The 49th Step

Thanksgiving Turkeys through the years.  When I first recorded the bird's vital statistics into the pages of my wedding gift BETTER HOMES AND GARDENS NEW COOKBOOK, I was still oblivious to the passing of time, such is the blindness of youth. I would never have entertained the thought that I would run out of space to record the trappings of this November holiday. I had no idea who would ever be interested in reading about holidays past, and certainly never could have imagined that I would be entering such into a blog.  So, my trusted and entrapped Blog, it's up to you to know that on 11/25/1999 the turkey was a 20.45 lb. Grand Union Fresh Tom Turkey, and at @.99 per lb., cost $20.25.
    The Turkey of 2016 is a Fresh Butterball, weighing 21.33 lbs. @$1.59 per lb. priced at $33.91.  It's not the largest, may not be the best, appears it may be the most costly, but what's money for unless to spend, and what else is there to buy anyway.  We've had, over the years, fresh, frozen, off the farm, and all different brands.  I have never detected any difference, and no one has ever commented except favorably. I hope this year will fall in that category.
     ****Just musing---All the cooking shows warn about over-cooking a turkey. I wonder if it's possible to do that.  I tend to go with the upper roasting time limits, don't think I've ever overdone a turkey, but think an undercooked turkey would be grossly horrible as well as a health hazard.  Happy Thanksgiving, Blog and Everybody.