Your turkey could be a lot worse!

Workers at Butterball's turkey-tips hot line are used to oddball situations:

--The woman who cleaned out her turkey with a scrub brush and asked if that was OK to do. (You don't need to do that.)

--People who thaw a turkey in the bathtub while washing their kids. (Don't do that, either.)

--A man looking for a quick way to cook his turkey who put it in the oven on the cleaning cycle. (Also not advisable.)

For Butterball, the nation's top-selling turkey brand, preparing for such out-of-left-field calls is serious business.

Each year, Butterball L.L.C. puts on Butterball University -- this year, five days of training for newcomers to the the hot line that answers 12,000 calls on Thanksgiving Day alone.

Dozens of 3-inch-thick blue binders await trainees, all of whom are armed with degrees in nutrition, food science, or home economics. The binders are so stuffed with turkey information they weighed nearly as much as the bird itself.

Through the nearly three decades the Turkey-Talk Line has been around, thousands of people have called in frantic moments to ask its experts everything. These binders anticipate it all: cooking temperatures, thawing techniques, cooking times, meat thermometers, carving knives, turkey sizes, presentation tips, food safety concerns and the eternal question of how much stuffing is too much.

The hot line (at 800-288-8372) functions year-round, mainly as an automated tip line. The goal is to position the nation's best-selling turkey brand as the expert in the field.

But each November and December -- prime turkey-eating time -- the hot line goes live. Fifty-five operators are on hand as the hot line receives 100,000 calls.

Before each live season starts, experts who have worked on the hot line for three years or less gather for several days of intensive turkey training from their turkey elders. Some of the women -- yes, they're all women -- have worked on the hot line since its inception.