Giving Thanks

By Jackie Barber of Winners Drink Milk

Tomorrow, families around the country will gather to enjoy good food and each other's company and to give thanks. As you reflect this year on the blessings you have received, you may be missing one link in the chain.

My family has a tradition of everyone saying one thing we are thankful for, and someone always mentions the people who prepare our Thanksgiving meal, but we, like many families, miss thanking the farmers who grew the food for our Thanksgiving meal.

Anyone who has a Thanksgiving meal, with turkey, stuffing, casseroles, sides, pies and all, owes a huge debt to the farmers who grow and raise that food. Farmers supply our tables with safe, reliable and inexpensive food so we can enjoy our meals every day and on holidays.

Thanksgiving morning, when you and your family may watch the Macy's parade, will see many farmers across the country getting up before sunrise to feed their animals or milk their cows. For most farmers the harvest is over, but the long business of planning for next year's crop has already begun.

The men and women who grow and raise your food work long hours, with slim profit margins, lots of risk, and lots of hard labor. Farmers are a dwindling breed, but their dedication to their professions allows the rest of us to do something besides spending all our time raising our food. Less than 2 percent of Americans are in farming, but they provide enough food for the rest of us.

The abundance of food most Americans experience at Thanksgiving is a debt we all owe farmers. When your family thanks the hands that the prepared the food this year, remember to also thank the hands that grew it.

Giving Thanks and Staying Safe

By Sarah Correll

There is certainly plenty to be thankful for this and every year, and we hope that not having food poisoning can make your list. Follow these steps to make sure you and your family stay safe.

Thaw in the Refrigerator.

 

Turkey and other meats are most safely thawed in the refrigerator. You should allow about a day in the refrigerator for every five pounds of turkey.

Stuff Safely.

 

The safest way to prepare stuffing is to cook it separately from the bird, but if you are planning to stuff the bird, make sure its internal temperature is at least 165 degrees.

Cook Thoroughly.

Size of Turkey	Unstuffed	Stuffed
4 to 6 pounds (breast)	1 1/2 to 2 1/4 hours	Not usually applicable
6 to 8 pounds (breast)	2 1/4 to 3 1/4 hours	2 1/2 to 3 1/2 hours
8 to 12 pounds	2 3/4 to 3 hours	3 to 3 1/2 hours
12 to 14 pounds	3 to 3 3/4 hours	3 1/2 to 4 hours
14 to 18 pounds	3 3/4 to 4 1/4 hours	4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 1/2 hours	4 1/4 to 4 3/4 hours
20 to 24 pounds	4 1/2  to 5 hours	4 3/4  to 5 1/4  hours

Turkey should be cooked to an internal temperature of 165 degrees. Not sure how long it will take? Use this handy chart from Foodsafety.gov!

Don’t Leave the Leftovers

 

Don’t leave food out for more than two hours, and be sure to use your leftovers within 3-4 days.

Find answers to all your food safety questions here.

Talking Turkey with Our Favorite Recipes

 

It’s November, and that means that (at least for this month) turkey is the bird of choice in kitchens across America. Here is how some of our friends are serving up their turkey!

 

Turkey Ole from Amy at A Latte with Ott, A

 

Herbed Turkey and Rice Pilaf from Cris at Goodeness Gracious

All American Turkey Pot Pie from Liz at Two Maids a Milking (How pretty is that?!)

 

Semi-Homemade Turkey Manhattans from Heather at 3 Kids and Lots of Kids

 

Turkey Enchilada Pie from Amy at A Latte with Ott, A

 

Crock Pot Turkey Breast from Leah at Beyer Beware

 

Lemon Garlic Turkey Rotini from Katie On the Banks of Squaw Creek

Thanksgiving from Our Family to Yours

It’s November, and Thanksgiving is right around the corner. Check out these recipes for a little inspiration for your family’s celebration!

Turkey (Made in the Crock Pot!) from Amy at A Latte with Ott, A

 
Roast Turkey from Katie at On the Banks of Squaw Creek (she’s a turkey farmer!)

Sweet Potato Souffle from Amy at A Latte with Ott, A

Yeast Rolls from Liz at Two Maids a Milking

Macaroni and Cheese from Amy at Two Maids a Milking

Sweet Potato Pie from Amy at A Latte with Ott, A

 

What is the star of your Thanksgiving meal? Share it will us below!

Food Safety for Leftovers

By Denise Derrer of Indiana State Board of Animal Health

Grandma is bringing over her famous green bean casserole and Aunt Betty can’t call it Thanksgiving without sweet potatoes smothered in mini marshmallows.  Oh, the variety of food is endless at the holidays.  

Unfortunately, the size of our stomachs and pants is not.  At the end of the feasting you survey what remains.  You just can’t fathom throwing away the extra food from those yummy dishes so you divide them into various storage containers and go about your holiday. 

Fast forward a few days and you’re staring at your bulging refrigerator trying to decide if it’s safe to eat Grammy’s leftover green bean casserole.  Remember, leftovers can be kept for 3 to 5 days, so you think you’re safe.  But wait.  Now you can’t remember which foods were eaten at which get-together—and they spanned the entire weekend. 

This problem can be solved easily and quickly.  Simply take the time to write the date on the outside of all your storage containers. 

The hustle and bustle of preparing for the Thanksgiving feast does not leave any time to sit down, let alone create labels.  Take this time to get your kids involved.  While the adults are busy preparing food over a hot stove, ask the youngsters to make leftovers labels.  HolidayFoodSafety.org has printable labels and the “consume by” date can be written in the blank space.   

Store your leftovers in shallow containers.  That will allow the food to cool quicker, so it gets to a safe storing temperature faster.  And don’t over-load your fridge.  The cool air needs room to circulate around the food.    

When you initially pick your foods, choose those that sit well at room temperature.  Be sure to put the remaining provisions back in the refrigerator within two hours after dinner is served.  Don’t forget, the danger zone for prepared foods is between 40 ˚F and 140 ˚F.  Keeping your fridge at or below 40 ˚F inhibits the growth of potentially harmful bacteria.

Sit back and rest easy this holiday knowing that chilling and storing food properly is one of the most effective ways to reduce the risk of food borne illness.  

Happy Thanksgiving From Our Families to Yours

Real Farmwife of America Lana's kiddos enjoying a Thanksgiving feast!

This Thanksgiving, Indiana's Family of Farmers gives thanks for you, the families that allow our meats, produce and grains to become a part of your family memories and traditions as they have ours.

Happy Thanksgiving!