November 2004

Holiday Cooking Tips

With the holidays right around the corner, try these tips to make your family celebrations more enjoyable

•Start with a plan. The more you spread cooking chores out over the days ahead, the more relaxed you'll be on the holiday.

.On your last trip to the grocery store, buy extra rolls, frozen vegetables and a frozen pie just in case something goes wrong with one of your dishes.

.Clear your refrigerator a few days ahead to hold groceries and dishes cooked beforehand.

.According to the National Turkey Federation, allow one pound of uncooked turkey per person for an eight to 12 pound bird. For a larger turkey, 3/4 pound is sufficient. These guidelines allow leftovers for the after-holiday turkey sandwich.

.Frozen turkey should be thawed in the refrigerator. Whole turkeys thaw at a rate of four to five pounds per 24 hours.

.For speed thawing, keep the bird in the original packing and place in a clean, sanitized sink. Submerge in cold water and change the water every 30 minutes. Allow 30 minutes per pound for thawing.

.The best way to determine if a turkey is done is by using a meat thermometer. Cook the meat until the breast reaches 170 degrees Farenheit or the thigh reaches 180 degrees Farenheit.

.For a healthier holiday, use as little solid chocolate as possible. To give the illusion of chocolate, grate a small amount on top of desserts.

.When cooking something on the stove that might boil over, keep a large balloon whisk nearby to release the bubbles and lower the temperature of the overflowing liquid.

.For help, try these food websites and hotlines:

              Land O'Lakes, 800/328-4155

              Ocean Spray Consumer Helpline, 800/622-3263

              USDA Meat and Poultry Hotline, 800/535-4555

              Butterball Turkey Talk Line, 800/BUTTERBALL

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