President Abraham Lincoln proclaimed Thanksgiving a national holiday in 1863, supposedly as a response to a campaign organized by magazine editor Sara Joseph Hale. In 1939, President Franklin Roosevelt moved Thanksgiving Day forward one week, as it is presently celebrated. Plymouth Plantation recounts the history of the First Thanksgiving, as Governor Bradford’s description of the Pilgrims’ first autumn in Plymouth makes it clear, “there was great store of wild turkeys, of which they took many, besides venison, etc.”
In 2016, more than 219 million turkeys were served for meals in the United States. For 2017, we estimate that 44 million of those turkeys were enjoyed at Thanksgiving, 22 million at Christmas and 19 million at Easter. Year-round, turkey is enjoyed in deli breast meat, turkey sausage, turkey tenderloin, turkey drumsticks, as well as ground turkey for hamburger, meatballs and turkey tacos.
Nearly 88 percent of Americans surveyed by the National Turkey Federation eat turkey at Thanksgiving. The average weight of turkeys purchased for Thanksgiving is 16 pounds, meaning that approximately 736 million pounds of turkey were consumed in the United States during Thanksgiving in 2016.
Benjamin Franklin, who proposed the turkey as the official United States’ bird, was dismayed when the bald eagle was chosen over the turkey. Franklin wrote to his daughter, referring to the eagle’s “bad moral character,” saying, “I wish the bald eagle had not been chosen as the representative of our country! The turkey is a much more respectable bird, and withal a true original native of America.”
Since 1947, the National Turkey Federation (NTF) has presented the President of the United States with a live turkey and two dressed turkeys in celebration of Thanksgiving. The annual presentation of the National Thanksgiving Turkey to the President has become a traditional holiday ritual in the nation’s capital, signaling the unofficial beginning of the holiday season and providing the president an opportunity to reflect publicly on the meaning of the Thanksgiving season.
Deep fried turkey originated in the southern United States but is popular today throughout North America. Quickly cooked, deep-fried turkey is rich in flavor with a golden brown crispy exterior while moist and fork-tender on the interior. It’s a perfect twist for barbecues, block parties, tailgate parties, holiday feasts and informal wedding receptions. In fact, some charitable organizations have replaced traditional holiday dinners with deep-fried turkey extravaganzas. Commercial catering operations offer deep-fried turkey and restaurants feature the golden crisp bird during the holidays. But throughout the year, more and more folks are setting up 30-40 quart pots on concrete, filling kettles with high smoke point oils, patting the turkeys dry, putting on long heavy-duty gloves and frying juicy turkeys. A Deep Fried Delicacy: The How-To on Deep Frying Turkey
Many people report drowsiness after eating Thanksgiving dinner. While turkey often receives the blame, recent studies suggest that carbohydrate-rich meals may cause sleepiness by increasing the number of tryptophans in the brain. Yet, the unusually large, multi-coursed, carbohydrate-rich meal most people eat on Thanksgiving is more likely the cause.
When Neil Armstrong and Edwin Aldrin sat down to eat their first meal on the moon, their foil food packets contained roasted turkey and all of the trimmings.
One of the dinner options for Commander Christopher Ferguson aboard Atlantis, the last NASA shuttle to fly into space, was smoked turkey and turkey tetrazzini.
Turkey is listed among the top 10 foods for your eyes because it’s rich in zinc (plus the B-vitamin niacin protects against cataracts).
It’s estimated that turkeys have 3,500 feathers at maturity. The bulk of turkey feathers are composted or otherwise disposed of, although some feathers may be used for special purposes. For instance, dyed feathers are used to make Native American costumes or as quills for pens. The costume that “Big Bird” wears on “Sesame Street” is rumored to be made of turkey feathers. Turkey feather down has been used to make pillows. For commercial use, turkey skins are tanned and used to make items like cowboy boots, belts or other accessories.
Turkey consumption has nearly doubled over the past 25 years. In 2016, per capita turkey consumption was 16.6 pounds compared to 8.3 pounds in 1975. It’s easy to see why when you consider the many benefits of turkey.
The naturally mild taste of turkey combines readily with different seasonings, making it an ideal choice in spicy ethnic dishes, as a substitute for higher-fat meats in favorite recipes and as a complement to other foods on the plate. New recipes, prepping, cooking and enjoying the extras with healthy eating through the holidays.
Turkey is a tasty, nutrient-rich protein that is lower in fat and calories than many other foods within this group.
Turkey can be used in so many cooking methods, including stovetop, oven, microwave and grill. The wide range of cuts and products available such as ground turkey, turkey ham, turkey franks, turkey pastrami, turkey sausage, turkey bacon and deli turkey make this protein easy to incorporate into any meal. Turkey is increasingly packaged in smaller portion sizes that are perfect for singles or small families.
The variety of turkey products available makes it easy to prepare meals quickly. Pre-cooked turkey products, such as turkey breast and turkey ham, can be sliced and heated for dinner, used in sandwiches, or cubed and added to pasta dishes, chili and soups. Turkey cutlets, tenderloins and ground turkey are quickly browned, grilled, sauteed or stir-fried.
Only tom turkeys gobble.
Hen turkeys make a clicking noise.
Domesticated turkeys cannot fly.
Wild turkeys can fly for short distances up to 55 miles per hour and can run 20 miles per hour.
June is National Turkey Lovers’ Month!
President Andrew Jackson ranked turkey hash #1 among his favorite foods.
The following celebrities claim turkey as their favorite: