TURKEY DAY!!!

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What do people do?

Thanksgiving Day is traditionally a day for families and friends to get together for a special meal. The meal often includes a turkey, stuffing, potatoes, cranberry sauce, gravy, pumpkin pie, and vegetables. Thanksgiving Day is a time for many people to give thanks for what they have.

Background

Thanksgiving Day parades are held in some cities and towns on or around Thanksgiving Day. Some parades or festivities also mark the opening of the Christmas shopping season. Some people have a four-day weekend so it is a popular time for trips and to visit family and friends.

Thanksgiving Day has been an annual holiday in the United States since 1863. Not everyone sees Thanksgiving Day as a cause for celebration. Each year since 1970, a group of Native Americans and their supporters have staged a protest for a National Day of Mourning at Plymouth Rock in Plymouth, Massachusetts on Thanksgiving Day. American Indian Heritage Day is also observed at this time of the year.

There are claims that the first Thanksgiving Day was held in the city of El Paso, Texas in 1598. Another early event was held in 1619 in the Virginia Colony. Many people trace the origins of the modern Thanksgiving Day to the harvest celebration that the Pilgrims held in Plymouth, Massachusetts in 1621. However, their first true thanksgiving was in 1623, when they gave thanks for rain that ended a drought. These early thanksgivings took the form of a special church service, rather than a feast.

In the second half of the 1600s, thanksgivings after the harvest became more common and started to become annual events. However, it was celebrated on different days in different communities and in some places there were more than one thanksgiving each year. George Washington, the first president of the United States, proclaimed the first national Thanksgiving Day in 1789

Thanksgiving Turkey recipe

Ingredients

• 6 quarts tap water
• 1 pound kosher salt
• 1 cup molasses
• 2 cups honey
• 1 cup soy sauce
• 1 tablespoon dried red pepper flakes
• 1 tablespoon dried sage
• Large bunch fresh thyme
• 2 heads garlic broken into individual cloves, unpeeled
• 5 pounds ice cubes
• 14 to 18-pound turkey, cleaned, innards removed
• 1 pound unsalted butter, softened
• 2 lemons, zested

Directions

In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.

Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.

Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.

Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.

Preheat the oven to 350 degrees F.

Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.