First, a correction: The word for "turkey" in Hebrew is Hodu (Hoe-doo), not hoodoo as previously stated. (I was obviously under the effect of hoodoo at the time , and so the error.) Also, I neglected to disclose the meaning of the word.
Hodu, in Hebrew means Indian chicken and, the word for an Asian Indian is Hodi, which I find out is similar to the Turkish word for turkey.
So now I'm thinking, the plot thickens!
It's taken me lo these years to look it up, but I've always wondered why turkey is so named and finally got my lazy ass up to span the globe and this is what we found:
The original turkey was the guinea fowl, which was brought to Europe from Africa by way of Turkey. In the 16th century, the British were introduced to the American bird that is now called turkey, and they apparently felt that it resembled the guinea fowl, because they began calling the American bird a turkey.
How cool is that?
You know, there are just two kinds of people in the world, (why can't they fall in love...well you may ask, Little Anthony) those who love the bones and those who do not. I do. I am so happy when I have a turkey carcass to gnaw on!
Leaving you with that quaint image, I will recount an item from today's Times;
A shopkeeper in Wales has installed a gizmo, The Mosquito, that emits a high-pitched sound in an effort to keep rowdy teens away from his store.
The sound can only be heard by those under 20 but not over 30 and is appparently very annoying but not harmful. "It's very difficult to shoplift,"says the inventor, "when you have your fingers in your ears".
Spare the decibel, spoil the child!

Speaking of hoodoo, something is going hinky with my computer so I will end with our family recipe for the World Famous All Over Brooklyn Kugel. I have been inundated with requests (one).
I'll be around like a doughnut, BB

Noodle Pudding (Luckshen Kugel)

1 Pound medium or wide egg noodles ("no yolk" noodles have a firmer texture)

5- 6 eggs

1 Stick sweet butter

1 Pint sour cream or buttermilk or 1/2 & 1/2 of each

1 Teaspoon vanilla

1/2 Teaspoon salt

Pinch of cayenne pepper

8 - 16 oz. raisins

Topping: Crushed grapenuts (or real nuts-if your family lets you) and brown sugar .

Cook noodles al dente. Drain and return to pot. Off heat, add the butter in small bits until melted.

In a blender, whip remaining ingredients (except the raisins) till frothy, then mix into noodles and add the raisins. (You could make the egg mixture ahead and let the raisins macerate in it for 1/2 hour or so- it makes for plumper raisins). Turn into a greased 9x13 pan. Add topping and spray top with a little oil. Cover with foil. Bake 20 minutes @ 450, then reduce heat to 325 for 30 minutes till top is deep gold. Remove foil to brown.

(Or bake the thing at your turkey temperature for an hour-it will be fine.)