Roasting Jokes

  • Funny Jokes

    Butterball Turkey Talk-Line...
    Over the years, the Butterball Turkey Talk-Line staff have had their share of memorable calls - inquiries that stand out from the crowd because they're heartwarming or amusing. We asked some of the veteran staff members to tell us their favorites plus, we rounded up a bunch of our own personal favorites from the Talk-Line archives. Its hard to beat the call from a trucker who planned to cook his Thanksgiving turkey on the engine of his truck (''Will it cook faster if I drive faster?''), but some of these come pretty close. Warning: do not attempt to adjust your screen - these are real incidents, true stories - from the front lines!
    Home alone, a Kentucky woman was in the doghouse when she called the Butterball Turkey Talk-Line. While preparing the turkey, her Chihuahua jumped into the bird's body cavity and couldn't get out. She tried pulling the dog and shaking the bird, but nothing worked. She and the dog became more and more distraught. After more...

    This recipe has been around for many years in many fashions but in recent years for some reason has fallen out of favor. Here we shall return to a true classic dish of alternative fine dining. The list of ingredients is as follows:
    1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a tux; ha, ha) and head mounted if you so desire.
    6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable weight.
    8 lbs. celery, finely chopped.
    8 lbs. onions, finely chopped.
    8 lbs. carrots, finely diced.
    1 gallon vodka to numb the elves before you peel them and dice them.
    32 lbs. dry bread crumbs.
    3 gallons chicken stock.
    salt, pepper, to taste.
    Fresh garlic, 1-6 lbs. as you desire.
    3-4 gallons of olive oil for basting the roasting reindeer.
    Saute' the onions, carrots, and celery ina large pan, using some olive oil, until tender.
    Brown the diced elves in the same pan until lightly browned. Mix the vegetables, elves, bread crumbs, more...

    This recipe has been around for many years in many fashions but in
    recent years for some reason has fallen out of favor. Here we
    shall return to a true classic dish of alternative fine dining.
    The list of ingredients is as follows:
    1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a
    tux; ha, ha) and head mounted if you so desire.
    6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable
    weight.
    8 lbs. celery, finely chopped.
    8 lbs. onions, finely chopped.
    8 lbs. carrots, finely diced.
    1 gallon vodka (to numb the elves before you peel them and dice
    them).
    32 lbs. dry bread crumbs.
    3 gallons chicken stock.
    salt, pepper, to taste.
    Fresh garlic, 1-6 lbs. as you desire.
    3-4 gallons of olive oil for basting the roasting reindeer.

    Preparation:
    Saute the onions, carrots, and celery in a large pan, using some
    olive oil, until tender.
    Brown the diced elves in the more...

    BUTTERBALL TURKEY TALK-LINE' GREATEST HITS'

    (or,' Memorable Moments in Talk-Line History;' or,' Out of the Mouths of.... Turkey Trauma Victims')

    Over the years, the Butterball Turkey Talk-Line staff have had their share of memorable calls -- inquiries that stand out from the crowd because they're heartwarming or amusing. We asked some of the veteran staff members to tell us their favorites; plus, we rounded up a bunch of our own personal favorites from the Talk-Line archives. Its hard to beat the call from a trucker who planned to cook his Thanksgiving turkey on the engine of his truck ('Will it cook faster if I drive faster?'), but some of these come pretty close. Warning: do not attempt to adjust your screen -- these are real incidents, true stories -- from the front lines!

    * Home alone, a Kentucky woman was in the doghouse when she called the Butterball Turkey Talk-Line. While preparing the turkey, her Chihuahua jumped into the bird's body cavity more...

    This recipe has been around for many years in many fashions but in recent years for some reason has fallen out of favor. Here we shall return to a true classic dish of alternative fine dining. The list of ingredients is as follows: 1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a tux; ha, ha) and head mounted if you so desire. 6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable weight. 8 lbs. celery, finely chopped. 8 lbs. onions, finely chopped. 8 lbs. carrots, finely diced. 1 gallon vodka to numb the elves before you peel them and dice them. 32 lbs. dry bread crumbs. 3 gallons chicken stock. salt, pepper, to taste. Fresh garlic, 1-6 lbs. as you desire. 3-4 gallons of olive oil for basting the roasting reindeer. Saute' the onions, carrots, and celery ina large pan, using some olive oil, until tender.
    Brown the diced elves in the same pan until lightly browned. Mix the vegetables, elves, bread crumbs, and the chicken stock, season to taste with more...

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