Plimoth Plantation’s Thanksgiving Dinner Is Fully Booked (Except for the Buffet)
Split pea soup. Roast native turkey with giblet gravy. Steamed white turnip. Creamed onions. Cranberry relish. Cider cake. Indian pudding.
Unless you booked early, you’ll be missing all of these tasty historical Thanksgiving dishes this year: Plimoth Plantation’s America’s Thanksgiving dinner is officially sold out.
The service includes a family style dinner with Pilgrim role players and Native American interpreters. Museum admission is also included in the price of the dinner, which is $93 for nonmember adults.
Chef Ken Randolph has worked the America’s Thanksgiving Dinner for over 20 years. Between the three dinnertimes on Thanksgiving and another the day after, Randolph will prepare 3,500 pounds of turkey, 200 pounds of mashed potatoes and 90 gallons of gravy for this year’s feast, according to Kathleen Fitzgerald, part of Plimoth Plantation’s America’s Thanksgiving team.
The food and experience are as authentic and historically accurate as you’ll find (partly because we don’t know of anyone else who is trying to do this). The food is modeled after dishes from 1621,the year of the first Thanksgiving. Even the rolls and bread are made from a 400-year-old recipe.
Missed the chance to score a dinner ticket? Don’t fret, history buffs. There is still hope to travel back in time for Thanksgiving dinner this year. While the dinners are sold out, there are still a few openings for the Thanksgiving buffet. This includes food, but does not involve interactions with any of the historical role players at the dinner–a win in our book. The buffet dinner is $73 for nonmember adults.
“Give us a call! You may still get a ticket for a buffet or come to our Harvest Dinners, another historical meal based in 1627,’’ Fitzgerald said.
If you’re not hungry but still want to take in some history, the museum will remain open 9 a.m.-5 p.m. on Thanksgiving Day, perfect for some early Black Friday shopping at the gift store.
And if you just can’t make any of that, here’s what you’ll be missing:
Menu
Accompaniments: Fall Harvest Fruits and Assorted Nuts Relish Tray, Wood Pressed Apple cider
Appetizer: Split Pea Soup
Main Course: Roast Native Turkey with Giblet Gravy, Traditional Stuffing with Bell’s Seasoning, Mashed Potatoes, Butternut Squash, Steamed White Turnips, Harvard Beets, Creamed Onions, Cranberry Relish, Hot Crusty Rolls, Cider Cake, Ginger Bread
Desserts: Indian Pudding, Homemade Pumpkin Pie, Apple Pie
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