Astronauts reveal space station Thanksgiving menu of irradiated turkey Astronauts will eat freeze-dried, irradiated and thermostabilized foods Nasa has developed its own cornbread dressing which just requires water Space agency reveals plans to grow sweet potatoes on future missions All six crew members will eat the special menu tomorrow At first glance, it looks like any other Thanksgiving menu - turkey, yams, cornbread dressing and fruit cobbler. However, this menu has a slight difference - it will be served 260 miles above Earth. Nasa revealed today the menu its crew will be eating for Thanksgiving - all made from freeze-dried, irradiated and thermostabilized foods. Commander Barry 'Butch' Wilmore of Nasa explaining the menu, while holding a sachet of irradiated turkey Although they aren't given a day off, Nasa said its crew onboard the station was given an easier day. 'The Nasa astronauts on the orbital complex will have a light day on Thursday for the Thanksgiving holiday and will share a meal with the rest of their crewmates,' it said. The six International Space Station crew members, in orbit 260 miles above Earth, will enjoy a somewhat traditional Thanksgiving dinner but with a few tweaks. While most Americans are roasting turkeys and emptying cranberry sauce out of cans, the station crew will be breaking out the scissors to open bags of freeze-dried, irradiated and thermostabilized food. Their menu will include traditional holiday fare with a space-food flair - irradiated smoked turkey, thermostabilized candied yams and freeze-dried green beans and mushrooms. The meal also will feature NASA's own freeze-dried cornbread dressing - just add water. Dessert features thermostabilized cherry-blueberry cobbler. The space station Expedition 42 crew is made up of Commander Barry 'Butch' Wilmore of NASA, Flight Engineer Terry Virts of NASA, Flight Engineers Anton Shkaplerov, Alexander Samokutyaev and Elena Serova of Russia's Roscosmos and Italian Flight Engineer Samantha Cristoforetti of the European Space Agency. Station food generally resembles that, for the most part, flown in space since the inception of the Space Shuttle Program some 30 years ago. NASA is researching and developing ways to extend the shelf-life of food needed for deep space missions, such as those to Mars, and to minimize the volume of packaging. The agency also is using the International Space Station as a laboratory to learn how to grow plants, such as lettuce, in space. Future crew members spending Thanksgiving in space may have one traditional staple, fresh sweet potatoes. The sweet potato may be one of the crops chosen for crews to grow on deep space missions. It provides an important energy source - carbohydrate - as well as beta-carotene. The sweet potato is able to adapt to a controlled environment with artificial sunlight. It is highly adaptable to a variety of vine-training architectures. The main shoot tip, or the end of the main vine, is the only really sensitive part. It sends hormones throughout the plant that stimulate root development, which is important since it is the roots that become the sweet potatoes. The side shoots, if picked when young, are tender and can be eaten in salads, improving the plant's usefulness. Scientists believe most food items in the transit food system on future deep space missions will resemble those used on the station. Advanced processing and packaging methods will be needed to provide extended shelf lives and improved nutrition for the longer missions. Stored food and salad crops will be used in the early stages of planetary stays until permanent living bases are constructed.