In this issue of our newsletter:

   November...Busiest Month...!

   Recipe - Turkey Tetrazzini

   Turkey Roasting Times...

Well here it is the busiest month of our year. This is the month where I sometimes think we should have a place to sleep at the shop too. Besides the deer we have already processed bear, elk, goose, pheasant, and wild turkeys this year. It is interesting to hear all the different stories that go with hunting trips as well.

The other BIG event this month of course is Thanksgiving so if you need a turkey call in your order to reserve the size you need. These are the best turkeys I have ever had. They come to us fresh never frozen and are hormone and antibiotic free. I can’t believe what a difference this makes.

The tip that I found is from the National Turkey Federation on roasting times and leftover handling. Hope you find it helpful.

Till next month,
Yvonne

Thanksgiving is one of the best holidays – with it being all about the food. The meal and all the traditional recipes are the best. I couldn’t compete with that so instead I found a recipe to use some of the leftovers....Yvonne

Turkey Tetrazzini

Ingredients:

• 2 (8 ounce) packages angel hair pasta
• 1/4 cup butter
• 2/3 cup sliced onion
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon ground mustard
• 1 cup shredded sharp Cheddar cheese, divided
• 2 tablespoons chopped pimento peppers (optional)
• 1 (4.5 ounce) can sliced mushrooms
• 1 pound cooked turkey, sliced

Directions:

1. Preheat the oven to 400° F (200° C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
2. Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
3. Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
4. Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.
   

Complete Turkey Cooking and Storing Instructions from the "National Turkey Federation"
- Download Your Copy Here -

Turkey Roasting Times from the National Turkey Federation

The National Turkey Federation recommends roasting a turkey in a 325° F oven until a meat thermometer indicates the internal temperature registers 180° F in the thigh and 165-170° F in the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine doneness.

A shallow roasting pan should be used so oven air can flow completely around the turkey. Pans with sides higher than 1 inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier clean-up, add 1/2 cup of water to the bottom of the pan.

If you stuff the bird, stuff it immediately before you place it in the oven. The center of the stuffing must register 165° F. If the turkey is done before the stuffing, remove the turkey from the oven and finishing cooking it outside the turkey until it reaches the required temperature. If you do not stuff the turkey, the addition of 2 cups of coarsely chopped celery, onion and carrots to the cavity will enhance the fragrance and add to the flavor of the pan juices.

The roasting times shown on the chart below reflect the shorter cooking times of the turkeys produced by today's turkey industry. Turkeys today take less time to cook than in the past because new turkey breeds produce a higher proportion of white meat. Since white meat cooks faster than dark meat, care should be taken to follow these guidelines to ensure a moist turkey. Use roasting times as a planning guide only; use a thermometer to determine actual doneness.

There are many factors that affect the roasting time.

These factors result in longer cooking times:

• A partially frozen bird requires longer cooking.

• The depth and size of roasting pans can alter heat circulation around the bird. A turkey or the roasting pan may be too large for the oven and could block heat circulation. Be sure to allow at least 2-inches of space around the oven walls so heat can circulate around the turkey.

• The use of an aluminum foil tent for the entire roasting time will slow down cooking.

• A stuffed turkey takes longer to cook.

These cooking procedures result in shorter cooking times.

• Dark roasting pans result in faster cook times than shiny metal roasting pans.

• If the turkey is covered with the roasting pan lid, the cook time will be shorter.

• An oven cooking bag can accelerate cook time.

Oven factors often require special attention:

• Some ovens may heat unevenly and many ovens have "hot spots". The roasting pan should be turned to prevent one area of the turkey from cooking too quickly.

• The rack position can have an affect on even cooking and heat circulation. Place the turkey on a lower rack so the top of the turkey is in the middle of the oven

Turkey Storage Advice from the
National Turkey Federation

Following proper storage procedures is important for food safety and to maintain the best quality of the turkey.

When you return from the grocery with raw turkey, place it in the original wrapper in the refrigerator; a hard-chilled turkey should not be placed in the freezer. If the turkey is frozen and the thawing process does not need to begin, store in the freezer.

Storage of Raw Turkey
	Refrigerated Storage at 35-40° F.	Freezer Storage at 0° F or Below
Whole Turkey	1 to 2 days	12 months
Turkey Breasts	1 to 2 days	3 months

Care must be taken to properly store leftover cooked turkey. The leftover turkey should be carved from the bone and the stuffing removed. All leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. NTF recommends that cooked, sliced turkey reach 40° F within two hours or less. When reheating, be sure the turkey reaches a temperature of 165° F. Turkey gravy should be used within 1 to 2 days, be sure to bring the gravy to a boil before serving.

Storage of Leftover Cooked Turkey
	Refrigerated Storage at 35-40° F.	Freezer Storage at 0° F or Below
Leftover Turkey	3 to 4 days	3 to 4 months