Thanksgiving has become my favorite holiday. It’s all about gathering with friends and family around good food. But it wasn’t always this way. When I was younger, Halloween held the top spot. I still love it—there’s just something special about dressing up. One year, I turned my twins into bags of cash, while I wore a robber costume. Another time, I was an organic pineapple with my babies as peas and carrots. Creativity flows during Halloween.
Yet, when Thanksgiving arrives, it’s all about turkey. I’ve tried it fried, smoked, and roasted. Honestly, turkey just doesn’t excite me. Cooking a big bird can lead to either a dry or undercooked meal—talk about pressure! If you enjoy turkey, stick with it. But if you’re part of the crowd that wonders if Thanksgiving would still be great without it, I say go for something else. You have my permission.
The history of Thanksgiving isn’t without controversy. Many stories about its origins, especially regarding turkey, have little truth. In 1981, humorist Calvin Trillin suggested swapping turkey for spaghetti carbonara in an amusing essay. He joked that the pilgrims disliked carbonara so much that it led to confusion about the first Thanksgiving meal. He wrote, “what a bunch of turkeys.” A bit of humor, but it shows how flexible traditions can be.
If you dread the thought of turkey, make something else. The spirit of Thanksgiving is about gratitude and togetherness, not just the food. While some might wish for a name change to “National Day of Gratitude,” I suggest trying an herb-roasted whole chicken this year. It’s simple, forgiving, and definitely tasty. If you need a recipe, here’s a quick one to get you started:
Herb Roasted Whole Chicken
Serves:** 4-6
Prep Time:** 1 hour, 15 mins
- 1 whole chicken, patted dry
- 1 stick butter, room temperature
- 1/4 cup olive oil
- 8 cloves garlic, peeled
- 1 shallot, peeled
- 1 tbsp. Kosher salt
- 1 tsp. black pepper
- 1/4 cup fresh sage, chopped
- 1/4 cup thyme, chopped
- 1/4 cup rosemary, chopped
- 1/4 cup parsley, chopped
Preheat the oven to 350°F. In a food processor, blend the butter, oil, garlic, and herbs until smooth. Rub this mixture all over the chicken. Place the chicken in the oven for 30 minutes, then increase the heat to 400°F until the internal temperature reaches 165°F. Let it rest for 5-10 minutes before serving. You can roast vegetables alongside it for a full meal.
This year, make Thanksgiving your own. Celebrate with what you love, surrounded by people who matter to you. After all, it’s the moments that count.
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Thanksgiving, Calvin Trillin, turkey, spaghetti carbonara, friends and family
