Turkeys are native to the United States and Mexico and are a food that was part of the traditional culture of the native Americans. Christopher Columbus brought turkeys back with him to Europe upon his return from the New World and by the 16th century, turkeys were being domestically raised in Italy, France and England. At first, they were reserved for the banquet tables of royalty, but their enjoyment soon became more widespread throughout societies.
Turkey has long been associated with American history. Think turkey and images of Pilgrims and Thanksgiving dinners are evoked. Benjamin Franklin must have felt that the turkey was all-American because he wanted it to be our national bird and was upset when the eagle was chosen instead. But the turkey as an icon of America and freedom doesn't stop there—Neil Armstrong and Buzz Aldrin ate roasted turkey (well, space-food roasted turkey) as part of their first meal on the moon.
Today, the countries that consume the most turkey per person include Israel, the United States, France, Italy, the United Kingdom, Canada and the Netherlands.
I have not been able to log into Foodbuzz since Thursday, 11/24. Yesterday, I was able to log in long enough to accept a friend request, but that was all I was able to do. I sent Foodbuzz an email about the problem. I hope they fix the problem soon. I really want to log into Foodbuzz.
I received versatile award from Ramona at Curry and Comfort. I am VERY excited and honored to be awarded. I am so happy to think that you thought my blog was worth enough to award me. Thank you so much!
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3 pounds turkey breast
1 (32 oz) box chicken broth
1 package onion soup mix
1 package brown gravy mix
2 cups water
Preheat oven to 350 degrees. Place chicken broth, package onion soup mix, brown gravy mix in roaster and stir well. Place turkey breast in roaster. Add water. Roast until a thermometer inserted in the turkey registers 155 degrees, about 65 to 70 minutes. Remove from oven and let rest, tented with foil, for 15 minutes. The temperature should reach 165 after resting. Place on cutting board and slice turkey. Enjoy!
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