Kitchen Hint of the Day!

November 21, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Rest and Relax……….

To lock in juices, tent your turkey with foil and let it rest for at least 15 to 20 minutes before carving. Be sure you don’t cover the turkey too tightly as you don’t want the bird to steam under the foil.

One of America’s Favorites – Turkey

November 19, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys. It is a popular poultry product, especially in North America where it is traditionally

A roast turkey prepared for a traditional U.S. Thanksgiving meal.

consumed as part of culturally significant events such as Thanksgiving and Christmas as well as in standard cuisine.

Turkeys are sold sliced and ground, as well as “whole” in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken it can be used as a substitute. Ground turkey is sold, and frequently marketed as a healthy alternative to ground beef. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck.

Wild turkeys, while technically the same species as domesticated turkeys, have a very different taste from farm-raised turkeys. Almost all of the meat is “dark” (including the breast) with a more intense flavor. The flavor can also vary seasonally with changes in available forage, often leaving wild turkey meat with a gamier flavor in late summer, due to the greater number of insects in its diet over the preceding months. Wild turkey that has fed predominantly on grass and grain has a milder flavor. Older heritage breeds also differ in flavor.

A large amount of turkey meat is processed. It can be smoked and as such is sometimes sold as turkey ham or turkey bacon, which is widely considered to be far healthier than pork-based bacon. Twisted helices of deep-fried turkey meat, sold as “turkey twizzlers”, came to prominence in the UK in 2004 when chef Jamie Oliver campaigned to have them and similar foods removed from school dinners.

Unlike chicken eggs, turkey eggs are not commonly sold as food due to the high demand for whole turkeys and lower output of eggs as compared with other fowl (not only chickens, but even ducks or quail). The value of a single turkey egg is estimated to be about $3.50 on the open market, substantially more than an entire carton of one dozen chicken eggs.

Turkeys are traditionally eaten as the main course of Thanksgiving dinner in the United States and Canada, and at Christmas feasts in much of the rest of the world (often as stuffed turkey).

Turkey meat has been eaten by indigenous Peoples from Mexico, Central America and the southern tier of the United States since antiquity. In the 15th century, Spanish Conquistadors took Aztec turkeys back to Europe.

Turkey was eaten as such as early as the 16th century in England. Before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving-New Year season. While the tradition of turkey at Christmas spread throughout Britain in the 17th century, among the working classes it became common to serve goose, which remained the predominant roast until the Victorian era.

In the UK in 2009, 7,734,000 turkeys were consumed on Christmas Day.

Turkey with mole sauce is regarded as Mexico’s “national dish”.

Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally preferred, although they cost more. Around holiday seasons, high demand for fresh turkeys

Roast turkey

often makes them difficult to purchase without ordering in advance. For the frozen variety, the large size of the turkeys typically used for consumption makes defrosting them a major endeavor: a typically sized turkey will take several days to properly defrost.

Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills, paper frills or “booties” that are placed on the end of drumsticks or bones of other cutlets.

In some areas, particularly the American South, they may also be deep-fried in hot oil (often peanut oil) for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.

For Thanksgiving in the United States, turkey is typically served stuffed or with dressing (on the side), with cranberry sauce and gravy. Common complementary dishes include mashed potatoes,

Roast turkey served with salad, sauces and sparkling juice. On the left is a log cake

corn on the cob, green beans, squash, and sweet potatoes. Pie is the usual dessert, especially those made from pumpkins, apples, or pecans.

When eaten at Christmas in the United Kingdom, turkey is traditionally served with winter vegetables including roast potatoes, Brussels sprouts and parsnips. Cranberry sauce is the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberries until recently were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas too. Sometimes sausage meat, cocktail sausages or liver wrapped in bacon is also served (known as bacon rolls or “pigs in blankets”).

Especially during holiday seasons, stuffing, also known as dressing, is traditionally served with turkey. There are many varieties: oatmeal, chestnut, sage and onion (flavored bread), cornbread, and sausage are the most traditional. Stuffing may either be used to stuff the turkey (as the name implies), or may be cooked separately and served as a side dish.

 

Kitchen Hint of the Day!

November 18, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Hold the Stuffing…………..

Keep the stuffing on the side. Chances are the Thanksgivings of your childhood featured a stuffing cooked right in the cavity of the turkey. Go ahead and use your family recipe, but we suggest you cook the stuffing in a separate pan. Cooking the stuffing in the turkey can provide fertile ground for the growth of harmful bacteria. In addition, a stuffed turkey will take longer to cook, which could result in drier white meat. Instead, loosely fill the turkey with aromatics such as onions and herbs, and cook the stuffing separately. I didn’t know this, but good one to know.

Kitchen Hint of the Day!

November 13, 2018 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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What size Turkey should I buy?………..

Figure on 1 to 1 1/2 pounds of turkey per person. To buy the right size turkey for your party, simply tally up the turkey-eating guests. Add a few pounds on for bones and you’ve got your turkey weight. For example, 8 people will require a 12 to 14-pound turkey. Enjoy that Bird!

Kitchen Hints of the Day!

November 22, 2017 at 6:27 AM | Posted in Kitchen Hints | Leave a comment
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Hints for the Bird……….

* If you’re using a frozen turkey, whatever you do, don’t wait until the day before Thanksgiving to take it out of the freezer. Remember, frozen turkeys take at least three days to completely thaw.

* Got a big crowd coming over? Roast two smaller turkeys (12 pounds or less) instead of one large one. Smaller turkeys fit better in the fridge and roasting pan, plus they cook more quickly and evenly. Plus, it lets you experiment with two different types of preparations.

* When calculating your roasting time, plan on about 15 minutes per pound.

* Let your bird rest for a few minutes after you take it out of the oven. A good 20 minute nap will let everything settle and keep the moisture where it belongs: in the meat.

Jennie – O Turkey Recipe(s) of the Week – The Juiciest Turkey Ever and Slow Cooker Holiday Ham

December 11, 2015 at 6:00 AM | Posted in Jennie-O Turkey Products | Leave a comment
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It’s two for the price of one for this week’s Jennie – O Turkey Recipe(s) of the Week – The Juiciest Turkey Ever and Slow Cooker Holiday Ham. You’ll be using a (8 to 12-pound) JENNIE-O® Premium Fresh Young Turkey and a (10-pound) HORMEL® CURE81® Spiral Sliced Cherrywood Ssmoked Ham. Have the best of both worlds for your Christmas Dinner! You can find this recipe along with all the sides and desserts that can go with it on the Jennie – O website. http://www.jennieo.com/

 
THE JUICIEST TURKEY EVER
Serve a delicious, anything-but-dry Thanksgiving Turkey, thanks to a savvy, upside-down cooking method.

INGREDIENTS
2 tablespoons light brown sugarThe Juiciest Turkey Ever

1 tablespoon Cajun seasoning

2 teaspoons ground oregano

2 teaspoons dried thyme leaves

2 teaspoons garlic powder

1 (8 to 12-pound) JENNIE-O® Premium Fresh Young Turkey

3 tablespoons butter, softened

DIRECTIONS
1 – In small bowl, combine brown sugar, Cajun seasoning, oregano, thyme and garlic powder. Rub turkey with butter and sprinkle with brown sugar mixture. Place turkey in v-rack, upside down, over roasting pan. Cooking your turkey upside down makes for a juicy, tender turkey.

2 – Cook turkey as specified on the package. Roast until timer pops up and turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.

Nutritional InformationJennie O Make the Switch
Calories 90
Protein 113g
Carbohydrates 8g
Fiber 2g
Sugars 4g

 

 
SLOW COOKER HOLIDAY HAM
Throw this Cherrywood Smoked Ham in the slow cooker and forget about it until mealtime.Slow Cooker Holiday Ham

INGREDIENTS
1 (10-pound) HORMEL® CURE81® spiral sliced, cherrywood smoked ham

⅔ cup apple jelly

2 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

¼ teaspoon ground gloves

½ teaspoon ground cinnamon

DIRECTIONS
1 – Place ham in slow cooker. Cook on LOW 4 hours.

2 – In small saucepan, bring apple jelly, vinegar, Worcestershire sauce, cloves and cinnamon to a boil, whisking constantly until blended. Serve sauce over ham.

http://www.jennieo.com/holidays-and-events/christmas/menus#m4

Jennie – O Turkey Recipe of the Week – Hot Turkey Sandwiches

December 26, 2014 at 6:29 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Here’s a delicious and healthy way to use all those leftovers after the Christmas Feast. It’s this week’s Jennie – O Turkey Recipe of the Week, Hot Turkey Sandwiches! It uses your leftover JENNIE-O® Extra Lean Oven Roasted Turkey Breast and Mashed Potatoes. Nothing like leftovers the Jennie – O way! http://www.jennieo.com/

 

 

Hot Turkey SandwichesHot Turkey Sandwiches
Ingredients
½ cup cranberry sauce
4 slices sourdough bread, toasted
1 pound thinly sliced JENNIE-O® Extra Lean Oven Roasted Turkey Breast, heated
1 cup mashed potatoes, heated
1 cup prepared stuffing, heated
½ cup turkey gravy, heated

 
Directions
Spread cranberry sauce on bread slices. Place turkey over cranberry sauce. Top turkey with mashed potatoes and stuffing. Pour gravy over potatoes and stuffing
Nutritional InformationJennie O Make the Switch
Calories 350 Fat 6g
Protein 19g Cholesterol 25mg
Carbohydrates 57g Sodium 990mg
Fiber 3g Saturated Fat 1g
Sugars 15g

 
http://www.jennieo.com/recipes/431-Hot-Turkey-Sandwiches

One of America’s Favorites – Thanksgiving Dinner

November 26, 2014 at 6:28 AM | Posted in One of America's Favorites | Leave a comment
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A traditional Thanksgiving dinner

A traditional Thanksgiving dinner

The centerpiece of contemporary Thanksgiving in the United States and Canada is a large meal, generally centered on a large roasted turkey. The majority of the dishes in the traditional American version of Thanksgiving dinner are made from foods native to the New World, as according to tradition the Pilgrims received these foods from the Native Americans. However, many of the classic traditions attributed to the first Thanksgiving are actually myths later introduced.

 

 

 

According to what traditionally is known as “The First Thanksgiving,” the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash. William Bradford noted that, “besides waterfowl, there was great store of wild turkeys, of which they took many.” Many of the foods that were included in the first feast (except, notably, the seafood) have since gone on to become staples of the modern Thanksgiving dinner.

The use of the turkey in the USA for Thanksgiving precedes Lincoln’s nationalization of the holiday in 1863. Alexander Hamilton proclaimed that no “Citizen of the United States should refrain from turkey on Thanksgiving Day,” and many of the Founding Fathers (particularly Benjamin Franklin) had high regard for the wild turkey as an American icon, but turkey was uncommon as Thanksgiving fare until after 1800. By 1857, turkey had become part of the traditional dinner in New England.

 

 

 

A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots, hot rolls, fruit salad, mince meat pie, fruit cake, candies, grapes, apples, clams, fish, and many other food harvests. French drip coffee, cigars and cigarettes.

The White House Cook Book, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince-pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruits and coffee.

 

 

 

Turkey being the most common main dish of a Thanksgiving dinner, Thanksgiving is sometimes colloquially called “Turkey Day.” In 2006, American turkey growers were expected to raise 270 million turkeys, to be processed into five billion pounds of turkey meat valued at almost $8 billion, with one-third of all turkey consumption occurring in the Thanksgiving-Christmas season, and a per capita consumption of almost 18 pounds (8.2 kg). The Broad Breasted White turkey is particularly bred for Thanksgiving dinner and similar large feasts; its large size (specimens can grow to over 40 pounds) and meat content make it ideal for such situations, although the breed must be artificially bred and suffers from health problems due to its size.

Most Thanksgiving turkeys are stuffed with a bread-based mixture and roasted. Sage is the traditional herb added to the stuffing (also called dressing), along with chopped celery, carrots, and onions. Deep-fried turkey is rising in popularity, a deep-fried Thanksgiving turkey can be prepared using a propane deep fryer outdoors. When deep-frying a turkey it must be completely thawed and patted dry for safety. Attempting to fry frozen or partially frozen turkeys can result in a boiling liquid expanding vapor explosion due to the high water content of the turkey. When frying a turkey outdoors using a propane turkey fryer the following safety measures should be followed including avoiding oil spillover by not overfilling the pot, turning off the flame when lowering the turkey into oil, frying outside away from the home, garage, and other structures including wooden decks. A grease fire approved fire extinguisher should also be nearby in case of accidental fire. A Thanksgiving turkey can also be fried in an alternative infrared turkey fryer which uses no oil. Infrared turkey fryers can be purchased from many retailers including many big box stores, home improvement warehouse stores, and directly from the manufacturer online. In more recent years it is also true that as the wild population of turkeys has rebounded in most of the US, some will hunt and dress their turkey in the woods and then freeze it until meal preparation.

 

 

 

Oven roasted turkey

Oven roasted turkey

Butterball, a national turkey producer, runs a well-known hotline (the “Turkey Talk Line”) for those who need assistance cooking a turkey.

Non-traditional foods other than turkey are sometimes served as the main dish for a Thanksgiving dinner. Ham is often served alongside turkey in many households. Goose and duck, foods which were traditional European centerpieces of Christmas dinners before being displaced, are now sometimes served in place of the Thanksgiving turkey. Sometimes, fowl native to the region where the meal is taking place is used; for example, an article in Texas Monthly magazine suggested quail as the main dish for a Texan Thanksgiving feast. John Madden, who appeared on television for the NFL Thanksgiving Day game from 1981 to 2001, frequently advocated his fondness for the turducken, deboned turkey, duck and chicken nested inside each other than cooked. In a few areas of the West Coast of the United States, Dungeness crab is common as an alternate main dish, as crab season starts in early November.”Similarly, Thanksgiving falls within deer hunting season in the Northeastern United States, which encourages the use of venison as a centerpiece. Sometimes a variant recipe for cooking turkey is used; for example, a Chinese recipe for goose could be used on the similarly sized American bird. Vegetarians or vegans may have a tofu-based substitute; a Field Roast, which is a wheat-based product; or a special seasonal dish, such as stuffed squash. In Alaskan villages, whale meat is sometimes eaten. Irish immigrants have been known to have prime rib of beef as their centerpiece since beef in Ireland was once a rarity; families would save up money for this dish to signify newfound prosperity and hope.

 

 

 

In the United States, a globalist approach to Thanksgiving has become common with the impact of immigration. Basic “Thanksgiving” ingredients, or the intent of the holiday, can be transformed to a variety of dishes by using flavors, techniques, and traditions from their own cuisines. Others celebrate the holiday with a variety of dishes particularly when there is a crowd to be fed, guest’s tastes vary and considering the financial means available.

Many other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the eating, and preparation may begin at dawn or on days prior. Copious leftovers are also common following the meal proper.

Traditional Thanksgiving foods are sometimes specific to the day, and although some of the foods might be seen at any semi-formal meal in the United States, the meal often has something of a ritual or traditional quality. Many Americans would say it is “incomplete” without cranberry sauce; stuffing or dressing; and gravy. Other commonly served dishes include winter squash; sweet potatoes; mashed potatoes; dumplings; noodles; corn on the cob or hominy; deviled eggs; green beans or green bean casserole; sauerkraut (among those in the Mid-Atlantic; especially Baltimore); peas and carrots; bread rolls; cornbread (in the south and parts of New England); or biscuits, rutabagas or turnips; and a salad. For dessert, various pies are often served, particularly apple pie, mincemeat pie, sweet potato pie, pumpkin pie, chocolate cream pie and pecan pie.

 

 

A Thanksgiving meal in New England

A Thanksgiving meal in New England

There are also regional differences as to the stuffing or dressing traditionally served with the turkey. Southerners generally make their dressing from cornbread, while those in other parts of the country make stuffing from white, wheat or rye bread as the base. One or several of the following may be added to the dressing/stuffing: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausages or the turkey’s giblets. The traditional Canadian version has bread cubes, sage, onion and celery. Rice is also sometimes used instead of bread in some parts of Canada.

Other dishes reflect the region or cultural background of those who have come together for the meal. For example, many African-Americans and Southerners serve baked macaroni and cheese and collard greens, along with chitterlings and sweet potato pie, while some Italian-Americans often have lasagne on the table and Ashkenazi Jews may serve noodle kugel, a sweet dessert pudding. Other Jewish families may consume foods commonly associated with Hanukkah, such as latkes or a sufganiyah; the two holidays are usually in close proximity and on extremely rare occasions overlap. It is not unheard of for Mexican Americans to serve their turkey with mole and roasted corn. In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (rice with pigeon peas) or arroz con maiz (rice with corn), pasteles (root tamales) stuffed with turkey, pumpkin-coconut crème caramel, corn bread with longaniza, potato salad, roasted white sweet potatoes and Spanish sparkling hard cider. Turkey in Puerto Rico is stuffed with mofongo. Cuban-Americans traditionally serve the turkey alongside a small roasted pork and include white rice and black beans or kidney beans. Vegetarians or vegans have been known to serve alternative entree centerpieces such as a large vegetable pie or a stuffed and baked pumpkin or tofu substitutes. Many Midwesterners (such as Minnesotans) of Norwegian or Scandinavian descent set the table with lefse, (Lefse is a traditional soft, Norwegian flatbread.)

 

 

 

The beverages at Thanksgiving can vary as much as the side dishes, often depending on who is present at the table and their tastes. Spirits or cocktails sometimes may be served before the main meal. On the dinner table, unfermented apple cider (still or sparkling) and/or wine are often served. Pitchers of sweet tea can often be found on Southern tables. Beaujolais nouveau is sometimes served, as “Beaujolais day” falls before American Thanksgiving.

 

From Wikipedia, the free encyclopedia

 
Have a Happy Thanksgiving Everyone!

 

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