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In the News -
November 2007
Thanksgiving tips and trivia
LITTLE ROCK - Thanksgiving can be a challenging time. For many, it's the only
time of the year they'll cook a big bird for guests. For others, stuck miles
from home and family because of career demands, try to make the best of the day.
Here are a few odds and ends for making Thanksgiving a little more
interesting.
- For years, turkey has taken the rap for making people sleepy after the
meal, but according to Amy McClelland, a Food Stamp Nutrition Education
Program Technician with the University of Arkansas Cooperative Extension
Service, although turkey does contain L-tryptophan, an essential amino acid
with a documented sleep-inducing effect, it's not the reason we feel
lethargic. Other chemicals in food actually block the sleep-inducing effect
of L-tryptophan. So if you are feeling sleepy, it's probably because of
overindulgence.
- The USDA recommends that a whole turkey is safe when cooked to a minimum
internal temperature of 165 F. Check the internal temperature in the
innermost part of the thigh and wing and the thickest part of the breast.
Let the bird rest 20 minutes after it's removed from the oven before serving
to make it easier to carve.
- Anthony Michael with the Little Rock-based Cross-Eyed Pig BBQ offers a
tip to keep our turkey breast juicy: Cook it upside down. To do this,
purchase two disposable turkey-roasting pans. Lay a doubled layer of
aluminum foil across the bottom of one pan. After seasoning, place your bird
breast down on the foil and place the pan in the oven. When the turkey has
reached the appropriate internal temperature, place the second disposable
roasting pan over the first, and invert. Allow the turkey to rest in this
position, covered by the layer of aluminum foil, until you are ready to
serve it. By cooking it upside down, internal juices are trapped inside the
breast.
- If you're away from family this Thanksgiving holiday, consider opening
your home to an "orphan's Thanksgiving." Invite friends and co-workers who
are also unable to attend family functions over for a potluck dinner.
Coordinate your potluck so that essentials are covered.
- Want a well-seasoned bird? Try using herbs, either fresh or dried,
rather than extra fat or salt, for flavor. Simply combine the herbs with a
little olive oil and spread on the outside of the turkey before roasting.
Low-sodium seasoning blends are also a good option.
For more turkey tips, visit the extension's Web site,
www.uaex.edu, or contact your county extension agent.
Other sources of information include the U.S. Department of Agriculture,
www.fsis.usda.gov/fact_sheets/Poultry_Preparation_Fact_Sheets/index.asp, or
try USDA's toll-free meat and poultry hotline at (888) 674-6854. The line is
open weekdays from 9 a.m. to 5 p.m. Central time.
The Cooperative Extension Service is part of the U of A Division of
Agriculture.e..
November 16, 2007
By Kat Robinson
For the Cooperative Extension Service
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
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