Thanksgiving is the perfect holiday for Butterball to gobble up the spotlight.

Butterball brand turkeys are the turkeys of choice for many Americans' Thanksgiving dinner tables. This year, however, there was a shortage of large turkeys. According to Rod Brenneman, Butterball CEO, this is the first time Butterball struggled to make their turkeys plump enough for the holiday.

Brenneman is not sure what caused the issue, but said it is being investigated.

"Ten months out of the year we're producing whole turkeys and freezing them," Brenneman told Associated Press. "Those are the frozen birds that you're buying (for Thanksgiving.) For October and November, we shift into what we call fresh season. Those birds are all fresh."

Meanwhile, Butterball is keeping things fresh and equal with its Turkey Talk Line. This year marks the first year that 1-800-BUTTERBALL will employ men.

"One in four calls we get at the Turkey Talk Line are men, believe it or not," Brenneman said. "We stepped back and looked at the changing Thanksgiving table, and men are becoming more and more a part of, not only the carving of the turkey, but the cooking of the turkey."

The toll-free line where chefs have called for tips and tricks since 1981 receives an average of 12,000 calls on Thanksgiving alone. Brenneman says that the most common question asked on the Turkey Talk lLine is "How long does it take to thaw a turkey?"

In order to be a Turkey Talk Line talker, employees must attend Butter Ball University where they learn everything "from A-to-Z on turkey and turkey-related items. I think it lasts for one week each year," Brenneman said.

One of the things the employees learn is the story behind the misleading Butterball name.

"Many people think Butterball turkeys have butter in them, but they don't. Basically the name came about because of their plump size and golden color," Brenneman said. "We're proud of the Butterball name. There is no talk or joke about being a butterball at this company-only about our turkeys. They're plump."

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