“Above all other nations of the world, America has been especially blessed and should give special thanks. We have bountiful harvests, abundant freedoms, and a strong, compassionate people. I have always believed that this anointed land was set apart in an uncommon way, that a divine plan placed this great continent here between the oceans to be found by people from every corner of the Earth who had a special love of faith and freedom. Our pioneers asked that He would work His will in our daily lives so America would be a land of morality, fairness, and freedom. Today we have more to be thankful for than our pilgrim mothers and fathers who huddled on the edge of the New World that first Thanksgiving Day could ever dream. We should be grateful not only for our blessings, but for the courage and strength of our ancestors which enable us to enjoy the lives we do today.

“Let us reaffirm through prayers and actions our thankfulness for America’s bounty and heritage.”

— From President Ronald Reagan’s proclamation recognizing Thanksgiving Day, 1982

A THANKSGIVING SALUTE

Thanks today for the American military — for their tenacity, focus and commitment to mission. Here’s what the troops will dine upon at tables far from home, this according to the Defense Logistics Agency, which has worked for six months organizing one behemoth meal-ready-to eat, with all the trimmings. “Whether they’re stationed on a remote base in Afghanistan or a field hospital in West Africa, they’ll be eating a traditional American Thanksgiving meal,” says agency spokesman Anthony Amendolia.

On the menu: 78,000 pounds of turkey, 40,000 pounds of beef, 31,698 pounds of shrimp, 26,000 pounds of ham, 10,000 pies, 1,740 gallons of eggnog and 400 pounds of cranberry sauce to those deployed to Afghanistan, Iraq, Kuwait and Jordan. The Defense Department has the pastry covered, too. The agency sent along apple, cherry, pumpkin, pecan and sweet potato pies. And when it came to delivering this meal, turkeys, pies and all departed on recent special mission from Joint Base McGuire-Dix-Lakehurst, New Jersey aboard C-17 Globemaster aircraft from the 6th Airlift Squadron. Three cheers, folks. Way to go.

BOEHNER’S BRISK BRINE

House Speaker John Boehner took a short breather from the throes of political combat to share his family recipe for turkey brine, for Thanksgiving of course, and well into the Christmas holidays. Without further ado, here it is, exactly as the Ohio Republican shared it:

Ingredients: 8 quarts water, 6 bay leaves, 2 cups Kosher salt, 3 tablespoons peppercorns, one large head of garlic cut in half, 16 ounces pure maple syrup.

“Bring the brine close to a boil, then let it cool. Put a bag in a five-gallon bucket. Wash the turkey and remove the insides. Put the turkey in the bucket. Pour the brine over to cover the turkey, keep the turkey submerged. Let it stand overnight in the refrigerator or outside if it is cool enough. After 24 hours, take it out and rinse it off. At that point, it’s ready to be cooked,” Mr. Boehner advises. He adds that he cooks his turkey to 160 degrees “max” on a meat thermometer, tents it in foil and lets the bird sit an hour.

“It’s the resting time that really works,” Mr. Boehner says.

CUTTING BACK THE RETAIL FEAST

“Wouldn’t it be great if the Kmarts, Targets and Radio Shacks of the world went back to observing Thanksgiving as a family holiday, rather than an opportunity for more crass merchandising? Then we could all go back to complaining about the traditional things, like why Christmas decorations now start appearing in the malls before Thanksgiving. Sorry, did I say Thanksgiving? Nowadays, they start showing up before Halloween,” says Michael Hiltzik, a Los Angeles Times columnist.

He wonders if a “shoppers strike” is order now that a Black Friday mentality has invaded Thanksgiving. So does “Boycott Black Thanksgiving“, a popular new Facebook page with the motto “On November 27th, boycott any retailer that chooses to extend massive Black Friday sales into Thanksgiving Day. Protect the employees, protect the family.” The group adds this cheerful advice: “Time to break out the fat pants. Who’s getting excited about a big meal with family and friends?”

PILGRIMS RECONSIDERED

Something for the reading list: “The Pilgrim Chronicles: An Eyewitness History of the Pilgrims and the Founding of Plymouth Colony” by Rod Gragg, a historian and director of the Center for Military and Veterans Studies at Coastal Carolina University. He relied on the original diaries, letters, narratives and personal documents of the intrepid Pilgrims, plus visits to pertinent regions both here and in Britain for his research.

Published by Regnery History, the handsome book boasts nice illustration and this dedication from the author: “I remain eternally grateful for the truth of Isaiah 53:5”

TURKEY LIFT OFF

This word from NASA: The six International Space Station crew members in orbit 260 miles above Earth will enjoy a traditional Thanksgiving dinner. Sort of. Two Americans, three Russians and one Italian will tether themselves for a space feast — irradiated smoked turkey, thermostabilized candied yams, freeze-dried green beans and mushrooms, grits and butter, Southern-style sweet tea — because Commander Barry “Butch” Wilmore hails from Tennessee — plus NASA’s own cornbread dressing, which sounds intriguing. And for dessert: thermostabilized cherry-blueberry cobbler.

The menu could expand in the future. NASA aspires to grow lettuce in space — with a particular interest in a Thanksgiving staple. “The sweet potato may be one of the crops chosen for crews to grow on deep space missions. It provides an important energy source — carbohydrate — as well as beta-carotene,” the agency notes.

TURKEY FUNDERS

Meanwhile, the watchdogs never sleep. Open Secrets, an investigative project of the Center for Responsive Politics, reports that a certain turkey-centric group has some distinctive GOP leanings.

“The National Turkey Federation represents the industry’s interests on Capitol Hill. The turkey trade group lobbies on behalf of turkey producers, contributes to bird-friendly campaigns,” reports analyst John Sugden. “The Federation has favored Republican candidates over the past two election cycles, donating two-thirds of its all-time high $247,100 in donations to GOP candidates and PACs in 2014. Rep. Jack Kingston of Georgia was the Federation favorite, followed by Sen. Kay Hagan of North Carolina and Rep. Frank Lucas of Oklahoma.”

POLL DU JOUR

• 90 percent of Americans plan to celebrate Thanksgiving; 94 percent of Republicans, 91 percent of independents and 91 percent of Democrats agree.

• 88 percent overall report they are “thankful” this year; 95 percent of Republicans, 82 percent of independents and 91 percent of Democrats agree.

• 55 percent overall like canned cranberry sauce; 50 percent of Republicans, 58 percent of independents and 57 percent of Democrats agree.

• 43 percent overall will eat Thanksgiving dinner and watch a football game at the same time; 37 percent of Republicans, 36 percent of independents and 53 percent of Democrats agree.

• 40 percent watch football at some time on Thanksgiving; 48 percent of Republicans, 40 percent of independents and 40 percent of Democrats agree.

• 21 percent traditionally reveal what they’re thankful for at the dinner table; 23 percent of Republicans, 15 percent of independents and 27 percent of Democrats agree.

Source: An Economist/YouGov poll of 920 U.S. adults conducted Nov. 15-17.

• Have a happy Thanksgiving, and thank you for reading Inside the Beltway.

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