This coming Thursday at noon, Northeast Michigan will have thousands of households, commercial, and restaurant kitchens filled with Thanksgiving Day dinner aroma.

Beginning at 12:30 p.m., the televised Detroit Lions face off against the Chicago Bears. Later in the day, the New York Giants will take on the Dallas Cowboys, and the Green Bay Packers will challenge the Miami Dolphins.

Someplace in between or during these games, family and dear friends will gather to give thanks and dine on foods that, in some instances, have recipes that go back decades in family history.

According to the American Farm Bureau Federation, the cost of turkey this year as compared to 2023 is 5% lower. Compared to 2022 and 2023, the lower cost is attributed to a significant drop in avian influenza cases, meaning an increased turkey population.

The Farm Bureau states this year a classic Thanksgiving feast for 10 diners will average nationwide at $58.08. In 2022, the price for a Thanksgiving dinner for 10, with all the fixings, was $64.05.

A recent study by Wisconsin Ag News revealed that compared to 2020, fresh cranberries have only increased 6%, while canned cranberries have experienced a much higher price increase. United States Department of Agriculture research notes that compared to years past canned corn, five-pound bags of potatoes, white bread, green beans, pumpkin pie, and whole turkey have all dropped in price; ranging from 2 to 16%.

Washington D.C.-based National Turkey Federation states the United States is the world’s largest turkey product and exporter. Annual turkey production is estimated at over 218 million birds.

Turkey Federation studies noted in 1970 annual American turkey consumption was at 8.2 pounds per capita. By 2021, the per capita consumption was at 15.3 pounds. America’s 2024 annual turkey production was 5.21 billion pounds.

USDA notes the largest turkey-producing states are Minnesota, North Carolina, Arkansas, Missouri Virginia, Iowa, and California. Their research states Michigan ranks in the top 10 states for turkey production.

The Michigan Allied Poultry Industries, based in East Lansing, notes that 5.3 million birds are annually produced in the state with over 70% being raised in Ottawa County. The average Michigan turkey weighs a massive 40 pounds and Michigan consumers annually gobble down 17 pounds of turkey. Michigan’s turkey production is estimated at a $100 million industry.

As for turkey name-calling, MAPI says male turkeys are called toms, females are called hens, and babies are called poults.

THANKSGIVING

DINNER KITCHEN GUIDELINES

Noted as America’s biggest food holiday, countless hours are devoted to preparing, cooking, serving, and storing leftovers from Thanksgiving dinner.

The USDA has assembled the following guidelines to ensure your meal will be prepared, served, and safely stored:

∫ Wash your hands as you prepare each food dish. In addition, frequently clean and wash cutting boards, utensils, thermometers, sinks, stove tops, tabletops, and related areas. A tablespoon of liquid chlorine bleach per gallon of water is easy to prepare and enter into a spray bottle.

∫ When using cutting boards, be sure to use a different one to prepare raw foods and another for preparing ready-to-eat foods, such as fruits, vegetables, or cheese.

∫ Thawing your turkey; never leave it out of refrigeration for more than two hours at room temperature. Using your refrigerator; allow roughly 24 hours of thawing for each four to five pounds of turkey. Using cold water to thaw turkey; allow 30 minutes per pound keeping the turkey in its original wrapping. Frequently change the water and cook immediately when fully thawed,

∫ With turkey do not cook overnight at 325 degrees Fahrenheit. It is best to cook at or slightly above this temperature ensuring the turkey is fully cooked with an internal temperature reading at 165 degrees Fahrenheit. Turkey pop-up indicators are not reliable, use an oven thermometer.

∫ Do not stuff your turkey the night before. This can lead to bacteria growth. Prepare the ingredients in advance and mix just before stuffing. It is recommended about three-quarters of a cup of stuffing per turkey pound. A stuffed turkey will usually take 50 percent more time to cook.

∫ Store leftovers in small shallow and covered containers and promptly refrigerate. The USDA states they are safe to consume for up to four days. If you store leftovers in your freezer, their quality tends to be in a two-to-six-month period.

For detailed or more information call the USDA at 888-674-6854. The line is open from 10 a.m. to 6 p.m. Eastern time. You can also have an online chat at ask.usda.gov or email MPHotline@usda.gov.

Finally, the Calorie Control Council’s research indicates the average Thanksgiving dinner involves at least 3,000 calories and up to 4,500.

On a positive aspect, the upcoming Christmas and Hannukah holidays offer the opportunity to give larger-size clothing.

Jeffrey D. Brasie is a retired health care CEO. He frequently writes historic feature stories and op-eds for various Michigan newspapers. As a Vietnam-era veteran, he served in the U.S. Navy and U.S. Naval Reserve. He served on the public affairs staff of the Secretary of the Navy. He grew up in Alpena and resides in suburban Detroit.