NEW YORK -

 Turkey isn't just for Thanksgiving, says Butterball CEO Rod Brenneman.
    
Whether it's turkey sausage for breakfast, turkey medallions on salad for lunch or roast turkey and gravy for dinner, Brenneman says he eats the bird at least once every day.
    
His meal choices were among the personal glimpses he shared during an interview with The Associated Press. Brenneman also dished about how Butterball handles its busiest time of year. The company, based in Garner, N.C., estimates that it makes one out of every five turkeys eaten on Thanksgiving.
    
This year, Butterball ran into a shortage of large, fresh turkeys. Brenneman says it's the first time the company had trouble fattening up its birds in time for the holidays. He says the cause is unknown but is being investigated.
    
In the meantime, Butterball is welcoming another first: Its famous Turkey Talk Line at 1-800-BUTTERBALL now will employ men. The toll-free line has been a resource for cooks with questions about preparing their holiday feasts since 1981. On Thanksgiving alone, Butterball says the line fields more than 12,000 calls.