|
 |
|
Prep Now, Relax Later
 T minus two and counting.
Today's theme: Get Rolling
We might not be eating the big meal until Thursday, but we're gonna start preparing it now (and into tomorrow). Life will be so much easier -- and the holiday more relaxed -- if we do.
First, if a fresh turkey is on the menu, pick it up today or tomorrow. If you're going with frozen and haven't started to thaw it yet, don't panic. Just check out Friday's post for guidance.
While you're at the store, pick up the perishables from your master shopping list -- fresh produce, salad greens and herbs, eggs, dairy products, breads -- and anything else still outstanding.
Then, over the next two days, let the assembly begin. You'll be more at ease and you'll reap tasty benefits by preparing now those foods that actually taste better after a day or two. - Put together your casseroles and store them uncooked in the fridge.
- Prepare the appetizer dip, soup, even the cranberry sauce.
- Get started on any bread, cornbread or biscuit recipes that require extended yeast times or overnight soaks.
- Cube the bread for your homemade stuffing and set it out to dry.
- Make your pumpkin pie, or just make the dough for your pie crust. (Some recipes recommend the dough chill for 8 to 24 hours before rolling it out.)
Hopefully, you've cleared space in the fridge like we discussed last week, but if you haven't, add that to your to-do list for today.
Finally, give yourself a pat on the back. We want you feeling confident as we head into the homestretch.
Posted by Mary Ann Leonard
Added to Food and Nutrition on November 24, 2009
EST | Permalink
Lively discussions and different opinions are encouraged within the bounds of respectful civil discourse. Questionable language, personal attacks, off-topic comments, and gratuitous links will either be edited or deleted. Comments are moderated and will not appear on InfoFarm until they have been approved.
This blog does not represent official communications from the National Agricultural Library, the Agricultural Research Service or the U.S. Department of Agriculture.
|
|
|
<< Wow! Another Thing to Be Thankful For |
Main
|
|
| Back to Top |
|
|
|
Wow! Another Thing to Be Thankful For
 InfoFarm's current Thanksgiving countdown series has earned it Website of the Week honors from Government Video.
The applause comes "for trying to whack some sense into America's eating habits," which, regular InfoFarm readers know, is only a fraction of what I write about, but who's complaining?
The article also notes, to my great pleasure, that "even people who consider themselves well informed and conscientious about their food sources could learn something here."
But really, everything I write about food, nutrition and food safety I owe to my colleagues across NAL and the Department, which makes me glad that the accolades include an "honorable mention to numerous other pages in the USDA family."
But my non-foodie colleagues, take heart. The full text of the acknowledgement includes a nod to you as well: The National Agricultural Library . . . provides a wealth of information on topics like invasive species, trade and commerce, rural life, water quality, organic foods and many other health, business and natural resource issues.
So, to all of you, thanks. I couldn't have done it without you.
Posted by Mary Ann Leonard
Added to Blogging on November 23, 2009
EST | Permalink
Lively discussions and different opinions are encouraged within the bounds of respectful civil discourse. Questionable language, personal attacks, off-topic comments, and gratuitous links will either be edited or deleted. Comments are moderated and will not appear on InfoFarm until they have been approved.
Way to go, MA!
Congratulations, and it's about time, too! Thanks also for your style and grace in the department of acknowledgments to all who enjoy, support, enable and benefit from your sterling - no - make that *platinum* efforts here!
Thanks, again! - Karl S
I don't know if you might use it in the holiday fare department, but the question has been asked (and may be yet unanswered):
Why Did The Turkey Cross The Jersey Turnpike?
Again, THANKS! BTW, I did wonder how you would treat Cora's questions about bird stuffing(s). The official USDA answers you provided were definitely on target and on time. You *rock* -
Bon appetite!
|
Submitted by: Karl S on November 23, 2009 05:56 PM
|
|
This blog does not represent official communications from the National Agricultural Library, the Agricultural Research Service or the U.S. Department of Agriculture.
|
|
|
|
Thanksgiving Dinner Costs Less This Year
 T minus three and counting.
Today's theme: It All Adds Up
If you've done all or most of your shopping for Thursday's big dinner, you might find you've got a little more jingle in your pocket than you were expecting.
Maybe as much as 4% more jingle.
That's how much less the American Farm Bureau reports the typical Turkey Day dinner costs this year over last.
Based on the results of their 24th annual survey, the Farm Bureau estimates that the average cost of a feast for 10 is $42.91, $1.70 less than last year’s average of $44.61.
Ingredients included in their typical holiday meal are turkey, bread stuffing, sweet potatoes, peas, cranberries, rolls with butter, a one-pound tray of carrots and celery, pumpkin pie (with whipped cream, of course!), coffee and milk, all in quantities sufficient to serve 10 people.
Unfortunately for the struggling dairy farmers, milk alone makes up $.92 (54%) of the $1.70 savings this year, but the $.44 (26%) drop in the price of a 16-pound turkey significantly contributes as well.
For a visually tasty run-down of the numbers in comparison to last year's, see the CNBC slideshow "The Cost of Thanksgiving Dinner 2009."
Posted by Mary Ann Leonard
Added to Food and Nutrition and Marketing and Trade on November 23, 2009
EST | Permalink
Lively discussions and different opinions are encouraged within the bounds of respectful civil discourse. Questionable language, personal attacks, off-topic comments, and gratuitous links will either be edited or deleted. Comments are moderated and will not appear on InfoFarm until they have been approved.
This blog does not represent official communications from the National Agricultural Library, the Agricultural Research Service or the U.S. Department of Agriculture.
|
|
|
<< Turkey by the Numbers |
Main
| Wow! Another Thing to Be Thankful For >>
|
|
| Back to Top |
|
|
|
Turkey by the Numbers
 T minus six and counting.
Today's theme: Do the Math
Need to know how much turkey to buy for your feast? Or how long to defrost a frozen turkey? If so, you've come to the right place.
The quantity question is easy. When buying a whole bird, figure one pound per person, whether the turkey is fresh or frozen.
Those quantities go down if you're opting for a turkey breast instead of a whole bird: 3/4 pound per person with the bone in, 1/2 pound boneless.
These estimates should allow for as much as two servings per person and leftovers, so don't be tempted to round up too much, even if your big cousin Hank is coming this year.
As for thawing a frozen turkey, it all depends upon the bird's size and the thawing method chosen.
The best way to defrost a turky is in the safe, cool confines of your refrigerator. The slow thaw yields a thoroughly and evenly defrosted bird, but it does require more time, so planning ahead is essential. (Which, of course, is why we're covering this topic today.)
The basic rule of thumb: allow approximately 24 hours for every four to five pounds of bird weight.
Despite today's math theme, here's an easy chart with weights and thaw times. I know your math skills will get enough of a workout next week when you have to quadruple your favorite sweet potato recipe, so I'm taking it easy on you today.
In the Refrigerator (40°F or below)
Allow approx 24 hours for every 4 to 5 pounds | | 4 to 12 pounds | 1 to 3 days | | 12 to 16 pounds | 3 to 4 days | | 16 to 20 pounds | 4 to 5 days | | 20 to 24 pounds | 5 to 6 days |
See that last line? If you've got a big bird, you might very well need to start the thawing process today. No time to waste.
For the fridge method, keep the frozen turkey in the original wrapper and place it in a tray or pan to catch the runoff. Thaw the turkey with the breast side down so the juices will flow into the breast.
Once thawed, the turkey may remain in the refrigerator for 1 to 2 days, so even if you have a mid-sized bird, it might be okay to start thawing it today.
For those looking for faster thawing options, USDA's Food Safety and Inspection Service spells out the cold water and microwave methods.
Be mindful though. The cold water method will cut the time required to thaw your turkey (8 hours vs. 4 days for a 16 pounder), but it could also cut into your sleep.
This process requires that you change the water every 30 minutes, so unless you're planning on a late dinner on Thanksgiving, you'll be up very early filling and re-filling the sink (which really doesn't sound like fun, does it?).
Remember, too, that you still have to allow enough time to roast the turkey before guests arrive, so don't cut the thawing time too close.
After all, we all want leftovers, sure, but the whole bird might be a bit much if it's not done in time to be served.
So, any turkey thawing horror stories to share? Let your debacle be a cautionary tale (and a chuckle) for the rest of us.
Posted by Mary Ann Leonard
Added to Food and Nutrition on November 20, 2009
EST | Permalink
Lively discussions and different opinions are encouraged within the bounds of respectful civil discourse. Questionable language, personal attacks, off-topic comments, and gratuitous links will either be edited or deleted. Comments are moderated and will not appear on InfoFarm until they have been approved.
Thank you for the helpful information about thawing the turkey. I still had a couple of questions. Can you still cook the stuffing inside the bird? Does it depend on the contents of the stuffing? For instance are there different rules for oyster stuffing? The table really helped with the calculations. |
Submitted by: Cora on November 22, 2009 05:50 PM
|
|
Cora,
I'm glad this information helped.
These are the recommendations about stuffing from USDA's Food Safety and Inspection Service:
For safety and uniform doneness, cook stuffing separately in a casserole. Cooking a stuffed turkey is riskier than cooking one not stuffed.
Harmful bacteria can survive in stuffing that has not reached the safe temperature of 165°F, possibly resulting in foodborne illness. Therefore, it is essential that you always use a food thermometer to check the temperature of the stuffing.
The ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated; chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the turkey cavity. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.
If you choose to stuff your turkey, make sure it is stuffed loosely. Cook the turkey immediately after stuffing.
All poultry should reach a safe 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 poultry to higher temperatures.
Stuffing must reach 165°F as measured with a food thermometer. Continue to cook the stuffed turkey until the center of the stuffing has reached 165°F before removing it from the oven.
Source: Ask Karen
These directions make no distinction between oyster stuffing or any other kind.
However, elsewhere, the Food Safety and Inspection Service makes this note about oyster stuffing:
If you plan to prepare oyster stuffing for your turkey it is recommended that you cook the oysters prior to making stuffing. The stuffing should be cooked to a safe minimum internal temperature of 165°F as measured with a food thermometer.
Source: Stuffing and Food Safety
Hope this gets you what you need. Have a great holiday! |
Submitted by: Mary Ann on November 23, 2009 11:22 AM
|
|
This blog does not represent official communications from the National Agricultural Library, the Agricultural Research Service or the U.S. Department of Agriculture.
|
|
|
<< Thanksgiving Shopping, Round 1 |
Main
| Thanksgiving Dinner Costs Less This Year >>
|
|
| Back to Top |
|
|
|
Thanksgiving Shopping, Round 1
 T minus seven and counting.
After yesterday's off day (or catch up day, if you'd prefer), we're rolling again.
Things get underway today with a live Facebook chat at 3 p.m. ET.
USDA's Food Safety and Inspection Service is making one of its experts available to answer questions about how to have a food safe holiday, from defrosting the bird through storing the leftovers.
Submit questions now or interact live. (Goofy turkey hat optional.)
Aside from the chat, today's theme is Shop Early!
Sure, there are lots of things you shouldn't buy yet, but now's the time for taking that list of non-perishables you made on Monday and start checking things off.
Among the things you should consider getting now are: - The turkey, if you're buying frozen
- Hardy vegetables like onions, winter squash, carrots, potatoes, parsnips and turnips
- Dried herbs and spices
- Packaged stuffing
- Rice or other dried grains
- Baking necessities like flour, sugars, corn syrup, canned pumpkin and fresh or frozen cranberries
- Crackers, chips or nuts
- Beverages that don't need to be refrigerated before the big day
- Oil, wood chips or charcoal if you've got plans to fry, smoke or grill the turkey
- Any necessary cooking equipment such as a roasting pan, food thermometer, pie pans, etc.
- Food storage containers for the inevitable leftovers
Getting all these now helps you avoid a good bit of the crowds at the grocery store and ensures that you're not scrambling for necessities the day before. It also means you get to be the hero when your neigbor arrives on your doorstep Thanksgiving morning asking to borrow a cup of sugar.
And who doesn't want to be the hero?
What other tips do you have for holiday prep a week out? Chime in below.
Posted by Mary Ann Leonard
Added to Food and Nutrition on November 19, 2009
EST | Permalink
Lively discussions and different opinions are encouraged within the bounds of respectful civil discourse. Questionable language, personal attacks, off-topic comments, and gratuitous links will either be edited or deleted. Comments are moderated and will not appear on InfoFarm until they have been approved.
This blog does not represent official communications from the National Agricultural Library, the Agricultural Research Service or the U.S. Department of Agriculture.
|
|
|
<< Live Chat: Holiday Food Safety |
Main
| Turkey by the Numbers >>
|
|
| Back to Top |
|
|
|
|
|
|
