The Science of Thanksgiving

The Science of Thanksgiving

Thanksgiving is a time for family, food, and feasting. While traditions and recipes can vary, certain elements like turkey, gravy, and pies remain central to the holiday. Dr. Deryk Harting of Chambers Medical Group, one of the highest rated car accident medical care programs in the Tampa Bay area, discusses Thanksgiving from a scientific perspective. Beyond the festive mood and flavors, there is some science behind the meal.

1. Tryptophan: The Myth of the Post-Turkey Nap

One of the most well-known claims about Thanksgiving is the idea that eating turkey makes you tired because of its high tryptophan content. The logic usually goes turkey contains tryptophan and tryptophan leads to more melatonin, so eating turkey makes you sleepy.

However, the reality is a bit more nuanced. While turkey does contain tryptophan, so do many other protein-rich foods like chicken, eggs, and cheese. The real reason you might feel sleepy after Thanksgiving dinner probably has more to do with the volume of food consumed. Large meals trigger the release of insulin, which promotes the uptake of amino acids into your muscles, leaving tryptophan more readily available. But it would take a large dose of tryptophan (more than a typical serving of turkey) to feel drowsy just from the turkey itself.

2. The Maillard Reaction and Flavor

One hallmark of Thanksgiving dinner is the golden-brown color and flavors that develop in many dishes—especially the turkey. This is the result of the Maillard reaction, a complex chemical process that occurs when proteins and sugars in food are heated together. When turkey (or any meat) is roasted, the Maillard reaction kicks in. As the temperature rises, amino acids in the turkey’s proteins interact with sugars, producing hundreds of different compounds that contribute to the distinct flavor and browned color.

Interestingly, the Maillard reaction is also responsible for the flavors in many other Thanksgiving staples, like roasted vegetables and stuffing. The darker the color, the more intense the Maillard reaction, and the more complex the flavor profile.

3. Caramelization in Pies and Desserts

While the Maillard reaction is responsible for browning and flavor in meats, caramelization (another chemical process) plays a key role in the sweetness and color of many Thanksgiving desserts. Caramelization occurs when sugar is heated to a high temperature, causing it to melt and break down into smaller, flavorful compounds.

For example, when baking a pumpkin pie, the sugars in the filling and crust undergo caramelization. This creates a toasty flavor which complements spices (cinnamon, nutmeg, etc.) in the filling. The longer the pie bakes, the deeper the caramelization, and the sweeter the flavor. This reaction is also responsible for the color of caramel sauce and roasted marshmallows.

4. The Science of Gravy

Gravy is an essential component of Thanksgiving. But what gives gravy its unique texture? The answer is emulsification- the process of mixing two liquids that usually do not combine, such as fat and water. When you make gravy, you typically start with turkey drippings (fat) and add a broth or stock (liquid). To make the gravy thick and smooth, flour or cornstarch is used as a thickening agent, creating a suspension of fat droplets in the liquid.

The flour or cornstarch forms a gel when it is heated and mixed with the liquid, allowing it to trap fat droplets and water molecules. This process not only thickens the gravy but also helps to create a smooth texture for drizzling over mashed potatoes, stuffing, or turkey.

Thanksgiving dinner is not just a culinary tradition, but also a display of scientific processes. From the Maillard reaction to caramelization and emulsification, every dish on the table is the result of chemistry. So, this holiday season, take a moment to appreciate the molecular magic at play and enjoy the results.

— This article is written by Deryk Harting, DC, one of the members of Chambers Medical Group’s team of car accident chiropractors who offer a variety of treatments and therapies ranging from diagnostic testing to various soft tissue therapies for car accidents and injuries in Florida.

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