FALL 2016 Victoria County

In this Issue: * Cook Safe Turkey * Turkey Casserole * Upcoming Events

Safe Handling of Your Holiday Turkey

Never defrost turkey on the counter. The USDA recommends three ways to thaw turkeys:

Refrigerator– allow about 1 day for every 4-5 pounds of turkey to thaw in the refrigerator.

Cold Water– thaw in airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in

cold water, changing the water every 30 minutes to be sure it stays cold. Cook the turkey immediately

after it thaws.

Microwave- Turkey thawed in the microwave should be cooked immediately after thawing because some

areas of the food may become warm and begin to cook during microwaving.

For optimum safety, it is recommended to cook stuffing outside the bird. If stuffing whole poultry, the center

of the stuffing must reach a minimum internal temperature of 165 °F.

Never brown or partially cook turkey to refrigerate and finish cooking later because any bacteria present

would not have been destroyed.

Roasting Instructions 1. Set the oven temperature no lower than 325 °F.

2. Place thawed turkey breast-side up on a flat wire rack in a 2 to 2 ½ inches deep roasting pan.

3. Add one-half cup water to the bottom of the pan.

4. Place a tent of aluminum foil loosely over the breast of the turkey for the first 1 to 1 ½ hours, then

remove for browning.

5. A whole turkey is safe cooked to a minimum internal temperature of 165 °F as measured with a food

thermometer in the innermost part of the thigh and wing and the thickest part of the breast.

***Approximate cooking times for whole turkey:

3 hours 45 minutes to 4 hours 15 minutes for 14-18 pound turkey

4 hours 15 minutes to 4 hours 30 minutes for 18-20 pound turkey

4 hours 30 minutes to 5 hours for 20-24 pound turkey

For other methods of cooking turkey, see www.fsis.usda.gov/Fact_Sheets/Turkey_Alt_Routes/index.asp Resource: “Turkey from Farm to Table” on USDA website: http://www.fsis.usda.gov

I can smell autumn dancing in the breeze.

The sweet chill of pumpkin and crisp sunburnt leaves.

~Ann Drake (2013)

The Better Living for Texans program provides free lessons for limited resource audiences on topics

such as basic nutrition, food safety, and food budgets. For more information please contact:

Texas A&M AgriLife Extension Phone: (361) 575-4581

http://agrilife.org/victoriacountyblt/

Texas A&M AgriLife Extension Service Victoria County 528 Waco Circle, Victoria, Tx 77904

Phone: (361) 575-4581 Fax: (361) 572-0798

The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status,

sexual orientation, or if all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.)

Educational programs of the Texas A&M AgriLife Extension Service are open to all people without regard to race, color, religion, sex, national origin, age, disability, genetic information or veteran status.

The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating

Leftover Turkey Casserole Ingredients 8 slices whole wheat bread 1/2 cup cubed turkey 1/2 cup onion, chopped 1/2 cup celery, chopped 1/2 teaspoon pepper 2 eggs, lightly beaten 1 1/2 cups low-fat milk 1 can (10.75 oz.) low-sodium cream of mushroom soup 2 teaspoons margarine 1/2 cup shredded cheddar or jack cheese 1/2 cup light mayonnaise Directions 1. Wash your hands thoroughly and clean your preparation area. 2. Lightly coat 9x9x2 inch baking dish with vegetable spray. Cut 6 bread slices into 1-inch cubes and place half into the bottom of the baking dish. 3. In a bowl, combine turkey, onion, celery, pepper, and mayonnaise. Spoon mixture over bread cubes. 4. Place remaining bread cubes over turkey mixture and press down slightly with spoon. 5. Combine eggs and milk and pour mixture over cubes. Cover and refrigerate overnight. 6. When ready to bake, preheat oven to 325°F. 7. Spoon soup over top of casserole. 8. Spread one teaspoon margarine on side of each slice of the 2 remaining slices of bread. Cut buttered bread into 1/2 inch cubes and sprinkle on top of casserole. 9. Bake for 60 minutes or until knife inserted in middle comes out clean. Remove from oven and sprinkle cheese over top. Let stand 15 minutes before cutting and serving.

Makes 6 servings ~ 300 calories per serving

From: http://recipefinder.nal.usda.gov/

WATCH how to make this recipe (and more!) on USDA’s What’s Cooking? YouTube site

Upcoming Events: Every Thursday, 7:00 pm

Running Club Meet at parking area at East H.S. at end

of Lone Tree Hike & Bike Trail ***********************************

Saturday, September 24 National Night Out Kickoff Party

11:00 am-3:00 pm Victoria Community Center

********************************** Starting Saturday, October 1

Master Wellness Volunteer Training 9:00 am-3:00 pm

Victoria County 4-H Activity Center **********************************

Wednesday, October 19 Dinner Tonight Cooking School

Registration at 5:00 pm South Texas Farm & Ranch Show

At Victoria Community Center **********************************

Saturday, November 5 Crossroads Diabetes Expo

8:00 am-12:00 noon VC Emerging Technology Complex

********************************** Call Texas A&M AgriLife Extension

office for details or to register for

events: (361) 575-4581

Leftover turkey? Try this yummy recipe– but NOTE: it must be refrigerated OVERNIGHT before cooking!!

QUICK TIP: To cut fat from holiday baked goods, substitute unsweetened applesauce for half of your butter,

oil, or margarine. And to cut sugar, simply reduce the sugar called for by 1/3 and add a

little more vanilla or cinnamon. Happy baking!