>> Thanksgiving out just days away we’re all starting to think about that man you my
looking more into it,
I’m just talking about this
with my family yesterday
stuffing mashed potatoes gravy
and most importantly the turkey
with that are keeping the
staple for most people you
don’t want to mess it up and
ruin dinner, that’s really easy
to mess up to it is so now
we’re going to send things over
2 million loss and Melanie you
become a turkey expert this
morning.
>> And honestly Lauren I’ve
been doing this for as many
years as I can remember it’s
really a tradition and let me
know I’m a year older when I
met Copeland’s and they’re
frying turkeys so we learned
some things today we learned
that we want to briner bird we
learned that we need to make
sure that the breast and the
thigh 165 degrees knowing that
they’re done.
We know that we can prior
turkey, but we want to keep the
oil right about 3.40 year-old
that might be a little slimy so
these are some things that you
can do to make sure that you
have that
perfect turkey. You know you
might want to buy from
Copeland’s that is guaranteed
and they also offer a full meal
as well at a price if you want
to do that so I do want to
bring one last time because I
think it’s kind of interesting
I was thinking that Copeland’s
have been doing this forever,
you know but it turns out you
remember when they first
started frying turkeys back in
Atlanta. I said it was you know
within the last 20 years, yeah,
absolutely back in 2001
actually
we started.
>> Them I didn’t just talk the
talk is that you then over time
you took going to debate it.
>> The
7.30 Turkey’s back yeah about
that we don’t use my good and
people work in the kitchen to
allow and now 1400 turkeys just
at this location has gone up
200. What is it that people
really just why they want it
hear it and why you guys are so
poppy I mean that the season in
the way be taken home to talk
to you I mean the season right
and that the Cajuns took inside
a does not only mean spicy it
is the flavor that goes into to
the turkey and pretty soon as you take a bite of as though we know that a comeback again make
sure I know it’s true and you
guys really start
ramping up pretty early I mean
you guys do a lot of dinner
parties for families you doing
for business as so this is like
a whole process I imagine it
goes
to prison absolutely from now
and without the Christmas TV.
A Kentucky OK and we have a
shot of the meal here so you do
the stuffing the bread sweet
potatoes gravy the green beans
and that runs the a little more
than a $100 if you get warm,
yes, so it’s a $109 if you get
a win and a
I like you see it come with
that stuff in Grady read out
mashed potato and this is good
and this kid is good for the
family to feed the family to 6
to 8 people
and that’s a dissipating good
deal if you want to quote one
he so one or
2.99. And I like to see the
other a good amount, but
beneath that soon and you order
the better rain and cold fronts
get snow that will bring us
face that com.
>> What is it Copeland’s faced
F a s t okay Copeland’s feast
dot com and that’s you want to
do that sooner than later
because he said you do about 50
to 60 turkeys every hour and
you can only do that yes only
hot talking to kind of 50 to
55 hour.
>> However, the 2 have court
talkies that I’ve been able to
if you go online you order.
>> East that you can call the
restaurant 9, 9, 8, 4, 4 one
phone then we would take don’t
want
to fight.
>> All right well, thank you
appreciate it is so fun coming
every year hanging out with you
guys. I’m also they’re open on
Thanksgiving Day. There are a lot of restaurants that are serving folks but this
definitely is one where you get
that but face right about $32
they have all this stuff and
much more so there we go we’re
all set for Turkey day we not
far turkey and we are ready to
eat back to you guys
Lorna Jane.
>> Banks now are out I got to
call you out for so they can
literally has her instructions
for how to Carpenter and I
think you could make the turkey
because I I did that get aired
I mean turkey in 30 years.
but I know it’s for my
Watching right now for him and
my the extra know was flower
power. We don’t
do that. Well, you know you are
after you season it the Robert
yeah you roll it in flour and
that’s what prevents it from
burning for the yeah the skin