Red Ardennes turkey comes from a breed that was introduced to France in the 16th century. Originally from Mexico, it was once only served by royals, who rightly appreciated its firm, delicate flesh. Although it gradually declined in the Ardennes for a while, it became popular again in 1985, confirming the area's reputation for quality meat.
With its red plumage, slightly lighter on the tail, the red Ardennes turkey is very easy to recognise. It has thick things and pink toes, and is a rustic breed. The red Ardennes turkey is a good layer and is also suitable for egg production. It can be served with a Chardonnay or red Tokay, depending on the recipe.
There are around 8,000 red Ardennes turkey specimens alive in France today, and it is also reared in Aisne and Nord.