The Thanksgiving Turkey: From American Tradition to the Perfect Roast

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.

Classic Herb-Butter Roast Turkey

Ingredients

• 1 whole turkey, 12 to 14 pounds, completely thawed
• ½ cup softened unsalted butter
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 3 garlic cloves, minced
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 onion, quartered
• 1 lemon, quartered
• Several fresh herb sprigs
• 2 cups chicken or turkey broth

Directions

1. Preheat oven to 325°F.
2. Remove the giblets and neck from the turkey cavities. Pat the turkey thoroughly dry with paper towels.
3. Combine butter, chopped herbs, garlic, salt, and pepper.
4. Carefully loosen the skin over the breast and spread some herb butter underneath. Rub the remaining butter over the outside.
5. Place onion, lemon, and herb sprigs loosely inside the cavity.
6. Place turkey breast-side up on a rack in a roasting pan. Add broth to the bottom of the pan.
7. Roast until the thickest portions of the breast and thigh reach a safe internal temperature of 165°F, checking with a food thermometer. Cooking time varies considerably by bird size and oven, so temperature—not the clock—should determine when it is done.
8. Rest 20 to 30 minutes before carving.

Thanksgiving Tip of the Week

Give a frozen turkey plenty of time to thaw safely in the refrigerator. A good rule of thumb is about 24 hours for every 4 to 5 pounds of turkey. Starting early is much easier than discovering a frozen center on Thanksgiving morning.