As of this week, the Butterball Turkey Talk-Line is officially open for business. Now in its 36th year, the question-and-answer telephone help line will answer whatever turkey-related questions you may have - and some are doozies.
According to Butterball history, the Talk-Line lit up in 1981 when six home economists worked the phones that holiday season to answer 11,000 turkey-cooking questions. And the calls haven't stopped. Now through Christmas Eve, home economists will man the lines and answer queries. Last year, more than 100,000 cooks called, and most asking the same thing:
"My turkey is still frozen! What do I do?" says Talk-Line co-director Sue Smith.
Fear not, she says. "We tell cooks not to panic. The day is not ruined."
The best thawing method is one that requires advance planning. Put the turkey in the refrigerator and allow at least one day of thawing for every 4 pounds of turkey. If you wait too late, you can thaw the turkey in cold water, keeping it in the wrapper, breast side down and changing the water every 30 minutes per pound.
What then, you may wonder, is the craziest question ever asked?
"By far the most memorable was when a first-time Thanksgiving host called in tears one Thanksgiving morning," Smith recalls. "She was so proud to have thawed her turkey successfully and continued to rinse the turkey - with dish soap! The tears started flowing when the turkey wouldn't stop sudsing. If only she called us at the Talk-Line, then she would have found out you don't have to rinse the turkey - just pat it dry with paper towels."
It's not just the novice cooks who call, though there are plenty of those.
"We get calls from people who have been cooking for several years," Smith says. "And we're seeing more males reach out to the Talk-Line, as well as younger cooks who are planning to host their first Thanksgiving. But even some experienced cooks fret over the best way to prepare the turkey; how big of a turkey to purchase; how long to let it thaw; and what to do with those leftovers."
Touted as one of the best places to get turkey advice and not one to rest on its laurels, the Talk-Line went techno a couple of years ago. Now not only can you call, you can chat via Facebook and Twitter. Also, log onto Butterball.com for live chats and real-time suggestions and advice.
The internet and social media have proven to be excellent avenues for reaching consumers, Smith says, with more than 5 million people checking in via the various outlets in 2015. She expects a similar response this year.
So wherever you are, the Talk-Line goes with you. There will be 50 home economists and culinary experts manning the lines this year.
Here are the days and hours:
* 9 a.m.-9 p.m. weekdays through Nov. 18.
* 9 a.m.-7 p.m. Saturday-Sunday, Nov. 19-20.
* 8 a.m.-10 p.m. Monday-Tuesday, Nov. 21-22.
* 8 a.m.-11 p.m. Wednesday, Nov. 23.
* 7 a.m.-7 p.m. Thanksgiving Day, Nov. 24.
* 9 a.m.-7 p.m. weekdays, Nov. 25-Dec. 16.
* 9 a.m.-3 p.m. Saturday-Sunday, Dec. 17-18.
* 9 a.m.-7 p.m. Monday-Friday, Dec. 19-23.
* 9 a.m.-3 p.m. Christmas Eve, Dec. 24.
And the number to call? This is an easy one to remember: 1-800-BUTTERBALL or 800-288-8372.
Smith says smoking turkeys and deep-frying them are on the rise. Here's one of many recipes you'll find at butterball.com that show the versatility of turkeys. They're not just for roasting anymore.
Brined Brown Sugar Deep-Fried Turkey
3 cups firmly packed brown sugar
1 1/2 cups Dijon-style mustard
1/4 cup salt
2 tablespoons cayenne pepper
2 gallons cold water
1 bunch fresh thyme
1 head garlic, separated into cloves and crushed
3 gallons peanut oil for frying
1 (10- to 12-pound) whole turkey, thawed if frozen
Combine brown sugar, mustard, salt and cayenne pepper in large non-metallic container. Gradually whisk in the water, thyme and garlic.
Remove giblets and neck from turkey. Discard or refrigerate for another use. You can use the plastic turkey lifter while in the brine mixture only. Do not use in the fryer. Place turkey in brine mixture. Cover and refrigerate overnight.
Heat oil to 400 degrees. Pat turkey dry with paper towels. Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil.
Maintain oil temperature at about 350 degrees. Fry turkey for 3 1/2 to 4 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer into thickest part of the breast, not touching bone. Temperature should read 170 degrees. Insert thermometer into thickest part of the thigh, not touching bone. Temperature should be 180 degrees. Remove turkey from hot oil and drain on paper towels. Let rest for 15 minutes before carving.
Congrats to LongHorn
Leeann Pulliam, managing partner of Cleveland's LongHorn Steakhouse, located at 4305 Holiday Inn Express Way NW, has been presented with the company's People Developer Award, the top leadership honor presented annually. The award recognizes managing partners who demonstrate a passion for helping team members grow within the company.
Pulliam is one of just six managing partners selected this year from the more than 480 LongHorn Steakhouse restaurants nationwide.
And next time you visit the Cleveland restaurant, or any other LongHorn, try the new bison meatballs in cranberry sauce. They're amazing.
Contact Anne Braly at abraly@timesfreepress.com.