Just Say No To Turkey This Thanksgiving!

“Just Say No.”

We've all been there... chewing on a piece of turkey so dry it could double as sandpaper, giving a polite smile while silently wondering if this is how it all ends.

Have you ever asked yourself why we chose the least flavorful centerpiece for the most high profile family meal of the year?  What would have been the choice of the early Native Americans and Pilgrims?  Who’s idea was it to lock in turkey as the “de-facto” choice?

Let’s start with the last question…

The tradition of having turkey as the centerpiece of Thanksgiving likely began in the early 19th century in the United States, but it became popularized through the influence of writers, most notably Sarah Josepha Hale. Often called the "Godmother of Thanksgiving," Hale was a prominent magazine editor and author who campaigned to make Thanksgiving a national holiday. In her influential book Northwood (1827), she described a Thanksgiving meal featuring roast turkey as the main dish. She saw turkey as an ideal centerpiece because it was widely available in America, large enough to feed a family, and distinct from everyday meats like chicken or beef. (Spoiler… there’s a reason we eat less turkey.)

Short answer: 10% Availability… 10% Size… 80% Marketing and Public Relations. (Full disclosure, the Marketing Guy is writing this.)

That brings us to the question of what was actually on the table back in the day?

Early Thanksgiving meals, particularly during the 17th century when the Pilgrims and Wampanoag shared the first harvest celebration in 1621, featured a variety of foods based on what was seasonally available and could be hunted, gathered, or farmed.

The feast likely included:

• Wildfowl: Turkey was not necessarily the centerpiece; ducks, geese, and swans were common birds consumed.
• Venison: The Wampanoag brought five deer, which would have been roasted or stewed.
• Seafood: Clams, mussels, and possibly fish such as cod and bass were part of the meal, given the proximity to the coast.
• Corn: Likely served in the form of a porridge or mixed into bread and stews.
• Vegetables: Squash, pumpkins, beans, and other indigenous vegetables like turnips and carrots. These were often roasted or used in stews.
• Nuts and Fruits: Walnuts, chestnuts, dried berries, and fruits like cranberries would have been available, though cranberries weren’t sweetened due to the lack of sugar.

There were no pies, mashed potatoes, or cranberry sauce as we know them today. The meal was much simpler and influenced by what could be harvested or preserved.

So here we are, facing the ultimate question… why am I choosing Turkey again this year?

Here’s my proposal…

Forget the classic turkey this year and imagine your Thanksgiving table graced by the king of the plains: bison or a show-stopping beef roast. Why settle for a sleepy, tryptophan-laden nap fest when you could serve up a meal that has your taste buds doing a happy dance? Bison meat isn’t just delicious; it’s basically turkey’s buff, attractive cousin who just walked in wearing a perfectly tailored suit. And beef? Well, it’s the culinary equivalent of a mic drop. Not only will you impress your guests with these flavor-packed, juicy cuts, but you’ll also have a chance to boast about your environmentally friendly and heritage-honoring choice.

Plus, it’s hard for Uncle Bob to argue politics when his mouth is full of mouthwateringly tender bison brisket. So, swap that gobble for a hearty “moo” or a majestic bison grunt and make your Thanksgiving dinner one for the books!