You have several things to do today to get ready for a Thanksgiving feast.
1) Find out what was really eaten at the first Thanksgiving feast by checking at least two websites. In a comment, list FIVE things that were eaten at the first Thanksgiving, and include the links to the pages where you found your information.
2) Turkey has become a tradition at Thanksgiving. I have a 20 pound turkey to cook. Look at at least two websites to find out how long I should cook the turkey and what temperature I should cook it at. Leave the directions AND the websites where you found the information in a comment.
3) Mashed potatoes are always popular at Thanksgiving. But there are a bunch of different kinds of potatoes. Look online to find the names of as many different kinds of potatoes as you can. In a comment, leave your list of potatoes AND the websites where you found the information. When I come back in December, I’ll reward the person or pair with the most potatoes on their list, as long as you include the sites where you got your information, so I can check your list.
4) I know there will be a few football games played on Thanksgiving. Find out who is playing, where they are playing, and what time they are playing. Leave the information in a comment.
5) Which President made Thanksgiving a national holiday? When? Check AT LEAST TWO SITES to get your answer. In your comment, include the site where you found your information. (I’ve seen at least two different answers…)
6) Every year, someone raises a few turkeys to be part of the official White House Thanksgiving dinner. And every year, the President “pardons” the turkey, so that it won’t be killed and eaten. Who was the first President to pardon a turkey, and what year was it? Leave your answer AND the site where you found your information in a comment.
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http://www.history.com/minisites/thanksgiving/viewPage?pageId=872
Green bay packers vs. Detroit lions
New York jets vs. Dallas cowboys
Indianapolis colts vs. Atlanta falcons are all playing on thanksgiving
venison and wild fowl are what the hisortians know for sure what they had
Unstuffed
4 to 6 lbs. breast 1 1/2 to 2 1/4 hrs.
6 to 8 lbs. breast 2 1/4 to 3 1/4 hrs.
8 to 12 lbs 2 3/4 to 3 hrs.
12 to 14 lbs 3 to 3 3/4 hrs.
14 to 18 lbs 3 3/4 to 4 1/4 hrs.
18 to 20 lbs 4 1/4 to 4 1/2 hrs.
20 to 24 lbs 4 1/2 to 5 hrs.
They ate turkey and patatoes
http://www.history.com/minisite.do?content_type=Minisite_Video_Clips&content_type_id=50493&display_order=5&mini_id=1083
Turkey,mashed patatoes,patatoes and stuffing
The original edition of the “Boston Cooking School Cook Book” by Fannie Merritt Farmer, published in 1896, advised roasting at high heat initially, until the butter-and-flour mixture with which the turkey was rubbed began to brown, then lowering the heat and roasting for a total of about three hours for a 10-pound turkey. The “Picayune’s Creole Cookbook” published in 1900 by The New Orleans Times-Picayune called for high heat for 15 minutes a pound.
Instructions on wrappers of fresh and frozen turkeys recommend roasting at a constant 325 degrees to a final internal temperature of 180 to 185 degrees. But these offer inconsistent estimates of the time it takes to achieve this, from 3 1/2 to 5 hours
Green Bay Detroit, NY Jets Dallas, Indianapolis Atlanta
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