Thanksgiving, an America Tradition!
HISTORY OF THE THANKSGIVING TRADITION:
Pilgrims from Europe came to Plymouth Rock in the autumn of 1621. When they arrived to the unfamiliar land of the America the were ill-equipped to face the winter. Somehow they were saved by a group of local Native Americans who befriended them and helped them with food. Soon the natives taught the settlers the technique to cultivate corns and grow native vegetables, and store them for hard days. By the next winter they had raised enough crops to keep them alive. The winter came and passed by without much harm. The settlers knew they had beaten the odds and it was time to celebrate.
They celebrated it with a grand community feast wherein the friendly native Americans were also invited. It was kind of a harvest feast, the Pilgrims used to have in England. The recipes had "corn" (wheat, by the Pilgrims usage of the word), Indian corn, barley, pumpkins and peas, "fowl" (specially "waterfowl"), deer, fish, and wild turkey.
It is now an American tradition to have a big meal every November eating the same foods that were eaten in that first autumn among the pilgrims and Native Americans. People gather with friends and family and give thanks for all the blessings in their lives.
Turkey!
One of the central food dishes surrounding the Thanksgiving tradition is a turkey dish.
The wild turkey is a true American original, as wild turkeys were among one of the continent’s first exports to the Old World. As early as the 16th century in Europe, wild American turkeys were being domesticated and crossbred to produce the best breeds for farm breeding. Italy, England and France all raised domesticated turkeys. The turkeys that people eat throughout the world are most likely breeds developed in Europe, descended from the wild turkeys of North America.
A fun fact about turkey!: There is a tradition that takes place every year since 1947, in which the President ceremoniously pardons a live turkey. The turkey, which is presented by the National Turkey Federation, lives out its life in relative comfort, with no fear of ending up as the main course. A historical farm provides the surviving pardoned turkeys a sanctuary to live out their retirement.
Turkey Stuffing
People often stuff their turkeys with vegetables that were staple foods to the early american immigrants. Agriculture is very important to american life.
Corn, which is often eaten with turkey on thanksgiving, is an important commodity to the economy of American. Since corn is being used more and more in many different ways it has become a very important and much need crop. Corn is an American export.
Turkey Recipe, Yum!
1 (12 pound) whole turkey
6 tablespoons butter, divided up
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
preheat your oven to 350 degrees
rinse and wash turkey. discard the giblets
Place turkey in a roasting pan. Separate the skin over the breast to make little pockets and put 3 tablespoons of the butter on both sides between the skin and breast meat.
In a medium sized bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion next and once they are all mixed together, pour it evenly over the top of the turkey. Sprinkle seasoning salt over the turkey.
cover your turkey with foil and put it in the oven.
It will bake in the preheated oven for 3 1/2 to 4 hours
For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Once your turkey has browned it will be ready to serve
Click to hear my cooking show and follow along at home!
How to double your recipe:
2 (24 pound) whole turkey
12 tablespoons butter, divided up
8 cups warm water
6 tablespoons chicken bouillon
4 tablespoons dried parsley
4 tablespoons dried minced onion
4 tablespoons seasoning salt
