In 1975, two Butterball turkeys, one for our house, 21.41 lbs. and a 14.71 lb'er for Ma's; in 1980, a fresh Jaindl turkey, weighing in at 20.89 lbs.; in 1986 a frozen 21.4 lb. Land O'Lakes; in 1984, a Louis Rich 20.5 lb. fresh Tom, in 2001 a fresh 21.13 lb. Perdue; and in 2008, the year of the 3 turkeys: our fresh Shadybrook 20.95 pounder, another which we passed on to relatives, and the "eagle," 23.5 lbs. from Stonewood Farms Natural Fresh Young Vermont Turkey, a straight-legged variety.
Except for the first year or so, when my cookbook was new and I would not violate its pristine condition, I wrote in its pages, scattered in random array, the statistics of each turkey: Indian Maid, Marval, Grand Union, Jaindl, Shady Brook, Louis Rich, Wamper Longacre, Heartland, Armor's, Perdue, Plainview, Land o' Lakes, and Butterball-----fresh and frozen forms, all in excess of 20 pounds. A plethora of turkeys. (And yes, I do know the implication of the word.)
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