Why Do We Celebrate Christmas on Dec. 25?
There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.
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What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?
Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.
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How Can We Celebrate Christmas?
Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.
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Brining a turkey yields juicy, perfectly seasoned results, but the method can seem like an ordeal, hoisting the turkey into a chest cooler to cure out in the garage. Using your refrigerator’s crisper drawer, however, makes brining hassle-free. Start by heating the brine ingredients, letting the mixture cool, pouring it into a large resealable bag, and adding the bird. Place the turkey in the crisper drawer, refrigerate, and let the brine do its work, making your bird not only well seasoned, but subtly flavored with apple cider and fall spices. Make sure to start with a natural turkey (that is, one without salt injections), and remember to rinse off excess brine before roasting—the best way (along with using an unsalted stock or low-sodium broth) to ensure you won’t end up with an overly salty pan gravy. Make sure you plan for at least 4 to 5 days of thawing time for a frozen turkey, and remember that the brining takes between 8 and 16 hours.
Special equipment: You’ll need a large (about 10-gallon), food-safe, resealable bag for brining. You’ll also need butcher’s twine.
For more holiday inspiration, check out our Fried Turkey with Southern Rub, BBQ Turkey, and Basic Roast Turkey.