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"The Turkey"
Author Flannery O'Connor
Country United States
Language English
Genre(s) Southern Gothic
Published in Mademoiselle
Publication type Magazine
Publication date November 1948

"The Turkey" is an early short story by the American author Flannery O'Connor. It is one of the six stories included in O'Connor's 1947 master's thesis The Geranium: A Collection of Short Stories and was published in Mademoiselle in 1948 as "The Capture." It later appeared in the 1971 collection The Complete Stories and a modified version appeared in her Complete Works in 1988 as An Afternoon in the Woods.

The story involves a boy chasing and capturing an injured turkey, which is taken from him before he can bring it back to his family. The story has a Christian theme and deals with the boy's sinful motivations.[1]

References[edit]

  1. ^ Richard Giannone, Flannery O'Connor, hermit novelist (University of Illinois Press, 2000)

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/The_Turkey — Please support Wikipedia.
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1517576 news items

The Guardian

The Guardian
Sun, 21 Dec 2014 23:52:30 -0800

I sometimes wonder what the best part of roasting a chicken is: the Sunday lunch, or the fragrant, warming soup later in the week. I have no such issues when it comes to turkey. Family tradition dictates that we have turkey rather than goose at ...

Journal and Courier

Journal and Courier
Sun, 21 Dec 2014 20:41:15 -0800

For years, volunteers Ginny Bough — her friends dub her "Boo" — and Jeri Lawhead have volunteered passing out Thanksgiving turkeys through St. Matthew's Soup Kitchen. So when they learned the kitchen was forgoing the turkey handouts this year due to ...
 
IJ Review
Fri, 19 Dec 2014 15:37:30 -0800

It started out innocently enough. A girl posted a video on YouTube in which she placed a thin slice of turkey over her mouth and then, almost faster than can be seen, sucked it down and swallowed it. Others have tried to replicate her success with the ...

Mirror.co.uk

Mirror.co.uk
Mon, 22 Dec 2014 02:20:35 -0800

Place 40g cooked turkey in the bottom of a glass. Top with 40g homemade turkey stock, and leave in the fridge to set. (Note – depending on how concentrated your stock is, you may need to add a small amount of gelatine to the turkey stock to ensure that ...

Daily Mail

Daily Mail
Mon, 22 Dec 2014 02:34:02 -0800

When you start defrosting, take the turkey out of its packaging, put it on a large dish and cover. The dish will hold the liquid that comes out of the thawing turkey. Remove the giblets and the neck as soon as possible to speed up the thawing process ...

Good Food

Good Food
Sun, 21 Dec 2014 15:13:42 -0800

Once you've made and cooled your brine, submerge the turkey in the liquid, then cover and refrigerate, turning the turkey once. After 12 hours remove the turkey and pat dry inside and out. Let the turkey stand for an hour in the fridge before roasting.

Express.co.uk

Express.co.uk
Thu, 18 Dec 2014 16:22:30 -0800

“He tried to make numerous escape bids by flying over the fence. "He is the turkey which refuses to be caught. "He just kept getting out – it was very frustrating. “My granddad has been farming turkeys for 60 years and he never had one get out before.

The Economist

The Economist
Wed, 17 Dec 2014 06:49:15 -0800

The turkey was going global at an extraordinary moment in world history, when the whole planet seemed up for grabs. Europeans' sense of their place in the world changed throughout the 15th and 16th centuries. The Ottoman Turks had absorbed what was ...
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