Halal turkey joins Malaysian kitchens, gets certification
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FOR most Malaysians, turkey has always been a once-a-year indulgence. The poultry of choice appears briefly during Christmas buffets, gets carved under hotel lights and disappears again once the festive season closes.
That gap is now closing with the arrival of halal turkey certified by Malaysian Islamic Development Department (Jakim), making the poultry more accessible beyond festive settings, even if the purchase remains an occasional one in Malaysian homes.
Speaking at the launch in Kuala Lumpur, Agriculture and Food Security Minister Datuk Seri Mohamad Sabu said the arrival of halal-certified turkey was about making food more accessible to Malaysians.
“Malaysians can now enjoy halal turkey that is safe and of good quality. Doesn’t matter if it’s for festive celebrations or as an everyday food choice,” he said.
From festive roast to daily cooking
Turkey’s limited role in Malaysian homes has never been about flavour. The conundrum around turkey meat has mostly been about access and assurance. Without clear halal certification, turkey has stayed out of reach for Malaysian households despite its popularity worldwide.
With Jakim certification now in place, turkey becomes a realistic option alongside familiar proteins. Despite being more likely to be consumed occasionally rather than as a main source of protein, turkey can be roasted, grilled, minced or cooked into everyday dishes.
At the launch, dishes were presented simply, with turkey cooked into rendang, curry and satay rather than framed as Western holiday food, reinforcing the idea that turkey does not sit outside Malaysian cooking traditions.
Mohamad said the introduction of halal-certified turkey also fulfilled a promise made earlier this year.
“With this development, I have also fulfilled the commitment mentioned during the Prime Minister’s visit to Russia in May,” he said.
Wider choice without changing how Malaysians eat
Chicken remains a necessary in Malaysian diets, but relying on a single protein has its limits. Turkey offers variety without requiring consumers to change how they cook or eat, even if price keeps it from becoming an everyday choice.
The mild flavour of turkey meat adapts easily to local spices and sauces, whether used as a substitute in dishes normally made with chicken, or in soups and stir-fries. For families looking to add variety without straying far from familiar tastes, turkey fits into existing routines as a supplementary choice.
Making turkey feel normal
The bigger shift is about how turkey is seen.
Tied to hotels, imported traditions and festive mark-ups, turkey has felt distant and foreign to Malaysians for years. Halal certification helps bridge that gap, reframing turkey as just another option rather than a luxury.
Turkey is no longer something Malaysians only see once a year. While the poultry may not be an everyday purchase for most households, turkey is now something people can plan meals around, cook at home and treat like any other protein on the table.
