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How does a turkey drink her wine? In a gobble-let! Let’s drink a toast to the 2019 Thanksgiving Feast. Pictured is the annual National Turkey Federation-supplied turkey, a star grown and groomed for the Presidential Pardon. After the pardoning ceremony two turkeys (one star and one fill in) head for Gobbler’s Rest at Virginia Tech University in Blacksburg, Virginia.

It’s estimated that Americans are spending $968.8 million on Thanksgiving turkeys in 2019, down around $8.2 from last year thanks to lower costs.  According to the National Turkey Federation 88% of Americans plan to Thanksgiving turkey this year, consuming 46 million turkeys. The average 16 lb turkey is expected to cost $21.06.

Back in the Gold Rush days turkey for a Thanksgiving meals was hard to come by in many places. Historian Craig MacDonald wrote an interesting article, Get Along Little Turkeys, about an 1866 turkey drive through the snow-covered Sierras between Hangtown and Carson City, to supply hungry miners with a delicious and memorable holiday.

Talkin’ Turkey

If you’re looking for some creative ways to serve your bird this year, the National Turkey Federation  serves up a treasure trove of recipes such as:

• Instant Pot Turkey Breast with Herbs
• Italian Turkey Tortellini Soup
• Grilled Tarragon Turkey Tenderloins
• Harvest Turkey Meatloaf Stuffed Delicata Squash
• Chunky Santa Fe Turkey Tacos
• Buttermilk Brined Turkey
• Sweet Potato Turkey Pie
• Spicy Turkey Tenderloin Fajitas
• Thanksgiving Tacos
• Turkey Sliders

Chunky Santa Fe Turkey Tacos

About this Dish (eatturkey.org)
Spice up weeknight dinner with the savory flavors of Santa Fe Tex-Mex. This taco recipe takes just 30 minutes to make and features an irresistible combination of sauteed peppers and lean turkey. Click here for more recipes from Jennie-O Turkey Store.

Ingredients
1 (17.6-ounce) package Turkey Breast Cutlets
1 tbsp chili powder
1 tbsp vegetable oil
1 diced yellow or green pepper
1 tsp ground cumin
2 tsp minced garlic
2 tbsp finely chopped jalapeno
¼ c picante sauce
1 large tomato, diced
¼ c chopped fresh cilantro
16 soft flour tortillas
2 c crumbled queso fresco cheese or shredded Mexican cheese