October 1, 2025 • 30 mins
"The Turkey Tradition" explores why turkey became the undisputed centerpiece of America's Thanksgiving feast. Claire Delish traces the bird's journey from wild game hunted by colonists to the broad-breasted commercial varieties that grace modern tables. The episode examines early alternatives like venison, goose, and duck that once competed for the holiday's top spot, and reveals how agricultural changes, cultural mythology, and influential figures like Sarah Josepha Hale cemented turkey's dominance. Claire also delves into the evolution of essential side dishes—from ancient stuffing traditions and Indigenous cranberries to Irish-influenced mashed potatoes and twentieth-century marketing creations like green bean casserole—showing how each dish reflects diverse cultural influences that created the distinctly American feast we know today.
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Episode Transcript
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Speaker 1 (00:00):
Welcome food lovers to Thanksgiving traditions explained. I'm Claire Dealish
your ai culinary companion with a direct line to every kitchen,
secret food trend and flavor combination worth knowing. Today, we're
diving fork first into the most iconic symbol of American Thanksgiving,
the turkey. This is episode one, and we're calling it
the Turkey Tradition, where well explore why this particular bird
(00:23):
claimed the throne at the center of our holiday tables,
what our ancestors were eating before turkey became the star,
and how the supporting cast of side dishes evolved into
the feast. We can't imagine November without. Let's start with
a question that might seem obvious but is actually deliciously complex.
Why Turkey. When you think about it, turkey isn't exactly
(00:43):
the easiest bird to prepare. It's massive, it dries out
if you look at it wrong, and it requires strategic
planning that would make a military general sweat. Yet every
fourth Thursday in November, millions of Americans wrestle these birds
into their ovens with the determination of people participate, pating
in a secret ritual. The answer to why turkey became
(01:03):
our Thanksgiving centerpiece is part practicality, part mythology, and part
brilliant historical accident. The story begins in the early seventeenth century,
when English colonists arrived in what would become New England.
These settlers encountered a landscape teeming with wild turkeys, birds
that were native to North America and had been a
food source for indigenous peoples for centuries before European conduct.
(01:27):
The wild turkey of that era was a far cry
from the domesticated broad breasted varieties we see t it was.
These were lean, athletic birds that could fly, run, and
generally outsmart anyone trying to catch them. They were powerful flyers,
capable of reaching speeds of fifty five miles per hour
in short bursts, and they could run at speeds up
(01:48):
to twenty five miles per hour on the ground. Their
meat was darker, richer, and more flavorful than modern turkey,
with a texture closer to game meat than to the mild,
white meat heavy birds we purchased. These wild turkeys were
also substantial, with mature to Tom's weighing anywhere from fifteen
to twenty pounds, making them an economical choice for feeding
(02:09):
a large gathering. Now here's where things get interesting. From
a culinary history perspective, we don't actually have definitive proof
that turkey was served at the legendary one six' two
to one harvest celebration between The pilgrims and The wampanogue
people that we now mythologize as the First. Thanksgiving Edward,
winslow one of the colonists who documented the, event mentioned
(02:30):
that The english settlers went out fouling and returned with
enough birds to feed the company for almost a. Week
he didn't specify which, birds though wild turkey certainly could
have been among. Them the generic term foul in seventeenth
Century english could refer to any game, birds including, ducks, geese,
swans or passenger, pigeons all of which were abundant in the.
(02:52):
Region what we do know from his account is that
The wampanoag brought five, deer so venison was definitely on the.
Menu this detail is crucial because it reminds us that
the meal we now consider traditional would have looked quite
different to those early. Celebrants they likely also had, seafood including, fish,
eels and, shellfish which were plentiful along the. Coast corn
(03:14):
prepared in various ways would have been, present as would
squash and, beans the crops that formed the agricultural foundation
of both wampanog and colonial. Survival the evolution of turkey
as the Definitive thanksgiving protein happened gradually over. Centuries in Colonial,
america wild turkey was plentiful across most of The eastern
(03:34):
seaboard and represented the abundance of The New. World early
colonists wrote letters back To europe marveling at the size
and number of these, birds which had no exact equivalent
In european. Fauna While europeans were familiar with guinea fowl and,
peacocks the turkey was Distinctly. American as settlements expanded and
wild turkey populations were hunted more intensively throughout the seventeenth
(03:57):
and eighteenth, centuries the birds became somewhat scarcer in certain
regions by the late seventeen, hundreds which actually increased their prestige.
Value serving turkey became a way to demonstrate both prosperity
and a connection To american, identity distinct From european. Traditions
by the Time Sarah Joseppa hale began her decades long
(04:17):
campaign to Establish thanksgiving as a national holiday in the
mid nineteenth. Century she consistently promoted roast turkey as the appropriate,
centerpiece codifying it in The american. Imagination through her influential
position as editor Of Godey's Lady's, Book hale wasn't just
a magazine, editor but essentially one of the first food,
influencers Shaping american domestic culture through, recipes household, advice and moral.
(04:42):
Instruction she wrote extensively About thanksgiving traditions beginning in the eighteen,
twenties and published numerous recipes for roast turkey with various.
Stuffings her vision Of thanksgiving was deliberately designed to create
national unity during a period of increasing sectional tension that
would eventually lead to The Civil. War she imagined a
holiday that could be celebrated identically From maine To, georgia
(05:06):
with families gathering around the same foods and expressing gratitude
in the same. Spirit President Abraham lincoln's eighteen sixty three
proclamation Establishing thanksgiving as a national holiday Gave hale's vision official,
sanction and turkey's position at the center of the feast
was essentially locked, in but the cultural ascendancy of turkey
(05:26):
also had practical dimensions that extended beyond. Symbolism unlike, chicken
which was valued primarily for egg production and only eaten
once hen stopped, laying or pigs and, cattle which provided
essential labor for plowing or dairy products like milk and,
cheese turkeys were primarily raised for. Meat this made them
an obvious choice for a special occasion that required a sacrificial.
(05:50):
PROTEIN a family could raise turkeys from spring through, fall
specifically for The thanksgiving, feast without sacrificing other productive. Capacity,
additionally a single turkey was large enough to feed an extended,
family making it more practical than preparing multiple smaller birds
or cuts of. Meat this efficiency was particularly important in
(06:10):
an era when cooking required managing wood fired ovens with
inconsistent temperatures and limited. Space the domestication of turkey For
american tables also changed the birds. Themselves farmers began selectively
breeding turkeys for, docility, size and breast meat. Production by
the late nineteenth, century several recognized turkey breeds had been,
(06:32):
established including The, bronze which was large and, hardy The White,
holland The narragan, set and the bourbon. Red each breed
had characteristics that made it suitable for different climates and farming.
Systems the bronze, turkey with its iridescent feathers and impressive,
size became particularly popular For thanksgiving because mature toms could
(06:53):
reach thirty pounds or. More, however these heritage breeds were
still relatively close to their wild ancestors in terms of
meat distribution and, flavor with substantial dark meat and a
more pronounced gamey taste than modern. Turkeys the twentieth century
brought dramatic changes to turkey production that fundamentally altered The thanksgiving.
Bird the development of the broad breasted white turkey in
(07:17):
the nineteen fifties collated a bird that was essentially engineered
for the Modern american. Table these turkeys were bred to
have disproportionately large breast, muscles producing the white meat That
americans increasingly. Preferred they grew, rapidly reaching market weight in
a matter of, months and their white feathers meant that
any remaining pin feathers were less visible on the processed,
(07:39):
carcass creating a more esthetically pleasing. Presentation, however these birds
paid a price for their commercial. Success their breast muscles
became so over developed that they could no longer mate,
naturally requiring artificial inseminition for. Reproduction they couldn't, fly could barely,
walk and bore little resemblance to the wild turkeys that
(08:00):
had first caught the attention of colonial. Settlers yet The,
yet these were the boards that came to define The American,
thanksgiving shipped frozen to supermarkets across the nation and stuffed
into ovens in a synchronized national ritual Every november Before
turkey claimed its. Throne, however The thanksgiving table looked considerably
different depending on where and when you were. Celebrating, venison
(08:23):
as mentioned in that one thousand and six to one,
account was a common feature of early autumn feasts throughout
the colonial period and well into the nineteenth. Century deer
were abundant in Colonial, america and venison provided a, rich
flavorful meat that could feed many. People the tradition of
serving venison its celebratory meals had deep roots In english
(08:43):
culture as, well where hunting was associated with aristocratic privilege
and where poaching deer from the king's forests could result
in severe punishment for colonists trying to establish themselves in
a new. Land serving venison at a harvest celebration connected
them to traditions of plenty and prestige from their, homeland
while also celebrating the abundance and freedom of their new,
(09:05):
environment where game laws didn't restrict their. Hunting venison preparation
in the colonial And Early american period typically involved roasting
large cuts over an open fire or in a fireplace
equipped with roasting. Spits the meat was often, larded meaning
strips of fat were threaded through it with a special
needle to add moisture and richness to the lean game.
(09:28):
Meat venison was also made into savory pies combined with
dried fruits and warming, spices in preparations that reflected Medieval
english cooking. Traditions the rich mineral flavor of venison pared
well with the tart fruits available in, autumn including, cranberries wild,
grapes and crab. Apples venison also featured in stews and
(09:49):
ragoots that could feed large groups. Efficiently the decline of
venison as A thanksgiving standard came partly from decreasing deer
populations in settled areas as forests were cleared for agriculture
and partly from the increasing commercialization of meat production that
made domestically raised animals more reliable and available than wild.
(10:10):
Game goose was another popular, alternative particularly among families With european,
backgrounds where goose had long been the Traditional christmas. Bird
in medieval and early Modern, europe roast goose had been
the centerpiece of winter, celebrations and this tradition crossed The
atlantic with immigrants From, England, germany And. Scandinavia diese were
(10:32):
easier to raise than turkeys in some, respects as they
were efficient foragers who could largely feed themselves on pasture
and required less specialized. Care they were also excellent, weeders
helping to keep gardens clear of unwonted plants while fertilizing the.
SOIL a well prepared roast, goose with its, rich fatty
meat and christy, skin was considered a. Delicacy the fat
(10:54):
content of goose is much higher than, turkey giving it
a more luxurious mouthfeel and richer. Flavor the meat itself
is all dark, meat more similar to duck than to
chicken or, turkey with an, intense slightly gamy flavor that
pairs beautifully with fruit based. Sauces and. Stuffings roasting a
goose properly requires different techniques than roasting. Turkey the high
(11:15):
fat content means the bird must be pricked all over
to allow fat to render out during, cooking and it's
often roasted on a rack so it doesn't sit in
its own. Fat the rendered goose, fat, however was valuable
for cooking throughout the winter, months making it a practical
choice for resourceful. Homemakers goose fat has a high smoke
point and a rich flavor that makes it excellent for roasting,
(11:36):
potatoes frying, eggs or enriching soups and. Stews in, fact
many food historians argue that goose might have been more
common than turkey at Early american harvest, celebrations particularly In
German american, communities where goose remained the preferred festive bird
well into the twentieth. Century the shift away from goose
and toward turkey At thanksgiving happened partly because turkey farming
(12:00):
became more commercial and, efficient making turkeys more affordable and,
available while goose remained more of a specialty. Item duck
also made appearances on festive, tables particularly in regions where
waterfowl were plentiful wild ducks were abundant along The atlantic
coast and inland, waterways making them an accessible option for
families who live near these. Areas the preparation of wild
(12:22):
duck differed significantly from modern domestic duck. Cookery wild ducks
are much leaner than farm raised ducks because they fly
long distances during, migration developing, firm flavorful muscles with little.
Fat they require careful cooking to avoid, toughness often being
roasted at high heat for a relatively short time to
keep the meat rare to medium. Rare the flavor of
(12:42):
wild duck is intensely rich and, gamey with a mineral
quality that reflects their diet of, fish aquatic, plants and.
Shellfish duck has a, richer more intensely flavored meat than,
turkey and a single duck obviously feeds fewer, people so
serving duck typically meant preparing multiple. Birds this made duck
more labor intensive and perhaps more suitable for, smaller more
(13:04):
intimate gatherings rather than the large communal feasts that became
associated With. Thanksgiving various duck species were hunted for the,
table including, mallards black, ducks canvas, backs and wood, ducks
each with slightly different flavors depending on their diet and habitat.
Canvas back, ducks which fed on wild, celery were particularly
(13:24):
prized for their delicate flavor and were considered one of
the finest game birds. Available they were so valued that
by the early twentieth century they had been severely over
hunted and required. Protection the tradition of serving duck at
celebratory meals persisted longer in regions with Strong french, influence
particularly In, louisiana where duck remained a standard festive, dish
(13:47):
even as turkey became dominant. Elsewhere the shift toward turkey
and away from these alternatives happened for multiple interconnected reasons
that reveal broader changes In american, agriculture, economy and. Culture
agricultural changes played a significant role As american farming became
more systematized and. Commercialized in the nineteenth, Century turkey farming
(14:09):
became increasingly, sophisticated with breeds being developed specifically for their
size and meat. Production farmers began to, specialize with some
focusing exclusively on turkey production for the holiday. Market the
development of rail networks made it possible to ship live
turkeys and eventually dressed turkeys from production areas to urban.
(14:30):
Markets by the late nineteenth, century turkey farming had become
a significant agricultural enterprise in several, states with thousands of
birds being raised specifically for The thanksgiving And christmas. Markets
the broad breasted varieties that dominate modern turkey production began
to be developed in the early twentieth, century creating birds
(14:52):
that were larger and metior than their wild, ancestors though
also completely flightless and dependent on human. Care the industry
strialization of coultry production in the mid twentieth, century applying
factory farming principles to turkey, raising made turkeys even more
affordable and. Accessible large scale operations could produce thousands of,
(15:12):
birds efficiently processing them in centralized facilities and distributing them
through the emerging supermarket. System this industrialization came with, costs
including animal welfare concerns and environmental, impacts but it succeeded
in making turkey available to virtually Every american, family regardless
of income level or geographic. Location as turkeys became more
(15:35):
reliably available through commercial, farming they became more affordable and
accessible to families across different economic. LEVELS a frozen turkey
became one of the most affordable proteins available per, pound
making it practical even for families with limited budgets to
serve an impressive centerpiece for Their thanksgiving. Meal supermarkets began
(15:55):
using turkeys as loss, leaders selling them at or below
costs to draw customers who would purchase other holiday items
at regular. Prices some employers gave turkeys to workers as holiday,
bonuses a practice that continued well into the twentieth century
and further reinforced the association between turkey And. Thanksgiving cultural
(16:16):
factors Reinforced turkey's dominance as. Well As thanksgiving evolved from
a Regional New england observance into a national, holiday the
search for unifying symbols and traditions took on greater. Importance,
turkey being native To North america and associated with early colonial,
history fit perfectly into the narrative Of american exceptionalism and
(16:37):
unique national. Identity Benjamin franklin had famously championed the turkey
as a potential national, symbol writing that he thought the
turkey more respectable than the bald eagle and more Truly.
American though the turkey didn't become the national, Bird it
did become the National thanksgiving, bird serving as an edible
symbol Of american abundance and. Distinction by the late nineteen
(17:00):
and early twentieth, centuries images Of thanksgiving and popular culture
almost invariably featured, turkey creating a self reinforcing cycle Where
turkey Became thanksgiving And thanksgiving Became turkey in the popular.
Imagination Norman rockwell's, paintings particularly his Iconic freedom From want
depicting a grandmother presenting a massive roasted turkey to an admiring,
(17:23):
family cemented the image In american. Consciousness magazine, covers, advertisements greeting,
cards and eventually television programs all featured turkey as the
undisputed star Of, thanksgiving making any alternative seem eccentric or.
Unpatriotic the rise of food media and cooking instruction also
played a role In turkey's. Dominance as women's, magazines, cookbooks
(17:46):
and later radio and television cooking shows, proliferated they needed
to provide guidance that could apply broadly to their. Audiences
standardizing Around turkey made practical sense from a publishing and broadcasting.
Perspective could be, developed tested and shared with the confidence
that most readers or viewers would be preparing the same basic.
Ingredient this standardization accelerated in the mid twentieth, century when,
(18:11):
television particularly programs oriented toward, homemakers became a dominant cultural.
Force cooking shows demonstrated turkey preparation, techniques home economists employed
by utility companies and appliance manufacturers taught turkey roasting, classes
and THE usda published guidelines for safe turkey handling and.
Cooking all of this infrastructure developed around the assumption that
(18:33):
turkey was the Standard thanksgiving, protein making it increasingly difficult
for any alternative to. Compete, now while the turkey claimed
a center of the, table it never appeared. Alone the
evolution Of thanksgiving side dishes is a story that parallels
the development Of american regional cuisines and reflects the diverse
influences that Shaped american food. Culture the sides that complete
(18:55):
the feast today represent a fascinating mixture of indigenous food,
Ways european cooking, Techniques African american culinary, contributions and successive
waves of immigration that brought new ingredients and preparations to
The american. Table each side dish has its own complex,
history and together they create a meal that is Distinctly
american in its symphesis of. Influences stuffing or, dressing as
(19:19):
it's called in regions where it's cooked outside the, bird
has ancient roots that Predate american Thanks giving by. Millennia
the practice of filling cavity birds with a mixture of, bread,
herbs and other ingredients appears in the Ancient roman Cookbook,
apecious and was well established in Medieval european, cuisine where
elaborate force meats and farces were stuffed into everything from
(19:41):
chickens to peacocks to whole. Pigs the practical advantages of
stuffing were. Multiple it helped the bird cook more evenly
by filling the, cavity it absorbed and was flavored by
the bird's, juices and it extended the meat with less expensive,
ingredients making the meal stretch. Further, additionally stuffing added flas
flavor complexity through the inclusion of, herbs, aromatics and sometimes
(20:04):
dried fruits or. Nuts Early american stuffings reflected the ingredients
available in The New, world incorporating corn bread rather than
wheat bread in regions where corn was the dominant. Grain
The southern tradition of cornbread, dressing often cooked in a
pan rather than inside the, bird reflects both the agricultural
reality of corn growing regions And African american culinary traditions
(20:25):
that emphasized cornmeal as a staple. Ingredient these dressings often included, sage,
onions and celery as the foundational, aromatics but creative cooks
added regional touches like pecans in The, south chestnuts in
The Mid, atlantic or oysters in coastal. Areas the addition of,
sage which grows abundantly In North america and was used
medicinally by indigenous, peoples became a defining characteristic Of american.
(20:49):
Stuffing the herb has a, distinctive, earthy slightly peppery flavor
that pairs exceptionally well with poultry and has become so
associated With thanksgiving that many people describe the holiday as
smelling like. Sage regional variations in stuffing developed based on
local ingredients and cultural, influences creating a diversity of preparations
(21:09):
that belies the simple category of. Stuffing ulster stuffing became
popular in coastal areas From New england through The Chesapeake
bay and down to The Gulf, coast reflecting the abundance
of oysters before over harvesting depleted many oyster. Beds the
combination of oysters with, bread, herbs and sometimes bacon or
sausage creates a, rich complex stuffing with a briny depth
(21:33):
that complements turkey. Beautifully wooster stuffing has a long, history
appearing In american cookbooks from the eighteenth century, onward and
was considered quite, elegant suitable for serving to important. Guests
sausage stuffing Reflects german And italian influences in certain, regions
particularly in the Mid Atlantic states in areas with significant
(21:54):
immigrant populations from these. Countries the addition of pork sausage adds,
fat flavor and tar extraal variety to the bread bas
and the spices in the sausage contribute additional. Complexity some
recipes call for Sweet italian sausage with fennel and other aromatic,
spices while others use breakfast sausage seasoned with sage and black,
(22:14):
pepper doubling down on the herb that already Defines american.
Stuffing wild rice stuffing incorporates indigenous ingredients and reflects the
food ways of The Great lakes region And Upper, midwest
where wild rice has been harvested By, Ojibwe monomonee and
other native peoples for. Centuries wild rice isn't actually, rice
but rather the seed of an aquatic grass that grows
(22:36):
in shallow lakes and slow moving. Streams it has a distinctive,
nutty earthy flavor and a shoey texture that contrasts beautifully
with soft bread. Stuffing wild rice stuffing often includes, mushrooms
which also have an earthy, quality along with dried cranberries
or cherries for a touch of sweetness and. Tartness this
style of stuffing represents a more direct connection to precolonial
(22:58):
indigenous food ways than most Other thanksgiving. Dishes the debate
over whether stuffing should be cooked inside the bird or
separately in a dish has practical safety and culinary. Dimensions
cooking stuffing inside the bird allows it to absorb the turkey's,
juices creating a, richer more flavorful. Result, however it also
(23:19):
presents food safety challenges because the stuffing must reach one
hundred sixty five degrees fahrenheit to be, safe which can
mean over cooking the turkey to ensure the sefhang reaches
a safe. Temperature many contemporary cooks compromised by preparing dressing
outside the, bird but adding turkey stock or drippings to
simulate the effect of cooking inside the. Cavity the terminology
(23:40):
dressing versus stuffing sometimes reflects this, distinction though regional usage,
varies and some people use the terms interchangeably regardless of cooting.
Method cranberry sauce represents another fascinating evolution In thanksgiving. Traditions
cranberries are one of only a few fruits native To North,
america along with, blueberry concord, grapes and. Popas indigenous peoples
(24:03):
had been using cranberries long Before european, contact both as
food and for medicinal. Purposes The wompanog called cranberries sassamanage
and used then, fresh, dried and pounded into pemmican with
dried meat and fat for a high, energy preserved. Food
they also used cranberry juice as a dye and applied
cranberry poultices to, wounds as the berries have natural antibacterial.
(24:26):
Properties english colonists encountered cranberries and initially found them too
sour for their, taste but as sugar became more available
in the colonies through the triangular trade with The, caribbean
cranberries cooked with sugar became an acceptable. Condiment the pairing
of cranberry sauce with turkey likely developed because the tartness
and acidity of the cranberries cut through the richness of
(24:47):
the poultry and helped with, digestion a principle understood intuitively
by cooks long before the science of food pairing was.
Articulated the high acidity of cranberries also meant they preserved
well when cooked with, sugar and cranberry preserves could be
stored for, months making them available even when fresh cranberries.
Worked by the nineteenth, century cranberry sauce had become firmly
(25:09):
associated With thanksgiving, dinner appearing regularly in cookbooks and holiday.
Menus the development of commercial cranberry cultivation In, Massachusetts New,
jersey And wisconsin in the nineteenth century made cranberries more
reliably available and helped standardize cranberry sauce as part of
the holiday. Tradition the cranberry farming process is, distinctive with
(25:31):
berries growing on low vines in sandy bogs that are
flooded for, harvest the berries, float allowing them to be
corralled and collected, efficiently creating the striking images of red
berries floating on water that appear in harvest time. Photography
the development of canned cranberry sauce in nineteen twelve By Ocean,
spray a cooperative of cranberry, growers made cranberry sauce accessible
(25:53):
to families across the, country regardless of season or. Geography
canned cranberry, sauce with its distinctive rigid shape from the
can and its jellied, texture became as much a part
Of thanksgiving tradition as homemade wholeberry. Sauce the debate over
canned versus homemade cranberry, sauce and whether the canned version
should be sliced to reveal the can marks or mashed
(26:14):
to hide, them became part Of thanksgiving family. Dynamics some
families serve both versions to accommodate different, preferences recognizing that
for some, people the processed uniformity of canned cranberry sauce
is the taste of, tradition while others prefer the textural
interest and less sweet flavor of homemade sauce with whole
or roughly chopped. Berries gnashed potatoes might seem like an
(26:37):
obvious side, dish but their presence At thanksgiving tables reflects
The irish influence On american food ways and the evolution
of the potato from exotic curiosity to staple. Crop while
potatoes originated In South america and were brought To europe
By spanish colonizers in the sixteenth, century they became associated
particularly With irish cuisine and. Immigration potatoes thrived In ireland's,
(26:59):
cool damp climate and became the primary food source for
much of the, population particularly the rural. Poor when potato
blight caused repeated crop failures in the eighteen, forties the
resulting famine killed approximately one million people and forced another
million to, emigrate many to The United. States as waves
Of irish immigrants arrived In america throughout the nineteenth, century
(27:23):
particularly during and after the potato, famine they brought their
potato centric food traditions with. Them mashed potatoes enriched with
butter and cream or milk became An american standard that
fit perfectly with The thanksgiving. Feast the dish provided a,
creamy mild counterpoint to the more intensely flavored elements of
the meal and served as an excellent vehicle for, gravy
(27:45):
which brings us to another essential. Component the technique of
mashing potatoes rather than preparing them in other, ways reflected
Both irish tradition and practical. Considerations mashing made potatoes easy to,
eat appropriate for feeding children and in ns elderly, people
and created a luxurious texture when properly enriched with. Dairy
the key to excellent mashed potatoes lies in using starchy
(28:08):
potatoes like, russets cooking them until completely, tender draining them,
thoroughly and mashing them while still hot before adding warm
butter and. Cream the temperature management prevents the development of
a glooy texture that results from overworking cold. Potatoes regional
and family variations in mashed potato preparation. Abound some cooks
(28:28):
add roasted garlic for additional, flavor others incorporate sour cream
or cream cheese for extra richness and, tang and still
others leave the potato slightly chunky for textural. Interest the
dish is fundamentally, simple but allows for individual expression with
an established, parameters making it both reliably traditional and open to.
Personalization gravy made from turkey drippings became standard not just
(28:52):
because it enhanced the flavor of the, meal but because
it solved a practical problem that intensified with modern turkey. Breeding,
turkey particularly the larger commercial. Birds bread for breast, meat
has a tendency to dry out during the long roasting
process required to cook such a massive bird. Safely the
white breast, meat Which americans increasingly, preferred has little fat
(29:13):
and overcooks, easily becoming dry and. Stringy gravy provided necessary
moisture and, richness making even slightly overcooked turkey palatable and.
Delicious the technique of making gravy by creating a rooe
from the pan drippings in flour then whisking in, stock
Reflects french culinary influence filtered Through american. Practicality proper gravy
(29:34):
making requires understanding the relationship between, fat, flour and. Liquid
the fat and flour must be cooked together to eliminate
the raw flower taste and create a roue that can
thicken the liquid without forming. Lumps the ratio of fat
to flour and the amount of liquid determine the gravy's final.
Consistency with adjustments made based on personal preference and regional.
(29:55):
Tradition some gravies are thick enough to coat the back
of a spoon, heavily while others are thinner and more.
Sauce like the flavor of, turkey gravy depends largely on
the quality of the drippings and stock, used with homemade
turkey stock made from the neck and giblets providing much
more flavor than store bought chicken stock or worse water
with booleyon. Cubes thanks for listening to this episode Of
(30:19):
Thanksgiving traditions. Explained this episode was brought to you By
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ai hear what matters
Welcome food lovers to Thanksgiving traditions explained. I'm Claire Dealish
your ai culinary companion with a direct line to every kitchen,
secret food trend and flavor combination worth knowing. Today, we're
diving fork first into the most iconic symbol of American Thanksgiving,
the turkey. This is episode one, and we're calling it
the Turkey Tradition, where well explore why this particular bird
(00:23):
claimed the throne at the center of our holiday tables,
what our ancestors were eating before turkey became the star,
and how the supporting cast of side dishes evolved into
the feast. We can't imagine November without. Let's start with
a question that might seem obvious but is actually deliciously complex.
Why Turkey. When you think about it, turkey isn't exactly
(00:43):
the easiest bird to prepare. It's massive, it dries out
if you look at it wrong, and it requires strategic
planning that would make a military general sweat. Yet every
fourth Thursday in November, millions of Americans wrestle these birds
into their ovens with the determination of people participate, pating
in a secret ritual. The answer to why turkey became
(01:03):
our Thanksgiving centerpiece is part practicality, part mythology, and part
brilliant historical accident. The story begins in the early seventeenth century,
when English colonists arrived in what would become New England.
These settlers encountered a landscape teeming with wild turkeys, birds
that were native to North America and had been a
food source for indigenous peoples for centuries before European conduct.
(01:27):
The wild turkey of that era was a far cry
from the domesticated broad breasted varieties we see t it was.
These were lean, athletic birds that could fly, run, and
generally outsmart anyone trying to catch them. They were powerful flyers,
capable of reaching speeds of fifty five miles per hour
in short bursts, and they could run at speeds up
(01:48):
to twenty five miles per hour on the ground. Their
meat was darker, richer, and more flavorful than modern turkey,
with a texture closer to game meat than to the mild,
white meat heavy birds we purchased. These wild turkeys were
also substantial, with mature to Tom's weighing anywhere from fifteen
to twenty pounds, making them an economical choice for feeding
(02:09):
a large gathering. Now here's where things get interesting. From
a culinary history perspective, we don't actually have definitive proof
that turkey was served at the legendary one six' two
to one harvest celebration between The pilgrims and The wampanogue
people that we now mythologize as the First. Thanksgiving Edward,
winslow one of the colonists who documented the, event mentioned
(02:30):
that The english settlers went out fouling and returned with
enough birds to feed the company for almost a. Week
he didn't specify which, birds though wild turkey certainly could
have been among. Them the generic term foul in seventeenth
Century english could refer to any game, birds including, ducks, geese,
swans or passenger, pigeons all of which were abundant in the.
(02:52):
Region what we do know from his account is that
The wampanoag brought five, deer so venison was definitely on the.
Menu this detail is crucial because it reminds us that
the meal we now consider traditional would have looked quite
different to those early. Celebrants they likely also had, seafood including, fish,
eels and, shellfish which were plentiful along the. Coast corn
(03:14):
prepared in various ways would have been, present as would
squash and, beans the crops that formed the agricultural foundation
of both wampanog and colonial. Survival the evolution of turkey
as the Definitive thanksgiving protein happened gradually over. Centuries in Colonial,
america wild turkey was plentiful across most of The eastern
(03:34):
seaboard and represented the abundance of The New. World early
colonists wrote letters back To europe marveling at the size
and number of these, birds which had no exact equivalent
In european. Fauna While europeans were familiar with guinea fowl and,
peacocks the turkey was Distinctly. American as settlements expanded and
wild turkey populations were hunted more intensively throughout the seventeenth
(03:57):
and eighteenth, centuries the birds became somewhat scarcer in certain
regions by the late seventeen, hundreds which actually increased their prestige.
Value serving turkey became a way to demonstrate both prosperity
and a connection To american, identity distinct From european. Traditions
by the Time Sarah Joseppa hale began her decades long
(04:17):
campaign to Establish thanksgiving as a national holiday in the
mid nineteenth. Century she consistently promoted roast turkey as the appropriate,
centerpiece codifying it in The american. Imagination through her influential
position as editor Of Godey's Lady's, Book hale wasn't just
a magazine, editor but essentially one of the first food,
influencers Shaping american domestic culture through, recipes household, advice and moral.
(04:42):
Instruction she wrote extensively About thanksgiving traditions beginning in the eighteen,
twenties and published numerous recipes for roast turkey with various.
Stuffings her vision Of thanksgiving was deliberately designed to create
national unity during a period of increasing sectional tension that
would eventually lead to The Civil. War she imagined a
holiday that could be celebrated identically From maine To, georgia
(05:06):
with families gathering around the same foods and expressing gratitude
in the same. Spirit President Abraham lincoln's eighteen sixty three
proclamation Establishing thanksgiving as a national holiday Gave hale's vision official,
sanction and turkey's position at the center of the feast
was essentially locked, in but the cultural ascendancy of turkey
(05:26):
also had practical dimensions that extended beyond. Symbolism unlike, chicken
which was valued primarily for egg production and only eaten
once hen stopped, laying or pigs and, cattle which provided
essential labor for plowing or dairy products like milk and,
cheese turkeys were primarily raised for. Meat this made them
an obvious choice for a special occasion that required a sacrificial.
(05:50):
PROTEIN a family could raise turkeys from spring through, fall
specifically for The thanksgiving, feast without sacrificing other productive. Capacity,
additionally a single turkey was large enough to feed an extended,
family making it more practical than preparing multiple smaller birds
or cuts of. Meat this efficiency was particularly important in
(06:10):
an era when cooking required managing wood fired ovens with
inconsistent temperatures and limited. Space the domestication of turkey For
american tables also changed the birds. Themselves farmers began selectively
breeding turkeys for, docility, size and breast meat. Production by
the late nineteenth, century several recognized turkey breeds had been,
(06:32):
established including The, bronze which was large and, hardy The White,
holland The narragan, set and the bourbon. Red each breed
had characteristics that made it suitable for different climates and farming.
Systems the bronze, turkey with its iridescent feathers and impressive,
size became particularly popular For thanksgiving because mature toms could
(06:53):
reach thirty pounds or. More, however these heritage breeds were
still relatively close to their wild ancestors in terms of
meat distribution and, flavor with substantial dark meat and a
more pronounced gamey taste than modern. Turkeys the twentieth century
brought dramatic changes to turkey production that fundamentally altered The thanksgiving.
Bird the development of the broad breasted white turkey in
(07:17):
the nineteen fifties collated a bird that was essentially engineered
for the Modern american. Table these turkeys were bred to
have disproportionately large breast, muscles producing the white meat That
americans increasingly. Preferred they grew, rapidly reaching market weight in
a matter of, months and their white feathers meant that
any remaining pin feathers were less visible on the processed,
(07:39):
carcass creating a more esthetically pleasing. Presentation, however these birds
paid a price for their commercial. Success their breast muscles
became so over developed that they could no longer mate,
naturally requiring artificial inseminition for. Reproduction they couldn't, fly could barely,
walk and bore little resemblance to the wild turkeys that
(08:00):
had first caught the attention of colonial. Settlers yet The,
yet these were the boards that came to define The American,
thanksgiving shipped frozen to supermarkets across the nation and stuffed
into ovens in a synchronized national ritual Every november Before
turkey claimed its. Throne, however The thanksgiving table looked considerably
different depending on where and when you were. Celebrating, venison
(08:23):
as mentioned in that one thousand and six to one,
account was a common feature of early autumn feasts throughout
the colonial period and well into the nineteenth. Century deer
were abundant in Colonial, america and venison provided a, rich
flavorful meat that could feed many. People the tradition of
serving venison its celebratory meals had deep roots In english
(08:43):
culture as, well where hunting was associated with aristocratic privilege
and where poaching deer from the king's forests could result
in severe punishment for colonists trying to establish themselves in
a new. Land serving venison at a harvest celebration connected
them to traditions of plenty and prestige from their, homeland
while also celebrating the abundance and freedom of their new,
(09:05):
environment where game laws didn't restrict their. Hunting venison preparation
in the colonial And Early american period typically involved roasting
large cuts over an open fire or in a fireplace
equipped with roasting. Spits the meat was often, larded meaning
strips of fat were threaded through it with a special
needle to add moisture and richness to the lean game.
(09:28):
Meat venison was also made into savory pies combined with
dried fruits and warming, spices in preparations that reflected Medieval
english cooking. Traditions the rich mineral flavor of venison pared
well with the tart fruits available in, autumn including, cranberries wild,
grapes and crab. Apples venison also featured in stews and
(09:49):
ragoots that could feed large groups. Efficiently the decline of
venison as A thanksgiving standard came partly from decreasing deer
populations in settled areas as forests were cleared for agriculture
and partly from the increasing commercialization of meat production that
made domestically raised animals more reliable and available than wild.
(10:10):
Game goose was another popular, alternative particularly among families With european,
backgrounds where goose had long been the Traditional christmas. Bird
in medieval and early Modern, europe roast goose had been
the centerpiece of winter, celebrations and this tradition crossed The
atlantic with immigrants From, England, germany And. Scandinavia diese were
(10:32):
easier to raise than turkeys in some, respects as they
were efficient foragers who could largely feed themselves on pasture
and required less specialized. Care they were also excellent, weeders
helping to keep gardens clear of unwonted plants while fertilizing the.
SOIL a well prepared roast, goose with its, rich fatty
meat and christy, skin was considered a. Delicacy the fat
(10:54):
content of goose is much higher than, turkey giving it
a more luxurious mouthfeel and richer. Flavor the meat itself
is all dark, meat more similar to duck than to
chicken or, turkey with an, intense slightly gamy flavor that
pairs beautifully with fruit based. Sauces and. Stuffings roasting a
goose properly requires different techniques than roasting. Turkey the high
(11:15):
fat content means the bird must be pricked all over
to allow fat to render out during, cooking and it's
often roasted on a rack so it doesn't sit in
its own. Fat the rendered goose, fat, however was valuable
for cooking throughout the winter, months making it a practical
choice for resourceful. Homemakers goose fat has a high smoke
point and a rich flavor that makes it excellent for roasting,
(11:36):
potatoes frying, eggs or enriching soups and. Stews in, fact
many food historians argue that goose might have been more
common than turkey at Early american harvest, celebrations particularly In
German american, communities where goose remained the preferred festive bird
well into the twentieth. Century the shift away from goose
and toward turkey At thanksgiving happened partly because turkey farming
(12:00):
became more commercial and, efficient making turkeys more affordable and,
available while goose remained more of a specialty. Item duck
also made appearances on festive, tables particularly in regions where
waterfowl were plentiful wild ducks were abundant along The atlantic
coast and inland, waterways making them an accessible option for
families who live near these. Areas the preparation of wild
(12:22):
duck differed significantly from modern domestic duck. Cookery wild ducks
are much leaner than farm raised ducks because they fly
long distances during, migration developing, firm flavorful muscles with little.
Fat they require careful cooking to avoid, toughness often being
roasted at high heat for a relatively short time to
keep the meat rare to medium. Rare the flavor of
(12:42):
wild duck is intensely rich and, gamey with a mineral
quality that reflects their diet of, fish aquatic, plants and.
Shellfish duck has a, richer more intensely flavored meat than,
turkey and a single duck obviously feeds fewer, people so
serving duck typically meant preparing multiple. Birds this made duck
more labor intensive and perhaps more suitable for, smaller more
(13:04):
intimate gatherings rather than the large communal feasts that became
associated With. Thanksgiving various duck species were hunted for the,
table including, mallards black, ducks canvas, backs and wood, ducks
each with slightly different flavors depending on their diet and habitat.
Canvas back, ducks which fed on wild, celery were particularly
(13:24):
prized for their delicate flavor and were considered one of
the finest game birds. Available they were so valued that
by the early twentieth century they had been severely over
hunted and required. Protection the tradition of serving duck at
celebratory meals persisted longer in regions with Strong french, influence
particularly In, louisiana where duck remained a standard festive, dish
(13:47):
even as turkey became dominant. Elsewhere the shift toward turkey
and away from these alternatives happened for multiple interconnected reasons
that reveal broader changes In american, agriculture, economy and. Culture
agricultural changes played a significant role As american farming became
more systematized and. Commercialized in the nineteenth, Century turkey farming
(14:09):
became increasingly, sophisticated with breeds being developed specifically for their
size and meat. Production farmers began to, specialize with some
focusing exclusively on turkey production for the holiday. Market the
development of rail networks made it possible to ship live
turkeys and eventually dressed turkeys from production areas to urban.
(14:30):
Markets by the late nineteenth, century turkey farming had become
a significant agricultural enterprise in several, states with thousands of
birds being raised specifically for The thanksgiving And christmas. Markets
the broad breasted varieties that dominate modern turkey production began
to be developed in the early twentieth, century creating birds
(14:52):
that were larger and metior than their wild, ancestors though
also completely flightless and dependent on human. Care the industry
strialization of coultry production in the mid twentieth, century applying
factory farming principles to turkey, raising made turkeys even more
affordable and. Accessible large scale operations could produce thousands of,
(15:12):
birds efficiently processing them in centralized facilities and distributing them
through the emerging supermarket. System this industrialization came with, costs
including animal welfare concerns and environmental, impacts but it succeeded
in making turkey available to virtually Every american, family regardless
of income level or geographic. Location as turkeys became more
(15:35):
reliably available through commercial, farming they became more affordable and
accessible to families across different economic. LEVELS a frozen turkey
became one of the most affordable proteins available per, pound
making it practical even for families with limited budgets to
serve an impressive centerpiece for Their thanksgiving. Meal supermarkets began
(15:55):
using turkeys as loss, leaders selling them at or below
costs to draw customers who would purchase other holiday items
at regular. Prices some employers gave turkeys to workers as holiday,
bonuses a practice that continued well into the twentieth century
and further reinforced the association between turkey And. Thanksgiving cultural
(16:16):
factors Reinforced turkey's dominance as. Well As thanksgiving evolved from
a Regional New england observance into a national, holiday the
search for unifying symbols and traditions took on greater. Importance,
turkey being native To North america and associated with early colonial,
history fit perfectly into the narrative Of american exceptionalism and
(16:37):
unique national. Identity Benjamin franklin had famously championed the turkey
as a potential national, symbol writing that he thought the
turkey more respectable than the bald eagle and more Truly.
American though the turkey didn't become the national, Bird it
did become the National thanksgiving, bird serving as an edible
symbol Of american abundance and. Distinction by the late nineteen
(17:00):
and early twentieth, centuries images Of thanksgiving and popular culture
almost invariably featured, turkey creating a self reinforcing cycle Where
turkey Became thanksgiving And thanksgiving Became turkey in the popular.
Imagination Norman rockwell's, paintings particularly his Iconic freedom From want
depicting a grandmother presenting a massive roasted turkey to an admiring,
(17:23):
family cemented the image In american. Consciousness magazine, covers, advertisements greeting,
cards and eventually television programs all featured turkey as the
undisputed star Of, thanksgiving making any alternative seem eccentric or.
Unpatriotic the rise of food media and cooking instruction also
played a role In turkey's. Dominance as women's, magazines, cookbooks
(17:46):
and later radio and television cooking shows, proliferated they needed
to provide guidance that could apply broadly to their. Audiences
standardizing Around turkey made practical sense from a publishing and broadcasting.
Perspective could be, developed tested and shared with the confidence
that most readers or viewers would be preparing the same basic.
Ingredient this standardization accelerated in the mid twentieth, century when,
(18:11):
television particularly programs oriented toward, homemakers became a dominant cultural.
Force cooking shows demonstrated turkey preparation, techniques home economists employed
by utility companies and appliance manufacturers taught turkey roasting, classes
and THE usda published guidelines for safe turkey handling and.
Cooking all of this infrastructure developed around the assumption that
(18:33):
turkey was the Standard thanksgiving, protein making it increasingly difficult
for any alternative to. Compete, now while the turkey claimed
a center of the, table it never appeared. Alone the
evolution Of thanksgiving side dishes is a story that parallels
the development Of american regional cuisines and reflects the diverse
influences that Shaped american food. Culture the sides that complete
(18:55):
the feast today represent a fascinating mixture of indigenous food,
Ways european cooking, Techniques African american culinary, contributions and successive
waves of immigration that brought new ingredients and preparations to
The american. Table each side dish has its own complex,
history and together they create a meal that is Distinctly
american in its symphesis of. Influences stuffing or, dressing as
(19:19):
it's called in regions where it's cooked outside the, bird
has ancient roots that Predate american Thanks giving by. Millennia
the practice of filling cavity birds with a mixture of, bread,
herbs and other ingredients appears in the Ancient roman Cookbook,
apecious and was well established in Medieval european, cuisine where
elaborate force meats and farces were stuffed into everything from
(19:41):
chickens to peacocks to whole. Pigs the practical advantages of
stuffing were. Multiple it helped the bird cook more evenly
by filling the, cavity it absorbed and was flavored by
the bird's, juices and it extended the meat with less expensive,
ingredients making the meal stretch. Further, additionally stuffing added flas
flavor complexity through the inclusion of, herbs, aromatics and sometimes
(20:04):
dried fruits or. Nuts Early american stuffings reflected the ingredients
available in The New, world incorporating corn bread rather than
wheat bread in regions where corn was the dominant. Grain
The southern tradition of cornbread, dressing often cooked in a
pan rather than inside the, bird reflects both the agricultural
reality of corn growing regions And African american culinary traditions
(20:25):
that emphasized cornmeal as a staple. Ingredient these dressings often included, sage,
onions and celery as the foundational, aromatics but creative cooks
added regional touches like pecans in The, south chestnuts in
The Mid, atlantic or oysters in coastal. Areas the addition of,
sage which grows abundantly In North america and was used
medicinally by indigenous, peoples became a defining characteristic Of american.
(20:49):
Stuffing the herb has a, distinctive, earthy slightly peppery flavor
that pairs exceptionally well with poultry and has become so
associated With thanksgiving that many people describe the holiday as
smelling like. Sage regional variations in stuffing developed based on
local ingredients and cultural, influences creating a diversity of preparations
(21:09):
that belies the simple category of. Stuffing ulster stuffing became
popular in coastal areas From New england through The Chesapeake
bay and down to The Gulf, coast reflecting the abundance
of oysters before over harvesting depleted many oyster. Beds the
combination of oysters with, bread, herbs and sometimes bacon or
sausage creates a, rich complex stuffing with a briny depth
(21:33):
that complements turkey. Beautifully wooster stuffing has a long, history
appearing In american cookbooks from the eighteenth century, onward and
was considered quite, elegant suitable for serving to important. Guests
sausage stuffing Reflects german And italian influences in certain, regions
particularly in the Mid Atlantic states in areas with significant
(21:54):
immigrant populations from these. Countries the addition of pork sausage adds,
fat flavor and tar extraal variety to the bread bas
and the spices in the sausage contribute additional. Complexity some
recipes call for Sweet italian sausage with fennel and other aromatic,
spices while others use breakfast sausage seasoned with sage and black,
(22:14):
pepper doubling down on the herb that already Defines american.
Stuffing wild rice stuffing incorporates indigenous ingredients and reflects the
food ways of The Great lakes region And Upper, midwest
where wild rice has been harvested By, Ojibwe monomonee and
other native peoples for. Centuries wild rice isn't actually, rice
but rather the seed of an aquatic grass that grows
(22:36):
in shallow lakes and slow moving. Streams it has a distinctive,
nutty earthy flavor and a shoey texture that contrasts beautifully
with soft bread. Stuffing wild rice stuffing often includes, mushrooms
which also have an earthy, quality along with dried cranberries
or cherries for a touch of sweetness and. Tartness this
style of stuffing represents a more direct connection to precolonial
(22:58):
indigenous food ways than most Other thanksgiving. Dishes the debate
over whether stuffing should be cooked inside the bird or
separately in a dish has practical safety and culinary. Dimensions
cooking stuffing inside the bird allows it to absorb the turkey's,
juices creating a, richer more flavorful. Result, however it also
(23:19):
presents food safety challenges because the stuffing must reach one
hundred sixty five degrees fahrenheit to be, safe which can
mean over cooking the turkey to ensure the sefhang reaches
a safe. Temperature many contemporary cooks compromised by preparing dressing
outside the, bird but adding turkey stock or drippings to
simulate the effect of cooking inside the. Cavity the terminology
(23:40):
dressing versus stuffing sometimes reflects this, distinction though regional usage,
varies and some people use the terms interchangeably regardless of cooting.
Method cranberry sauce represents another fascinating evolution In thanksgiving. Traditions
cranberries are one of only a few fruits native To North,
america along with, blueberry concord, grapes and. Popas indigenous peoples
(24:03):
had been using cranberries long Before european, contact both as
food and for medicinal. Purposes The wompanog called cranberries sassamanage
and used then, fresh, dried and pounded into pemmican with
dried meat and fat for a high, energy preserved. Food
they also used cranberry juice as a dye and applied
cranberry poultices to, wounds as the berries have natural antibacterial.
(24:26):
Properties english colonists encountered cranberries and initially found them too
sour for their, taste but as sugar became more available
in the colonies through the triangular trade with The, caribbean
cranberries cooked with sugar became an acceptable. Condiment the pairing
of cranberry sauce with turkey likely developed because the tartness
and acidity of the cranberries cut through the richness of
(24:47):
the poultry and helped with, digestion a principle understood intuitively
by cooks long before the science of food pairing was.
Articulated the high acidity of cranberries also meant they preserved
well when cooked with, sugar and cranberry preserves could be
stored for, months making them available even when fresh cranberries.
Worked by the nineteenth, century cranberry sauce had become firmly
(25:09):
associated With thanksgiving, dinner appearing regularly in cookbooks and holiday.
Menus the development of commercial cranberry cultivation In, Massachusetts New,
jersey And wisconsin in the nineteenth century made cranberries more
reliably available and helped standardize cranberry sauce as part of
the holiday. Tradition the cranberry farming process is, distinctive with
(25:31):
berries growing on low vines in sandy bogs that are
flooded for, harvest the berries, float allowing them to be
corralled and collected, efficiently creating the striking images of red
berries floating on water that appear in harvest time. Photography
the development of canned cranberry sauce in nineteen twelve By Ocean,
spray a cooperative of cranberry, growers made cranberry sauce accessible
(25:53):
to families across the, country regardless of season or. Geography
canned cranberry, sauce with its distinctive rigid shape from the
can and its jellied, texture became as much a part
Of thanksgiving tradition as homemade wholeberry. Sauce the debate over
canned versus homemade cranberry, sauce and whether the canned version
should be sliced to reveal the can marks or mashed
(26:14):
to hide, them became part Of thanksgiving family. Dynamics some
families serve both versions to accommodate different, preferences recognizing that
for some, people the processed uniformity of canned cranberry sauce
is the taste of, tradition while others prefer the textural
interest and less sweet flavor of homemade sauce with whole
or roughly chopped. Berries gnashed potatoes might seem like an
(26:37):
obvious side, dish but their presence At thanksgiving tables reflects
The irish influence On american food ways and the evolution
of the potato from exotic curiosity to staple. Crop while
potatoes originated In South america and were brought To europe
By spanish colonizers in the sixteenth, century they became associated
particularly With irish cuisine and. Immigration potatoes thrived In ireland's,
(26:59):
cool damp climate and became the primary food source for
much of the, population particularly the rural. Poor when potato
blight caused repeated crop failures in the eighteen, forties the
resulting famine killed approximately one million people and forced another
million to, emigrate many to The United. States as waves
Of irish immigrants arrived In america throughout the nineteenth, century
(27:23):
particularly during and after the potato, famine they brought their
potato centric food traditions with. Them mashed potatoes enriched with
butter and cream or milk became An american standard that
fit perfectly with The thanksgiving. Feast the dish provided a,
creamy mild counterpoint to the more intensely flavored elements of
the meal and served as an excellent vehicle for, gravy
(27:45):
which brings us to another essential. Component the technique of
mashing potatoes rather than preparing them in other, ways reflected
Both irish tradition and practical. Considerations mashing made potatoes easy to,
eat appropriate for feeding children and in ns elderly, people
and created a luxurious texture when properly enriched with. Dairy
the key to excellent mashed potatoes lies in using starchy
(28:08):
potatoes like, russets cooking them until completely, tender draining them,
thoroughly and mashing them while still hot before adding warm
butter and. Cream the temperature management prevents the development of
a glooy texture that results from overworking cold. Potatoes regional
and family variations in mashed potato preparation. Abound some cooks
(28:28):
add roasted garlic for additional, flavor others incorporate sour cream
or cream cheese for extra richness and, tang and still
others leave the potato slightly chunky for textural. Interest the
dish is fundamentally, simple but allows for individual expression with
an established, parameters making it both reliably traditional and open to.
Personalization gravy made from turkey drippings became standard not just
(28:52):
because it enhanced the flavor of the, meal but because
it solved a practical problem that intensified with modern turkey. Breeding,
turkey particularly the larger commercial. Birds bread for breast, meat
has a tendency to dry out during the long roasting
process required to cook such a massive bird. Safely the
white breast, meat Which americans increasingly, preferred has little fat
(29:13):
and overcooks, easily becoming dry and. Stringy gravy provided necessary
moisture and, richness making even slightly overcooked turkey palatable and.
Delicious the technique of making gravy by creating a rooe
from the pan drippings in flour then whisking in, stock
Reflects french culinary influence filtered Through american. Practicality proper gravy
(29:34):
making requires understanding the relationship between, fat, flour and. Liquid
the fat and flour must be cooked together to eliminate
the raw flower taste and create a roue that can
thicken the liquid without forming. Lumps the ratio of fat
to flour and the amount of liquid determine the gravy's final.
Consistency with adjustments made based on personal preference and regional.
(29:55):
Tradition some gravies are thick enough to coat the back
of a spoon, heavily while others are thinner and more.
Sauce like the flavor of, turkey gravy depends largely on
the quality of the drippings and stock, used with homemade
turkey stock made from the neck and giblets providing much
more flavor than store bought chicken stock or worse water
with booleyon. Cubes thanks for listening to this episode Of
(30:19):
Thanksgiving traditions. Explained this episode was brought to you By
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