The Christmas feast has its roots from before the Middle Ages, but it's during the Victorian period that the dinner we now associate with Christmas began to take shape. Previously, meats such as beef and goose were the centrepiece of the Christmas dinner. Turkey however was favoured by the wealthier, middle class sections of 19th century society and before long it had became the fashionable choice; by the late 20th century it was the dominant meat in a traditional Christmas day feast!