Turkey's spot on the holiday table can be traced back to a famous American author Sarah Josepha Hale, known as the “Godmother of Thanksgiving” and her popular book, in which she described a traditional Thanksgiving meal that included a roast turkey. Hale had tirelessly advocated for making Thanksgiving a national holiday, a campaign that ended with President Lincoln's proclamation in 1863.
During that time turkeys were abundant and plentiful in North America. They were large enough to feed a large family and often provided leftovers, making them a practical choice. They were convenient, unlike other farm animals, turkeys did not produce milk or eggs and were not needed for labor, so they could be raised or hunted specifically for a feast without taking away from other resources. Lastly, they were affordable, through domestication and modern breeding, turkeys remained a relatively affordable and accessible option for a festive meal.
Because of these reasons, Hale’s description of a traditional Thanksgiving meal stuck and today we are still eating turkey with all the trimmings on Thanksgiving.
