According to a special program KUD Sv. Juraj Draganić in the spring of 2010. a research was carried out on the preservation of the art of making Draganić turkey (a stalk of perforated branches of autochthonous plants that is carried to the church for blessing on Palm Sunday). During the realization of the program, cooperation was established with the elementary school Draganići and the association Zraka from Draganići … ?
The invested effort resulted in the Decision of the Ministry of Culture of the Republic of Croatia dated 2 August 2010. by which the ART OF MAKING A TURKEY IN THE AREA OF DRAGANIĆ has the property of an intangible cultural good in the sense of Article 9. Law on Protection and Preservation of Cultural Property. Based on the above solution, the art of making turkeys in the area of ​​Draganić is entered in the Register of Cultural Heritage of the Republic of Croatia

According to the narrators, the origin of the name “PURANAC” is interpreted in two ways:
• according to the hazel flower which is popularly called turkey (which is an integral part of it)
• towards the spread turkey tail (due to the appearance and rich decoration)

Palm Sunday (Draganić = flower or flower week) is the name for the Sunday of the Lord’s Passion when believers remember Jesus’ journey from Bethany to Jerusalem. It is named after a flower branch by which believers instead of an olive or palm branch greet Jesus like the Israelites at the entrance of Jesus into the city of Jerusalem.
The herbs that were brought for blessing, as well as the customs related to them, differ in certain parts of Croatia. Thus, in the area of ​​the Draganić parish, the plants that were brought as a blessing for Palm Sunday were called turkey or turkey. Draganić turkey was made from perforated twigs of hazel, dogwood, dogwood, ivy, limbak, reed, pine, barberry, evergreen, evergreen, etc. The twigs were up to 2 m long. The turkey was made by men (masters and boys) on the Saturday before Cvjetnica or early in the morning on Palm Sunday itself.
Interestingly, most narrators cite an odd number of whips in a turkey (7-15). Care was taken that the thickness of the turkey was adjusted to the size of the fist and the length to the height of the person who would carry it for blessing. Some decorated it with various ribbons or punks, a long pedal that they tied to the tops of the sticks with ordinary knots.
The bigger the turkey, the better and more tuned it was.