Star Tracks: Monday, May 16, 2016 42 years, 2,191 covers and 55,436 stories from PEOPLE magazine's history for you to enjoy
- WATCH: Inside Olivia Newton-John's Inspiring New Project to Help Cancer Patients
- Read the Cover Story: Brad & Angelina Split After 12 Years: It's Over
- Flip or Flop's Christina and Tarek El Moussa Debut a 'Bling-y' Tile Line
- Fatal Victim of Hoboken Train Crash Identified as 34-Year-Old Married Mother Fabiola Bittar de Kroon
- Warren Beatty Would Want Ronald Reagan (or Maybe President Obama) to Play Him in a Biopic
People Top 5
LAST UPDATE: Tuesday February 10, 2015 01:10PM EST
PEOPLE Top 5 are the most-viewed stories on the site over the past three days, updated every 60 minutes
- December 02, 1991
- Vol. 36
- No. 21
Talking Turkey, or a Few Sage Words About Birds
Offering Expert Advice with All the Trimmings, Jean Schnelle Takes Thanksgiving Chefs Under Her Wing
Who could he turn to in a crisis like this? Dear Abby doesn't take phone calls; neither does Ann Landers. Jean Schnelle does, though, and that's who the young man called, at 1-800-323-4848. She told him that if he wrapped his bird in foil and kept it in the oven between trysts, his scheme might go undetected.
Then there was the caller whose turkey had been in the freezer since 1968 and who wondered if it would still be edible. Schnelle suggested that the bird would be better as a family keepsake than as family dinner. Another caller asked for advice on cooking his turkey in a dishwasher. Schnelle advised against it.
Schnelle, 58, has worked the phones at the Butterball company's toll-free Turkey Talk Line for a decade and now directs 44 other experts who dispense advice to the turkey-troubled. A Minnesota native who holds degrees in home economics and journalism from Iowa State, she is a former food editor at the Akron (Ohio) Beacon Journal. In 1981, when Butterball began its hot line, she decided it was the perfect job. Besides, as her son Christopher said, "You love to talk on the phone."
Since then, she estimates that she has answered approximately 75,000 questions on every turkey-cooking subject from thawing to stuffing and from storage to testing for doneness. Last Thanksgiving, more than 21,000 people called the hot line. "Now, with cordless phones," she says, "we get calls right from the table asking how to carve." But the all-time classic question is a simple one: "What do I have to do to cook a perfect turkey?"
Listen to Jean Schnelle, gobbler gourmet: "Cook the turkey at 325 degrees, in an open pan, until the thermometer registers 180—185 degrees. No basting is necessary, and cover the turkey with foil to protect it when the skin turns golden brown."
If you still mess up, get on the phone to Jean before Christmas.
Treat Yourself! 4 Preview Issues
The most buzzed about stars this minute!