A Culinary Guide To Thanksgiving Dinner

A Culinary Guide To Thanksgiving Dinner

Millions of people gather at the dinner table each year on Thanksgiving to express gratitude, spend time with loved ones and eat turkey, lots and lots of turkey. In fact, Americans eat as many as46 million turkeys on this day, to be exact. And had it been up to Benjamin Franklin to choose the U.S.'s national bird, Thanksgiving dinner might also be treasonous. Franklin loved the turkey so much, he believed it should represent the spirit of his home country. But Thanksgiving dinner isn't just a traditional meal, it's a trend setter. In 1953, a Swanson employee devised the plan for a pre-packaged dinner after getting stuck with a 26-ton turkey surplus. The extra meat was sliced, cozied between frozen corn and mashed potatoes and became an instant classic.

Although Thanksgiving dinner may be one of the easiest to enjoy, it's also one of the hardest to make. Get tips, hacks and recipe ideas for every course right here.

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Key Facts In This Video

  • 1

    Birds have dark and light meat because they two main twitches of muscle fibers: slow twitch and fast twitch. (0:06)

  • 2

    Slow twitch muscles have mitochondria that is pigmented brown, which is why the dark meat of birds is dark. (1:08)

  • 3

    Instead of having brownish muscles and white muscles, humans have pink muscles all the way through—what we call red meat. (2:09)

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