Quantcast
DECK THE HOLIDAY'S

Thursday, November 16, 2017

HOW ABOUT A LITTLE THANKSGIVING TRIVIA???






   Thanksgiving Day is a very important day in the United States. There are many things that are especially related to the celebrations of the Thanksgiving Day. These include Thanksgiving turkey trivia, pilgrims, Thanksgiving proclamations, Thanksgiving as a national holiday and other things. Some of such facts are mentioned here which will not only help you enhance your knowledge about Thanksgiving Day but also make you enjoy this day with even more zeal.

1. Thanksgiving Day is celebrated on the fourth Thursday in November in the United States.

2. Thanksgiving Day is celebrated on the second Monday in October in Canada.

3. The Plymouth Pilgrims were the first to celebrate the Thanksgiving.

4. The pilgrims arrived in North America in December 1620.

5. The Pilgrims sailed across the Atlantic Ocean to reach North America.









6. The pilgrims sailed on the ship, which was known by the name of 'Mayflower'.

7. They celebrated the first Thanksgiving Day in the fall of 1621.

8. They celebrated the first Thanksgiving Day at Plymouth, Massachusetts.

9. The drink that the Puritans brought with them in the Mayflower was the beer.











10. The Wampanoag Indians were the people who taught the Pilgrims how to cultivate the land.

11. The Pilgrim leader, Governor William Bradford, had organized the first Thanksgiving feast in the year 1621 and invited the neighboring Wampanoag Indians also to the feast.

12. The first Thanksgiving feast was held in the presence of around ninety Wampanoag Indians and the Wampanoag chief, Massasoit, was also invited there.

13. The first Thanksgiving celebration lasted three days.

14. President George Washington issued the first national Thanksgiving Day Proclamation in the year 1789 and again in 1795.





Image result for thanksgiving






15. The state of New York officially made Thanksgiving Day an annual custom in 1817.

16. Sarah Josepha Hale, an editor with a magazine, started a Thanksgiving campaign in 1827 and it was result of her efforts that in 1863 Thanksgiving was observed as a day for national thanksgiving and prayer.

17. Abraham Lincoln issued a 'Thanksgiving Proclamation' on third October 1863 and officially set aside the last Thursday of November as the national day for Thanksgiving. Whereas earlier the presidents used to make an annual proclamation to specify the day when Thanksgiving was to be held.

18. President Franklin D. Roosevelt restored Thursday before last of November as Thanksgiving Day in the year 1939. He did so to make the Christmas shopping season longer and thus stimulate the economy of the state.

19. Congress passed an official proclamation in 1941 and declared that now onwards Thanksgiving will be observed as a legal holiday on the fourth Thursday of November every year.





Image result for benjamin franklin thanksgiving

 


20. Benjamin Franklin wanted the turkey to be the national bird of the United States. But it was Thomas Jefferson who opposed him. It is believed that Franklin then named the male turkey as 'tom' to spite Jefferson.

21. The annual Macy's Thanksgiving Day Parade tradition began in the 1920's.

22. Californians are the largest consumers of turkey in the United States.

23. When the Pilgrims arrived in North America, the clothing of the Native Americans was made of animal skins (mainly deer skin).

24. On December 11th, 1620,  the first Pilgrims (or Puritans, as they were initially known) landed at Plymouth Rock.



 


 


25. By the fall of 1621, only half of the pilgrims, who had sailed on the Mayflower, survived. The survivors, thankful to be alive, decided to give a thanksgiving feast.

THE SHIP CALLED THE MAYFLOWER!!










   The ship 'Mayflower' has played a very significant role in the history of Thanksgiving, because it was the historic ship that took the Pilgrims to America in 1620. The pilgrims were basically the fortune hunters, bound for the resourceful 'New World'. And the 'Mayflower' was a small ship crowded with men, women and children besides the sailors on board. The first record available about the ship 'Mayflower' is somewhere in 1609. At that time it was a merchant ship, which traveled to Baltic ports, most notably Norway.
   At that time, that is around 1609, Christopher Nichols, Richard Child, Thomas Short, and Christopher Jones owned the Mayflower. The weight of this ship was about 180 tons and it rested in Harwich. Initially this ship was employed for the purpose of transportation of goods such as tar, lumber, fish and possibly some Greenland whaling. But later on this ship was employed in Mediterranean wine and spice trading.
   In 1620 Thomas Weston, John Carver and Robert Cushman hired two ships. One of them was the 'Mayflower' and the other was the 'Speedwell'. They hired these two ships in order to undertake a voyage to plant a colony in Northern Virginia. But later it was found that the Speedwell was a leaky ship. Therefore the Speedwell could not be a part of the famous voyage with the Mayflower.






Image result for mayflower


   



   When the Mayflower took the Pilgrims to New England in 1620, the captain of this ship was Christopher Jones. The ship was anchored off the tip of Cape Cod on November 11, 1620. During that year winter season the Mayflower stayed in America. And the crew on this ship also suffered the harsh effects of the first winter just as the Pilgrims did, with almost half dying.
   The Mayflower started sailing for home on April 5, 1621, and it arrived back on May 6, 1621. The ship Mayflower made a few more trading runs to the places such as Spain and Ireland and finally it traded to France. However the captain of this special ship, Christopher Jones, died shortly thereafter.
   After the death of the captain the ship Mayflower lay inoperative for about next two years. And then it was appraised for probate and its value was determined to be around £128-08-04, which seems to be an extremely low value for this ship. However the fact is that had this ship been in sailing condition its value would have been around £700.
   This probate inventory is the last record of the ship 'Mayflower'. As the ship was not in very good sailing condition, it was called 'in ruins' by the High Court of Admiralty record (HCA 3/30, folio 227) written in Latin in 1624. The ships in the 'in ruins' condition were considered more valuable as wood, which was in shortage in England at the time. Therefore the Mayflower was most likely to be broken apart and sold as scrap. Though there is no evidence that the Mayflower ended up as the Jordan's barn but it is believed that it has become a tourist trap.





Stern of the Mayflower





   There were many ships, which were known by the name of 'Mayflower' because it was a very common name for the ships. And another common thing was that other ships with this name also made trips to New England, as did this historic ship - Mayflower. But what makes this 'Mayflower' different from other 'Mayflowers' is the fact that the Pilgrims used this 'Mayflower' to complete their historic journey to America

7 SECRETS TO THE JUICIEST THANKSGIVING TURKEY!, EVER!!!!

Secrets To The Juiciest Thanksgiving Turkey
tutorial for the best Thanksgiving Turkey


 
It can seem like a daunting task to roast a turkey! I know I was a little panicked when I hosted my first Thanksgiving dinner. I put a lot of pressure on myself because I wanted the turkey to steal the show. (I knew the sides would take care of themselves.)
After consulting my gigantic stack of cookbooks and foodie magazines, I felt prepared. As I slid the roasting pan into the oven, I wiped my hands on my apron and said, “Well, that was easier than I thought it would be!”
Follow these tips and you’ll be saying the same thing!


 
tutorial for the perfect Thanksgiving Turkey

tutorial for the perfect Thanksgiving Turkey


tutorial for the perfect Thanksgiving Turkey


THAWING
Before we start, there are several different kinds of turkeys available — self-basting, kosher, and natural. You’ll find these fresh or frozen. (Note: some turkeys are partially frozen and still labeled “fresh.”) In this tutorial, I’m using a fresh, all-natural, free range turkey. While I don’t mind using the turkeys treated with salt solutions, I do prefer seasoning them myself for greater control. But that is just a preference.


 
tutorial for the perfect Thanksgiving Turkey


The first step is to thaw your turkey. If you have a fresh turkey, you can skip this step. Make sure to thaw your turkey at the proper temperature to avoid bacteria growth. Thawing can be done in the refrigerator or in cold water, which takes about 3/4 the time. Be sure to thaw the turkey over a rimmed baking dish so the juices don’t run all over and contaminate other foods and surfaces.
Secret #1: 
If you’ve never cooked a turkey before, you may be shocked to find out how long it takes to thaw a turkey. Use this handy reference and plan ahead!


 
tutorial for the perfect Thanksgiving Turkey


Once the turkey has been thawed, remove the giblets — if you like, you can save them to make homemade turkey stock. (In fact, I recommend thawing the turkey a day or two before you roast it and make the stock so it’s ready to go for gravy.) Rinse the turkey inside and out in cool water and pat dry with paper towels.
BRINING
When I buy a fresh, natural turkey, like the one pictured, I like to brine it to help make it as juicy as possible. If your turkey has been pre-salted (check the label), go ahead and skip this part.
Think of brining like marinating. It helps season and draw moisture into the meat to keep it flavorful and juicy. A good rule of thumb is to use 1 cup of table salt (2 cups kosher salt) and 1/2 cup sugar (white or brown) for every gallon of water. Brining recipes vary greatly on how long the turkey should brine. I allow plenty of time, at least 8-12 hours.
Secret #2: 
Brining means you can skip the basting later on.


 
how to properly brine a turkey


Dissolve the salt and sugar in the water and add any seasonings you want to use. I like to use a combination of herbs and spices — rosemary, thyme, bay leaves, peppercorns, whole cloves and allspice, plus I put in some leek tops and halved garlic cloves for extra flavor.
Place the turkey and the brining solution into a sterilized plastic or non-reactive metal container. You can also use brining bags and place it in a plastic tub in case it leaks. You want to keep the turkey at 40 degrees F, so you’ll either want to refrigerate the turkey in the brine, or leave it someplace cool and add ice or gel ice packs. If it’s cold enough outside, you can even put the turkey in a safe place and let it brine there.


 
how to properly brine a turkey

how to properly brine a turkey


I had a tough time finding a container that was tall enough, so I ended up using a much larger plastic tub than I wanted.  If you have the same problem, just be sure to follow the ratio of salt and sugar to water and you’ll be fine.
Secret #3: 
To keep the turkey totally submerged, top it with a heavy metal lid or plate.
One the turkey has brined long enough, remove it from the brine and rinse it well with cold water. Discard the brine.


 
tutorial for the perfect Thanksgiving Turkey


PREPPING THE OVEN AND PAN
Let the turkey continue to air dry (you can do this overnight in the fridge too) and allow it to come to room temperature for a few hours before you roast it.
Preheat the oven to the temperature in your recipe. I prefer to start out with very high heat, such as 450 degrees for a half hour, then lower the heat to 350 degrees for the remaining time.


 
tutorial for the perfect Thanksgiving Turkey


If your turkey comes with a plastic pop-up timer/thermometer, you should leave it where it is, but ignore it!  If you gauge done-ness by the pop-up timer, the white meat will be bone-dry and overcooked. Instead, use an instant-read thermometer. If you have a fancy digital one, even better. Just insert it into the thickest part of the breast and set the temperature for between 161-165 degrees F.

 
tutorial for the perfect Thanksgiving Turkey


A roasting pan is one of the most important tools for the perfect turkey. You can certainly get away with using a disposable aluminum pan if you are on a tight budget or don’t have storage space to accommodate a large pan. However, I recommend using either the roasting/broiling pan that comes standard with most ovens, or investing in a good-quality roasting pan that comes with a flat or V-rack. If you don’t have a rack, you can make your own using aluminum foil.
Here’s why that is important: You want the turkey to be elevated a bit to allow for air circulation, which leads to more even cooking, and also because as the juices drip down, they will get nice and brown on the bottom of the pan. (That’s one of the keys to really great gravy.)
I also like to dice carrots, onions, and celery to put on the bottom of the pan for extra flavor, but that is totally optional.


 
what to put in your turkey instead of stuffing

tutorial for the perfect Thanksgiving Turkey


Secret #4: 
I never cook the stuffing inside the turkey. I prefer to bake it separately in another dish. A turkey with stuffing takes longer to cook and can be a huge pain.
While I prefer not to stuff the turkey, I do like to place some aromatics inside the cavity — carrots, onions, garlic, celery, and fresh herbs are great.  I’ve also used apples and lemons before as well.


 
tutorial for the perfect Thanksgiving Turkey


Before placing the turkey on the roasting rack, rub the skin liberally with butter or canola oil. And if you didn’t brine it, sprinkle the whole bird inside and out with salt and pepper, or a spice rub. The butter will help give you crispy, golden brown skin.


 
tutorial for the perfect Thanksgiving Turkey


I also like to truss the legs together if the turkey doesn’t come with it already done for me. But don’t stress! Most turkeys come with a plastic or wire trussing. So you can just leave it be.


 
tutorial for the perfect Thanksgiving Turkey


If your turkey has a big flap of neck skin, you can secure it using toothpicks or just tuck it in.
Secret #5:
 If you are using a v-rack, be sure to tuck the wings back underneath the turkey so they don’t flap around.


 
tutorial for the perfect Thanksgiving Turkey


You might notice that the turkey is breast-side down in the roasting pan. That’s on purpose! I like to start roasting that way and rotate the turkey periodically so the breast doesn’t get overcooked.
Secret #6: 
Finishing with the breast side up will also give you that crispy, brown skin everyone loves to fight over.
If you have a turkey larger than 14-15 lbs., then it will be too difficult to turn it over. Just roast it breast-side up for the whole time, covering just the turkey breast (legs uncovered) with aluminum foil. (I’ll give more detail on the foil later.)
Then it’s time to place it in the oven!


 
tutorial for the perfect Thanksgiving Turkey


ROASTING
A lot of people baste their turkeys continually throughout the roasting process. If you rub butter over the skin, that will be a good start and you can baste it a few times if you want to. If I brine my turkey, I don’t usually baste it. Otherwise, I baste mine when I turn it over.
Secret #7:
 Don’t baste the turkey during the last hour or the skin could turn out flabby instead of golden and crispy.


 
tutorial for the perfect Thanksgiving Turkey


It’s a good idea to pull the pan completely out of the oven to turn the turkey over.  That way the precious heat you’ve built up won’t escape and it will be much easier to maneuver while you turn it over. I use either clean oven mitts or wads of paper towels to protect my hands when I turn the turkey over. If you want, you can also partially turn the turkey over, allowing each leg to brown nicely (about 15 minutes per leg) before finishing with the breast-side up.


 
tutorial for the perfect Thanksgiving Turkey


Before sliding the turkey back into the oven, I make a foil diamond or triangle and fit it down against the turkey breast, leaving the legs uncovered because they can tolerate more heat.


 
tutorial for the perfect Thanksgiving Turkey

 

A lot of people rely on the leg wiggling easily to tell them when the turkey is finished cooking.  I still like to rely on my thermometer. I like to take a reading in both the breast and thigh. The breast should be at 160-165 degrees F. and the thigh should be at least 170-175 degrees F, some say little as 165 degrees, but I let it get a little higher just to be safe.


 
tutorial for the perfect Thanksgiving Turkey


If it’s not up to the proper temperature, put it back in the oven for 15-30 minutes more and take another reading.


 
tutorial for the perfect Thanksgiving Turkey


See? Nice and brown. Just like you want.


 
tutorial for the perfect Thanksgiving Turkey


When the turkey is finished cooking, you need to let it rest for 30 minutes before slicing it. This can be done on a cutting board with a well around it to catch any escaping juices, or on a serving platter.
This resting step is super important. During the cooking process, a lot of liquid is released. Not all of that will drip down into the roasting pan. A lot of it is sitting just under the skin. Letting the turkey rest for a bit will allow those juices to be reabsorbed and you guessed it, the turkey will be juicier.


 
tutorial for the perfect Thanksgiving Turkey

tutorial for the perfect Thanksgiving Turkey


While the turkey rests, be sure to tent it with foil or a large metal bowl to retain the heat.


 
tutorial for the perfect Thanksgiving Turkey

And you’re done!
Uncover the turkey, place it on the platter (and garnish if you like!), and take it to the table to show off. Then give yourself a pat on the back, sit back and enjoy the compliments you’ll get on the juiciest turkey ever.