Thanksgiving Myth #1: Turkey’s Tryptophan Is What Makes You Sleepy
Part of our Thanksgiving Myths theme week
If you’ve ever blamed the Thanksgiving Day nap on turkey, you’re in good company. The idea that tryptophan—the amino acid found in turkey—knocks you out after dinner is one of the most widespread holiday myths. But as with many Thanksgiving legends, the truth is a bit more complicated (and a lot more interesting).
The Truth About Tryptophan
Tryptophan is an amino acid involved in producing vitamin B3 and serotonin, the neurotransmitter that helps regulate sleep. But here’s the twist:
Turkey isn’t uniquely packed with tryptophan. In fact, its levels are pretty standard for poultry.
If you’re looking for foods with more tryptophan per gram, try cheddar or parmesan cheese, pork, or even almonds and oats. Turkey isn’t the sleep-inducing superhero we’ve made it out to be.
So Why the Thanksgiving Food Coma?
That delightful drowsiness after dinner has a name: postprandial somnolence—aka the “food coma.”
Several culprits are more likely responsible than turkey:
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Carbs + Dessert: Carb-heavy sides like stuffing, rolls, and mashed potatoes raise insulin levels, shifting amino acids around and making tryptophan slightly more effective.
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Massive Portions: The average Thanksgiving meal clocks in around 3,000–4,500 calories, nearly twice what many adults need in a day.
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High Fat Content: Fatty foods require extra work to digest, sending blood flow to your stomach and away from, well, everything else.
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Alcohol: A glass (or two) of wine will certainly help nudge you toward the couch.
So yes, you’re sleepy—but don’t blame the bird.
Was Turkey Even at the First Thanksgiving?
Surprisingly, we don’t actually know whether turkey was served in 1621. Historical accounts from the feast mention venison, fish, shellfish, corn, and vegetables, but no confirmed turkey.
Turkeys were known to the Pilgrims, and people in England had been eating them since the 16th century. But for early North American holidays, pork ribs were actually far more common. Turkeys were so plentiful that they were considered everyday fare, while pork was seasonal and special.
How Turkey Became a Thanksgiving Staple
Turkey didn’t become the star of the Thanksgiving table until the mid-1800s, thanks largely to writer and editor Sarah Josepha Hale.
Hale campaigned tirelessly to make Thanksgiving a national holiday and used her novels, magazine work, and recipes to promote the idea of a warm, festive turkey dinner.
Her vision caught on. By the late 19th century, cookbooks and magazines firmly cemented turkey as the centerpiece of the holiday.
Another Turkey Myth: Washing the Bird
If you’re tempted to rinse your turkey before cooking—don’t.
The USDA advises against washing raw poultry because it spreads bacteria around your kitchen. The only exception is rinsing off a brine. Otherwise, the only safe way to eliminate bacteria is to cook the turkey to an internal temperature of 165°F.
Turkey Today: Prices & Popularity
Despite the myths, turkey is here to stay. Americans consume about 46 million turkeys each Thanksgiving, with roughly 88% of households including it in their holiday meal.
This year’s average cost for a 15-pound turkey is $34.65, or about $2.31 per pound.
A few fun price facts:
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Hawaii tops the charts at $55.70 for a 15-pound turkey.
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In the lower 48, Iowa is the priciest at $41.35.
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The best deal? Oklahoma, where a 15-pound bird averages just $24.85.
Whether you’re team turkey or team food coma, one thing’s clear: the bird isn’t to blame for your nap. Save that for the stuffing, the pie, and the second round you definitely didn’t need—but absolutely deserved.