by donR November 23, 2015
5 Tips & Tricks for better turkeys
Two years ago we wrote a series of articles about choosing, preparing, and serving a turkey for budge-friendly holiday meals. We went on to suggest safe ways to use turkey and side dishes for several planned-over meals. Since that time we’ve picked up 5 more tips and tricks we want to share with you as well as review the 5-part series Continue reading
During the cook-in we bagged pulled turkey meat so everyone could take some home for other meals.
Fifteen participants joined us for our second Cook-In. We spent the evening assembling a meal together, boxing food to take home, sitting down to enjoy the meal together and sharing ideas. The focal point of the meal was to cook turkeys but when it came to sharing ideas everyone had lots of things to say.
Planning, Preparing and Sharing are the cornerstone of the Family Meals Project and this cook-In allowed for lots of sharing. It was both fun and enlightening to take part in the discussions. Continue reading
shredded turkey and cabbage salad is easy to prepare and sooo good!
Let’s Talk Turkey, Pt 5: Using Planned-Overs
By DonR Nov 28. 20113
Cooking once and using planned-overs for several meals is a great way to save time and energy. In fact, because turkeys are on sale this time of year, it pays to grab an extra to freeze. Whole turkeys can help your food budget substantially.
Turkey can be used in lots of ways if you plan ahead. So, now that the turkey is cooked and the planned-overs are sitting safely in the oven at 135+ degrees, what comes next? Cool it quickly, shred it and use it for entrees, soups, salads and sides.
BE SAFE! After carving what you need, return the rest back to a 140 degree oven. The safety zone..
Let’s talk Turkey: Pt 3, Keep your Family Safe
There is a lot of chatter in the blogosphere right now about the dangers of eating turkey. The tone reminds me of when I had brown hair and cranberries caused cancer…or something. The fact remains that poultry, turkeys included, do sometimes carry salmonella and campylobacter bacteria. The USDA (the agriculture people) recommend that everyone handle, cook, and serve poultry under their guidelines. The recommendations apply to most foods but poultry has special importance and is labeled as a potentially hazardous food (PHF). Factory-grown poultry has more opportunity to pick up hazardous bacteria than free range birds but that is another topic open for discussion on the forum. Here are several things you can do to lessen the danger of getting sick Continue reading
Turkeys are inexpensive in November. Buy enough to use throughout the year and freeze them.
Let’s Talk Turkey: Part 1, Buying Your Turkey
It’s Thanksgiving season and a great time to buy turkeys on sale. But… be careful about those specials offering a $0.49 per pound turkey when you buy $150 in groceries. In fact there are lots of things to consider when it comes to turkeys like how big to buy, planning, safety, cooking and using planned-overs. These will be topics for the next 5 days. Part 1 lists 5 ideas about buying a turkey: Continue reading