The cook opens the oven every 20 minutes to check to the internal temperature of the turkey to determine when it reaches the desired internal cooking temperature of 165.

The guests repeatedly flip a coin to determine which of them will dry dishes and which will watch football.

No turkey remains on the platter or plates after dinner.

Mom tries a new pumpkin pie recipe one week prior to Thanksgiving to make sure it "works."

When Mom was planning the meal, she wrote a complete list of all the guests and of all the ingredients to maintain an accounting of how much the meal cost per person.

Both groups were served the same amount of food during dinner. Guests at the main table are served wine with dinner, while guests at the side table are not. Later, both parties are asked if they are hungry enough for dessert.

After dinner, family and friends say that the pecan pie recipe should be used again next fall.

Dad's famous pineapple cobbler recipe requires 1 lb. of sugar so he uses a food scale to measure the appropriate amount of sugar, note a measuring cup.

Aunt Ethel tastes the potatoes as she is mashing them and keeps adjusting the amount of milk, salt, and pepper to make the potatoes taste good.

Before Thanksgiving, Mom asks the guests if they will require vegetarian options.

The turkey should turn a rich, golden brown when it is done cooking.

The cook uses a thermometer to check the internal temperature of the turkey.

Uncle Leo observes the kids as they set the table to determine whether they know how to do it correctly.

No matter how many times Aunt Ethel asks how many people want white meat, the tally is always the same.

Mom records Dad's weight before and after Thanksgiving.