Consuming
Thoughts
by
Fay Strickler
Penn State Extension
Home Economist for
Berks Co.
This week’s column is in a
question and answer format and
includes some of the most fre
quent questions that consumers
ask about turkey preparation and
cooking.
Is stuffing a turkey the night
before a good time saver?
Some people may think it’s
a time saver, but it’s a unsafe
food handling procedure. Harm-
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Omar S. Fisher, 434
PENNSYLVANIA was completed in
1965 after a thirty-year effort by
Howard Higbee, a former Penn
State Professor
The map is known as the
LOST STREAM MAP to some
anglers
Professor Higbee succeeded
in creating a map of the highest
detail possible. a map that shows
every stream and lake He
painstakingly plotted by hand the
location of 45,000 miles of
streams onto a 3 by 5 foot map
The map sold extremely well
-until it was lost several years later.
Incredibly, the printer entrusted
with the original drawing and
printing plates declared
bankruptcy, then carelessly hauled
Higbee's 30 years of work to a
landfill.
The few remaining dog-eared
copies became a prized
fisherman’s possession. Professor
Higbee was offered $4OO for one
of his last maps And state
agencies were forced to keep their
copies under lock and key ,
Experts fold Professor Higbee
that reprints were impossible,
because the maps were printed in
non-photographic blue
Then, in 1991, at the age of
91, Howard Higbee’s dream came
true. Computers made it possible
to reprint the map Howard said, “I
never thought I'd live to see this
day"
ful bacteria can multiply in the
stuffing and cause food poisoning
even when the stuffed bird is re
frigerated. The cavity of the bird
actually insulates the stuffing
from the cold temperatures of the
refrigerator and acts as an incu
bator for harmful bacteria. So, al
ways stuff turkey right before it
goes in the oven.
The ingredients for the stuffing
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lewport Rd., Ronks, PA 17572
Stream ■
Maps
nnsylvania, New York, New England,
Jersey, Ohio k HaiyM/Delaware
angler and boater needs these maps
iof oil ihr angh r> call h 90% of the fi-h Regartlle" of uhieh group \ou fall into there < a >urt
In ne« water* Non, with ihi- magi urn (an find hidden <tream< and lake*
Pennsihama, Ohio. Vo Finland, Manland & Delaware and Vo Wk are loaded oilh "real fishing hole- mam of
them oirrlooked Thousand' of mile> of •IreaoK rm-r- and lake- are noo ea'i-10-hiiale on one map
The 3-fool-h\-5-foot Penm\l\ania map -hoo> 45,000 mile- of stream- phi> lake-
The 3-fool-bi-3-fool Ohio map -hoo- 29,000 mile- of -Ireaim plus lake-
The 3 1/2-fool-bv-l l/2-fool \eo Wk map -hoo- 65,000 mile- of stream' pirn lake-
The 3-fool-hi-t-fool Vo England map 'hoo> 16,000 mile- of >lreara' pin- lake-
The 2 l/2-foot-h»-3-fool Vo Jer>e\ map «hoo' 8,300 mdf> of stream' plm lake<
The 3 l/2-fool-b\-2-fool Manland/Delaoare map 'hoo< 12,000 miles of streams plus lakes.
Professor Higbee’s maps
are the first and only
highly detailed maps of
their kind.
RAVE REVIEWS
"It is amazingly detailed and
names some creeks in the
Mohawk Valley that can't
even be found on
topographic maps"
—John Pitarres,
OBSERVER-DISPATCH,
Utica
“If you're looking for the most
definitive maps ever created
depicting every single creek,
river, stream, pond and
lake then ‘Professor
Higbee's Stream Maps’ are
without question the finest"
—Howard Brant,
THE NEWARK STAR-LEDGER
“It is in showing where to find
out-of-the-way trout streams
that makes the map such a
treasure to the fisherman"
—Joe Gordon,
TRIBUNE-DEMOCRAT,
Johnstown
can be prepared and refrigerated
separately the night before. Then
mix your stuffing. Stuff the tur
key and cook immediately. An
other option is to mix and pop
the stuffing into the oven in a
casserole dish during the last
hour or so the turkey is baking.
Is it safe to cook a turkey in
a brown grocery bag.
The glue and ink on brown
bags were never intended for use
as cooking materials and may
give off harmful fumes. Also,
brown bags are usually made
from recycled materials and are
not sanitary. To cook your turkey
safely in a bag, use a commercial
oven bag.
The bags are time savers too,
particularly if you’re roasting a
large bird.
If one turkey takes 3 hours
to cook will it take 6 hours to
cook two turkeys?
Cooking two turkeys of about
the same weight does not double
the roasting time. In fact, cook
ing two takes no longer than
•j if there were only one bird in
f the oven.
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FREE GUIDEBOOK WITH ALL MAPS
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r 1
i ORDER YOUR COLOR STREAM MAPS
I Available rolled or folded ALSO AVAILABLE in heavy gauge LIFETIME
{ GUARANTEED, glass-like dear-lamination wnte-on wipe-off surface
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jPA 3FTby 5 FT $25 95
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INE 3FTby 4 FT $25 95
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i Check or money order enclosed $
j Each map includes the FREE Guidebook
■ Each rolled and laminated map shipped in a sturdy storage tube
! Name
i Address
I MAIL TO
LANCASTER FARMING
' Oept. Map |
i 1 East Main St., P.O. Box 609, Ephrata, PA 17522 i
] Payable J Check Enclosed J VISA J Mastercard J Discover [
J Card#
J Exp. Date
.Signature
Just make sure there is
sufficient oven space for both
turkeys so the heat can circu
late properly, and check each
one separately for doneness.
When the birds are done, a
meat thermometer, placed in
PRIORITY MAIL INCLUDED;
FOLDED LAMINATED |
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Lancaster Farming,
the meatiest part of the thigh,
should register 180 F. When you
poke the turkey with a fork, the
juices should run clear.
If you’re microwaving turkey,
however, cooking time is based
on the combined weight of the
turkey pieces. It takes longer to
microwave several pieces.
Again, use a meat thermome
ter to determine when the pieces
are done. After standing covered
outside the microwave for 10 to
15 minutes, turkey breasts should
reach 170 F., thighs and drum
sticks, 180 F.
Is price the best indicator of
quality for purchasing a tur
key?
All turkeys in the market are
young (usually 4 to 6 months of
age) and therefore tender. While
stores price turkeys low to attract
shoppers, that is no indication of
quality.
Look for a USDA or state in
spection mark that indicates the
turkey is safe and wholesome.
Personal preference and storage
space usually dictate whether you
buy fresh or frozen, pre-basted or
unbasted.
Pre-basted birds may contain
vegetable oil, broth and spices
added to give flavor and keep the
birds moist. USDA Grade A, the
highest quality grade, means a
bird is well shaped and free of
pinfeathers, cuts and bruises.
For a complimentary copy of
Turkey Basics contact your local
Extension Office or contact my
office at: Turkey Basics, 1238
County Welfare Road, PO Box
520, Leesport, PA 19533-0520.
Saturday, November 22, 2003-B7
Family Living
Premium Lists
Available For
2004 Farm Show
HARRISBURG (Dauphin
Co.) Each year, more than
1,500 entries have competed for
prizes in the Pennsylvania Farm
Show’s Family Living Depart
ment.
Since the department was
moved to a larger area in the
Main Exhibition Area last year,
more entries are being sought for
the 2004 Pennsylvania Farm
Show, Jan. 10-17. They must be
delivered to the Farm Show
building by Thursday, Jan. 8.
To encourage more entries, a
special supplement, the “Family
Living Premium List,” has been
compiled listing all areas of com
petition.
The areas includes: Canned
Foods, Dried Fruits and Vege
tables, Baked Products, Clothing,
Crafts, 4-H and other youth cat
egories, and special baking con
tests.
New to the craft area this year
is a Quilt Block Contest spon
sored by Kitchen Craft with prize
monies of $5O fro first place
down to $lO for fifth place.
The quilt blocks will become
the property of the Farm Show
and will be assembled into quilts,
wall hangings, pillows, etc. They
will be sold at auction with pro
ceeds going to the Farm Show
Scholarship Foundation.
To receive a Family Living
Premium List, contact Darlene
Dreuschel, Pennsylvania Farm
Show, 2301 N. Cameron St.,
Harrisburg, PA 17110;
call (717) 787-2905;
email; farmshow
state.pa.us;or call toll
free 888-385-4471.