I guess it's a pain in the butt to have a turkey more than once a year? I mean it does take a long time to cook and a special occasion would warrant that kind of patience.

I absolutely love turkey, but, yeah, outside of lunch meat, I don't eat it any other time. And I certainly won't eat it covered in Flamin' Hot Cheetos. But, hey, that's me. I just don't like them. I don't like anything that is so spicy that I only get heat and not flavor from what I'm eating.

But the Flamin' Hot franchise from Lay's has exploded the last couple of years. What used to just be Cheetos now encompasses chips, Doritos, Fritos, and popcorn. Even Flamin Hot Dill Pickle Potato Chips. I love dill pickle chips but not with the heat cranked up that much.

I did a Google search of "Flamin Hot" and even saw Flamin Hot Mac and Cheese.

Anyway, I'm likely in the minority here. We wouldn't have all these new Flamin Hot brands if they weren't so popular. And so I guess it was a natural next step to do something out of the box with them like crush them up and coat a turkey with them.

Reynolds Kitchen is where we're finding the recipe for this spicy holiday concoction, but I am going to have to take a pass.

For me, I don't see "spicy" and "Thanksgiving" together. Just give me a turkey baster loaded with garlic butter and stand back.

Happy Thanksgiving.

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[SOURCE: WLKY-Louisville]