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November  2003

We thought we’d let experts provide their favorite turkey tips. The following are suggestions from professional chefs. 

• Make sure the turkey is completely defrosted and at room temperature.
• For an unstuffed bird, the cooking time will be about 10 minutes per lb. at 350°F. (An instant read thermometer must register 160°F at the deepest part of thigh, not touching the bone).
• One twenty-pound turkey will feed ten people, (leftovers included). If you have a large enough oven, two smaller turkeys can be easier to handle.
• After removing your bird from the oven, always allow it to rest, loosely covered with aluminum foil, for 15 to 20 minutes, so the juices settle in.
• To help insure that everything gets to the table at the same time and HOT remember that the oven belongs to the turkey on Thanksgiving. Pies and quick breads should be made in advance. All side dishes should be stove top or microwave items. Once the turkey is out and resting, the oven can be turned down and used as a warmer for all the sides. While dinner is being enjoyed, the pies are warming up! 

Here are some more tips to make Turkey Day a little more manageable.

• Have each guest bring a dish to ease your burden
• Skip the appetizers - there’s plenty of food at the meal
• Look for recipes that can be made ahead of time
• Set the table and assemble serving pieces the day before
• Many experts say that basting the bird does more for the cook than it does the bird. It actually slows cooking time because you keep opening the oven door!
• Sit down and put your feet up for 5 minutes before your guests arrive
  

For Your Information: Butterball has a great gadget on their web site (butterball.com). You enter the number of adults and children you’ll be feeding, and it will calculate how large a turkey you’ll need and how much dressing to make.

 

KRISPIE SWEET POTATOES  Yield: 6-8 servings

3 cups (40 ounces) drained, mashed canned sweet potatoes 2 eggs, beaten 1/3 cup skim milk 3/4 cup sugar 5 tablespoons light (5 grams fat per tablespoon) margarine, melted 1 teaspoon vanilla extract 1/8 teaspoon cinnamon 1/3 cup orange juice 1 –1/4 cups Rice Krispies 1-1/2 tablespoons light (5 grams fat per tablespoon) margarine, melted 1/4 cup brown sugar  1/4 cup chopped walnuts 1 tablespoon water

Preheat oven to 350º. Lightly spray 2-quart baking dish with vegetable oil spray. In medium bowl combine sweet potatoes, eggs, milk, sugar, 5 tablespoons margarine, vanilla, cinnamon, and orange juice. Mix well. Place mixture in prepared baking dish. Combine cereal, 1-1/2 tablespoons margarine, brown sugar, walnuts, and water. Mix well; sprinkle over potatoes. Bake at 350º for 30-40 minutes. 

Nutrients per serving:

Calories 384 Cholesterol 61 mg Total Fat 9 g  (33%) Sodium 239 mg Carbohydrate 61 g Protein 5 g

PINK ARCTIC FREEZE  Yield: 8-10 servings
2 cups fat-free frozen whipped topping 6 ounces fat-free cream cheese, softened 2 tablespoons low fat (1 gram per tablespoon) mayonnaise 2 tablespoons sugar 8 ounces crushed pineapple, drained 2 cups (1-pound can) whole cranberry sauce 1/3 cup chopped black walnuts

Thaw whipped topping according to package directions. Blend together cream cheese, mayonnaise, and sugar. Add drained pineapple, cranberry sauce, and walnuts. Fold in whipped topping. Pour into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan or other decorative mold. Freeze at least 6 hours; unmold before serving.

Nutrients per serving:

Calories 181 Cholesterol 2 mg Total Fat 2 g  (33%) Sodium 156 mg Carbohydrate 37 g Protein 4 g