Let's Talk Turkey

Thanksgiving along with its traditional food choices have come a long way since 1621 when the remaining pilgrims sat down to an English feast shared with Indians in celebration of their bountiful harvest complete with a dinner that may have included wild turkey, ducks, geese, lobster, clams and boiled pumpkin. A shortage of flour more than likely prohibited the pilgrims from enjoying the flaky crusted pumpkin pie that we have all come to savor.

By 1777 all 13 colonies had embraced the tasty tradition of gathering for a bountiful feast, but it wasn't until 1789 that Thanksgiving was actually given a formal celebration date. George Washington felt that the holiday deserved a day of its own, but discord among the colonies, coupled with the hardships of the pilgrims left many opposed to the thought of any type of celebration after so many deaths.

Thanksgiving as we have come to know it in modern day society can be attributed to Sarah Josepha Hale, a magazine editor, whose efforts eventually led to what we recognize as the traditional Thanksgiving Day dinner with all of its finery and delicious entrees. Hale wrote many editorials, and finally, after an exhausting 40-year campaign of pleading her case with lengthy letters to governors and presidents, Hale's obsession became a reality. Her efforts were presented to President Lincoln in 1863, and after some thought about what she was asking, he officially proclaimed the last Thursday in November as a national day of Thanksgiving.

Thanksgiving continued to be celebrated by every president after Lincoln, even though the date was changed by Franklin Roosevelt, who felt that it should be one week to the next-to-last Thursday in order to create a longer Christmas shopping season. Public uproar against this decision caused the president to move Thanksgiving back to its original date two years later, and by 1941, Congress officially sanctioned Thanksgiving as a legal holiday to be celebrated on the fourth Thursday in November.

We have come a long way since 1941 as most men are willing to help out with the holiday preparations for such a large meal as the popularity of male chefs has surfaced within the last decade. In the past men typically gathered and waited while women slaved away in the kitchen from the early morning hours baking, peeling, and tending to the turkey.

The abundance of food was appreciated and nothing was left to waste. The white meat on the turkey was as dry as cotton as the quality of meat had not yet even been a consideration. Buckets of gravy were made from scratch and devoured in an effort to add taste and moisture to the food. Women did not have the luxury of calling the Butterball hotline until 1981 instead they depended on traditions that had been handed down for generations, luckily with small improvements on moister and more tasty turkeys from year to year.

Deep fried turkey and marinated turkeys have become a popular tradition as flavor enhancers along with moisture in meat have become a desired treat. An injector, which resembles a large hypodermic needle, allows you to inject a hearty marinade deep into the turkey, filling it with flavor that used to only be available on the outside of the bird. Deep fried turkey can be prepared without this step, leaving you with a moist bird, but it won't be as flavorful as taking the time to inject your turkey with a flavorful marinade.

Cooking the Turkey

The perfect cooking temperature is at 325 degrees for a stuffed or unstuffed turkey. A turkey calculator is available at Butterball by clicking on the First Timers tab and then clicking the Tools & Calculators tab. Just enter your turkey's weight and yes or no as to whether it will be stuffed or not.

The United States Department of Agriculture recommends that the turkey be cooked to a temperature of 165°F (74°C), as measured in the innermost part of the thigh. If the thigh is 165°F, the breast meat is likely to be 10°F hotter. For any question on preparing your turkey the turkey talk line is at 1-800-BUTTERBALL.

Unfortunately many women have been left to the wolves, past and present when it comes to preparing the Thanksgiving feast. Fortunately Butterball devised a system for first timer's that explains everything from using fresh or frozen turkey to stuffing the turkey, and carving techniques among many other questions you may have.

Quotes

Thanksgiving Day does not mark merely a specific festival. It marks a continuity of life and all that is in or of it. Edward Elwell Whiting

Thanksgiving is the holiday of peace, the celebration of work and the simple life... a true folk-festival that speaks the poetry of the turn of the seasons, the beauty of seed time and harvest, the ripe product of the year, and the deep, deep connection of all these things with God. Ray Stannard Baker

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. Benjamin Franklin, 1784

How the Turkey Got Its Name

There are a number of possibilities on why turkeys are called turkeys. Many believe that Columbus thought the land he discovered was connected to India which had a large population of peacocks. Columbus thought turkeys were part of the peacock family. He decided to call them tuka, which is the word for peacock in the language of India. Others say that the name turkey came from Native Americans who called the bird's firkee, which sounds like turkey.

Turkey Facts

The Native Americans hunted wild turkey for its sweet, juicy meat as early as 1000 A.D. Turkey feathers were used to stabilize arrows and adorn ceremonial dress, and the spurs on the legs of wild tom turkeys were used as projectiles on arrowheads.

You receive more nutritional benefits from turkey than any other protein because turkey is higher in protein and lower in fat and cholesterol.

When US astronauts Neil Armstrong and Edwin Aldrin sat down to eat their first meal on the moon in their historic 1969 voyage, their foil food packets contained roasted turkey and all the trimmings.

Turkey & Meat Injectors

One of the easiest ways to marinate a turkey is by using an injector, and they can be purchased at kitchen supply stores ranging in price from $5.00 to $15.00. They typically come in 2 or 4 ounce varieties made from stainless steel to plastic. However you do not need an injector to deep marinate your turkey. To marinate a turkey without an injector, simply use a fork with long tines to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or foodservice grade plastic bag, pour in the marinade, close the bag securely and let it marinate overnight.

Turkey Recipes

Roasted Rosemary Turkey

3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
Salt to taste
1 (12 pound) whole turkey

Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Using your hands spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours. This recipe is great with chicken as well.

Deep-Fried Turkey

3-5 gallons peanut oil
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Emeril's Rustic Rub
¼ cups powdered bay leaves
Inject marinade of choice *optional*

In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with several paper towels. Rinse turkey, and thoroughly pat dry with paper towels. Rub seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must read 165 degrees F (74 degrees C). Finish draining turkey on the prepared platter.

Turkey Leftovers

Turkey Asparagus Pilaf

2 cups water
2 Tbsp margarine
1 (6-1/2 oz) pkg instant long grain and wild rice with seasoning packet
1 (10 oz) pkg frozen asparagus spears
3 cups chopped cooked turkey
1/3 cup chicken broth
2 Tbsp dry sherry
2 Tbsp white wine vinegar
3 Tbsp sliced almonds, toasted

Combine water, margarine, and contents of seasoning packet from package of rice in a large skillet. Bring to a boil and stir in rice. Cover and remove from heat. Let stand for 7 minutes. Cook asparagus according to package directions; drain and cut spears into thirds. Fold asparagus, turkey and the next 3 ingredients into the rice; toss gently. Sprinkle with almonds.

Turkey Marinades

Honey & Herb Marinade

1 cup reduced-sodium chicken broth
1/4 cup garlic oil
1 teaspoon salt
1/4 cup honey
1 tablespoon hot sauce
3 tablespoons Worcestershire sauce
1 sprig fresh rosemary
1 fresh sage leaf
1 bay leaf
1 sprig fresh thyme

Mix all ingredients together and transfer to a saucepan and simmer for five minutes. Allow to cool. Strain cooled sauce. Inject the liquid into the turkey throughout the breast and thighs. Making one hole inject 1/3 of the liquid and move needle 1/3 of a turn to inject a 1/3 turn again and inject remaining. Depending on taste and preference you can marinate 1-24 hours before you cook the turkey. Roast your turkey as usual.

Teriyaki Marinade

1 cup teriyaki sauce
1 Tablespoon garlic powder
1Tablespoon onion powder
1Tablespoon ground ginger

In small bowl, combine teriyaki sauce, garlic, onion and ginger. Inject marinade into all parts of the thawed turkey. Gently massage turkey to distribute marinade. Place the turkey into a large plastic bag. Seal bag and refrigerate overnight. Roast turkey as usual.