Don Kruse
By Don Kruse, Editor
Advertiser-Courier
I love Thanksgiving. It’s the one day when you try to get the whole gang together for dinner.
Waking up to sauteed celery, bacon and sausage in a frying pan, and a turkey cooking in the oven is a once-a-year smell in most homes.
I remember the first turkey day after Joan and I were married, and we invited a house-full of relatives over for Thanksgiving dinner. So, I went out and bought the largest bird I could find. It took nearly three days to thaw out the 25-pounder in the refrigerator.
She calculated the cooking time using the old 20-minutes-per-pound method, which meant she got up about 4 o’clock in the morning to put the turkey in the oven. That was in the days when she would stuff the bird with her own dressing, not out of a box.
Also, she would take the bird out of the oven and baste it every hour. Is that necessary anymore, with those self-basting turkeys that come with a pop-up pin telling you when the bird is done?
(Read the rest of the story in this week’s Advertiser-Courier)
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