SJ ladies learn turkey techniques
Marty Van Ness unwraps a cooked turkey for the students attending the Butterball University at the Butterball Headquarters in Garner, N.C., Nov. 15, 2011. Van Ness introduced a temporary storage method for turkeys, which included wrapping a fresh-out-of-the-oven turkey in alluminum foil, placing it in an ice cooler and placing towels on top. If the cooler remains unopened, a cooked turkey can maintain a safe temperature for two hours. (U.S. Air Force photo by Senior Airman Marissa Tucker)
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Senior Airman Marissa Tucker
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