What’s for dinner? Thanksgiving or any other time, the answer is more and more likely to be turkey, reports Ron Wolfe in Tuesday’s Style section.
The big bird still rules the roost in all its 12-pound, 16-pound, 20-pound majesty the fourth Thursday of November. Here it comes again this week, as a roasted reminder to give thanks like the Pilgrims did almost 400 years ago.
But the oven-roasted turkey on a platter is just one of increasingly many ways to have turkey. Turkey ham and turkey bacon, turkey pastrami — today’s bird turns up in more different outfits than Lady Gaga. Most turkeys aren’t Thanksgiving birds at all, in fact, or Christmas dinners, or even New Year’s Eve buffet entrees. Most wind up in ordinary, everyday fare: soups and sandwiches and such.
Read tomorrow's Arkansas Democrat-Gazette for full details.
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