Alice has put a lot of good information on foods and nutrition on the Lancaster County Extension web site. Here is an example.
Thanksgiving Food Preparation Tips- 2010
Alice Henneman, MS, RD, UNL Extension in Lancaster Co.
"Heap high the board with plenteous cheer and gatherto the feast, And toast the sturdy Pilgrim band whose
courage never ceased."
~Alice W. Brotherton
Thanksgiving is a special time for giving thanks and focusing on
family and friends. If you're hosting or thinking about hosting
a Thanksgiving meal at your house, the following links may
be helpful.
NOTE: Turkey meat will be safely cooked when the
internal temperature reaches 165° F; however,
the meat may still be slightly pink. Some people
prefer cooking turkey to a higher temperature
(whole turkey to 180°F in the innermost part of
the thigh; turkey breasts to 170° F in the
thickest part) for meat that is more well done.
Quick links to specific sections
- Planning ahead for Thanksgiving Day
- Where to call for help on Thanksgiving Day
- How to prepare a turkey
- Food safety questions
- Carving a turkey
- How to make turkey gravy
- Stuffing
- Pumpkin pie & other desserts (includes egg safety)
- Tips for traveling safely with Thanksgiving foods
- Recipes for leftover turkey
- Preparing meats other than turkey
- Kids' Corner (T-giving coloring sheets, games, jokes)
Where to Call for Help on Thanksgiving
Toll-free USDA Meat & Poultry HotlineThe hotline will be staffed with food safety specialists on
Thanksgiving Day from 8 a.m. to 2 p.m. Eastern Time
to answer your turkey questions.
For food safety questions year round, you may speak with
a food safety specialist — in English or Spanish —
from 10:00 a.m. to 4:00 p.m. Eastern time on weekdays.
Call the USDA Meat & Poultry Hotline at:
1-888-MPHotline
1-888-674-6854
Or send an Email to: mphotline.fsis@usda.gov
No comments:
Post a Comment