Turkey is American, of course, but it is also standard French holiday fare. I put the word in English in my title today because, despite the packaging, I can't be sure whether the turkey that I bought and cooked was a hen turkey (une dinde), a tom turkey (un dindon), or an immature turkey (un dindonneau). The words are not used consistently in French cooking terminology. For example, I just read a recipe for Dindonneau en daube à la bourgeoise in the Larousse Gastronomique food encyclopedia, and the first line says the main ingredient is une dinde.
I kept looking at the less expensive turkeys in the supermarkets — what in French are often called produits industriels. Agri-business, you know. Unless you are buying from a farm, that's what you get in the U.S. anyway, so why not? The "industrial" turkeys might not be as meaty and flavorful as farm-raised birds, but all that means is that you need to be more creative in seasoning and cooking them. I ended up buying two such turkeys during the holiday season, one at each of our local supermarkets, and the price at both was 4.20 euros per kilo. That comes out to about two dollars U.S. a pound. I also bought a capon for the same price. We may be growing feathers this spring, eating so much poultry.