It seems as if blooded behinds are fairly common? This is my first year raising turkey. I lost one because he jumped out of the pen and froze during the night. All of a sudden they started pecking at 2 of the other birds pulling out their tail feathers. One died from the shock, the other I rescued, Now in my lounge under a heat lamp all by it;s self. Will I be able to put it back do you think? or shall I just go and buy another turkey from the store and keep the 2 together?

Everyone in my family loves this pie...except me. I'm not in to the gooey real sweet things like they are. If we didn't have this for Thanksgiving...they probably wouldn't come back the following year! LOL SANDY'S CHOCOLATE-CHIP PECAN PIE 1 9 in. unbaked pie shell, my recipe 1 full cup chopped pecans 2/3 cup semi-sweet chocolate chips 3 large eggs 1 cup sugar 1/2 cup (1 stick) butter, melted 3/4 cup dark corn syrup 1 tsp. pure vanilla extract 1/4 tsp. salt Put pie shell in freezer to chill. In a small bowl, combine pecans and chocolate chips, toss and set aside. In a med. bowl, whisk together eggs and sugar. Add the butter, corn syrup, vanilla and salt. Whisk 1 min., blending. Place half of chocolate-pecan micture on bottom of chilled pie shell. Pour in half of the filling. Scatter remaining pecan mixture into crust and top with remaining filling. Bake at 350° until the filling has set and the top has browned...about 1 hr. Cool on wire rack 1 hr. before serving. ************************************************************ MOM'S PIE CRUST This comes from the 1950 Betty Crocker Cookbook I was given as a going-away gift when I moved from Worcester, Mass. to Cape Cod when I was 12 yrs. old.. I have never seen it anywhere else. It makes the best pie crust I have ever had...and it's the easiest to make. "Stir-N-Roll" pastry. Tender, flaky, golden brown pastry that stays crisp and fresh. Never crumbly. Never tough. Wonderful for fruit, berry, cream and meat pies" Two-Crust Pie Mix together: 2 cups sifted flour 1 tsp. salt Pour into measuring cup (but don't stir together): 1/2 cup vegetable oil 1/4 cup cold milk Pour all at once into flour. Stir lightly until mixed. Round up, divide in halves. Flatten each half slightly. ````````````````````````````````` For bottom crust: Place one half of dough between 2 sheets of waxed paper (12 in. square). Roll out gently until circle reaches edges of paper. If bottom paper begins to wrinkle, turn and roll on other side. Peel off top paper. If dough cracks or breaks, easily mend by pressing edges together or by pressing a scrap of dough lightly over tear. Don't moisten. Pick up bottom paper at top corneres; dough will stick to paper. Place paper-side up in 8 or 9 in. pie plate. Carefully peel off paper. Gently ease and fit pastry into pan. Trim even with rim. ````````````````````````````````````````````` For top crust: Roll other half of dough for top crust as above. Place over desired filling. Trim to rim, or tuck edges under edges of bottom crust and seal using fingers or the tines of a fork. Bake until golden brown. Temperature: 425° (hot oven) Time: Bake about 40 min. `````````````````````````````````````` Pie Shell 1 1/3 cup sifted flour 1/2 tsp. salt 1/3 cup vegetable oil 3 tbs. milk Roll out as for bottom crust above. After placing rolled dough in pie pan, prick bottom and sides very thoroughly with fork. Bake until golden brown. Temperature: 475° (very hot oven) Time: Bake 8 to 10 min. ************************************************************ And...Angel Pie is to die for! I've been making this one for years! It's a great one for Christmas! ANGEL PIE 4 egg whites 3/4 cup granulated sugar 1/2 cup confectionary sugar 2 large pkg. frozen strawberries, defrosted & drained 1 pint heavy cream 4 tbs. sugar Beat egg whites until stiff and then add, gradually, alternating first the granulated and then the confectionary sugar, beating slowly all the time. Put mixture into a buttered and floured (large, deep) pie plate . Bake at 325° for 45 min. The center of the pie will drop as it cools. Beat heavy cream until almost ready. Add 4 tbs. sugar and beat until ready. Fold in the drained strawberries. Pour mixture into the pie shell. Chill for at least 4 to 6 hours before serving.

I am CERTAIN this will vary enormously by region. I am in Los Angeles county where food prices are going through the sky and getting higher every day! I buy most things, especially produce, meats and poultry when they are loss leaders at the local markets and stock up. On Tuesday I purchased 2 sale priced Honeysuckle White turkey breasts for .99/lb. London broil was $1.59/lb. This week fresh chicken breasts (not the boneless,skinless ones) in the value size package are .99/lb. Whole chickens are advertised at .89/lb., but last week they were selling for .67/lb. Boneless sirloin pork roasts are advertised at $2.99/lb. Hams are only on sale around Easter and Christmas. They currently sell for anywhere from 1.69/lb. to 2.29/lb. depending on brand. Ground beef with 20% fat is selling for 1.79/lb. for a value pack size of 3 lbs. or more. Boneless cross rib roast is 1.99/lb. It isn't cheap to eat even when everything is sale priced. I live in the vegetable basket of the U.S. and not the meat and dairy part of the country, which is hard to believe that when you see navel oranges selling for $2.49/lb. and I live on what was once an orange orchard!!!!!

3 ounces is a very light serving in my opinion. I wouldn't count on people sticking to diets on Thanksgiving, but if they do you'll probably see them gravitate towards the light meat so that needs to be considered. I'd probably buy a 12-14 pound bird if I were you. If you're buying a standard supermarket turkey, they're cheap so I wouldn't be overly concerned about overbuying. I'm sure some at least some of your guests will happily take leftovers if you feel you've ended up with more than you want for yourself.