Do you believe any of these traditional Thanksgiving myths?


Thanksgiving season is upon us. It is the time of year to stock up on the best fatty foods and enjoy a feast with family fellowship.

There are two main myths when it comes to picking the best turkey and wondering how much will be the limit to an ultimate food coma.

The first myth is that turkey contains enough tryptophan to induce feasters into a post-meal slumber. Tryptophan is an amino acid that’s a precursor to calming by that feel-good serotonin.

To clear the air here, Rick Rogers, author of “Thanksgiving 101,” says there isn’t enough tryptophan in roasted turkey to tire the entire family after an ultimate dinner. In fact, there is more tryptophan in cheese and chicken breast.

Most likely the sleepiness comes from the hours spent cooking, the constant conversation with the family and, of course, the carb- and calorie-filled meal you just consumed.

A second popular myth is the bigger the turkey the better because turkeys with bigger breasts contain more flavor.

According to Rogers, larger-breasted turkeys are new breeds that were created to produce a larger amount of meat — not better flavor.

The flavor is all about ratios; the breast meat to the whole bird causes the turkey to be closer to its original model. This creates the more old-fashioned flavor that everyone loves.

So my advice to you is go with the fresh heritage turkey or a crossbreed turkey when purchasing one for the holidays. Unless, of course, you choose to have ham, then none of this really matters.

By Victoria Wright

Victoria Wright, a senior public relations major from Festus, Mo., is a staff journalist for MBU Timeline. Wright enjoys drawing, photography, blogging and swimming. Currently, Wright has a photography internship with the St. Louis Blues. After graduation, Wright plans to head to New York in the field of fashion PR while working toward a master's degree in marketing.