Half C. of T'Giving Turkeys

      Well, it looks like we'll make it, in some manner or other.  Tomorrow marks #50 of the Thanksgiving turkeys I have cooked.  We've had those turkey dinners in our apartment in Schaghticoke, in my mother's house, my daughter's house, and in the house we've lived in for all but one of the turkey years.  Though we've had a Thanksgiving dinner in other venues, my in-law's home, and several restaurants where family gathered, I have cooked a Thanksgiving turkey every single year since we were married, even though the turkey may have been transported to another home.
      This year's PLAINVILLE FRESH TURKEY weighs  21.96 lbs., and holds the distinction of being not the largest but at $2.49 per lb., the priciest of all his fellow turkeys, with total price of $54.68.  He was "humanely raised" so that may have contributed to the price, but probably more likely is that he is a product of Price Chopper's MARKET BISTRO  in Latham.  We had a Plainville turkey back in 2004, at .89 per lb. but it didn't have a fancy address. I seem to remember another family member paying $80 for a turkey several years back, amidst unfounded rumors that it was not  a turkey, but an eagle.  It was from the North Country and it did have long legs, but that doesn't qualify as an eagle. 
    The preceding 49 turkeys I've cooked have all been successes. I hope this one follows in their tracks.  I keep hearing different TV accounts of how to keep your turkey from drying out.  That seems to be a big problem.  Personally I don't know how that even happens.  Just put it in the oven at 325-350 degrees and cook it until it's done.  True, I'd rather eat overdone turkey than underdone, and some of the turkeys that are carved on the TV shows are reddish pink near the bones. In that case, I'd stick with the stuffing and veggies.