Town of Century Employees Enjoy Thanksgiving Dinner

November 26, 2014

Employees, family and friends of the Town of Century enjoyed a non-traditional Thanksgiving dinner Tuesday afternoon. The group enjoyed grilled hamburgers and hot dogs with sides and desserts. photos, click to enlarge.

Northview’s Lathan Signs Softball Letter With Kentucky’s Union College

November 26, 2014

Northview High School senior Angel Lathan signed a letter of intent Tuesday to play softball for the Bulldogs of Union College in Kentucky. The college is a member of the NAIA and competes in the Appalachian Athletic Conference  in softball. photos, click to enlarge.

Tate Grad Hodge Signs Wih University Of New Orleans

November 26, 2014

2013 Tate High School graduate Riley Hodge has signed with the University of New Orleans Privateers baseball team for the 2016 season.

Hodge currently plays with Jefferson Davis community College of Brewton. At Tate, Hodge had a 0.94 ERA with 83 strikeouts in 52.1 innings his senior year and was selected to play in the North Florida All-Star Game. In the summer of 2014 he went 3-0 with a 1.83 ERA for West Palm Beach of the South Florida Collegiate League.

Turkey Time Cooking Tips

November 26, 2014

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.


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.


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.

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.

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.