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Do you have turkey left-overs from the big meal today? Instead of the usual ways to do leftovers try some of these ideas. First, plan to use the leftover turkey you have refrigerated within three to four days. If it is going to be longer, freeze the leftovers in freezer bags for later use. Remember when reheating leftovers we should always reheat to 165°F.

Below are some ideas and short recipes for using your leftover turkey meat:
• Turkey Stir-Fry – Cut up the turkey into small strips. Stir fry vegetables taco(fresh or frozen) your choice, until just tender and add the turkey pieces. Heat until 165°F or very hot. You can add herbs, low-sodium soy sauce, Teriyaki, or Asian stir-fry sauce for flavor. (Quick meal in 15 minutes.)
• Turkey Tacos – Cut up the turkey meat and reheat adding taco seasonings. Serve with beans, tomatoes, salsa, lettuce, lite shredded cheese and/or sour cream.
• Turkey Quesadillas – Cut up turkey meat and add to lite cheese on a tortilla. Heat until very hot and tortilla is lightly brown. fried rice
• Turkey Fried Rice – Cook a scrambled egg. Add cut up turkey, scrambled egg, frozen peas, cut up carrots and onions to leftover rice. Heat to 165° F and then add low-sodium soy sauce.
• White Turkey Chili is delicious. It has beans and a southwestern flavor. Try this recipe or other recipes for leftover turkey at University of Nebraska Extension website.
• Pizza – Start with a flatbread or a pizza crust. Add some tomato or pesto sauce, cut-up turkey and lots of chopped up vegetables. Top with some low-fat cheese and pop in the oven until the cheese melts about 15 to 20 minutes.
• Turkey Chow Mein has been a favorite with my family. Cut up the leftover turkey and add to Chow Mein vegetables. Heat until 165°F. Serve over hot cooked brown rice.

potato-soup-237760__180Have leftover mashed potatoes and turkey? Turn it into this Turkey Mashed Potato Soup.

Turkey leftovers can be delicious and nutritious. Leftovers can also make a fast and speedy dinner. If you are hunting for more healthy recipes try the USDA’s “What’s Cooking” website.

Author: Pat Brinkman, Extension Educator, Family and Consumer Sciences, Ohio State University Extension Fayette County
Reviewer: Susan Zies, Extension Educator, Family and Consumer Sciences, Ohio State University Wood County.

References:
Henneman, A. Recipes for Turning Turkey Leftovers into Planned-Overs
http://food.unl.edu/recipes-turningturkey-leftovers-planned-overs

Henneman, A. “Soup”er Soups from Turkey Leftovers, handout available online at
http://food.unl.edu/documents/turkey-soup-recipes.pdf

Tufts University, (2015). Make your leftovers healthier the second time around, Health & Nutrition Letter, November 2015, 33 (9) 1-3

United State Department of Agriculture (USDA), (2015). What Cooking! Website at http://www.whatscooking.fns.usda.gov/

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thanksgivingThanksgiving is almost here! It’s a holiday for enjoying family, friends and lots of delicious food. Be sure to share good food safety practices to keep your Thanksgiving dinner safe. Here are some simple tips to keep this holiday meal safe.

Safe Thawing
• Wash your hands with soap and water before handling the turkey or any food.
• Thaw the turkey in the refrigerator at 40 degrees F or below. Allow approximately 24 hours per 4-5 pounds of turkey. A very large bird may take up to 5 or 6 days to thaw.
• If you forgot to thaw the turkey, submerge the turkey in pan of cold water, enough to cover the turkey. Change the water every 30 minutes. Allow 30 minutes thawing
time for every pound.

Safe Preparation
• Wash hands with soap and water.
• Make sure food prep areas and surfaces, utensils and plates are clean.
• Use separate cutting boards for meats and fruits/vegetables.
• Avoid putting cooked food on cutting boards that have touched raw meat.
• Avoid wiping your hands that have touched raw food with dish towels.
• Keep raw food away from vegetables and side dishes that will not be cooked.
• Stuffing the turkey is not recommended. Bake the stuffing separate.
• Never bake the turkey below 325 degrees in the oven.
• Use a food thermometer. The pop-up timer is not a reliable method to determine if the turkey is cooked to the minimum internal temperature of 165 degrees.
• Let the turkey set 20 minutes before carving to allow the juices to set.
• Stuffing should also reach a minimum temperature of 165 degrees.

Serving Food Safely
• Keep hot foods hot and colds food cold.
• Keep the pumpkin pie and any cold desserts in the refrigerator.
• Use clean serving spoons for each dish.
• Wash hands with soap and water before handling food or eating.
• Carve the turkey with a clean carving knife and fork.

Storing Leftovers
• Store leftover food within two hours after serving, including pumpkin pie.
• Use several shallow containers to store leftovers.
• Store in the refrigerator if eating within 3 days.
• Keep in the freezer for longer storage. Label and date.
• Reheat all leftovers to 165 degrees F. Gravy should be brought to a rolling boil.

Happy Thanksgiving!

Resources: fsis.usda.gov/Fact_Sheets/Poultry_Preparation
www2c.cdc.gov/podcasts/player.asp2f=10269
Author: Beth Stefura, M Ed, RD, LD, Family & Consumer Sciences, Ohio State University Extension, Mahoning County, stefura.2@osu.edu.
Reviewer: Lisa Barlage, MS, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Ross County, barlage.7@osu.edu

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Many people think that the best part of Thanksgiving is not the big turkey dinner but the leftovers! After enjoying your Thanksgiving dinner, there are usually plenty of leftovers to save for another day or to share with friends and family!

You want to ensure that they are handled and stored properly to avoid food borne illness. The USDA estimates that more than a half million cases of foodborne illness are caused each year just from improperly handled turkey leftovers.

Here are some food safety rules that you should remember when handling your leftovers.

  • Remember to always wash your hands and keep your work areas clean.
  • Bacteria grow rapidly between 40° and 140°. After food is safely cooked, leftovers must be refrigerated within two hours. Throw out any leftovers that have been left out for more than two hours at room temperature.
  • It is important to cool hot foods quickly to the safe refrigerator temperature of 40°. To do this, divide large amounts of food into small, shallow containers. Cut large items into smaller portions to cool quickly.
  • Use refrigerated turkey, stuffing, etc. within 3 to 4 days. Gravy should be kept for just 1 to 2 days.
  • If you are freezing your leftovers, use them within 2 – 6 months for best quality.
  • When you are reheating your leftovers, use a food thermometer to check that the food reaches an internal temperature of 165°.

By following these basic food safety rules you should be able to enjoy your Thanksgiving leftovers.

Here is a great recipe to use some of your leftover turkey: 

 

Turkey Salad with Orange Vinaigrette

1⁄4 cup orange   juice
2   tablespoons vinegar,   white wine
2   tablespoons onion   (finely chopped)
1⁄4   teaspoon salt
1 dash pepper   (of)
1   tablespoon oil
2   teaspoons Dijon mustard
4 cups salad   greens (torn)
2 cups cooked   turkey breast (cut into julienne strips)
1 can mandarin   orange segments (11 ounce, drained)
1⁄2 cup celery   (sliced)

Instructions

1. In a jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. If you don’t have a container with a tight-fitting lid, place ingredients in a small mixing bowl and mix together with a whisk.

2. In large bowl, combine all salad ingredients; toss gently.

3. Serve with vinaigrette. If desired, garnish with fresh strawberries.

Source:  University of Nebraska, Cooperative Extension, Cook it QUICK!

Notes

You can substitute 1 1/2 teaspoons dried chopped onion for the chopped fresh onion or a as recommended on the dried onion container. Prepare the dressing at least 10 minutes before you need it to allow the dried onion to rehydrate from the fluids in the dressing.

Use white meat leftovers if you’ve prepared a whole turkey and not just the breast portion.

Another way to add crunch to your salad would be to use 4 tablespoons chopped walnuts instead of the celery.

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Written by:  Marilyn Rabe, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Franklin County.

Reviewed by: Michelle Treber, Extension Educator, Family and consumer Sciences, Ohio State University Extension, Pickaway County.

Sources:

http://www.ext.colostate.edu/safefood/newsltr/v9n1s02.html

http://www.foodsafety.gov/blog/turkey_leftovers.html

http://www.nsf.org/consumer/food_safety/safe_leftovers.asp?program=FoodSaf

http://recipefinder.nal.usda.gov/recipes/turkey-salad-orange-vinaigrette

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Thanksgiving is exactly one week away!  If you are like me you have been watching the ads and searching for the best prices on a turkey. I plan to buy a whole bird for my family. If you choose to buy a frozen bird you may do that at any time, but make sure you have adequate storage space in your freezer. If you are buying a whole bird, it is recommended to buy one pound of turkey per person.

Here are some thawing  times and tips for you this Thanksgiving holiday:

In the refrigerator, place frozen bird in the original wrapper in the refrigerator ((40 °F or below ).  Allow approximately 24 hours per 4 to 5 pounds of turkey. A thawed turkey can remain in the refrigerator for 1-2 days.

In the   Refrigerator (40 °F or below)
4 to 12 pounds 1   to 3 days
12 to 16 pounds 3   to 4 days
16 to 20 pounds 4   to 5 days
20 to 24 pounds 5   to 6 days

If your forget to thaw your turkey or don’t have room in the refrigerator for thawing.. Don’t panic! You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey.Wrap your turkey securely, making sure the water is not able to leak through the wrapping.The following times are suggested for thawing turkey in water.

In Cold Water
4 to 12 pounds 2   to 6 hours
12 to 16 pounds 6   to 8 hours
16 to 20 pounds 8   to 10 hours
20 to 24 pounds 10   to 12 hours

Cook the turkey immediately after it is thawed. Do not refreeze.

source:

http://fightbac.org/safe-food-handling/safety-in-all-seasons/138-talking-turkey?gclid=CPGcrP-ywrMCFUqoPAodsGQABw

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You are getting ready to prepare the Thanksgiving meal and it is the first time you have prepared a turkey.  Let’s talk about some of the questions you may have.

Question:  What is a safe way to thaw a turkey?

Answer:  The best way is to take your turkey from the freezer and put your frozen turkey in the refrigerator.  Allow 1 day for every 4-5 pounds of turkey.

Question:  How long is it going to take to fully cook my turkey?

Answer: At an oven temperature of 325 degrees F., it should take a whole turkey (unstuffed) 2 3/4 -3 hours for an 8 to 12 pound turkey; 3-3 3/4 hours for a 12 to 14 pound turkey; and 3 3/4-4 1/4 hours for a 14-18 pound turkey.  These times are approximate.  You should always check to see if the turkey has reached an internal temperature of 165 degrees F. by using a meat thermometer.

NOTE:  Don’t forget to remove the giblets from the inside cavity of your bird before roasting.

Question:  How long can I leave the turkey out after dinner before it spoils?

Answer:  It should not be out for more than 2 hours.  Take the turkey off the bones and refrigerate in small portions, or freeze the meat for later use.  This applies to the rest of your meal that is perishable as well.

For additional questions, call the USDA Meat and Poultry Hotline at:  1-888-674-6854.  Or send an email to:  mphotline.fsis@usda.gov

Happy Thanksgiving!

Author:  Linnette Mizer Goard, Extension Educator, Family & Consumer Sciences, Ohio State University Extension

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