Butterball University, Just Like College Only with Useful Classes
Two weeks ago I got to attend Butterball University. I really had no idea what to expect. Would the talk line experts be friendly, especially to those of us whose cooking skills are limited to major holidays and take out? Would they be mean and freeze our aprons when we weren’t paying attention?
Turns out I needn’t have worried.
Here are Susan, Roxanna, and I getting ready to answer all your turkey questions. Yes, for real. Don’t worry we have partners who are experts and won’;t let us give you any bad advice.
After years of preparing turkey for my family and for holidays, I didn’t think that there was much more that I could learn. Within a couple hours I saw The Binder. The Binder is something to behold. It is about 6 inches thick and filled with every conceivable tidbit of turkey information that you could possibly imagine. And the women who are answering the Talk Line, they know all of the information.
The best part about Butterball University was the hands on experience of cooking the turkeys. They divided us all up and we each had our own turkey to prepare.
Each turkey was cooked using a different method. Did you know that there are different methods to cook turkeys? I had no idea. I mean, I heard of people who deep fried their turkeys or cooked them on their grill, but I sort of thought they were unusual. And also crazy.
This is the Wall O’ Ovens at Butterball. There were also deep fryers, convection ovens and microwaves also being used.
I learned about the importance of a meat thermometer, too. And I will admit that I had no idea where the turkey thigh was located. When one of the Butterball ladies said something about callers not knowing this information, I laughed. I LAUGHED. And then I realized that all these years I thought the lower leg of the turkey was the thigh. In my world turkeys had no knees.
Susan and Roxanna admire Susan’s turkey. She was so proud of her little Butterball. It may have reach an internal temperature of 250 degrees, but it looked good. And actually it still tasted really delicious, not as dry as we thought it was going to be.
I had a Turkey Talk Line lady helping me with my turkey. Giving me time to wash my hands and take way too many photographs. And socialize. Because Lord knows I have not had a thought I wasn’t compelled to share with all of those around me. I did keep my inappropriate turkey jokes to myself so that must count for something right?
Here Carol is showing us how to carve our turkeys. I never knew how to carve a turkey properly. I thought only people on tv movies did a good job.
I know I shouldn’t have favorite Turkey Talk Line experts, but I can’t help it. Carol is one of my favorites. She is so fun; I just love her.
Susan took this new knowledge VERY seriously.
And everyone keeps asking me. “What did you do with all of those turkeys?”
Why, we ate them, of course.
I had been a little nervous. Butterball turkeys do not have gluten free labeling on them. I talked to people who are in charge of stuff at Butterball and relayed my concerns. Not only is the turkey gluten free, it also is free from all other major allergens. I asked them why the turkey isn’t labelled gluten free. One of them thought that it seemed obvious and they didn’t want the extra clutter on the label. I explained to them that many people with Celiac, myself included, do not typically buy foods unless they explicitly say gluten free. I think many people would who have no allergies or food intolerances would be surprised of the foods that contain them.
I hope I have won them over with my persuasive arguments for food labeling. Even when it seems painfully obvious that they are not just tossing handfuls of gluten around the processing plant. Over 1% of the US population is diagnosed with a gluten intolerance. That is a whole lot of people.