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Thanksgiving is a gobbledy-good time PDF Print E-mail
Written by Brenda Johnson Brandt   

Family feasting, parades and football games highlight the Thanksgiving Day traditions in America.

But the gobble-gobble-gobble of the turkey has become such a mainstay for the holiday on the fourth Thursday in November that it has even been called Turkey Day by many.

Not everyone fixes turkey for Thanksgiving, but it is still a well-known staple for the holiday feast.

Turkeys fill the freezer at Holyoke Marketplace, ready for families to add their traditional touches for the upcoming Thanksgiving holiday.  

—Enterprise photo

From roasting to smoking to deep-fat frying, the bird finds its way to the Thanksgiving dinner table in countless American homes.

Butterball, the nation’s largest producer of turkeys, announced this week that it will be shipping out just half as many large, fresh, never-frozen turkeys this year as compared to last year.

While there is an ample supply of frozen turkeys, of all sizes, there is limited availability of some larger sizes of fresh birds. Spokespersons say the birds had trouble gaining weight during the production process.

But Butterball large turkey production is expected to be back to normal by Christmastime.

Wade Warren at Holyoke Marketplace said they’ve received all sizes of Butterball and other brand turkeys for the upcoming holiday meals.

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Holyoke Enterprise November 21, 2013