For many families, Thanksgiving dinner revolves around one unmistakable centerpiece: the turkey.
Americans consume turkey throughout the year, but no other food is so closely associated with Thanksgiving. How did this native North American bird become the star of the holiday?
Why Turkey?
Wild turkeys were plentiful in North America long before European settlement. Although popular tradition often places turkey at the 1621 Plymouth harvest celebration, surviving accounts do not provide a complete menu. We know the colonists gathered wild fowl, while the Wampanoag contributed deer.
By the 18th and 19th centuries, however, turkey was increasingly associated with celebratory American dinners. It was large enough to feed an extended family yet wasn't typically as economically valuable alive as a cow or laying hen.
Its place in popular culture received another boost from Charles Dickens' A Christmas Carol, published in 1843, in which a large turkey becomes part of a celebratory feast.
Eventually, the bird became firmly established as America's Thanksgiving centerpiece.
Choosing Your Turkey
Plan for roughly 1 to 1½ pounds per guest. Increase that amount if your family loves leftovers.
A 12- to 14-pound turkey generally works well for a gathering of eight to ten people.
Frozen turkeys require considerable thawing time. A reliable rule is approximately 24 hours in the refrigerator for every four to five pounds.
Never thaw a turkey on the kitchen counter.
The Secret to Better Turkey
One common mistake is repeatedly opening the oven door. Every peek releases heat and can extend cooking time.
Another is carving immediately.
Allowing the cooked turkey to rest for roughly 20 to 30 minutes helps its juices redistribute and gives you valuable time to finish gravy and side dishes.
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