Thanksgiving Fun Facts & Recipes
Author: Special To C2 Magazine
DID YOU KNOW?
Benjamin Franklin thought the turkey was better than the eagle as a symbol for our country. He had this to say in a letter to his daughter.
“For my own part I wish the Bald Eagle had not been chosen the Representative of our Country. He is a Bird of bad moral Character. He does not get his living honestly. You may have seen him perched on some dead Tree near the River, where, too lazy to fish for himself, he watches the Labor of the Fishing Hawk; and when that diligent Bird has at length taken a Fish, and is bearing it to his Nest for the Support of his Mate and young Ones, the Bald Eagle pursues him and takes it from him.
“With all this Injustice, he is never in good Case, but like those among Men who live by Sharping & Robbing, he is generally poor and often very lousy. Besides, he is a rank Coward: The little King Bird not bigger than a Sparrow attacks him boldly and drives him out of the District. He is therefore by no means a proper Emblem for the brave and honest Cincinnati of America who have driven all the King birds from our Country.
“I am on this account not displeased that the Figure is not known as a Bald Eagle, but looks more like a Turkey. For the Truth, the Turkey is in Comparison a much more respectable Bird, and withal a true original Native of America. He is besides, though a little vain & silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British Guards who should presume to invade his Farm Yard with a red Coat on.”
So be thankful you aren’t eating eagle on Thanksgiving.
The average person consumes 4,500 calories on Thanksgiving Day. This is about 3,000 more than you need per day.
To lose that extra 3,000 calories the day after Thanksgiving you could:
A. Jog for 5 hours.
B. Swim for 11.5 hours.
C. Walk (at 4 mph) for 8 hours.
D. Sit on the couch, watch football, eat leftovers and worry about it when you are hung-over on January 1st.
Courtesy Of One Hot Mama’s
1 10-12 pound Turkey
(any bigger will alter cooking times)
2 cups BBQ Blend Seasoning (or your own favorite BBQ rub)
½ cup NC vinegar BBQ sauce
1 pound. hickory chips
1 can of beer
3 gallons peanut oil
PREPPING turkey should be done the night before or at least 6-8 hours ahead of time. Remove giblets and neckbone from cavities of turkey; rinse and set aside for gravy/stuffing. Rinse the whole bird, including body and neck cavities with cool water. Gently rub 1 cup of seasonings underneath the skin of the breasts, legs and thighs; try not to rip the skin. Combine 1/2 cup of seasoning & 1/4 cup NC vinegar and rub the inside of the turkey; rub the remaining seasoning & vinegar BBQ on the outside of the bird. Wrap with plastic wrap and rest for at least 6-8 hours. Soak your hickory chips in beer.
HEAT your grill to 225 degrees; make a foil tray for your wood chips and place in smoker. Turn down your center grill/or rearrange coals to provide indirect heat to your turkey. This is a low & slow process. Make a foil tray to rest the turkey on and place in the center of grill, breast side down and START SMOKING! It is important to keep you rtemperature steady at 225 degrees. After 1.5 hours, turn the bird over and cook for another 1.5 hours.
IN THE LAST 1/2 HOUR of smoking, heat peanut oil to 325 degrees. Once the 3 hours of smoking is complete, you will then carefully drop the turkey in for approx 20-25 minutes. To ensure a juicy turkey, cook until the internal temperature is 160 degrees, then remove; while resting, it should reach the USDA suggested internal temp of 165. Insert thermometer in the deepest part of thigh. Let rest 15-20 minutes before slicing. MMMMM—ENJOY!