The American Farm Bureau Federation annually calculates the cost of a Thanksgiving meal to serve 10 people with plenty for leftovers. This year, with a traditional Thanksgiving meal, Farm Bureau estimated a meal total of $64.05 which is an increase from $53.31 last year. This is a 20% increase in last year’s cost. The turkey price is up about $1.81 per pound compared to last year which is a 21% increase from last year. Included in the meal is a 16-lb. turkey, bread stuffing, sweet potatoes, rolls with butter, peas, cranberries, a relish tray of carrots and celery, pumpkin pie with whipped cream and beverages of coffee and milk. You can thank our American farmers and ranchers who are able to provide us the bounty of safe and affordable food. Another interesting fact about Thanksgiving include that 88% of Americans are expected to be feasting on turkey for Thanksgiving this year (National Turkey Federation).
Now let’s talk trivia:
Q: Why are turkeys raised? A: Because of their excellent quality of meat and eggs
Q: What is a male turkey called? A: Tom
Q: What is a female turkey called? A: A Hen
Q: What sound do turkeys make? A: Only tom turkeys gobble; the female makes a clucking sound.
Q: How many feathers does a turkey have at maturity? A: 3,500 feathers
Q: How big was the heaviest turkey ever raised? A: 86 pounds, about the size of a large dog
Q: Which gender of turkeys are usually consumed whole? A: Hens (females) are usually sold as whole birds. Toms (males) are processed into turkey sausage, turkey franks, tenderloins, cutlets and deli meats.
Q: How long does it take a turkey to reach market size? A: Hens usually grow for 16 weeks and is 8-16 lbs. when processed while tom usually takes 19 weeks to reach market weight and weighs 24 lbs. Large toms (24-40 lbs.) are a few weeks older.
Regardless of what you do this Thanksgiving, remember to be thankful for what really matters.
If you need tips or resources to help you prepare a turkey or any other food for Thanksgiving, go to Nebraska Extension’s Food Website at https://food.unl.edu/article/thanksgiving-central.
Views from VanDeWalle 