Thanksgiving Dinner Trivia -- 50 Questions

Approximately 88%. The National Turkey Federation estimates about 46 million turkeys are eaten each Thanksgiving.

About 15 pounds. Most families purchase birds between 12 and 22 pounds.

165°F (74°C). The USDA recommends measuring in the thickest part of the breast and thigh.

Soaking turkey in saltwater before cooking. It adds moisture and flavor, preventing dry breast meat.

Removing the turkey's backbone to cook it flat. It allows faster, more even cooking and crispier skin.

24 hours per 4-5 pounds. A 20-pound turkey needs 4-5 days to thaw safely.

Stuffing is cooked inside the turkey; dressing is baked separately. In the South, 'dressing' is used regardless of cooking method.

White bread or cornbread. Northern stuffing uses white bread; Southern dressing uses cornbread.

Sage, thyme, rosemary, and marjoram. Sage is the dominant flavor in traditional poultry seasoning.

The turkey's heart, liver, gizzard, and neck. These organs are simmered to make rich gravy stock.

Stuffing/dressing. Surveys consistently rank it as the favorite, followed by mashed potatoes.

About 40%. Campbell's estimates over 20 million households serve the dish.

Dorcas Reilly at Campbell's in 1955. She created it using Cream of Mushroom Soup and French's fried onions.

Sweet potatoes with butter, brown sugar, and marshmallows. True yams are a different African tuber entirely.

Mashed potatoes. Americans consume an estimated 50 million pounds of potatoes on Thanksgiving.

Pumpkin pie. Over 50 million pumpkin pies are eaten each Thanksgiving.

Pumpkin, pecan, and apple. Pumpkin consistently ranks first, followed by pecan and apple.

Cranberries, sugar, and water. Fresh cranberry sauce requires just these three ingredients.

1912 by Marcus Urann. Canned sauce revolutionized how Americans serve cranberries.

To keep the skin moist and add flavor. Spooning pan juices over the bird creates a golden, flavorful skin.

A turkey injected with butter or oil solution. The added fat helps keep the meat moist during roasting.

A spring-loaded device indicating doneness. It pops at approximately 165°F, though a meat thermometer is more accurate.

Stuffing made with oysters. Popular in coastal regions, especially Chesapeake Bay and the Gulf Coast.

A baked dish of corn, eggs, milk, and butter. It is a Southern favorite with a custard-like texture.

A fruit salad with coconut and marshmallows. Common in the South, it includes mandarin oranges and pineapple.

Something small like pastries or cereal. Most people save room for the big afternoon meal.

Between 2:00 PM and 4:00 PM. Most families eat in the afternoon, though times vary by region.

About 3,000 to 4,500 calories. This includes appetizers, alcohol, dinner, and dessert throughout the day.

A leftover sandwich with a gravy-soaked middle layer. Popularized by 'Friends,' it layers turkey, stuffing, and cranberry.

About $60-70. The American Farm Bureau Federation tracks the cost annually.

Turkey tryptophan is not the main cause. Drowsiness comes mainly from overeating carbohydrates and alcohol.

Pinot Noir or Riesling. Pinot complements dark meat; Riesling pairs with both turkey and sweet sides.

Apple cider heated with cinnamon, cloves, and orange peel. It is a popular warm Thanksgiving drink.

Milk, cream, sugar, eggs, and nutmeg. It sometimes includes rum, brandy, or bourbon.

Sparkling cider, cranberry juice, or apple juice. These festive options accommodate all ages.

A chicken stuffed inside a duck, stuffed inside a turkey. This elaborate Cajun dish gained national fame in the 1990s.

Tofurky, stuffed acorn squash, or lentil loaf. Plant-based options provide alternatives to turkey.

A traditional breed like Bourbon Red or Narragansett. Heritage turkeys have richer flavor but are more expensive.

A hotline that answers over 100,000 turkey questions each November. It has operated since 1981.

3,699 pounds, made in Ohio in 2010. It was 20 feet in diameter.

Approximately 50-60 million. Pumpkin, pecan, and apple dominate.

Turkey soup, turkey tetrazzini, or turkey salad. Leftover turkey is versatile and freezes well.

A cheesy potato casserole popular in the Midwest and at Mormon gatherings. They appear at some Thanksgiving tables.

A pistachio pudding dessert with pineapple and marshmallows. Also called 'green fluff,' it is a retro favorite.

Dinner rolls or cornbread. Parker House rolls and crescent rolls are popular choices.

A fat with milk solids removed, used for sautéing and sauces. It has a higher smoke point than regular butter.

Gravy prepared in advance using turkey wings or stock. It reduces Thanksgiving Day stress.

Letting the cooked turkey sit for 20-30 minutes before carving. Resting allows juices to redistribute.

The gravy boat is passed clockwise and placed near the host. It should have a small plate underneath to catch drips.

A tool or blade used to clean crumbs from the tablecloth between courses. It is rarely used at casual Thanksgiving meals.