Jim got up early this morning to get the “bird” in the oven. He prepared his delicious stuffing, sautéing it in a wok before adding it to the bird. A turkey is a traditional and festive centerpiece of Thanksgiving and was certainly a customary food in my family of origin. A Thanksgiving without turkey would not seem like Thanksgiving Day at all.
Last night, I watched a show on the History channel that explored the many myths about Thanksgiving. Two hundred years elapsed between a chance shared feast between the Pilgrims at Plimouth Plantation and their neighbors, the Waumpanog Indians and the recollection of that event as the “First Thanksgiving,” (which it was not). One written account is all that remains of that bi-cultural encounter. It is not certain that turkey was shared. The Indians brought along five deer, making them co-hosts rather than guests. There is much actual history associated with the American Thanksgiving and how it came to be so designated. That information has been documented. The myths that surround the holiday have been circulated due to write ups geared toward children.
The TV program that followed centered on the life of commercial turkeys. It began with an explanation of how the hens are artificially inseminated and showed exactly how the eggs are stored until the decision is made to incubate them. Once hatched, the precious fluffy darlings are placed in a “nursery.” The lasting impression I shall have of the entire show is that every part of the turkey is harvested; nothing is wasted. The bones and beaks are processed and pureed into a paste like substance that is sold to farmers to spread on their fields as the substance is high in phosphates. Even the testicles are cut in half, dipped in milk and rolled in bread crumbs, and then fried in lots of butter to become “turkey chips” for the more daring (no, thanks!). The feathers are processed and combined with olefin to make home insulation and other items.
The show went on to discuss turkeys in the wild and how they were almost hunted to extinction. One fall, we had a whole flock of wild turkeys in our backyard. There isn’t a time that we ride through the countryside that we do not see these birds in the fields of New Hampshire. They have made a recent comeback to the point that those on motorcycles should beware. Turkeys have strong wings and can fly at a rate of 35 miles per hour. They have caused more than one fatal accident in this state (NH) alone.
Well, Thanksgiving dinner is but a fond memory but there is plenty of turkey left over. In the coming days, I envision turkey soup, turkey sandwiches, turkey enchiladas, and turkey croquettes. My Mom was very fond of “Turkey Divan.” Turkey is a versatile meat that is tasty, any which way. So for those who prefer to eat Tofurkey (a soy food), more power to you. I am allergic to soy… anything! I’ll stick with the delicious unadulterated food that Providence has provided and give thanks for my blessings! Hope you enjoyed this special day!
Pat
