By Ruth Ann Ruiz

The Post Newspaper Features Editor

Several men dedicated Monday before Thanksgiving to roasting turkeys for several non-profits scattered around Galveston County in the Lighthouse Charity kitchen.

They spritzed the turkeys with what they called “dudlelu,” Dick Duigard, the founder of Light House Charity Team (LHCT) had given the Cajun basting sauce its playful name. The turkeys spun around for several hours with spritzing taking place periodically. The oven was cooking 30+ turkeys. A thermometer was used to check for a fully cooked turkey before each was taken out of the oven and placed on a cooling tray.

Some of the turkeys were for Galveston County’s Salvation Army to serve their clients. Some were for Bay Area Turning Point to serve the women and children living at

See Full Page