By the 1500s, turkeys were being raised domestically by people in Italy, France and England. When the Pilgrims and other settlers arrived in America, they were already familiar with raising and eating turkey and naturally included it as part of their Thanksgiving feast. Most people think the first Thanksgiving dinner was served by the Pilgrims in 1621, but some credit the settlers of Virginia's Jamestown with celebrating the first Thanksgiving as their version of England's ancient Harvest Home Festival. President Lincoln proclaimed Thanksgiving a national holiday in 1863, supposedly as a response to a campaign organized by magazine editor Sara Joseph Hale. In 1939, President Franklin Roosevelt moved Thanksgiving Day forward one week, as it is presently celebrated.
Turkey is low in fat and high in protein.
The U.S. Department of Agricultures Dietary Guidelines for Americans recommend two to three servings each day from the category that contains meat, poultry, fish, dry beans, eggs and nuts. Choosing turkey to help meet those dietary guidelines means giving your body the benefits of protein while sparing additional fat grams and cholesterol. Thaw turkey in unopened wrapper breast-side up on a tray in the refrigerator. For every four pounds of turkey, allow at least one day of thawing. Place turkey in unopened wrapper breast down in cold water to cover.