Some experts think that the Pilgrims in New England served the first Thanksgiving dinner in 1621. Others credit the settlers of Virginia's Jamestown with celebrating the first Thanksgiving as their version of England's ancient Harvest Home Festival.
No matter who carved the first bird in celebration, President Abraham Lincoln proclaimed Thanksgiving a national holiday in 1863, and President Franklin Roosevelt moved the day forward one week, as it is presently celebrated.
In general, turkey is a healthy food choice for meat eaters. It has eight percent more protein and less fat (zero saturated fat) compared with chicken and beef, says the National Turkey Federation. Purchase one pound of turkey for each guest at your table.
If You Buy a Fresh Turkey...
...pay close attention to the "sell by" date. That's the last day the turkey should be sold, even though it will maintain its high quality and be perfectly safe to buy for two days beyond this date. Once you get your fresh turkey home, refrigerate it right away at 40F or below, and cook it within 48 hours.
If It's Frozen...
...and pre-stuffed, keep it in the freezer until you're ready to cook it. A turkey should NEVER be thawed at room temperature. If a frozen turkey is left on a kitchen counter, it will thaw from the outside in. As its surface warms up, bacteria on the surface will multiply. By the time the entire turkey has thawed, the surface bacteria could have multiply to truly dangerous levels. And cooking might not destroy all of the bacteria.
Instead, defrost the turkey in its original wrapper on a tray in the refrigerator for 24 hours for each five pounds of bird.
Cooking aTurkey
Cooking experts recommend that you roast the bird until the meat thermometer says 180 degrees F in the thickest part of the thigh. Check your stuffing. It should reach 165 degrees F. Carve only after letting the bird stand for 20 minutes outside the oven. Then store the leftovers in shallow containers within 2 hours of cooking, and consume them within four days. |
