Thanksgiving 1979 found me in living in on my own in Marshalltown, Iowa and working at KDAO radio. I was going to be working on Thanksgiving, but what was cool was that my friend Rick Hunter was going to be joining me, on his holiday break journey home to Colorado from college life in Minnesota.
An actual guest! A real opportunity to make a full-fledged Thanksgiving! A couple of cookbooks supplemented with phone calls home to mom in Denver to help iron out some nuances and I was ready. I was nineteen and knew my way around a kitchen, having worked in a professional one for most of my high school years.
O.K., I was a dishwasher. Still, I picked up more than a few tricks-of-the-trade.
With Rick scheduled to arrive sometime Wednesday, I thought I could get a lot of stuff done on Tuesday. Mom had confirmed my planning, but she also added a key point: thawing the bird. My initial plan was to pick up the turkey on Wednesday and be ready to go, but mom cautioned that thawing was a time-consuming process, that should start on Tuesday at the latest.
As a Thanksgiving gift from the radio station, every staff member got a fifteen dollar gift certificate to the local Fareway store, and a gift certificate for a free, ‘up-to- twenty-pound’ frozen turkey.
The gift certificate covered the bulk of the non-poultry essentials: cranberry sauce, sweet potatoes, green beans, and gravy. Marshmallows, a box of instant mashed potatoes, a pumpkin pie, an apple pie, a package of a dozen (big) bakery chocolate chip cookies. Rolls, a jar of olives, a jar of pickles, a bag of Pepperidge Farm Herb Stuffing and a pound of Jimmy Dean Pork Sausage so I could duplicate my mom’s fabulous sausage stuffing rounded out the list.
We also needed appetizers: cheese, sausage and crackers. Just like mom would do it at home. I also picked up a bulbous turkey baster, a six-pack of Coca-Cola, and a disposable aluminum turkey roaster. Fifteen bucks went a lot farther in 1979 than it does today. My out-of-pocket was less than three bucks.
Oh yeah. The bird.
Getting a free turkey was a big deal. Small market radio was not lucrative. Plus, popping into a store with a gift certificate from the radio station was a sign of small town prestige and celebrity. The dang things were a full sheet of parchment, like a stock certificate. People at the store knew who you were.
The key phrase here was ‘up-to-20 lbs.’ This, of course, meant I could have chosen pretty much any turkey, but in my 20-year-old mind, the gift certificate screamed, ‘Free twenty pound turkey’.
Never look a gift bird in the mouth.
I picked out a prime, nineteen pound, ten-ounce bird; the twenty pounders all gone by the time I showed up at the store Tuesday afternoon. Arriving home as pleased hunter-gatherer, my next order of business was to get that rock-solid bird thawed.
My apartment was on the third floor of an old bread factory where the former executive offices had been made into apartments. The rooms were spacious, with high ceilings, funky old moldings, and big water and steam pipes snaking their way through the place. But in redeveloping, they furnished the kitchen like an efficiency apartment; the gas stove was one of those old, narrow jobs with burners so close together, that if you were cooking more than one stove-top item at a time, you could only use small saucepans and angle the handles oddly so they would stay on the stove. The single compartment porcelain-sink-on-legs was so small the plastic dish drainer I got when I first moved in barely fit in it.
Where to thaw a 19-10 bird?
The refrigerator was small and filled with other stuff. I had a cheap, Styrofoam cooler the turkey dwarfed – that left the bathtub. What they had skimped on in the kitchen, they made up for in the bathroom: a Chester-Arthur-sized, cast iron, claw foot tub with single spigot that took roughly 20 minutes to fill to take a bath in. Or to get enough water to cover a twenty pound turkey to thaw.
Dilemma solved, provided I didn’t need to bathe.
The bird bobbed placidly in the filled tub, though I periodically had to refresh the water level. The rubber drain stopper was cracked and not very efficient, and the large, cast iron radiator next to the tub accelerated evaporation.
I called mom to update her on my progress to date, commenting about the hassle of filling the tub to thaw the bird.
“Couldn’t you just put it in the refrigerator or a cooler?” she asked quizzically.
“Nope” I replied, “It wouldn’t fit.” There was a pause.
“What the hell are you doing with a twenty pound turkey!?” I knew that tone of exasperation.
“It’s what the station gave me.”
“For two people!? I thought it was a gift certificate. Couldn’t you pick out your own turkey!?”
“Yeah, I did. It was a gift certificate for a twenty pound turkey – so that’s what I got.”
“Oh, Mark!” She was trying to be cross. She was snickering (sort of) as I heard her turn away from the phone and exasperated, tell my father, “Mark has a twenty pound turkey for he and Rick.”
I heard my father reply dryly, “I hope they like turkey sandwiches.”
My mother then calmly tried to explain to me that even for the six guests she was expecting on Thursday, she did not have a twenty-pound bird, and that I had better make sure I had plenty of aluminum foil to wrap leftovers in.
Wednesday arrived, as did Rick. The bird continued to bob and thaw.
My Thursday plan was to wake up early enough to get the turkey in the oven, prep whatever else I could, get to the station for my 10-to-2 shift, come home, watch some football and hang with Rick, and feast.
Getting the turkey in the oven was the biggest issue.
As noted, my oven was narrow. I plucked the bird from the tub, and began prepping it by cleaning it, taking out the gizzards, buttering it, seasoning it, stuffing it, etcetera, without incident. Rick awoke, joined me in the kitchen, observed the scenario and said, matter-of-factly, “Is that thing going to fit?”
Well, wasn’t that spatial.
The turkey didn’t fit – at least not at first shove. Fortunately, I had a disposable aluminum roaster and the sides were pliable enough to be bent on both sides, plus get scrunched up against the back of the stove. It took some extended shoving and pan bending, but we got the bird into the oven without getting ourselves burned.
That oven was wall-to-wall turkey.
A good turkey needs to get its moisture regularly, and I had devised a plan that would benefit everyone: the ‘KDAO Bird Watch.’
Every twenty minutes on-air I would announce “It’s KDAO Bird Watch time!” and remind people that it was time to ‘baste those birds’ – leading them through the process ala Jack LaLane with the mantra, “And baste, one…two…three! Baste! One…two…three…” as I then smoothly segued into the next record. Sometimes we basted on the beat of the music.
(It was a public service and programming success to the extent that, much to the bewilderment of Paul, the guy on after me got phone calls of complaint when he failed to announce the bird watch every twenty minutes, and he was also later blamed by some listeners for dried out birds.)
It was one fine, juicy turkey we indulged in that afternoon….save for the leather-tough burns on the outside of each drumstick, where they had spent their roasting time shoved up against the walls of the oven.
We ate, watched football, called high school friends in Colorado, ate some more. On Friday, Rick hit the road for Colorado with a load of turkey sandwiches, chocolate chip cookies and I can’t remember what else. If memory serves, he took the offered sandwiches grudgingly, as he appeared to be turkeyed out. Me? I had no such qualms…until about mid-December.
Mom was right about the foil, dad the sandwiches. Every last nook and cranny of my meager freezer was stuffed with turkey (pun intended) and the last frozen pack made its way out for freezer-burned consumption on St. Patrick’s Day weekend, 1980.
My best advice for a successful Thanksgiving feast? It’s pretty simple, kids: “Baste! One…two…three! Baste! One…two…three…””