It's November, So Let's Talk Turkey

The Food Dude lays out The Oklahoman's Thanksgiving food coverage for 2013, shares a recipe deep-fried turkey.
by Dave Cathey Published: November 6, 2013

The 11th month of the Gregorian calendar is both simple and problematic for denizens of the food-writing world.

The easy part is the subject: Thanksgiving.

The hard part is how to keep the coverage fresh for readers, who might on the surface say they want to do Thanksgiving with a twist but as the month winds down realize all they really want is to avoid making a feast so bad conversation never makes it to aunts, uncles and/or cousins who need to find a job, get married, respect his/her elders, get a haircut or some combination of the four. A dried-out bird might trump speaking in whispers about the hopelessness of the family prodigal(s).

So, in the end, we always rely on the tips and recipes we've come to trust while sprinkling in the occasional Thanksgiving recipe du jour.

Sherrel Jones will take the lead on our Thanksgiving coverage for the month with a three-part Oklahoma Table series. She will highlight local products while sharing the tried-and-true techniques she's used for decades.

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