The McKinley Thanksgiving menu of 1897 included turkey with oyster stuffing. Our home version uses a turkey breast and herb-bread stuffing, keeping the roast centrepiece while changing the filling and scale.
The president & the table
The McKinley White House Thanksgiving dinner of 1897 featured a large turkey stuffed with oysters, accompanied by potatoes, cranberry and pies. This is a recorded holiday meal, which gives the turkey a firmer connection than an unsupported list of personal favourites.
Behind this story
McKinley White House Thanksgiving menu, 1897.
APRON ON. HISTORY CAN WAIT.
Make it at home.
Our home adaptation · Serves 6 · Not yet kitchen-tested
What you’ll need
Let’s make it
Heat the oven to 180°C / 350°F. Mix half the butter with sage, thyme, salt and pepper. Rub over the turkey and gently under its skin.
Put turkey in a roasting dish. Toss potatoes with oil and arrange around it. Roast for about 75–100 minutes until the thickest centre reaches 74°C / 165°F. Start checking early.
For the stuffing, soften onion and celery in the remaining butter for 8 minutes. Toss with bread and stock. Spread in a separate buttered shallow dish; bake alongside the turkey for the final 30–35 minutes.
Rest turkey for 15 minutes. Slice across the grain and serve with potatoes, stuffing and pan juices.
About this home version
A modern home recipe with practical ingredients and measured quantities.
Metric and US measures are approximate equivalents. For baking, use weights when you can.
