Turkey, How Do I Love Thee?

Let me count the ways at Gobblers of Gaylord Restaurant in Gaylord, Mich., where owners Andy and Barbara Behrenwald roast six 30-pound turkeys every day year-round to fill hungry diners. Along with a traditional turkey platter heaped with real mashed potatoes and gravy, stuffing and cranberry sauce, the Behrenwalds serve turkey burritos, melts, quesadillas, Reubens, salads, noodle soup and with gravy over homemade biscuits. A popular sandwich is the “Apple Jack” served on their homemade grilled sourdough bread and piled with turkey, bacon, Swiss and American cheeses, sautéed onions and green peppers, honey mustard and apple butter. Open since 1985, Gobblers’ humble appearance—old license plates and movie posters adorn the walls of the small diner—and simple fare satisfy for good reason. “We bake a whole turkey. It’s not pressed or put together in a loaf,” says Andy. “It’s real homemade food like what your grandma cooked.”—Marti Attoun

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