Newspapers / Elon University Student Newspaper / Nov. 17, 2005, edition 1 / Page 14
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Pag6 14 •Thursday, Nbveihber 17, 2005 FEATURES' ELON Turkey traditions differ for many students 44 Leigh Ann Vanscoy Features Editor Thanksgiving in America is a time for family, apprecia tion and food. Students will head home next week to celebrate the holi day. The day will be spent eating turkey, stuffmg and homemade pumpkin pie. “All my surrounding family gets together at my uncles,” said sophomore Nina Focheaux. “It is one of the few times we are all together.” Focheaux goes on to explain that Thanksgiving is her favorite holiday. Thanksgiving holds an important historic symbolism for America. The pilgrims sailed to America aboard the Mayflower to flee religious persecution in England. Americans first winter was hard and devastating. Forty- six of the original 102 who sailed to America died. The remaining colonist decided to celebrate the spring crop with a feast. The Native Americans who had helped them sur vive their first year joined the dinner to help them commemorate. The feast was more of a traditional English harvest festi val than a true "Thanksgiving" observance. It lasted three days. Today, people still celebrate the holiday with a big feast. Turkey, com, applesauce and pumpkin pie are all foods that represent a good spring crop. Today, eating the turkey is not the only event to look forward too. The best part about Thanksgiving is the morning after. My family gets up early and goes shopping for Christmas presents. -Lisa Denny, sophomore and goes shopping for Christmas presents.” Denny continues that her family doesn’t always traditional Thanksgiving dinner. “We have no Thanksgiving tradition,” Denny sai ^jj[) year we are going on vacation instead, but we " u Frankli" In fact, the date of Thanksgiving was by j^jt Roosevelt, who set it up one week to the ^ppiJg Thursday in order to create a longer ^hristmas^®^^pjjs- season. Public uproar against this decision cai used the] date ctio"®' ident to move Thanksgiving back to its original years later. In 1941, Thanksgiving was finally by Congress as a legal holiday, as the fourth Thurs November. “We always have a great time shopping and J“ lebra' Shopping has also become a big part of the post Thanksgiving tradition. Black Friday, as it has been nick named, is one of the busiest shopping days of the year. Many consider it the official” beginning to the Christmas shopping season. The "black" in the name comes from the accounting practice indicating black ink for profits and red ink for losses. Black Friday is the day when retailers tradi tionally get back "in the black" after operating "in the red" in previous months. “The best part about Thanksgiving is the morning after,” sophomore Lisa Denny said. “My family all gets up early together for the day,” Denny said. Families all over America will be Thanksgiving a little differently. They will, the common goal of giving thanks for all that they Many people would agree that Thanksgiving the busy Christmas season. ^^01 “I like how Thanksgiving is the beginning of ;el' season,” Focheaux said. As we look forward to final exams, winter ebrating with family, we will all sit down to our o next Thursday to celebrate, just as the pilgri*”® ago. Contact Leigh Ann Vanscoy at peruiulion@elon-^‘^ ^ Gobble up your Thanksgiving dinner and make it Honey and Spice Glazed Turkey 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/4 teaspoon ground allspice 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon ground red pepper 2 tablespoons honey 1 teaspoon cold water 1 15-pound WHOLE TURKEY, thawed if frozen 2 tablespoons vegetable oil 1. Preheat oven to 325 degrees F. Mix chili powder, garlic powder, get cumm, salt, red pepper, honey and water in small bowl until well blen e ’ aside. 2. Remove neck and giblets from body and neck cavities of turkey> to'*” refrigerate for another use. Drain juices from turkey; dry turkey with ; els. 3. Turn wings back to hold neck skin against back of turkey. nche* 4. Place turkey, breast up, on flat roasting rack in roasting pan 2 to 3 i deep. Brush turkey with oil. 5. Roast turkey in the preheated oven for a total of 3 to 3-1/2 hours, breast and top of drumsticks loosely with foil after 2 hours to prevent o ing of breast. . 6. Uncover turkey breast and brush turkey with honey-spice mixture co^ about 45 minutes of roasting time remains. Return foil to top of tinue roasting until food thermometer, inserted deep in thigh, reaches degrees F. 7. Let turkey stand 15 minutes before carving. Recipe courtesy of rlccy-
Elon University Student Newspaper
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Nov. 17, 2005, edition 1
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