Bob ‘B.K’ Kritz
Age: 51
Lives: North Olmsted

Job: General manager at Fligner’s Market in Lorain for about five years

Do you know any turkey trivia?

Well, this is the only time of the year where people forget how to cook turkey, so we get a lot of phone calls on how to properly cook a turkey. We have written instructions here on how to cook turkeys properly, how to cook turkey breast, how to thaw them out properly and safely.

Purchase a print.

How many turkeys does Fligner’s sell during the season?

Well, during Thanksgiving time, between the fresh and frozen, it seems like each year we keep increasing our fresh varieties and the frozen ones we sell less and less. The fresh ones have increased another 5 percent this past year compared to last year. Even in a down economy people are still traditional and they want to have the nicest, best one for their family. We sell a lot of fresh Amish turkeys here.

Do two 10-pounders equal a 20-pound turkey?

Yes and no. Usually a rule of thumb for turkey is 2 pounds per person. So if you expect 10 people, you want to have a 20 pound turkey.

As opposed to two 10 pounders?

The cooking times would be different only because of the cavity. The muscles aren’t as thick on the 10-pounder as it is on the 20-pounder. They’re not going to be the same. You’re better off with one 20-pounder, but at the same time, the turkey that has the most meat to bone ratio is usually the 14 to 16 pound turkey.

Are you tired of seeing turkey at this time of the year?

No, not at all.

Who does the turkey at your house?

My girlfriend does the turkey. This year she’ll do it, last year my parents did it. Last year, actually, we did turducken — that’s a turkey, a duck and a chicken. All three are boned out, three different layers of stuffing, tied together to make it look like one turkey. We roasted it for about eight hours last year. That turned out wonderful! When you cut it you see all the layers of the stuffing, the three layers of the different meats.

Do you think it will ever catch on?

It is. It’s catching on very much so. Last year, we started selling them; we sold six last year — already stuffed, prepared, ready for the oven. This year we started getting calls, so we’re boning out turkeys, ducks and chickens for them. They’re taking it home and trying to make it themselves, trying to save a bit of time and money and yet have the same effect.

Are there any trends in stuffing?

People are very traditional. They’ll go with what mom made, and they’ll like only what mom made. Some people will step out of the box and stuff with cranberries or smoked walnuts. Nothing’s really trendy right now.

What about the deep-fried turkey that one deep fries outdoors?

The popularity is not there as when it first started, but we do get people asking for turkeys for the deep fryer. One of the rules of thumb for that is that you can’t go above a 14 pound turkey because the pot isn’t big enough.

Are turkeys dumb — will they drown outside in the rain?

No, that’s wives’ tales.

Anything else on turkeys?

Just when people are preparing turkeys, if they use egg in the stuffing, make sure that they prepare the turkey then and there. Do not leave it sitting out. Make sure that it’s refrigerated in 40 degrees or less. Make sure the countertops are all washed before you touch it with anything else. Handle it safely: wash, rinse and sanitize. A lot of times people will get stomach aches after eating a big Thanksgiving dinner—is that from eating too much? Not all the time— it could be from not handling it safely.

What else do you do?

I sell real estate for Howard Hannah in Amherst, but I’m very involved in the Hope Foundation in Elyria. That’s a sober men’s facility. We do a lot of fundraisers for them and help the men out so they have a safe haven to get back into the world.

Chronicle photographer Chuck Humel shines the spotlight on the people of Lorain County each week. Know someone worthy of 15 Minutes? E-mail chumel@chroniclet.com.

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