“I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.”
“The last couple of practices, all we've been doing is a lot of defensive things. We've been going over some drills that make all of us have to communicate.”
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| Shelby Foote, Author (1916) |
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| Isaac Hanson, Musician (1980) |
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| Richard Jewell, Celebrity (1962) |
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