Get ready to loosen the belt, it's Thanksgiving

But according to the U.S. Census Bureau, the typical American will eat 13.8 pounds of turkey, up from the 8.1 pounds estimated in 1980. A good portion of those turkeys are gobbled up during Thanksgiving.

"I think that it's flipping amazing," Serdahl said. "I think I need to diet early."

Fort Myers resident Martha Scott doesn't find that number as staggering as Serdahl does. She said she often cooks a full turkey dinner, even when it isn't Thanksgiving.

"I have a big family and that makes a good Sunday dinner," she said.

She plans to make a turkey today, several homemade pies and a large salad -- she has one vegetarian in the family. She said she cooked a fresh turkey for dinner two weeks ago, and plans to cook a frozen turkey today.

"Everyone you talk to seems to cook a turkey," she said. "Cranberries are something I use a lot of at my house."

An estimated 583 million pounds of cranberries will be produced this year, a 3 percent increase from the amount of berries generated last year, according to the Census Bureau. Wisconsin leads the nation in cranberry production, with 305 pounds, according to the Census Bureau.

Turkey production has not fared as well, however. An estimated 269 million turkeys will be raised in the United States this year, nearly one for every U.S. resident, according to the Census Bureau. However, that number is down 1 percent compared with last year's turkey figures.

Bonita Springs resident Linda Prince said she doesn't eat turkey and won't start today. Growing up, her mother usually made chicken and dumplings for Thanksgiving, and turkey won't be on her plate during their feast.

Jack Drew, store director for Albertsons on Bonita Beach Road in Bonita Springs, said his store ordered between 7,000 and 8,000 turkeys for Thanksgiving this year. That's about the same amount they have ordered in the past, he said. During the past few years, the trend in turkeys has migrated from frozen to fresh.

"We still sell a good portion of frozen (turkeys), but fresh seems to be the thing," Drew said. "It seems like the fresh market is growing more and more. Twenty years ago you had to go to a specialty store for a fresh turkey."

About 70 percent of the turkeys sold in his store are frozen, while about 30 percent are fresh, Drew said. The frozen turkeys sold during the weekend, with the bulk of the fresh turkeys snatched up on Tuesday and Wednesday, Drew said.

Lee Brunson, corporate spokesman for Publix, said company staff are not allowed to divulge how many turkeys are sold in Publix stores, nor the amount of cranberries, pumpkins or sweet potatoes.

"We consider that to be very private information," Brunson said. "Our business is very competitive."

Armando Moya, meat manager for the Naples Publix located at 4601 Ninth St. N., said the store has sold more turkeys than last year, particularly the Butterball brand.

"Saturday was the best day to sell frozen (turkeys)," Moya said. "Tuesday and Wednesday are big for fresh (turkeys)."

According to the Census Bureau, 45.5 million turkeys are expected to be raised this year in Minnesota, with 45 million coming from North Carolina.

It appears there is no shortage of turkeys to help residents reach their 13.8 pounds of digested white and dark meat.

"I think it's wonderful," Prince said. "It's good for them."