The Big Bird on the Block

The official kick off to the holiday season is upon us! Each year, the marathon of eating day is preceded by what some might consider the wackiest of holiday traditions: the White House Turkey Pardoning. But, before diving into the “meat” of that tradition, let’s talk turkey – from presentation to food safety.

Whether you are preparing and enjoying turkey for the first time this year, or you’re a seasoned bird in the kitchen, here are a few good tips and tricks for prepping and cooking your turkey.

1. Always start with a completely thawed turkey. The USDA recommended method to thawing a turkey is in the refrigerator. Mark your calendar a few days before thawing your bird – it takes 24 hours per every 4-5 lbs of weight.

2. No matter the method of cooking, whether it’s frying, roasting or smoking, be sure to cook your bird to 165° F, internally. Using a meat thermometer is the best gauge to ensuring your turkey is safe to consume.

3. When cooking a whole bird, check in the temperature in three places: the thickest part of the thigh, breast and wing.  

4. Let your turkey rest 10-15 minutes after removing from the oven, fryer or smoker. This will help to keep your turkey juicy before you dig in.

5. The best way to ensure your stuffing is safe to eat is to cook it separately from the turkey. However, if stuffing your bird is your preference, be sure to verify that the stuffing has reached 165° F before removing it from the oven.

Now that we’ve covered some basics for the cooked bird on the day of giving thanks, it’s time to chat about two of the luckiest turkeys on the planet – the presidential pardoned turkeys.  

The unofficial White House Turkey Presentation began in 1947 when a live turkey was gifted by the National Turkey Federation to the then-president, Harry Truman. However, the first official ceremony, culminating in a presidential pardon, began with President George H.W. Bush in 1989, for the 200^th anniversary of Washington’s Proclamation of a Day of Thanksgiving. The tradition of “pardoning” was born and has continued with every president since.

However, for the turkey lovers involved in organizing this event, the excitement doesn’t begin on the White House lawn. In fact, the preparation of the event starts many months before temperatures start to drop and leaves start to fall.

Before the two handsome gobblers make their way to the White House, they are raised in a presidential flock by the Chairman of the National Turkey Federation. This year, the Chairman is second-generation turkey grower from Minnesota, John Zimmerman. With the help of local 4-H members and poultry professionals like veterinarians, the flock is raised and monitored in the months leading up November. Ultimately, the two lucky birds are selected from that flock based on how they handle noise, lights and a crowd of people.  

Once selected for the national stage, the two toms take the cross-country road trip to D.C., with plenty of bathroom and fresh air stops along the way. Their arrival at the nation’s capital is met with a red-carpet strut into the famous Willard Intercontinental Hotel, where they get a luxurious night of sleep before receiving the official pardon by the POTUS.

This year, the pardoning ceremony took place on Monday ahead of the holiday, with nearly 2500 people in attendance. President Biden issued his presidential pardon to Peach and Blossom, and, as tradition stands, these two toms are pardoned from the dinner table. Labeled as agricultural ambassadors, Peach and Blossom will now live out their natural lives at the Farmamerica: Minnesota Agricultural Center.   

To learn more about the White House Turkey Pardoning, the National Turkey Federation, or the best practices in preparing for your thanksgiving meal, visit www.eatturkey.org.

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