Thanksgiving 2012 Myths and Facts
Thanksgiving Dinner: Recipe for Food Coma?
Key to any Thanksgiving Day menu are a fat turkey and cranberry sauce.
An estimated 254 million turkeys will be raised for slaughter in the U.S. during 2012, up 2 percent from 2011's total, according to the U.S. Department of Agriculture's National Agricultural Statistics Service . Last year's birds were worth about five billion dollars.
About 46 million turkeys ended up on U.S. dinner tables last Thanksgiving-or about 736 million pounds (334 million kilograms) of turkey meat, according to estimates from the National Turkey Federation .
Minnesota is the United States' top turkey-producing state, followed by North Carolina, Arkansas, Missouri, Virginia, and Indiana, National Geographic News reports.
These "big six" states produce two of every three U.S.-raised birds, according to U.S. Census Bureau data.
U.S. farmers will also produce 768 million pounds (348 million kilograms) of cranberries in 2012, which, like turkeys, are native to the Americas. The top producers are Wisconsin and Massachusetts.
The U.S. will also grow 2.7 billion pounds (1.22 billion kilograms) of sweet potatoes-many in North Carolina, Mississippi, California, and Louisiana-and will produce more than 1.1 billion pounds (499 million kilograms) of pumpkins.
Illinois, California, Pennsylvania, and Ohio grow the most U.S. pumpkins.
But if you overeat at Thanksgiving dinner, there's a price to be paid for all this plenty: the Thanksgiving "food coma." The post-meal fatigue may be real, but the condition is giving turkeys a bad rap.
Contrary to myth, the amount of the organic amino acid tryptophan in most turkeys isn't responsible for drowsiness .
Instead, scientists blame booze, the sheer caloric size of an average feast, or just plain-old relaxing after stressful work schedules. (Take a Thanksgiving quiz. )
What Was on the First Thanksgiving Menu?
Little is known about the first Thanksgiving dinner in Plimoth (also spelled Plymouth) Colony in October 1621, attended by some 50 English colonists and about 90 Wampanoag American Indian men in what is now Massachusetts .
We do know that the Wampanoag killed five deer for the feast, and that the colonists shot wild fowl-which may have been geese, ducks, or turkey. Some form, or forms, of Indian corn were also served.
But Jennifer Monac, spokesperson for the living-history museum Plimoth Plantation, said the feasters likely supplemented their venison and birds with fish, lobster, clams, nuts, and wheat flour, as well as vegetables, such as pumpkins, squashes, carrots, and peas.
"They ate seasonally," Monac said in 2009, "and this was the time of the year when they were really feasting. There were lots of vegetables around, because the harvest had been brought in."
Much of what we consider traditional Thanksgiving fare was unknown at the first Thanksgiving. Potatoes and sweet potatoes hadn't yet become staples of the English diet, for example. And cranberry sauce requires sugar-an expensive delicacy in the 1600s. Likewise, pumpkin pie went missing due to a lack of crust ingredients.
If you want to eat like a Pilgrim yourself, try some of the Plimoth Plantation's recipes , including stewed pompion (pumpkin) or traditional Wampanoag succotash. (See "Sixteen Indian Innovations: From Popcorn to Parkas." )
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