table, often stuffed with farofa (seasoned manioc flour). In several country side places, turkeys used to be raised and slaughtered in the backyards, after getting drunk with a few sips of cachaça, given to the animal to tenderize the meat. Today, it is sold in every supermarket, ready to roast, and also in versions only containing the boneless breast. Smoked turkey breast is also a common item in sandwiches and salads year round.