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3 pounds of meat on that day.
But to consume the meat, you first have to cook it. And cooking turkey well has a science to it. The basic rule of thumb is that a turkey has to be cooked at 325 degrees, and for 15 minutes per pound. Meaning a 15-pound turkey should cook for 3 3/4 hours. And that is assuming it is unstuffed. A stuffed turkey should cook for 17 1/2 hours.

One tasty recipe you could use to add some zest to your turkey is the "John's Gobbler Grill Turkey seasoning. You'll need a 15 pound bird, Four teaspoons of Olive Oil, four cloves of mashed garlic, one tablespoon of parsley, one table spoon of sage, one tablespoon of rosemary, one tablespoon of thyme, one teaspoon of dry mustard, pinch of salt, and 1/4 cup white wine. Remove all giblets and the neck from the turkey, and then tie the wings and legs together. Mix all the ingredients by hand, with a mortar and pestle, or in a small food processor. Mix with the wine and olive oil in a blender and cover the outside and inside of the turkey with the mixture.
However, the turkey's natural body composition can have unique effects on the human body. The most common belief is that it causes sleepiness, due to the amino acid known as tryptophan. It spurs the secretion of serotonin, which causes people to become lethargic and calm. This is a wide-known "fact" that is actually not true. The reason for lethargy post-Thanksgiving is most likely due to excessive alcohol consumption, over-eating, and a dash of hectic stress.
However, what is true about the heath factor of turkey meat is that it is low in fat and very high in protein. In a typical turkey, 70 of it is white meat, which another poll by the National Turkey Federation says is the most popular in this country, and 30 percent is dark-meat, which is most popular in other countries according to the same poll.
So as you sit at your table, eating what could have been the National bird, just remember how much the turkey has done for the country. Keep in mind the rich history of this majestic bird, and the time and preparation it takes to serve it. Also, don't be stingy with the meat. The next few months are full of holidays that serve turkey as well, such as Christmas and Easter, so just be nice and pass a few slices of the white meat.

Learn more about this author, Zach Seemayer.
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