This is my favorite time of year with apples, pumpkin, birthdays, and the beginning of the holiday season. As many will gather this week, make sure that an atmosphere of gratitude is shared for the many blessings we have. If you are looking for ways to cut costs keep reading and see if you can use any of the following tips:
* Have a potluck, invite everyone to bring a dish.
* Prepare only one meat instead of two, or if someone would like they may bring another meat.
* Prepare more vegetables to add variety to the meal instead of rich desserts. Extra servings of vegetables are better for us than an extra slice of pie anyway.
* See what ingredients from the recipe are essential and what ones can be substituted or eliminated without changing the flavor or concept. For example: instead of nuts on top use cracker crumbs for the crunchy topping on the casserole.
* Pick up items when they are on sale. Look through the sale adds and make a list so that you purchase only what you need. Look through your pantry and see what you already have and make use of those items also.
* Plan to purchase only enough food for what you need. It’s great to buy extra if you will use the leftovers, but if you don’t utilize them and you end up throwing them away, then that’s not money well spent. Plan your leftovers into your meals so that everyone will enjoy them.
* Plan to keep your food safe, hot foods hot and cold foods cold. Don’t leave food setting out on the table for more than two hours if you want to use those leftovers in your favorite soup or casserole recipe.
* Look for recipes that have a few ingredients, but great flavor. Talk with friends and neighbors, share the good secrets so you can all enjoy great flavor without a great investment.
* Usually, making foods from scratch are less expensive than prepared mixes. They may take a little more time, but you can save about 25-30 percent in the cost if you do the work to prepare it.
* Remember to consider portion sizes and the size of your plates will also influence how much people will eat. We want our guests to be satisfied, not stuffed and miserable.
Important turkey tips
* I hope your turkey is in the refrigerator, it takes about one day for every five pounds to thaw. If it’s not fully thawed, you can continue to thaw in cold water in the sink (and clean thoroughly afterwards) or it may be placed in the oven still partially frozen, but it will take more time, allow up to 50 percent more time depending on how much of the bird is thawed. You need to purchase a bird large enough to provide about 1 pound per person.
*DO NOT stuff the bird the night before. The preferred guidelines are NOT to cook the stuffing in the bird, but separately due to the amount of time it takes to get the center of the stuffing hot (above 140 degrees). If you insist, stuff the bird right before baking.
* Make sure to clean the sink, counter, utensils, and anything else that comes in contact with the raw turkey with soap and water, to prevent cross-contamination.
* Use either oven cooking bags or tented foil to keep moisture in and less spattering in the oven. Add ½ cup of water to the bottom of the pan to partially steam the bird.
* Roast your turkey in an oven temperature no lower than 325 degrees. We want to make sure the internal temperature rises about 140 degrees as quickly as possible.
* A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. Double-check this even if your bird has a “pop up” indicator.
*For ease of carving and to maintain the moisture in the turkey, allow it to stand for 20 minutes to allow the juices to set.
*Refrigerate leftovers as quickly as possible to enjoy them for up to 3 days. If they are left out longer than 2 hours, they could be unsafe so plan your meal to put food away before dessert and family conversation.
*Divide leftovers into small containers, not more than 2-3 inches deep. If freezing leftovers, use within two to six months for best quality.
For more information check out: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/lets-talk-turkey/CT_Index
Blessings to all of you from all of us at the Wayne County Extension Office
Melinda Hill is an OSU Extension Family & Consumer Sciences Educator and may be reached at 330-264-8722 or hill.14@osu.edu
CFAES provides research and related educational programs to clientele on a nondiscriminatory basis. For more information, visit cfaesdiversity.osu.edu
This article was previously published in The Daily Record.