Kitchen Hint of the Day!

November 22, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Turkey Leftovers Storage……..

You can store your leftovers in the refrigerator for up to four days. Try to reheat only what you’ll be serving at one time rather than reheating the entire portion. It’s safe to heat it all and then re-store what you don’t use, but the food will continue to lose flavor and moisture the more it’s reheated.

Use a thermometer to make sure your leftovers are reheated to 165 degrees F. Sauces, soups and gravies should come to a full boil. If you’re using the microwave, cover the food and rotate it frequently to make sure it heats evenly.

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Kitchen Hint of the Day!

November 19, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Making space in the fridge for Thanksgiving………

Make space for Thanksgiving by cleaning out leftovers and expired condiments and using up as much as possible of what’s in the freezer and the refrigerator.
You can store hearty produce, like apples, fresh cranberries, and potatoes, in a cool, dry place, like the trunk of the car or the basement. We made a covered shelf in our shed, it works great as long as the weather stays cold.

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!

Happy Thanksgiving – Thanksgiving Day Meal

November 23, 2017 at 6:22 PM | Posted in Jennie-O Turkey Products | 3 Comments
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Have a Happy Thanksgiving Everyone!

I’d like to wish you all a Happy Thanksgiving! There’s a lot going on today in the Kitchen. We have Family coming over to join us for Dinner today. A lot going on and a bit hectic. So with not a lot of time today I’ll give you Today’s Menu but didn’t have a lot of time for pictures. Jennie – O Boneless Turkey Breast, Bone – In Ham, Turkey Brown Gravy, Stuffing, Deviled Eggs, 2 Jars of Canned Green Beans, Baked Sweet Potatoes, Baked Spiced Whole Carrots, Dreamland Salad, Aunt Millie’s Dinner Rolls, and for Dessert an Apple Pie and a Pumpkin Pie.

 

I don’t think any of us will be moving too quickly tonight! Happy Thanksgiving everyone! Be back to regular Dinner post tomorrow.

Kitchen Hint of the Day!

November 23, 2016 at 6:14 AM | Posted in Kitchen Hints | Leave a comment
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Saving time in the kitchen on Thanksgiving…..

 
Tons of Thanksgiving sides and appetizers cook at 350 degrees — so go ahead and toss in more than one dish at a time. Just be sure to program separate timers and be sure to add extra minutes to account for the oven door opening and closing.

Kitchen Hint of the Day!

November 20, 2016 at 6:16 AM | Posted in Kitchen Hints | Leave a comment
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Thaw that Bird……

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

Thanksgiving Dinner!

November 26, 2015 at 6:07 PM | Posted in Bob Evan's, Jennie-O Turkey Products | 8 Comments
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Today’s Menu: Thanksgiving Day Dinner!

 

Thanksgiving Day Dinner 008
First a Happy Thanksgiving to everyone! It’s been a mostly cloudy day around here, high in the 50’s. The finger I had surgery on is looking good, go next week to have the stitches removed. Not a lot going on today. It was just me, Mom, and Dad for Thanksgiving Dinner with others stopping by later in the day and evening. Spent the day as Mom’s sous chef, she wanted to make dinner. For dinner tonight it’s Thanksgiving Dinner!

 

 

Thanksgiving Day Dinner 003
We got the Jennie – O OVEN READY™ Whole Turkey out of the freezer and into the oven today! Jennie – O sent me this 13 lb. Bird about a month ago and we’ve been waiting to break it out! Jennie sends me one every year for being a member of their Switch Club, so a big thank you again to Jennie – O Turkey!

 

 
It couldn’t be any easier to prepare the Turkey. It goes straight from the freezer into the oven. It comes in a Oven Ready Bag. Preheat the oven on 375°F. Just remove it from the outer package, but leaving it in the cooking bag. Make a few of slits in the bag, place in the roasting pan, and your set. Then roast the Turkey until a meat thermometer reaches 165°F. in the breast and 180°F. in the thigh, about 4 hours. Let it rest out of the oven for 15 minutes and then let the feast begin! The Turkey, as always, came out mouth-watering delicious! Fantastic flavor, moist, juicy, and it browns up perfectly in the heating bag. So thank you agin to Jennie – O for our free Turkey! Below is the rest of our Thanksgiving Menu, my Mom went over board again but she loves making Thanksgiving dinner. I kept an eye on the Bird and helped and Mom out. Enjoy everyone!

 

 

Thanksgiving Day Dinner 005
Jennie – O OVEN READY™ Whole Turkey, canned Green Beans, Baked Beans, Sweet Potato Casserole, Cream Style Corn, Bob Evan’s Mashed Potatoes, Pickled Beets, Deviled Eggs, Baked Rolls, Chocolate Pie, Pumpkin Pie, and Pecan Pie. All the pies were made with Splenda. Happy Thanksgiving All!

 

 

 

 

Jennie – O OVEN READY™ Whole Turkey
Whether it’s a holiday or everyday meal, JENNIE-O® OVEN READY™ Whole Turkey is the perfect solution for you. OVEN READY™ goes straight from your freezer to your oven, no thawing needed.
To learn more on cooking an OVEN READY™ Whole Turkey, make sure to watch our simple How-To Video and locate an OVEN READY™ Turkey in the freezer section of your grocery store.

Cooking Instructions:ennie - O OVEN READY™ Whole Turkey 002
OVEN ROASTING:
* Preheat oven to 375°F.
* Remove frozen turkey from outer package.
* Do not remove turkey from cooking bag.
* Place in a roasting pan with at least 2-inch high sides.
* Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.

* Cut six 1/2-inch slits in top of cooking bag.
* Pull bag up and away from turkey.
* Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
* Roast turkey until a meat thermometer reaches 165°F. in the breast and 180°F. in the thigh.
Note – Meat temperature increases rapidly during last hour of cooking.
* Let turkey rest 15 minutes, cut open top of oven bag.
* Be cautious of hot steam and juices.
* Prepare gravy as directed on pouch.

APPROXIMATE ROASTING TIMES IN 375°F. OVEN:
11-13 lbs 4 hours.

Nutritional Information
Serving Size 112 g Total Carbohydrates 1 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 50 Sugars 0 g
Total Fat 6.0 g Protein 20 g
Saturated Fat 2.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 4%
Sodium 460 mg Calcium 2%
Ingredients
Solution Ingredients: Water, Seasoning (Maltodextrin, Dehydrated Turkey Broth, Onion Powder, Salt, Yeast Extract, Carrot Powder, Dextrose, Natural Flavors, Garic Powder, Annatto (color)), Sodium Phosphate, Salt, Sugar. Rubbed with: Salt, Maltodextrin, Sugar, Dextrose, Onion Powder, Spices, Carrot Powder, Garlic Powder, Paprika (Color), Extractive of Turmeric (Color). Gravy Ingredients: Water, Gravy Seasoning (Detrose, Modified Food Starch, Rice Flour, Maltodextrin, Hydrolyzed Corn Protein, Rendered Chicken Fat, Salt, Onion Powder, Yeast Extract, Dehydrated Turkey Broth, Dehydrated Cooked Turkey, Xanthan Gum, Natural Flavors (Contains Torula Yeast), Spice, Disodium Inosinate, Disodium Guanylate).

http://www.jennieo.com/products/111-OVEN-READYTM-Whole-Turkey

Happy Thanksgiving!

November 26, 2015 at 6:52 AM | Posted in turkey | Leave a comment
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Happy Thanksgiving!

Happy Thanksgiving!

Happy Thanksgiving!

November 27, 2014 at 6:25 AM | Posted in cooking | Leave a comment
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Happy Thanksgiving Everyone!Thanksgiving 14

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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