October 2012
Turkey: Turkey is low in fat and high in protein. It is an inexpensive source of iron, zinc, phosphorus,
potassium and B vitamins. A serving of turkey is a 2 to 3-ounce cooked portion.
Cooking Techniques
There are literally hundreds of ways to cook a turkey and each year new recipes and
techniques are created based on trendy regional ingredients and creative cooking methods. Some
are good, some are bad, and some are downright unsafe. All are designed to tantalize the senses
and produce the perfect turkey - moist breast meat, tender legs and thighs, golden brown skin and
memorable flavor.
The greatest challenge for new and experienced cooks alike is to avoid the dreaded "dry
turkey," which is usually in reference to the white meat of the turkey breast. Because the flavor of
turkey marries well with a host of ingredients, turkey can be successfully braised, roasted, grilled,
fried, boiled, broiled, barbecued and so on.
Traditional Roast Turkey (unstuffed)
1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine
approximate cooking time). Remove the giblet bag and the neck from the turkey cavity. Wash the
turkey inside and out and pat skin dry with paper towels.
2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat
thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.
3. Cover turkey. Roast the turkey until temperature in the innermost part of the thigh reaches 165°F
as measured with a food thermometer. Check the wing and the thickest part of the breast. You may
choose to cook the turkey to higher temperatures. Cooking time will vary. For example, a 20 pound
turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.
4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the
last hour or so of roasting time.
5. A whole turkey (and turkey parts) is safe when cooked to a minimum internal temperature of 165 °F
as measured with a food thermometer. Check the internal temperature in the innermost part of the
thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers
may choose to cook turkey to higher temperatures.
6. Allow the turkey to set 20 to 30 minutes before carving to allow juices to
saturate the meat evenly.
Note: Cooking times do vary. Why? There are many reasons - oven
temperature may not be completely accurate, the turkey may be very cold or
partially frozen, and/or the roasting pan may be too small which inhibits the
flow of heat. The USDA highly recommends use of a meat thermometer to
determine doneness of turkey.
Did you wonder why there is some Pink Turkey Meat???????
Very young turkeys have immature porous bones, which may allow red pigmentation (hemoglobin) to
leach out into the meat. Smoking and grilling can also cause this reaction. If the bird is fully cooked
(165 degrees and juices run clear) and meat around the bones is still pink, it is not unsafe to eat. A
whole turkey and turkey parts are safe when cooked to a minimum internal temperature of 165 °F as
measured with a food thermometer. Check the internal temperature in the innermost part of the thigh
and wing and the thickest part of the breast. The turkey is safe to eat at this point but some
consumers, for reasons of personal preference, may choose to cook turkey to higher temperatures
How long can I keep leftover turkey in the freezer?
Leftover turkey, stuffing and gravy should be used within one month after freezing. Use freezer wrap
or freezer containers. Proper packaging is important to the success of frozen leftovers. Otherwise,
circulating air in the freezer will create freezer burn – white dried-out patches on the surface of food
that make it tough and tasteless. Use heavy-duty aluminum foil, freezer paper, or zip-closure freezer
bags for best results. Do not leave air space. Squeeze excess air from freezer bags and fill rigid
freezer containers to the top with dry foods. Leave one-inch headspace in containers with liquid and
1/2-inch in containers with semisolids. Don't forget to label and date packages and use the oldest
ones first.
Thawing Safely
In The Refrigerator
Thaw the turkey in its original wrap on a tray placed in the bottom section of the refrigerator.
Allow about 24 hours of defrost time for every 5 pounds of turkey. Example: a 20 pound
turkey will take 4 to 5 days to thaw.
In Cold Water
Thawing in cold water is safe too. Submerge the bird in its wrapper in a deep sink of cold
water and change the water every 30 minutes to keep it cold. Allow 30 minutes per pound to
defrost a turkey in cold water. Do not use warm or hot water.
Gobble, Gobble! Turkey FUN FACTS:
Only the adult male turkey makes the gobbler, gobble sound. The adult male
is called the "tom" turkey. The female or hen turkey makes a gentle clucking
or clicking sound. The hen never gobbles.
Turkey Eggs
Although wild turkeys like to rest in trees at night, they build crude nests of
dry leaves on the ground. Turkey eggs are almost twice as large as ordinary chicken eggs. They have
a pale creamy-tan color, with dark brown speckles. The huge yolk is golden-orange in color. Fertile
turkey eggs take 28 days to hatch.
The top 10 colors for Fall Winter Fashion 2012/ 2013:
1. Bright Chartreuse- This vital yellow-green pays homage to a typical spring shade and creates a bridge into the cooling
days of fall. Reminiscent of bright green foliage, it provides a perfect accent to every color in the palette.
2. Pink Flambé- Like the name implies, Pink Flambé is a delicious, vibrant pink with a bit of heat to it. Pair it with
vivacious and enticing Tangerine Tango for an ongoing retro feeling. Or, to bring a calming element to the mix, combine
these vibrant warm tones with Ultramarine Green.
3. Tangerine Tango- This vivacious and appealing reddish-orange hue was also named the 2012 color of the year by the
Pantone Color Institute. Reminiscent of the radiant shadings of a sunset, Tangerine Tango marries the vivaciousness and
adrenaline rush of red with the friendliness and warmth of yellow to form a high-visibility, magnetic hue that emanates
heat and energy.
4. Ultramarine Green- This is a deep, cooling blue-green that many designers are embracing.
5. Rhapsody- Ethereal Rhapsody is a grayed-down purple that encourages comfort and serenity with its quiet, muted
tone.
6. Honey Gold- This is a mellow, burnished yellow that suggests the soft-muted tones of sunlight to brighten a fall day.
Pair it with sensible and strong Olympian Blue.
7. Olympian Blue- This is a bold, patriotic blue that will surely make its way into fall and winter athletic apparel.
8. French Roast- Rich and robust, French Roast is a tasty, sophisticated hue that is a great alternative to the black and
charcoal basics typically worn in the fall.
9. Titanium- This go-to neutral is a wardrobe staple. The quintessential cool gray is elegant and versatile.
10. Rose Smoke- This veiled rose tone pairs well with Rhapsody and Titanium.
A final word: No matter what the designers are showing, you should buy clothes in colors that look good on you.
Consider your personal palette: the color of your eyes, hair and skin tone. Find the colors that make your eyes twinkle and
give your skin a natural glow. According to ColorConnections.com, your best colors will not only make you excited about
how you look, but also make you look healthy and young. And that is bound to get you compliments! -From the Editors at Netscape
2013 Home Décor Color Trends
2013 colors are sophisticated options that invite you to embrace a neutral
pallet For Your Home. Pantone predicts that neutrals will make a major
comeback during the next design cycle. The bright, shocking colors of the
last couple seasons will give away to a more soothing backdrop for this
year’s trendy accessories, lighting and furniture. Neutrals need not be
boring, or colorless. Focal points are not always based on color. Folded
and sculptural shapes, intriguing textures, luminous finishes and an
emphasis on nature inspired motifs such as feathers create opportunities
for focal statements that transcend even reliance on color.
COLOR MOVEMENTS
• Lighter blues and navy increase in importance.
• Leathery brown becomes more important as a basic.
• Olive becomes stronger.
• Purple is still evident.
• Brights have a singular status for winter.
• Camel evolves into cappuccino and creamy hues.
• Yellows become softer and less sporty.
• Reds are becoming more orange.
• Traditional winter darks and berry colors are more mid-toned and less blackened.
Bake It. Fry It. Grill It
The USDA does not recommend cooking turkey in an oven set lower than 325°F.
Approximate Roasting Times for Unstuffed Turkey
Turkey Weight
Hours
6 to 8 pounds
2-1/2 to 3 hours
8 to 12 pounds
3 to 4 hours
12 to 16 pounds
4 to 5 hours
16 to 20 pounds
5 to 5-1/2 hours
20 to 24 pounds
5-1/2 to 6 hours
Simple Deep Fried Turkey
3 1/2 gallons peanut oil for frying
1 (10 pound) whole turkey, neck and
giblets removed
1 T salt, or to taste
1 T ground black pepper, or to taste
Heat oil in a large stockpot or turkey fryer to 350 degrees F. Make sure the fryer is located outdoors in a safe area,
preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher
handy, just in case. Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make
sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and
pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first. Working slowly and
carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350
degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes. Carefully remove basket
from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F
(80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.
Turkey on the Grill
• 1 oven ready turkey, defrosted
• 1 tablespoon olive oil or vegetable oil
• Salt and pepper
Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat
dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and
lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook 11
to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone
registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.
Method for the Gas Barbecue: Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15
minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up
in a roast holder inside a foil drip pan. Position pan in the center of the cooking grate and place the lid on the
grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner
grills, turn the front and back burners to medium. Keep grill covered.
Jan Yanez-CEA/FCS
Coke County, Texas
(325) 453-2461
[email protected]