Thanksgiving Day History

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Thanksgiving Day History

Thanksgiving Day is a harvest festival celebrated primarily in the United States and Canada. The day is to honor the friendship between the Pilgrims and the Native Americans and to express thankfulness, gratitude, and appreciation to God, family and friends for which all have been blessed of material possessions and relationships.

The first English pilgrims came to the United States when they left England in search of a better life and the opportunity to be free from the King of England’s rule. When they first arrived, the Pilgrims struggled with great difficulties to survive, but luckily for them the Local Native Americans had helped them by showing the Pilgrims how to harvest corn, hunt, and plant. The Pilgrims and the Native Americans then had a great celebration to honor their friendship and the bounty that they had hunted and reaped.

The typical Thanksgiving dinner consists of a Thanksgiving Day turkey, stuffing, squash, corn, bread, salad, mashed potatoes, and yams. In the United States this day is often infamous for being one in which people eat too much food and then complain of gaining weight.

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Thanksgiving Turkey ไก่งวงอบ ในวันขอบคุณพระเจ้า

BLOGGER LINGOTHAILAND เรียนภาษาอังกฤษกับLingo 02.270.0249 Good Eats Thanksgiving Turkey ไก่งวงอบ ในวันขอบคุณพระเจ้า Credit: Food Network

Total:      9 hr 45 min

Prep:      15 min

Inactive: 7 hr

Cook:    2 hr 30 min

Ingredients

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. 

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