Sarah Hale
How Thanksg iv ing Became a Nat iona l Hol iday
Thanksgiving is one of the most popular holidays celebrated throughout the United States. One of the first documented Thanksgiving celebrations took place in 1621 when Plymouth colonists and Wampanoag Indians shared a feast together. But the banquet, which celebrated the colonists’ first successful harvest, wasn’t just one large meal, nor did it last for only one day; in fact, the feast lasted for three days. In later years, Thanksgiving also lasted for longer than a single meal. During the time of the American Revolution, the Continental Congress chose several days throughout the year to celebrate giving thanks. Then, in 1789, George Washington made the U.S. national government’s first Thanksgiving proclamation. He used this to speak to his fellow American citizens about the Revolution’s satisfactory conclusion and encouraged them to show their thanks for the freedoms they gained. Thanksgiving became a national holiday more than 200 years after its first celebration. It gained this status largely due to the persistence of a woman named Sarah Josepha Hale. Hale was a successful magazine editor, prolific writer of novels and poems, and author of the famous nursery rhyme “Mary Had a Little Lamb,” which was first published in her 1830 collection entitled “Poems for Our Children.”
In 1827, Hale began a campaign to make Thanksgiving a national holiday. For the next 36 years, she wrote numerous editorials and countless letters to state and federal officials expressing her desire that it gain official status. In 1863, in the midst of the Civil War, President Abraham Lincoln finally declared it a national holiday, hoping that it would help heal the wounds of the country. Lincoln decided that the holiday would take place on the last Thursday of November. It was celebrated on that day until 1939, when President Franklin D. Roosevelt moved Thanksgiving a week earlier in the hopes of increasing retail sales during the Great Depression. However, this plan was very unpopular, and in 1941, the president reluctantly signed a bill making Thanksgiving the fourth Thursday in November.
Without the efforts of Sarah Hale, we might not have the pleasure of the Thanksgiving feast we know and love to this day. This year, give thanks for family, good food, and the resolve of one woman who recognized the importance of Thanksgiving as a national holiday.
Take a Break!
A Simple Brine
FOR SUCCULENT TURKEY
Ingredients
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3/4 cup plus 2 tablespoons kosher salt
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2 large sprigs thyme
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2 bay leaves
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3/4 cup sugar
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1 tablespoon black peppercorns
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1 carrot, peeled and diced
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1 large onion, peeled and diced
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1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fennel seeds (optional)
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1/4 cup celery, diced
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Directions
1. In a large stock pot, bring salt, sugar, and 4 cups water to a boil. Stir until all ingredients are dissolved. 2. Turn off heat and add remaining ingredients. Place brine in the fridge, uncovered, until cold. 3. Add 6 quarts cold water to brine. Add turkey and submerge completely. Brine chilled for up to 72 hours.
BLACK FRIDAY COLONIES FEAST FOOTBALL
GOBBLE GRATEFUL GRAVY POTATOES
THANKFUL THANKSGIVING TRADITION TURKEY
Inspired by Bon Appétit Magazine
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