Thanksgiving is a special time to gather with family and friends and share memories. As with many families, we always have each person at the table, including children, say something for which they are thankful.
An excellent website having to do with the origin of Thanksgiving, traditions, recipes, stories & jokes is http://www.thanksgiving-day.org/. Great website!
I would like to do a little "Turkey Talk" regarding turkey preparation. Although this has nothing to do with the Yard Card-Lawn Display Industry--cooking is another passion of mine.
Proper cooking of a turkey is imperative if you do not wish to spend the evening or the next day in the ER with food poisoning.
1. Cook a fresh turkey within 3 days.
2. Thaw a turkey in a refrigerator or for quicker thawing use a chest cooler with ice or frozen cold packs. (It should be started in the fridge about 4 days ahead of the day you wish to cook it and spend no more than 2 days in a COLD cooler.)
3. Do NOT thaw a turkey at room temp as bacteria will grow.
4. If you stuff your turkey, place an unpeeled apple in the opening rather than sewing it closed. The dressing will pick up a nice apple flavor and the apple will absorb extra grease. (APPLE NOT EDIBLE--altho' it WILL lookl like a baked apple, after removing from turkey)
5. I rub the turkey with mayonaise and salt and pepper it. After putting in a roasting pan, I tent the turkey with aluminum foil and place it in a 425 degree oven for 1/2-1 hr., depending on size of turkey. I then turn it down to 325 degrees for the duration.
6. I remove the foil about 1-2 hrs. before I think it is done. It will brown the skin.
6. DO NOT overcook or undercook a turkey. If it does not have a pop-up timer or meat thermometer, move the turkey leg back & forth to see if it is a little loose.
Then cut into the breast mid turkey--you do not want to see pink meat.
"We may give without loving, but we cannot love without giving." author unknown
Have a good Thankful Holiday! Marty Miller http://www.lawnexpressions.com/ Denver
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