OCR Text |
Show 10A Emery County Progress Tuesday, November 22, 1988 Some things you should know about turkeys Americans are eating more turkey and apparently enjoying it more than ever before. In 1980 the average American ate 10.5 pounds of turkey during the year. By 1985 that average had jumped to 12.1 pounds and increased to 13.5 pounds in 1986. In 1987 15.3. consumer consumption was This year (1988) the average American is expected to eat 17.5 pounds of turkey, according to figures compiled by the U.S. Department of Agriculture. That amounts to 249,718,000 turkeys! The production estimate for 1988 is 4.126 billion pounds. The 1989 estimates are 18.5 pounds per capita consumption. But Californians are the biggest turkey eaters in the country. They eat three pounds more turkey than the average consumer. Some industry analysts believe the milder climate stimulates more outdoor cooking and turkey is an ideal item for the barbecue set. Turkeys growing popularity is demonstrated by yearly increases in consumption and a shrinking red meat market as Americans eat less beef and pork. In the early 1980s turkey overcame roast beef to become the No. 2 selling meat item in the nations deli cases, second only to ham. Twenty years ago nearly 70 percent of turkeys consumed in the U.S. were eaten during the Thanksgiving and Christmas holiday seasons. Today, about 40 percent of the nations turkey output is destined for holiday menus dinner the with remainder eaten during the non- holiday months. are consumers Because meals demanding light, low-fand foodservice operators want at TEI3ATEQG CROWN PUNCH LINE (it) 7:30 $9:30 Fri., Sal 7:30 5:30 Sb. Show $2.00 Fri. rq 7 p.m. Ml tuts $1.00 Sotordo) MatinM 1 p.m. $ Sot, KING KOAL CHILDS 740 FLAY m 7:00 1 940 Fri., SaL Soit-Tho- d 5:00 Sun. Show $2.00 GORILLAS IN THE MIST 740 7:00 A Soit-Tho- Norbest officials say this has been an exceptionally good year for the entire turkey industry and retail stores should have plenty of turkeys on hand and in sizes to meet every holiday meal need. FACTS ABOUT PREPARING AND COOKING TURKEY When selecting a turkey Norbest suggests one pound per person if the turkey is under 16 pounds. For turkeys over 16 pounds allow 34 pound per person. This will allow plenty for the holiday meal and some leftovers for future meals. There are two recommended ways to thaw a whole turkey. The best is to place the wrapped turkey on a tray and thaw in the refrigerator, allowing five hours per pound of turkey. For a quicker thaw, immerse the wrapped turkey in cold water and allow 12 hour per pound million pounds. are the champion turkey consumers in the world? The Israelis. The Israelis eat more than 28 pounds of turkey each during the year. Americans are expected to gobble up some 4.012 billion pounds of turkey by years (1988) end. Where do they come from? The major turkey producing 760 Who states are North Carolina, Minnesota, California and Arkansas. North Carolina leads the list and in 1987 produced about 48 million birds. Turkey consumption has been steadily increasing over the years because of consumers interest in a more active lifestyle, health and general and nutrition. The high protein, low fat, low cholesterol and essential nutrient characteristics of turkey make it ideal for weight- - and Americans. In fact, the turkey industry has received an unexpected boost from weight reduction groups. Some have not only emphasized turkey but have specified brands in special diet menus. Nutrition is not the only reason Americans are eating more turkey. Norbest and other producers have responded to the American desire for variety by offering new lines of products. They include packaged turkey parts, roasts of both white and health-conscio- N-i- 940 Fri, Sat 540 Sun. Show $2.00 us meat, turkey ham, bologna, pastrami, franks and . other, deliitems. ; What sizes. of .turkeys are available to the consumer? The smallest turkeys, usually called fryer roasters, range from five to nine pounds. The largest turkeys available weigh more than 40 pounds with the of the larger birds sold JJk majoritythe Thanksgiving and during Christmas holidays. Skin Care Seminar browning. Roasting times for turkey will vary according to the weight. Additionally, the turkey will roast slightly faster if placed in a deep roasting pan, securely covered in the by MARILYN HARRIS Tues., Nov. 29 at 12 Noon & 7 p.m. dark-colore- d, Which of the Six Color Groups Are You In? wrapped in aluminum foil or in an oven roasting bag. Norbest suggests that a turkey cook about 12 minutes per pound. Therefore, a turkey would normally cook in about four hours. And a roaster, 4:30 p.m. Demonstration of SIGNAIR COLOR ANALYSIS 93 E. change the water frequently. Or, the wrapped turkey can be placed under a slow, steady stream of cold water and the turkey should be turned frequently. If a stuffed turkey is planned, it should not be stuffed until it is ready for roasting. An alternate to stuffing is to bake the dressing in a greased casserole or pan. The dressing flavor can be enhanced by using a broth made from the turkeys giblets. Stuffing should be removed from the body cavity immediately after roasting. Brown paper bags have sometimes been used as containers when roasting a turkey. Norbest does not recommend this method. Many paper bags are made of recycled paper and may contain chemicals that could be released during cooking. The use of commercial roasting bags is safe for roasting a whole turkey. Directions for roasting a turkey are usually printed on the wrapper. General rules are: Preheat the oven to 325 degrees. Remove the plastic wrap and remove , thq ' giblets from the birds cavity and neck area. Rinse well and pat dry with paper towels. Season to taste and stuff the turkey if desired at this point. Return the legs to the leg lock or tuck the flap of skin under the tail. Twist the wings tips under the back and place breastside up on a rack in a roasting pan. Place a tent of aluminum foil, bright side in, and loosely cover the entire turkey to prevent over- dark PRICE THEATER CROCODILE DUNDEEII versatile, labor-- and costsaving entrees, turkey has become an anytime food. This is borne out by USDA statistics that show turkey consumption during the first quarter of the year has increased substantially since 1960. These figures show first quarter U.S. consumption of turkey in 1960 was 97.1 million pounds as compared to 622 million pounds in 1987. Estimated 1988 first quarter consumption was about fully nd Main in Castle Dale bird would cook in hours. about Tender The Norbest pop-u- p Timer is the most convenient way of telling when a turkey is done. The timer comes already inserted in the thickest part of the breast meat, and pops up automatically when the ideal at Cottonwood Press nd 5-- 12 temperature cooking is Aztecs were the first to domesticate the turkey. History associates turkey with the first Thanksgiving feast celebrated by the Pilgrims in 1621. However, some argue that the settlers of Virginias Jamestown earlier celebrated Americas first Thanksgiving as their extension of Englands Harvest Home Festival, a sort For this reason, Lauritzen said it is best not to stuff the turkey the night before baking it, especially when planning to add cooked dressing to an uncooked bird. This will cause the turkey to warm up and keep the dressing from cooling to a safe temperature quickly. When it comes time to cook your turkey, make sure both the bird and stuffing are completely Ben Franklin suggested the national bird be a turkey and not the bald eagle. Turkey feathers are dyed and used in making Indian costumes. At least one company in Texas cures turkey skin and uses it as leather for custom-mad- e cowboy boots. Turkey down is used in pillows. Wing feathers are used in fletching 0 reach turkey the in part deepest degrees of the breast and in the joint between the thigh and the body cavity. If the turkey is stuffed, make sure temperature of the dressing exceeds 165 degrees, Lauritzen said. The next critical period occurs when the big feast is over, she said. Though its fun ago. Some scientists believe the reached. meat thermometer is also a good way to determine cooking time. The point of the thermometer should be inserted in the thickest part of the thigh, or the thickest part of the breast meat, not touching the bone. Remove the turkey from the oven when the thermometer reads 185 degrees in the thigh, 170 degrees in the beast. If no meat thermometer is available, a whole turkey can be considered done if the leg joint moves freely when the drumA of homecoming weekend. stick is wiggled. A stuffed turkey requires about an hour longer cooking time for a medium size turkey, or up to two hours longer for a large turkey. The stuffing is cooked when a meat ther- mometer inserted into the stuffing in the deepest part of the cavity reaches a temperature of 165 degrees. Always remove the aluminum foil tent from over the turkey for hours of roasting. the last This will allow the turkey to arrows. President Abraham Lincoln proclaimed Thanksgiving as a national holiday in 1863, in response to a campaign by a woman magazine editor, Sara Josepha Hale. Ms. Hale also was the author of Mary Had a Little Lamb. Turkeys can fly for short distances and some of the a race lighter birds can horse in a short sprint. Only tom turkeys gobble. The hens make a clicking noise. Weight records show that in 1967 a commercial turkey grower raised a turkey to a 1-- 12 brown. Always allow the turkey to stand for 15 to 20 minutes after removing from the oven and before carving. This allows a redistribution of juices in the meat and carved servings will be uniformly moist. out-pa- Are different times required when barbecuing a turkey? Yes. Consumers should allow about 15 minutes per pound over charcoal and about 18 minutes per pound when using gas grills. However, the meat weight of 75 pounds. In the early West, turkeys were trailed like cattle in drives to supply food where needed. One of the earliest turkey drives was over the Sierras from California to Carson City, Nev. Hungry miners coughed up $5 apiece for the birds. Abraham Lincolns son, Tad, had a pet turkey. When it was suggested ' that the bird might make a fine holiday dinner, the boy set up such a ther- mometer is still the best method of determining if a turkey is done. Or, the test of the leg joint moving freely when the drumstick is wiggled will indicate a completely done tiirlcpv TURKEY TRIVIA The turkey is a variety of the pheasant. The origin of the name is unclear, but some in- ce . teresting theories exist. howl of protest that the Christopher Columbus thought president finally issued a the New World was conriepted to 'presidential pardon for Tads India. He called the unusual pet. bird tuka, which is peacock in the Tamil language of India. Keeping the banquet safe The Thanksgiving and Another tale says the merchants Christmas holidays are known who sold turkeys in Spain as times for family gatherings changed the Tamil tuka to the which then and indulging in good food. Hebrew tukki, y evolved in the English Unfortunately, cooking and the Others maintain large quantities of food lend turkey. American Indian name for the themselves to health hazards: bacteria and food poisoning. Another firkee. bird was Georgia Lauritzen, Utah State theory says the present name came alarm from the University Extension food and turkey call of the bird, which sounds nutrition specialist, said the turc, turc, first danger period starts with something like turc. You can take your choice. defrosting the big bird. Most people dont start Hie defrosting Christopher Columbus and later Hernando Cortez both process soon enough. The safest way to defrost a acquired a taste for turkey and both took some back to Europe. turkey is to put it in a plastic By 1530, turkeys were being bag in the refrigerator. An lb. bird will take one or two days raised domestically in Italy, France and England. When the to defrost, 0 lb. will take two or three days and a turkey Pilgrims and other early settlers arrived on American weighing more than 20 lbs. could shores, they already were take up to five days to safely familiar with eating turkey. defrost, Lauritzen said. She said the next best way to Recent fossil evidence has been dated to show that turkeys defrost a turkey is to run cool, have roamed the Americas for never hot or warm, water over about 10 million years. the bird. Most bacteria form in food in Who first domesticated the the temperature range of 0 turkey? There is archeological evidence that turkeys were at degrees, Lauritzen said, so it least confined, if not is important to keep the food out of this temperature range as domesticated, by the Southwest Indians as long as 2,000 years much as possible. all-da- 8-- 12 13-2- cooked before serving. A tf "WHITEY" GORDON, OWNER wishes to thank its customers for the Successful Joining of to pick at the leftovers, they need to be put away and cooled to a temperature below 40 degrees as soon as possible. It is best to slice the leftover turkey and wrap it in plastic. This allow? it to cool faster. As for the stuffing, put it in a pan deeper than one inch for quick cooling. The traditional pumpkin pie can also be a food spoilage problem if left unrefrigerated too long because it contains dairy products, which can easily spoil, Lauritzen said. She said it is an old wives tale that food should cool completely before it is put in the refrigerator. Maximum bacteria safety means keeping food either above 140 F or below 40 F as much as possible. Turkey questions answered Question: Are hens more tender than tom turkeys? Answer: No, there is no significant difference. If hens and toms are compared at the same age, the hen will tend to have slightly more breast meat. Most hens are marketed at 8 weeks and toms a few weeks older. This means that by the 17-1- the time" they market, a tbrii frill have slightly more breast meat, but no dif- ference in tenderness. Question: Do you need to thaw the turkey before baking it? Answer: According to studies at Utah State University, whether you thaw the turkey before baking or not has little effect on the juiciness or taste of the bird. You cannot, of course, stuff a frozen turkey and the overall cooking time will be longer than a thawed bird of similar size. Question: What is the best temperature at which to bake a turkey? Answer: According to Utah State University studies, turkeys baked at 250 F instead of the more commonly recommended 325 F scored slightly better in taste tests, but took twice as long to bake. Baking temperature should be chosen partially on the basis of when you want the bird to be ready. The 250 degree temperature would be best for overnight cooking. Thank I& & $e, II r r fSk ft Wie Cottonwood Elementary P.T.A. would like to give a special thanks to all. those who helped make K our 1988 Halloween Cari nival a big success. Thank I you for your participation and donations of your I time, effort and food. CENTRAL UTAH LIVESTOCK SUPPLY Cash or Credit Card Only riaL You CELORIS FLORAL & VALUES TO $50.00 ir ty 40-14- PLACE WHITEY'S WAYNE Clearance Rack 3. See us for special Candle liii Centerpieces for the holidays 240 South 300 West Watch for our GRAND OPENING and CELORIS FLORALS GMEggniiB ANNIVERSARY SALE After Hours 687-984- 4 487-225- 9 or 1 144 N. Main, Huntington Sale Ends Decembers, 1988 , iiiilifii jifr irtil T p a, gudow 10-y-r. Flower Shop will be open Sunday at 12:00 if a funeral is on a Monday Huntington, Utah e 160-17- food-safe- tv tv tv tv tv tv tv tv tv tv Girls Fancy Dresses $40.00 Children's Pants & Blouses 2 for 1 Sweats 30 off Ladies Sweaters & Dresses 20 off All Hour Blouses 20 off Leotards, Tights, Socks & Leg Warmers-2- 0 1 Ladies & Childrens Blouses-Bu- y get 1 free well-don- should matter how long or how much you've smoked, its not too late to stop. Because the sooner you put down your last cigarette, the sooner your body will begin to return to its normal, healthy state. Mo |