November: That’s the STUFFing
The rest is gravy.
Thanksgiving: a time to be thankful for friends, family, and duh — FOOD.
But cooking a full turkey can be an intimidating task. I consider it a kind of milestone in one—s hosting career. Too dry? It won—t taste good. Too raw? Everyone gets sick.
So the stakes are high—not to mention the thawing, the brining, the basting. There—s a lot of jargon around just one bird.
I was excited to learn that Butterball, one of the better-known turkey suppliers, has a —Turkey Talk Line— in which you can call to get all your turkey-cooking-queries answered. (There—s a 24/7 text message service as well).
Give them a ring if you—re in a pinch and be sure to give a heartfelt thanks to the person receiving your call.
From our ranch to yours,
HAPPY THANKSGIVING!
About The Author
Molly Geoghegan is a writer, organizer, and film school dropout. She hikes frequently with her dog, Guinness, and signs up for too many email newsletters. Having lived in Chicago, Paris, Dublin and Galway, Molly has van-lifed her way to the Pacific Northwest and calls Oregon home.
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