The Very First Thanks giving Menu

To celebrate the first successful corn harvest in 1621, a group of Pilgrims and Native Americans held a three-day festival that’s now known as the first Thanksgiving. While history regarding the menu is a bit murky, the bountiful feast definitely included venison and wild fowl (probably duck or geese). Wild turkeys were common at the time, so it’s likely they were served as well. And, of course, the corn that they had harvested was eaten.

Although corn was bountiful, now-traditional trimmings like sweet potatoes and potatoes were not served, since these vegetables weren’t common then. Also absent were the pumpkin and pecan pies and other sweets synonymous with today’s feasts. Dessert at the first Thanksgiving was probably limited to fruits like berries and stewed pumpkins since the Pilgrims’ sugar supply had dwindled by that fall.

Easy Steps to a Perfect Thanksgiving: 

If you really want to make an unforgettable Thanksgiving dinner, you’ll need some tricks up your sleeve. From a moist and delicious turkey to lump-free gravy to the perfect pie crust, we have all the advice you need to help you cook the best Thanksgiving dinner ever!

TURKEY COOKING TIPS

Your turkey should be the star of the show, so don’t serve a dried-out bird.  Here are some tips for making a moist and tender turkey, along with a few other helpful hints.

Stuffing Turkeys

Wrap stuffing in a cheesecloth bag. This makes removing the stuffing from the cavity incredibly simple, and no worries about bits left inside the bird.

Roasting Turkeys

When roasting turkey, roast as usual, then carve all meat from bones and place carved meat in juices from turkey. Add chicken broth to cover meat and cover. Store in refrigerator overnight and reheat in 350 degree oven just before serving next day. The turkey will be even better tasting than just cooked and it will be moist and already carved for your turkey dinner.

Roasting chickens or turkeys breast-side down will help keep the breast meat moister.

Storing Leftovers

Within two hours after roasting, remove stuffing from turkey and carve the meat off the bones, then place in the refrigerator or freezer. For refrigerator storage, wrap the turkey slices and stuffing separately and eat within three days. To freeze, wrap in heavy foil or freezer wrap, or place in a freezer container. For the best taste, use stuffing within one month and turkey within two months.