Turkey Time

With Thanksgiving around the corner, it is time to talk turkey. Whether you go frozen, organic, free range, or totally vegan, preparing the meal can be fun. It can also raise lots of questions both emotional and practical.

The emotional question is usually, "How do I approach a day/weekend of overindulgence without going off the deep end?" While I am usually "GoBeFulling" it fulltime, on Thanksgiving I just enjoy the day. I love the leftovers too.

If I am preparing the meal, I try to use the GoBeFull (www.gobefull.com) principles relying on whole food ingredients, avoiding preservatives, bad fats, etc. If I am at someone else's house I just eat what I want and be thankful that someone has taken the time and energy to prepare a lovely meal. I also try to remind myself, that I don't have to be a glutton and eat until I cannot move!

The next day I am back to my normal exercise routine with a satisified smile. On the run I use self-talk to remind myself that Thanksgiving does not have to mean the start of four weeks of intense eating and drinking. A little indulgence is a good thing, too much and you will have to deal with the sluggishness and extra poundage come the new year. Awareness is the key to success.

Luckily for the easier-to-deal-with practical questions, The University of Nebraska has put together everything you need to know (http://lancaster.unl.edu/FOOD/thanksgiving.shtml) for a traditional Thanksgiving meal. Be sure to click on the Kids' Corner at the bottom of the page for some fun activities.

"Thanksgiving is a special time for giving thanks and focusing on family and friends. If you're hosting or thinking about hosting a Thanksgiving meal at your house, the following links may be helpful.

NOTE: Turkey meat will be safely cooked when the internal temperature reaches 165 degrees F; however, the meat may still be slightly pink. Some people prefer cooking turkey to a higher temperature (whole turkey to 180°F in the innermost part of the thigh; turkey breasts to 170 degrees F in the thickest part) for meat that is more well done. For additional reasons turkey meat can be pink, click HERE.

Quick links to different sections
Planning ahead for Thanksgiving Day
Where to call for help on Thanksgiving Day
How to prepare a turkey
Food safety questions
Carving a turkey
How to make turkey gravy
Stuffing
Pumpkin pie
Tips for traveling safely with Thanksgiving foods
Recipes for leftover turkey
Preparing meats other than turkey
Kids' Corner (Thanksgiving coloring sheets, games, jokes)

Planning ahead for Thanksgiving Day
1. Countdown to the Thanksgiving Holiday (source: USDA) Web page link PDF En Español PDF
Plan ahead to ease the countdown tension for your Thanksgiving meal.

Where to call for help on Thanksgiving
1. Toll-free USDA Meat & Poultry Hotline
The hotline will be staffed with food safety specialists on Thanksgiving Day from 8 a.m. to 2 p.m. Eastern Time to answer your turkey questions.

For food safety questions year round, you may speak with a food safety specialist — in English or Spanish — from 10:00 a.m. to 4:00 p.m. Eastern time on weekdays.
Call the USDA Meat & Poultry Hotline at:1-888-MPHotline1-888-674-6854Or send an Email to: mphotline.fsis@usda.gov Web page link for Hotline

How to prepare a Turkey
1. Let's Talk Turkey–A Consumer Guide to Safely Roasting a Turkey (source: USDA) Web page link PDF En Español
Every facet of getting a turkey from the store to the dinner table is included — buying fresh vs. frozen, safe thawing methods, stuffing, roasting, storing leftover turkey and reheating the leftovers.

2. Turkey Basics (Source: USDA)
Turkey Basics: Handling Cooked DinnersWeb page link PDF En Español En Español PDF Recommendations for take-out, deli-prepared, or convenience turkey dinners.

Turkey Basics: Safe CookingWeb page link PDF En Español En Español PDF Roasting instructions and approximate cooking times.

Turkey Basics: Safe ThawingWeb page link PDF En Español En Español PDF A turkey must be kept at a safe temperature during thawing. Learn three safe methods.

Turkey Basics: Stuffing Web page link PDF En Español En Español PDF For safety, prepare stuffing or dressing for the turkey according to these directions

3. Stuffing and Food Safety (Source: USDA)Web page link PDF
Read this before you stuff a turkey!!!

4. Oven Bags (Source: Reynolds)Web page link
A turkey will cook faster in an oven bag with less cleanup afterwards. For more information about using oven bags, check this link. Directions for specific oven bags are included when you purchase an oven bag. NOTE: A thermometer can be inserted through a hole in the oven bag so you can tell when your turkey is safely done.

5. Poultry: Basting, Brining, and Marinating (Source: USDA) Web page link PDF En Español En Español PDF Don't compromise food safety when looking for new and interesting ways to prepare old standards like chicken and turkey.

6. Turkey: Alternate Routes to the Table - roaster oven, grilling smoking, deep fat frying, pressure cooker, microwave (source: USDA) Web page link
Turkey preparation methods other than the traditional method of roasting a turkey in the oven are described: electric roaster oven, grilling (covered charcoal grill and covered gas grill, smoking a turkey, deep fat frying a turkey, microwaving a turkey and cooking turkey in a pressure cooker.

7. How to Cook a Turkey the Day before Serving It Web page link
Details and tips for preparing your turkey a day before serving it are given.

8. Turduckens Require Safe Food Handling Web page link PDF En Español En Español PDF (source: USDA)
"Turducken" — a layered poultry dish especially popular during the holidays — requires safe food handling and thorough cooking to prevent foodborne illness.

Food safety questions
1. Is Pink Turkey Meat Safe? (source: USDA) Web page link PDF
Well-done, safely cooked turkey meat may sometimes have a pink color. Learn why here. (source: USDA)

2. No-Show Guests Jeopardize Food (source: USDA) Web page link
When guests encounter emergencies and the meal must be delayed or cancelled, food must be handled "just right" to remain safe.

3. "Panic Button" Food Safety Questions (source: USDA) Web page link PDF En Español PDF
During the holidays, people are busy and can sometimes forget that unsafe handling and cooking can lead to foodborne illness. Here are some questions callers have asked regarding the safety of their holiday foods.

4. Types of Food ThermometersWeb page link
Learn the difference between different types of food thermometers and how to use them.

5. Brilliant Buffets (source: www.fightbac.org)Web page link Check the TWO links for downloading pages 1 and 2 of a related holiday brochure by clicking HERE
Learn tips for setting out food safely at holiday buffets.

6. Ask Karen (source: USDA)Web page link
An automated response system that will answer basis questions 24/7/365.

Carving a turkey (click on link at top of blog to play video)
1. Carving the Whole Turkey Brochure (source: NE Dept. of Agriculture Poultry & Egg Division)PDF En Español PDF
It may be easier and less intimidating to carve a turkey in the kitchen than at the dining table. This brochure includes step by step instructions for both methods. Several recipes using turkey meat are given.

2. Carving A Thanksgiving Turkey - NYTimes.com/video - Carving a turkey in the kitchen
This video shows how to carve a turkey in the kitchen and get the most meat from your turkey.

How to make turkey gravy (click on link at the top of the blog to play video)
1. How to Make Turkey Gravy
This video gives some of the easiest instructions I've seen if you have never made gravy before.

If you should end up with some lumps in your gravy, here are some methods to remove them:

Try breaking them up by whisking the gravy vigorously with a wire whisk.

Pour the gravy through a mesh strainer.
As a last resort, try pureeing the gravy in a blender or food processor or dip an immersion blender into the gravy to smooth it.

Another possibility is to use an instantized flour, such as Wondra, that has been formulated so it doesn't lump. As a back-up, if you have never made gravy before, you may want to purchase some ready-made gravy in a can or or jar ... just in case.

Stuffing
1. Stuffing and Food Safety (Source: USDA)Web page link PDF

2. Almond Brown Rice Stuffing (source: USA Rice Federation) PDF
This recipe tastes like the traditional stuffing only it is made with rice.

Pumpkin pie
1. Light Pumpkin Pie (source: Food and Health Communications)Web page link
This pumpkin pie saves 100 calories per slice from the traditional version and tastes identical!

2. Pumpkin Ice Cream PieWeb page link
This frozen pie can be made in advance and removed from the freezer on Thanksgiving Day.

Tips for traveling SAFELY with Thanksgiving foods
1. Thanksgiving on the Go - if you're traveling and taking food (source: Allrecipes.com) Web page link

2. Thanksgiving Travel (Source: Pat Kendall, Food Science and Human Nutrition Specialist at Colorado State University) Web page link
Some excellent tips for traveling safely with a turkey.

3. Traveling with Food to Gatherings of Family and FriendsWeb page link
If people are bringing food to a Thanksgiving meal, consider assigning foods based on how far they have to travel.

Recipes for leftover turkey
1. Thanksgiving Leftover Recipes (source: National Turkey Federation) Web page link
Enjoy turkey the day after and beyond with these delicious sandwich, entree, soup, salad and appetizer ideas.

2. Turkey Anytime: A Recipe for Turning Leftovers into Planned Over's (includes 10 quick recipes)PDF link

Preparing meats other than turkey
1. Roasting Those "Other" Holiday Meats (source: USDA) Web page link PDF En Español En Español PDF
Rather than turkey, some families choose a rib roast; others, a ham; and some will have a butcher arrange a crown roast of lamb. For special holiday meals, the cook wants everything perfect — and perfectly safe.

KIDS' CORNER
1. Thanksgiving Coloring Game (source: Kaboose.com) Web page link
Kids can "color" Thanksgiving pictures online.

2. Thanksgiving Coloring Pages (source: Kaboose.com) Web page link
Choose from several images to print and color.

3. Thanksgiving Mazes (source: Kaboose.com) Web page link
Choose from several mazes to print and solve.

4. Thanksgiving Dinner Place mats (source: kids.nationalgeographic.com)Web page link
Your hand print becomes the turkey's feathers.

5. Thanksgiving Quiz (source: kids.nationalgeographic.com)Web page link
Do you know the answer to questions such as what the pilgrims ate the first Thanksgiving?

6. Thanksgiving Jokes and Riddles (source: Kaboose.com) Web page link
Can you guess the answer to riddles such as why was the turkey the drummer in the band?"