Health and Human Sciences
Our responsibility is to help improve the quality of life of individuals and families, as well as improve economic and social well-being throughout the state. Extension Health and Human science programs help people extend their incomes, improve their health, as well as strengthen personal and family relationships in a changing environment.
Let's Talk Turkey!
• Allow 1 pound of turkey per person.
• Buy your turkey only 1 to 2 days before you plan to cook it.
• Keep it stored in the refrigerator until you’re ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
• Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.
• Allow 1 pound of turkey per person.
• Keep frozen until you’re ready to thaw it.
• Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
• See “Thawing Your Turkey” for thawing instructions.
frozen pre-stuffed turkey
• USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.
• DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.
• Allow 1 ¼ pounds of turkey per person.
THAWING YOUR TURKEY
There are three ways to thaw your turkey safely – in the refrigerator, in cold water, or in the microwave oven.
In the Refrigerator (40°F or below)
Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.
In Cold Water
Allow approximately 30 minutes per pound
4 to 12 pounds 2 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours
Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.
In the Microwave Oven
• Check your owner’s manual for the size turkey that will fit in your microwave oven, the minutes per pound and power level to use for thawing.
• Remove all outside wrapping.
• Place on a microwave-safe dish to catch any juices that may leak.
• Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.
REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately. grilling a turkey
When cooking whole turkey in a covered charcoal grill, DO NOT STUFF THE TURKEY. Because cooking is at a low temperature, it can take too long for the temperature of the stuffing to reach 165° F. Also, smoked stuffing has an undesirable flavor. Begin with clean equipment and a good quality charcoal. Build a pyramid of charcoal to one side. Ignite the charcoal, and let the coals get red hot. Place an appliance thermometer on the food rack to monitor the air temperature inside the grill. When the charcoal has developed white powdery ash – about 20 to 30 minutes – and the air temperature reaches 225 to 300° F, place a drip pan with water in it to create moist, hot steam for cooking, in the center of the grill beneath where the turkey will be set and carefully push the hot coals evenly around the edge. Position the grill rack and place the prepared turkey on it (breast side up). The place the cover on the grill. Replenish with about 15 briquettes every hour as needed to maintain 225 to 300° F. If desired, add water-soaked hardwood or fruitwood, in the form of chunks or chips, to add flavor to the turkey as it is cooking. DO NOT use a softwood (pine, fir, cedar, or spruce) because it gives the food a turpentine flavor and coats it with a black pitch or resin. Cooking times depend on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals, and the temperature of the outside air. Always use a food thermometer. The turkey is done when the food thermometer reaches a safe minimum internal temperature of 165° F in the innermost part of the thigh and wing and the thickest part of the breast. Estimate 15 to 18 minutes per pound if using a covered grill. A whole turkey can be successfully cooked, provided the turkey is not stuffed and has been completely thawed
Storing Your Leftovers
• Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90°F.
• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey, stuffing, and gravy within 3 to 4 days.
• If freezing leftovers, use within 2 to 6 months for best quality.
Reheating Your Turkey
Cooked turkey may be eaten cold or reheated.
In Cold Water
• Set the oven temperature to lower than 325°F.
• Reheat turkey to an internal temperature of 165°F. Use a food thermometer to check the internal temperature.
• To keep the turkey moist, add a little broth or water and cover.
In the Microwave
• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food thermometer to make sure it reaches 165° F.
• Consult your microwave oven owner’s manual for recommended times and power levels.
For more information about food safety, call: USDA Meat and Poultry Hotline 1-888-MPHotlin (1-888-674-6854 10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday E-mail: email@example.com Or “Ask Karen”, FSIS Web-based automated response system – available 24/7 at www.fsis.usda. gov
TALL WHITE CHOCOLATE CARAMEL LATTE
Savor the sweet taste of Whitley Chocolate Caramel Latte with either shots of espresso or espresso coffee. This foam covered treat is nothing short of perfection. Serve in a tall cup to make a dramatic presentation. Yield: 1
¾ C 1% milk
2 T. White Chocolate Caramel Latte Flavor liquid
2 shots (2 ounces) espresso or 1/3 C. hot, freshly
brewed dark roast espresso coffee
STEAM* milk and creamer until 150° to 160° F. Brew espresso into tall coffee mug; pour in milk mixture, holding back foam. Spoon foam over the top.
* If you don’t have a milk steamer, you can simply heat the milk and creamer on the stove or in a microwave until it just barely reaches a boil. Whisk briskly with a wire whisk to create foam.
Chunky Turkey Chili
1 pound ground turkey or ground beef
½ C. coarsely chopped onion
2 cans (14.5 oz. each) diced tomatoes with juice
1 can (16 oz) pinto beans, drained, rinsed
½ C. chunky salsa, your favorite
2 tsp. chili powder
1 ½ tsp. ground cumin
Salt & pepper to taste
½ C. shredded Cheddar or Mexican cheese
1 to 2 T. sliced black olives
In a large skillet over medium heat, brown ground turkey and onion. Drain off excess fat. Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili powder, and cumin. Stir gently to blend ingredients. Cover and cook on LOW setting for 5 to 6 hours. Taste and season with salt and pepper. Serve with a dollop of sour cream and a little shredded cheese and black olive slices. Serves 4.
Savory Turkey Cobbler
4 T. butter
2 ribs celery, sliced
1 bunch green onions, about 6-8, thinly sliced
6 T. flour
2 C. chicken broth
1 C. leftover or canned turkey gravy, or use more chicken broth
½ tsp. salt, or to taste
1/8 tsp. ground pepper
¼ tsp. poultry seasoning
2 C. frozen mixed vegetables, thawed
3 C. diced leftover cooked turkey
1 large egg
½ C. milk
4 T. melted butter
1 C. all-purpose flour
1 C. cornmeal
2 tsp. baking powder
1 T. granulated sugar
¼ tsp. salt
1 scant tsp. poultry seasoning or Crumbled rubbed sage
1 tsp. dried parsley flakes
Cranberry sauce, optional
In a large saucepan, heat 4 T. butter over mediumlow heat until frothy; add celery and cook until celery is tender. Add green onions and cook 1 minute longer. Add 6 T. flour, stirring until well blended and bubbly. Add chicken broth and turkey gravy; continue cooking, stirring, until thickened and bubbly. Add seasonings, thawed vegetables, and turkey; heat through. Pour into a buttered 9-inch square pan or 2-quart baking dish.
Heat oven to 400° F.
In a medium bowl, whisk 1 egg with the milk and melted butter. In another bowl, blend the 1 C. of flour with cornmeal, baking powder, salt, poultry seasoning, and parsley. With a wooden spoon, stir dry ingredients into the egg and milk mixture until well blended. Drop spoonful’s of the dough all over the hot filling. Bake for 30 to 35 minutes, or until topping is browned and filling is bubbly. Serve with cranberry sauce on the side, if desired. Serves 4 to 6.
Stress, Depression and the Holidays: Tips for Coping
Stress and depression can ruin your holidays and hurt your health. Being realistic, planning ahead and seeking support can help ward off stress and depression.
The holiday season often brings unwelcome guests – stress and depression. And it’s no wonder. The holidays present a dizzying array of demands – parties, shopping, baking, cleaning and entertaining, to name just a few.
But with some practical tips, you can minimize the stress that accompanies the holidays. You may even end up enjoying the holidays more than you thought you would.
Tips to prevent holiday stress and depression:
When stress is at its peak, it’s hard to stop and regroup. Try to prevent stress and depression in the first place, especially if the holidays have taken an emotional toll on you in the past.
1. Acknowledge your feelings. If someone close to you has recently died or you can’t be with loved ones, realize that it’s normal to feel sadness and grief. It’s OK to take time to cry or express your feelings. You can’t force yourself to be happy just because it’s the holiday season.
2. Reach out. If you feel lonely or isolated, seek out community, religious or other social events. They can offer support and companionship. Volunteering your time to help others also is a good way to lift your spirits and broaden your friendships.
3. Be realistic. The holidays don’t have to be the perfect or just like last year. As families change and grow, traditions and rituals often change as well.
4. Set aside differences. Try to accept family members and friends as they are, even if they don’t live up to all of your expectations.
5. Stick to a budget. Before you go gift and food shopping, decide how much money you can afford to spend. Then stick to your budget. Don’t try to buy happiness with an avalanche of gifts.
6. Plan ahead. Set aside specific days to shopping, baking, visiting friends and other activities. Plan your menus and then make your shopping list.
7. Learn to say no. Saying yes when you should say no can leave you feeling resentful and overwhelmed. Friends and colleagues will understand if you can’t participate in every project or activity.
8. Don’t abandon healthy habits. Don’t let the holidays become a free-for-all. Overindulgence only adds to your stress and guilt. Have a healthy snack before holiday parties so that you don’t go overboard on sweets, cheese or drinks. Continue to get plenty of sleep and physical activity.
9. Take a breather. Make some time for yourself. Take a walk at night and stargaze. Listen to soothing music. Find something that reduces stress by cleaning your mind, slowing your breathing and restoring inner calm.
10. Seek professional help if you need it. Despite your best efforts, you may find yourself feeling persistently sad or anxious, plagued by physical complaints, unable to sleep, irritable and hopeless, and unable to face routine chores. If these feelings last for a while, talk to your doctor or a mental health professional.
Mayo Clinic Staff
Gift cards continue to be popular. Most gift cards are redeemed after the Christmas and New Year holidays. Traditionally, gift cards are purchased from department stores (40%) and restaurants (30%). As a result of current economic conditions, the Purdue retail Institute expects that in 2012-2013 gift card purchases at supermarkets, food stores, gasoline stations, and superstores will increase significantly. While gift card fraud is relatively rare, it does occur. Most instances of gift card fraud take place when thieves steal credit cards and then purchase gift cards with them. The gift cards are then used or sold.
When buying gift cards, consumers can protect themselves by buying directly from a retailer. They should be wary of buying gift cards from third party on-line vendors and they should never buy a gift card if the personal card identification number on the back is not intact. When using gift cards, consumers can protect themselves by keeping the receipts for items purchased to document the value of the card when purchased.
Richard Feinberg, PhD, Purdue University
All Programs are FREE & open to the public.
Call 260-244-7615 or 260-625-3313
to reserve your spot.
Contact: Cindy Barnett – Purdue Extension –
Whitley County Office
115 S. Line Street, Columbia City IN
Blue Ball Book
The New Ball Blue Book is available at the Whitley County Extension Office for $6.50.
Pressure Canner Testing
Bring your lid with gauge to the Whitley County Extension Office and we will test it for you. Plan to leave your lid for at least 2 hours. Cost is $1.00/lid. Only lids with a dial can be tested for accuracy. Weighted lids cannot be tested.