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Thanksgiving Dinner

The centerpiece of contemporary Thanksgiving in the United States and Canada is a large meal, generally centered around a large roasted turkey. The majority of the dishes in the traditional American version of Thanksgiving dinner are made from foods native to the New World, as according to tradition the Pilgrims received these foods from the Native Americans. However, many of the classic traditions attributed to the first Thanksgiving are actually myths introduced later.

Turkey being the most common main dish of a Thanksgiving dinner, Thanksgiving is sometimes colloquially called “Turkey Day.” In 2006, American turkey growers were expected to raise 270 million turkeys, to be processed into five billion pounds of turkey meat valued at almost $8 billion, with one third of all turkey consumption occurring in the Thanksgiving-Christmas season, and a per capita consumption of almost 18 pounds.

Most Thanksgiving turkeys are stuffed with a bread-based stuffing and roasted. Sage is the traditional herb added to the stuffing (also called dressing), along with chopped celery, carrots, and onions. Deep-fried turkey is rising in popularity, requiring special fryers to hold the large bird, and reportedly leading to fires and bad burns for those who fail to take care when dealing with a large quantity of very hot oil. In more recent years it is also true that as the wild population of turkeys has rebounded in most of the US, some will hunt and dress their turkey in the woods and then freeze it until meal preparation.

(Source: Wikipedia.org)

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