How Do Farmers Produce So Many Turkeys for One Day?
Plus, how did turkey makes its way onto the holiday menu?
Posted Thursday, Nov. 25, 2010, at 8:17 AM
Explainer thanks David Anderson and Kip Bodnar of Butterball, Michael Davis of Texas A&M University, Kathleen Fitzgerald, author of America's Founding Food: The Story of New England Cooking, Cathy Kaufman of the Institute for Culinary Education, and Andrew Smith, author of The Turkey: An American Story.
Michelle Tsai is a Beijing-based writer working on a book about Chinatowns on six continents. She blogs at ChinatownStories.com.
Nina Shen Rastogi is a writer and editor, and is also the vice president for content at Figment.
Photograph of a turkey by iStockphoto.