Thanksgiving: A Feast of Thanks, Family and Tradition

Autumn is here, the leaves are turning, and thoughts naturally drift to hearty meals and cosy gatherings. While Thanksgiving is an American tradition, its story, and the food that goes with it, is something we can enjoy here in the UK too.

The first Thanksgiving, back in 1621 in Plymouth, Massachusetts, was a celebration of the harvest. The Pilgrims and the local Wampanoag people came together to share a feast of what the land had provided. Wildfowl, seafood, and fresh produce featured heavily, and turkeys were among the birds commonly eaten.

Why is turkey the traditional dish for Thanksgiving?
Turkeys are large enough to feed a group, were plentiful in North America, and over time became a symbol of abundance and celebration. By the 19th century, magazines and writers had helped cement the turkey’s place as the star of the Thanksgiving table.

Do Brits celebrate Thanksgiving?
Not officially, but many of us enjoy the spirit of it. Harvest festivals, cosy autumn meals, and time spent with family or friends capture the same sense of gratitude and togetherness. It’s a lovely excuse to slow down and appreciate the simple things, a roast on the table, the smell of the season in the kitchen, and a moment to savour the year’s harvest.

Why Choose a Copas Turkey?

If you’re thinking of a Thanksgiving-inspired feast, our Copas turkeys are perfect. They’re:

• Free-range and high welfare: Raised on our family-run farm with the highest welfare standards, these truly freep-range birds are dry-plucked and game-hung for maximum flavour.
• Award-winning: giving a rich, succulent flavour in every bite.
• Perfect for special occasions: whether it’s Thanksgiving, Christmas or a cosy Sunday roast.

A Simple Roasting Recipe

Ingredients:

• 1 whole Copas free-range turkey (4–5 kg)
• 100g butter, softened
• 2–3 sprigs of fresh rosemary and thyme
• 2 onions, quartered
• 2 carrots and 2 celery sticks, roughly chopped
• Salt and black pepper

Method:

1. Preheat the oven to 180°C (160°C fan).
2. Rub the turkey all over with butter, season well, and tuck some rosemary and thyme under the skin.
3. Place the turkey in a roasting tray on a bed of onions, carrots, and celery.
4. Roast for 2.5–3 hours, basting now and then. Check the thickest part of the breast—it should reach 75°C.
5. Let it rest for 20 minutes before carving. Serve with your favourite seasonal vegetables and gravy.

Even if you’re not planning a full Thanksgiving dinner, this time of year is a wonderful opportunity to enjoy a roast, seasonal veg, and the simple pleasure of good company. After all, the spirit of Thanksgiving is really about appreciating the harvest, and each other.

If you like this recipe, then take a look at some of our other autumn and winter recipes in this blog for inspiration.