A bit of a turkey…

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Why is the rump of a turkey (or chicken, or goose or any other fowl) called the Parson’s Nose? Examples in the Oxford English Dictionary indicate that it was regarded as a titbit or, in Longfellow’s phrase, an ‘epicurean morsel’ (1839) and therefore reserved for the parson. Another example describes it as a ‘savoury mouthful. […]