Good Reading: Ernest Ward Eighth Graders Pen Turkey Poems
November 24, 2011
Have you ever thought about Thanksgiving from a turkey’s point of view?
Each year, eighth grade Language Arts students in Somer Bridge’s class at Ernest Ward Middle School are required to write a turkey poem from a turkey’s point of view.
Below are some of the turkey poems from this year.
Viva De La Revolution
By: Brayden Hubbard
Thanksgiving, oh, what a horrendous time.
Turkeys being eaten left and right.
The worst day for the turkey kind,
With no end in sight
As I watch each year in fear.
As they watch their fathers and brothers
Without shedding a tear,
To be cooked and buttered like the others.
But, no more I dare say,
When it is over there will be a jolt.
We have watched too long at bay,
This is the year the turkeys will revolt.
Untitled
By Tamara Barrows
Yo, Yo, my little chick,
The name’s Big Daddy.
Don’t you dare and take a pic,
Cause I’m feeling kinda crabby.
Don’t know what’s gonna happen sooner,
I’m getting sliced up.
Next thing you know I’m dinner,
Look at this tasty lump.
Now I know why,
I’m roasted and cooked.
Any you really can’t lie,
Thanksgiving is always booked!
Proud Turkey
By Zach Glenn
I’m a turkey in a pen.
It’s Thanksgiving time again.
Every year the farmer chooses,
The one who struts is the one that loses!
Still I walk around with pride,
When I should go off and hide.
I’m so big and I’m so fat,
I spread my tail and gobble…what’s that!
I was a turkey in a pen.
I’ll never see Thanksgiving again.
The farmer told me it’s too late…
Now I’m sitting on his plate!
Turkey Day Draws Near
By Bethany Reynolds
The wind is blowing cold
And the leaves are turning brown
I think I am being sold
For about one dollar per pound
I have heard about that dreadful day
With cranberries, stuffing, and pumpkin pie
But I cannot think this way
Because I really don’t want to die!
To live another day, oh my, oh my
I must be brave and face my fear,
I will hold my breath and hope they pass me by
So I can live to see another year!
Photos: North Escambia Turkeys
November 24, 2011
These turkeys were spotted by our photographer about a year ago near Molino. They were alongside South Highway 99 near Crabtree Church Road. There’s no word on how the turkeys spent their Thanksgiving.
Pictured above: A couple of turkeys next to Highway 99 near Molino. Pictured below: A face only a mother could love. Pictured below middle: Showing off. Pictured bottom of page: Why did the turkey cross the road? NorthEscambia.com file photos, click to enlarge.
Turkey Time: Cooking Safety
November 24, 2011
It’s Thanksgiving, time for family and friends to gather and give thanks. And time for cooks to ponder the correct way to prepare their turkey.
Today, we are taking a look at the proper way to cook your turkey with tips from Dorthy Lee, Family and Consumer Sciences Agent for the Escambia County Extension Office.
Clean
Begin every meal preparation with clean hands, and wash hands frequently to prevent any cross contamination. As a rule, hands that have come in contact with raw meat or poultry should be washed for twenty seconds in hot, soapy water.
Separate
Raw meat and poultry products may contain harmful bacteria, so make certain that the juices from those products do not come in contact with food that will be eaten without cooking, like the salad. Also, never place cooked food on an unwashed plate that previously held raw meat or poultry.
Cook
Use of food thermometer should be a standard operating procedure in your kitchen and, when used correctly, will ensure that your turkey is cooked to perfection. To be safe, the
temperature of a whole turkey should reach 180°F between the breast and the innermost part of the thigh.
If you stuff your turkey, the center of the stuffing must reach 165°F. If the stuffing has not reached 165°F, then continue cooking the turkey until it does. Let the turkey stand twenty minutes after removal from the oven before carving.
Chill
This is another important step because food-borne bacteria can grow while food sits unrefrigerated. Refrigerate or freeze perishable leftovers within two hours of cooking. To prepare your leftovers, remove any remaining stuffing from the cavity and cut turkey into small pieces. Slice the breast meat. Wings and legs may be left whole. Refrigerate stuffing and turkey separately in shallow containers.
Use or freeze leftover turkey and stuffing within three to four days, gravy within one to two days. Reheat thoroughly to a temperature of 165°F, or until hot and steaming.
For more information, call the Escambia County Extension office, (850) 475-5230.
Photos: Camp Fire Kids Celebrate Thanksgiving With Feast
November 24, 2011
Camp Fire USA Century Youth Learning Center held a Thanksgiving feast this week for children and their parents. The daycare’s children, many dressed as Pilgrims or Native Americans, enjoyed a full Thanksgiving meal. Handmade toilet paper roll turkeys proclaimed some of the items that the children are thankful for, including moms, dads, siblings, other family, teachers, toys, God, pets and food.
For a photo gallery from the event, click here.
Pictured: Children enjoy a Thanksgiving feast at the Camp Fire USA Century Youth Learning Center earlier this week. NorthEscambia.com photos, click to enlarge.
Featured Recipe: Sweet Potato Marshmallow Swirl Cheesecake
November 23, 2011
As Thanksgiving approaches, we are featuring recipes on NorthEscambia.com this week. Today’s featured recipe, from columnist Janet Tharpe is a Sweet Potato Marshmallow Swirl Cheesecake.
Health Department Offers Thanksgiving Food Safety Tips
November 23, 2011
The Escambia County Health Department is emphasizing the importance of safe food preparation and storage to prevent possible foodborne illnesses.
“While family celebrations are being prepared, everyone should practice proper food hygiene,” said Dr. John Lanza, health department director. “Floridians should wash their hands and counter tops thoroughly before and after preparing foods to help eliminate bacteria. Foods should be cooked at the appropriate temperature and leftovers should be stored properly.”
Factors that can contribute to foodborne illnesses include:
- Improper food storage (inadequate refrigeration temperature or hot holding temperature). Safe refrigeration temperature is less than 41 degrees Fahrenheit, and safe hot holding temperature is greater than 140 degrees Fahrenheit.
- Improper washing of hands and fingernails
- Improper cooling of foods. Safe cooling of foods is getting the foods to less than 41 degrees Fahrenheit within a four-hour time period.
- Cross contamination (such as from uncooked meat to salad ingredients)
- Improper cleaning and sanitizing of eating and cooking utensils, work areas and equipment
- Contamination of food, utensils and equipment from flies, roaches and other pests
Tips to prepare turkeys safely:
- A whole turkey should be cooked at an oven temperature of 325 degrees Fahrenheit.
- An 8-12 pound unstuffed turkey should be cooked for 2-3 hours.
- Preparers should use a meat thermometer. Every part of the turkey should reach a minimum internal temperature of 165 degrees Fahrenheit.
- Frozen turkeys should be kept frozen until ready to thaw prior to cooking.
Individuals with liver disease or diabetes or who have had gastric surgery or are immune-compromised should avoid eating raw oysters or other raw animal protein during the holidays. Oysters that are thoroughly cooked or have been post-harvest treated can be consumed by people with these conditions to minimize the risk of infection from Vibrio vulnificus.
For more information about food safety, click here.
Molino Park Reflections Art Program Awards Presented
November 22, 2011
Four Molino Park Elementary School students were awarded for their work in the school’s annual PTA Reflections Art Program recently. Winners were: Teagan Andress, Visual Arts, 1st place; Lainey Pace — Film Production, 1st place; Emily Andress — Photography, 2nd place; Kaelin Brinker — Photography, 1st place.
Each student’s work of art is below, including a video at the bottom of the page from the film production category.
Featured Recipe: Those Thanksgiving Potatoes
November 22, 2011
Our Thanksgiving week recipe series continues today with a dish simply named “Those Potatoes”. It’s a great last-minute dish to put together in time to take to grandma’s house for the big dinner. And even an inexperienced cook can pull this one off in impressive fashion.
Turkey Time: Extension Service Offers Thawing Tips
November 21, 2011
It’s Thanksgiving, time for family and friends to gather and give thanks. And time for cooks to ponder the correct way to prepare their turkey.
Today, we are taking a look how to make sure your turkey is properly thawed with tips from Dorthy Lee, Family and Consumer Sciences Agent for the Escambia County Extension Office.
Following four simple food-handling practices—clean, separate, cook, chill—will ensure a delicious and safe meal.
Frozen turkeys should be thawed—at a safe temperature— prior to cooking. There are three safe ways to thaw a turkey — in the refrigerator at 40°F or less; in cold water; and in the microwave.
Frozen Turkeys
Allow 1 pound of turkey per person.
Keep frozen until you’re ready to thaw it.
Turkeys kept frozen in the freezer should be cooked within one year for best quality.
Thawing Your Turkey
In the Refrigerator (40°F or below)
Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. When thawing in the refrigerator, allow 24 hours thawing time for every 5 pounds of turkey.
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
In Cold Water
When thawing in cold water, allow 30 minutes per pound and change the water every 30 minutes until the turkey is thawed. Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze. Allow approximately 30 minutes per pound.
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
In the Microwave
When thawing in the microwave, follow the manufacturer’s instructions, and plan to cook the turkey immediately after thawing because some areas of the turkey may become warm and begin to cook during microwave thawing.
For more information, call the Escambia County Extension office, (850) 475-5230.
Featured Recipe: Quick And Easy Thanksgiving Cranberry Cake
November 21, 2011
As Thanksgiving approaches, we’ll feature several recipes on NorthEscambia.com this week. Today’s featured recipe, from columnist Janet Tharpe, is a Quick and Easy Cranberry cake that packs a punch while using a yellow cake mix.
