We're less than a week away from Thanksgiving and probably the most popular part of the holiday is all the food.
But making all of that food can be a pretty big task.
In this week's Flashback Friday, we take a look at how people were figuring out the art of cooking in 1984.
Dinner rolls, cranberry sauce, sweet potatoes, that's the easy part.
And then… there's the turkey.
Just choosing the right bird can be a real challenge.
I finally ask the butcher for some help.
"The broadness of it means a lot when you buy a turkey. The broader it is the better the turkey."
"How do I know how much turkey I need?"
"Well basically we figure about three quarters of a pound per person and that'll hit it pretty close."
"Does that leave room for leftovers?"
"A little bit."
Once you've chosen your now silent gobbler, the trick is to figure out which end is up, where the dressing goes and how to cook it.
It always seems so easy when mom did it.
There are cook books with step-by-step directions for taking your Tom from the freezer, to the oven, to the table.
But there's no plan B in case something goes wrong somewhere along the way, and something always seems to go wrong.
If mom's not around to rescue you from a holiday disaster, you can let your fingers do the cooking.
The swift company has a toll free hotline especially for cooks in distress.
There's also a help phone for turkey's feeling the pressures of the impending holiday.
We thought we'd keep that one a secret for now.
Monica Dailey, KELOLAND news.