Turkey Trivia
While a harvest "thanksgiving" has been celebrated since early American settlers came to Plymouth 1621, it was not until 1863 that President Abraham Lincoln's declared it a national holiday. President Franklin
Roosevelt moved Thanksgiving from the last Thursday to the third Thursday in
November in 1939 in order to extend the Christmas shopping season. This
move was not popular and in 1941, Congress permanently set the date on the
fourth Thursday of November.
Now, test your TurkeySmarts with a few questions about the bird that Benjamin
Franklin had once proposed
to be the official United
States bird.
(Read on for fun turkey trivia questions)
QUESTION 1: Approximately
what percent of American households eat turkey on Thanksgiving?
A … 60%
B … 70%
C … 80%
D … 90%
QUESTION 2: How long
does it take to defrost a 16 lb turkey in the fridge?
A … 12
hours
B … 24
hours
C … 2 days
D … 4 days
QUESTION 3: About how
long does it take to cook a 16 lb turkey (unstuffed)?
A … 2 ½ - 3
hours
B … 3 - 3 ½
hours
C … 3 ½ - 4
hours
D … 4 ½ - 5
hours
ANSWER 1: D …
90%
That’s
right, Americans are pretty loyal to the Thanksgiving turkey. That equates to
45 million turkeys and 275 million pounds. We’re less loyal to the bird at
Christmas time, when just 50% of us consume the big bird.
Answer 2: D … 4
days
It actually
takes about 1 day for each 4 lbs if you defrost your turkey in the fridge. You
can speed up the process by defrosting it in cold water. Be sure you change the
water frequently (about every 30 minutes or so). It takes about 30 minutes per
pound so you’re looking at 8 hours to defrost your 16 pounder. Bottom line:
make sure your turkey is fully defrosted before Thanksgiving morning.
ANSWER 3: B …3
- 3 ½ hours
You’ll need
to add another 45 to 60 minutes if it’s stuffed. Typically you’ll cook your
turkey in a 325°F oven. Your best bet in determining whether it is done is by
using a meat thermometer. It’s safe to eat when the internal temperature is
165°F. Check the temperature in the inner part of the thigh and the thickest
part of the breast. Traditional recipes may call for a 180°F internal
temperature, but in 2006 National Advisory Committee on Microbiological
Criteria for Foods (NACMCF) changed that to 165°F, so we’re not all stuck with
super dry turkey any longer. You’ll want to start checking your turkey about 30
minutes before you think it should be ready.
Source: Butterball.com University of Illinois Extension
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