814-Lancuter Farming, Saturday, November 1,1986
USDA Horn Economists folk Turkey
WASHINGTON, D.C. - As the
holidays approach, many of us are
planning a traditional turkey
dinner. But it’s not easy getting the
large bird ready for serving from
its cold or frozen state.
Hundreds of new or uncertain
cooks call the U.S. Department of
Agriculture’s toll-free Meat and
Poultry Hotline (800-53&4555) for
help. Here’s how home economists
answer some typical questions
about preparing turkey.
Q. My grandmother says the
secret to her tasty turkey is buying
a fresh, not a frozen, bird. In my
town, the stores are sold out of
fresh turkey a week before the
holidays. What should I do?
A. Buy a fresh turkey only if you
can arrange to purchase it shortly
before your meal. USDA
microbiologists recommend
cooking poultry within two days of
the date of purchase. If fresh or
thawed turkeys are refrigerated at
home any longer than that, you
could have spoilage problems.
If you can’t follow this time
frame, buy a frozen bird. Or bake
your fresh bird soon after pur
chase, then carve and refrigerate
it until your holiday meal. Cooked
turkey (with stuffing removed)
will keep in the refrigerator from
three to four days. Stuffing and
gravy (refrigerated in separate
dishes) will keep one to two days.
To reheat gravy, bring it to a
rolling boil before serving.
Q. I’ve never prepared a turkey
before. I have a 16-pound turkey in
the freezer how do I go about
defrosting it?
A. A frozen turkey can be thawed
safely in the refrigerator. An eight
to 12 pound turkey takes from one
to two days to thaw in a
refrigerator; 12-16 pounds, two to
three days; 16-20 pounds, three to
four days; 20-24 pounds, four to
five days. Large pieces of frozen
turkey a half, quarter or breast
take from one, to two days to
thaw in the refrigerator.
Another method for thawing
frozen turkey is immersing the
bird in cold water. Be sure the
wrapping is intact. If not, wrap it
in a plastic bag. Immerse in cold
water in the sink or in a large tub
Refill with cold water frequently
about every 30 minutes. An eight to
12 pound bird takes four to six
hours to thaw in cold water; 12-16
pounds, six to nine hours; 16-20
pounds, six to nine hours; 16-20
pounds, nine to 11 hours; 20-24
Ornamental Gourds Are Perfect For
NEWARK, Del. Ornamental
gourds are interesting relatives of
the squashes. They are useful in a
number of ways, but their most
popular use is for fall and winter
decoration, says University of
Delaware extension garden
specialist Dave Tatnall.
Count Your Blessings
And Share Them With Us
As Thanksgiving Day ap- your busy schedule and jot down
proaches homemakers are busily the things you are thankful for this
planning their holiday meal, Thanksgiving. You may be
shopping for a turkey and con- thankful for a crisp autumn day,
tacting family members to make the brilliant colors of a sunrise, a
sure all will be present at the healthy body, a loving family or
dinner table. the opportunity to live in a free
But pause for a moment from country.
But no matter what is on your
holiday preparations to consider we at Lancaster Fanning
the purpose of this national holiday would like you to share it with us.
giving thanks to God. Too often Please send your list of blessings to
we become engrossed in our daily us for publication. We’ll feature
struggles and spend more time them in our pre-Thanksgiving
complaining about what’s wrong issue on Nov. 22.
with our government, family and You can send your responses to
neighbors than counting the Keene, Lancaster Farming
blessings that enrich our lives. Newspaper, 22 East Main Street,
So take a minute or two from Lititz, PA 17541 by Nov. 17.
for Holiday Entertaining
pounds; 11-12 hours.
A faster way to thaw turkey is to
use a microwave oven if it is big
enough. Follow the manufac
turer’s directions.
After it’s thawed, wash the
turkey under cold running water.
Remove the neck and giblets and
wash them, then wash inside and
outside the bird. Drain thoroughly.
WARNING; Never defrost a
turkey on the counter or table top.
Bacteria multiply so rapidly at
room temperature that the tem
perature range from 60° F. to 125°
F. is called the “Danger Zone.’’ In
the hours it takes for a turkey to
thaw, the surface bacteria could
multiply to dangerous levels.
An remember, prevent the
spread of bacteria during thawing
and preparation by using plenty of
soap and hot water to wash your
hands, utensils and cutting board
as you work. Wash the sink,
countertop and faucet handles also
as well as anything else that
comes in contact with the raw bird
or your hands.
Q. How can I tell when a turkey
is done?
A. A turkey should be baked for
15 to 18 minutes per pound. To test
for doneness, insert a meat
thermometer into the thigh near
the joint. The turkey is done when
the thermometer reads 180 to
185°F. Another test for doneness is
to stick a long-tined fork into the
inner thigh. If the juices run clear
no pink the turkey is done.
Q. I’d like to make stuffing for
our Thanksgiving turkey, but it’s
so time-consuming. Any short
cuts?
A. The fastest and safest
method is to bake the stuffing in a
separate dish, not inside the
turkey. That way, you can mix it
while the bird is cooking, and it will
be baked in 30 minutes. An un
stuffed turkey bakes faster too.
Gourds come in a great variety
of sizes and shapes, with solid
colors and combinations of orange,
yellow, green, and white. Their
descriptive names are interesting
too ball, egg, pear, spoon,
dipper, bottle, dolphin, Turlfs
turban, and Hercules club, to name
just a few.
If you prefer a stuffed turkey, it
is safest to stuff the bird just before
pulling it in the oven. Otherwise,
you run the risk of food poisoning
bacteria multiplying in the stuf
fing. For that same reason, it’s
best not to buy a fresh bird that’s
been stuffed at the grocery.
To check stuffing for doneness,
remove the bird from the oven and
insert a thermometer into the
stuffing. Wait five minutes, then
check the temperature it must
reach at least 165 degrees F.
After cooking a stuffed turkey,
scoop out the stuffing and serve it
in a separate dish. Never leave the
stuffing in the bird.
Q. I’m cooking the turkey for our
Thanksgiving dinner to be held at
my aunt’s home 30 miles away. I’d
like to cook it at home that mor
ning. Would it be safe to do so?
A. Yes, but only if you’ll be
sitting down to eat the turkey
within two hours after taking it
from the oven. Also, you need to
remove the stuffing after you take
the bird out of the oven, and you
must keep both bird and stuffing
either hot or cold until serving
tune.
To cool the stuffing quickly, put
it in the freezer. Then keep it on ice
in a cooler until you can re-heat
and serve.
Keep the fully-cooked turkey hot
by wrapping it in foil, newspaper
and towels. Put it in a large in
sulated picnic cooler or cardboard
box stuffed with newspaper.
If you can’t make it from oven to
table in two hours, then prepare
the bird in advance, slice, cool it
quickly in the refrigerator and
transport it in a cooler with ice.
WARNING. Never cook meat
partially for completion of cooking
later. Partial cooking provides
ideal conditions for bacterial
growth, which could lead to food
poisoning.
Decorating
M
Tatnall says to pick gourds from
the vines when fully mature, and
before frost. When ripe, the stems
turn brown and begin to shrivel.
Remove each fruit with a hand
primer, leaving a short stem piece
attached.
Handle the fruits with care to
avoid bruising and scratching.
Wipe each fruit with a cloth
dampened with rubbing alcohol to
remove dirt and decay-causing
organisms.
Cure gourds in a dry, airy place
such as a screened porch, garage,
or shed. Spread them evenly so
they do not touch. Turn the fruits
daily and discard any that shrivel
or develop soft spots.
The entire curing process takes
three to four weeks, says Tatnall.
When completely dry, the gourds
will have a hard, tough skin. Apply
a regular floor or furniture wax,
and polish with a soft cloth. Well
cured gourds will remain at
tractive for several months.
The fall and winter holiday
seasons are ideal times for
displaying decorative gourds.
They are especially attractive in a
fruit bowl, cornucopia, or in a loose
arrangement on a table, chest, or
mantel.
See your nearest
F\£W HOLLAND
Dealer for Dependable
Equipment and Dependable
Service:
Annville, PA
BHM Farm
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RD 1
717 867 2211
Beavertown, PA
B&R Farm
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RD 1 Box 217 A
717 658 7024
Belleville, PA
Ivan J Zook
Farm Equipment
Belleville Pa
717 935 2948
Canton, PA
Hess Farm Equipment
717-673 5143
Carlisle, PA
Paul Shovers, Inc
35 East Willow Street
717 243 2686
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Clugston
Implement, Inc
RD 1
717 263 4103
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George N Gross. Inc
R D 2. Dover, PA
717-292 1673
Elizabethtown, PA
Messick Farm
Equipment, Inc
Rt 283 Rheem'sExit
717 367 1319
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C Paul Ford & Son
RD 1
814 652 2051
Gettysburg, PA
Yinglmg Implements
RD 9
717 359 4848
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Meyers
Implement's Inc
400 N Antrim Way
P 0 Box 97
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R D 3 Box 13
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RD 1, Box 1392
215 488 1025
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1061 Carlisle St
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215 273 3131
215 273 3737
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717 734 3682
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103 Cemetery Street
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L H Brubaker, Inc
350 Strasburg Pike
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RD 7, Box 405
717-949 6501
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110 South Railroad
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PO Box 16
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Churchville Rd
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Outside MD 800 331
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1201 New Windsor Rd
301 857 0711
Outside MD 800 331
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201 689 1464
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Broad Street &
East Avenue
609 769 0308