November 2016 Monday, November 21, 2016 6 p.m. (Maximum 20 people per class) Breckinridge County Cooperative Extension Office 1377 S Hwy 261, Hardinsburg, KY 40143 Come join in a fun workshop using fresh, fall-colored flowers to create a colorful basket arrangement. Pre-registration and $13 supply fee is due by Thursday, November 10, 2016. Example not the actual basket. Checks payable to Breckinridge County Extension Homemakers For more information contact the Breckinridge County Cooperative Extension Service. 270-756-2182 Cooperative Extension Service Breckinridge County 1377 S. Hwy 261 Hardinsburg, KY 40143 (270) 756-2182 Fax: (270) 756-9016 https://breckinridge.ca.uky.edu November is Literacy Month The local Early Childhood Council is reaching out to the community to share literacy and school readiness information. If you have a child birth to 4 years old in your family, stop by the Extension Office to pick up a special packet of information and receive a special gift to celebrate literacy month. Lynnette Allen Extension Agent for Family and Consumer Science Education Breckinridge County
You are invited to the 2016 Taste of Christmas Sunday, December 11th 11 a.m. (ct) to 2 p.m. (ct) Extension Community Building $8 per meal ticket (children 4-10 $5 under 3 free) Enjoy a delicious soup lunch with sandwiches, desserts, drink and holiday treats Receive the annual Taste of Christmas Cookbook! 4-H Country Ham Project Sign Ups! 2 It is time once again to sign up for the 4-H Ham Project! If your 4-H age child is interested in this project, contact the Extension Office for more details or go to the website for the ham contract. The ham contract contains all the details for the project. The cost for 2 hams for the 4-H Project is $65. Money and contract is due Friday, December 2nd by 4 p.m. (ct) ADULT COUNTRY HAM CURING PROJECT The Extension Office is taking registration for anyone interested in curing country hams. The cost includes the ham which is $45 for one ham or $85 for two hams. The hams will be stored in our ham curing building until finished. You must come by or call the Extension Office at 270-756-2182 or register by Tuesday, Breckinridge County Sewing Circle The sewing circle meets the second Tuesday of each month from 9 a.m. (ct) to noon in the Extension Office Basement. For information: 270-756-2182 2
Community Events & Activities Christmas Parade Schedule Irvington Parade Saturday, November 19th at dusk Contact Irvington City Hall for details 270-547-3835 Hardinsburg Parade Saturday, November 26th at dusk Cloverport Parade Saturday, December 3rd Cloverport Homemakers Christmas Bazaar Saturday, December 3rd 10 a.m. (ct) to 2 p.m. (ct) Cloverport City Hall There will be plenty of handmade crafts, soup, sandwiches and delicious desserts available for purchase. Contact Cloverport City Hall for details 270-788-6632 Breckinridge County Arts Guild presents Breckinridge County Arts Guild DISNEY S FROZEN INSPIRED Parent and Child Tea Party Saturday, December 3rd, at 2 p.m. (ct) Extension Office Basement COME PAINT A OLAF $25.00/8X10 ENJOY TEA/HOT COCA AND COOKIES Call 270-668-5090 or 270-756-2182 to register! Living Well in the Golden Years A special interest group has begun meeting twice a month to learn about nutrition and taste test a new healthy recipe. The next meeting is scheduled for Monday, November 21st at 9 a.m. (ct) in the Extension Office basement. Everyone is invited to join in. Call Tasha Tucker at the Extension Office, 270-756-2182 or email tasha.tucker@uky.edu for more information. This original oil painting created by Donna Tunstall (artist of the mural on Main Street Hardinsburg) will be raffled in December. It is just beautiful the sun beams and reflections in the water are stunning. Tickets will be sold at upcoming festivals and craft bazaars here in the county. The Guild hopes to retouch/repair/repaint the mural in the future. To purchase a ticket,contact 270-617-0534. Breckinridge County Chamber of Commerce Veteran s Day 5K Run/Walk Saturday, November 12th Registration @ 7 a.m. (ct) at Senior Center Run @ 8 a.m. (ct) Registration fee $25 Call 270-756-0268 or 270-668-7517 for more information Proceeds go to Cody s Cause The Cooperative Extension Service prohibits discrimination in its programs and employment on the basis of race, color, age, sex, religion, disability, or national origin. To file a complaint of discrimination, contact Tim West, UK College of Agriculture, 859-257-3879; Terry Allen or Patty Bender, UK Office of Institutional Equity and Equal Opportunity, 859-257-8927; or the USDA, Director Office of Civil Rights, Room 326-W Whitten Bldg., 14th & Independence Ave. SW, Washington, DC 20250-9410 (202-720-5964). 3
Holiday Card Making & Scrapbooking The Paper Crafters Club would like to invite everyone out for fun Tuesday nights of scrapbooking and card making. The following dates have been set to work on Christmas cards and scrapbook projects. Tuesday, November 8th, and Tuesday November 22nd. The fun will start at 6 p.m. (ct) each Tuesday in the Basement of the Extension Office. An $10 fee covers paper supplies, equipment and refreshments. Bring pictures and your scrapbook. Call 270-756-2182 with questions or for more details. Reduce Reuse Recycle Breckinridge Memorial Hospital Foundation 4th Annual Deck the Halls Festival When: November 19th to December 16th Decorations must be turned in by 4 p.m. (ct) Friday, November 18th with bidding ending mid December. (must be Christmas themed) Where: Breckinridge Memorial Hospital Free to Enter!!! Items will go to highest bidder $100 and bragging rights will be given to the 1st place winners (highest bid) in the following categories: Professional, Nonprofessional and BHI Departments For more information: contact Ginny, 859-221-2674 or by email ginnybell@bbtel.com or Dana, 270-617-0334 Like us on Facebook! www.facebook.com/breckinridgeextension 4
Thankful for Healthy Families With Thanksgiving upon us, healthy and cost effective meals for the holiday is hopefully part of our strategy to feed our families nutritious meals without breaking the budget. Here are a few helpful tips! Make a budget- decide what your family can afford Plan ahead-look at local sale ads and coupons to be cost effective Meal plan-then decide from the foods you have on hand and the purchases made to then determine what wonderful delicious recipe will be served Enjoy Deliciousness!!!!! For more information, please contact Tasha Tucker at 270756-2182 or Tasha.tucker@uky.edu Upcoming Healthy Choice Classes Thursday, November 17th, Irvington Library at 1 CST Monday, November 21st, Extension Office Basement at 9 CST 5
Talking Turkey for the Holidays The Holiday season is soon to arrive. With it will be Thanksgiving Dinner followed by many gatherings centering around the traditional turkey and dressing dinner. By following USDA s recommended food handling guidelines the merriment of the Holidays will not be interrupted by foodborne illness. Comparing Fresh to Frozen Fresh Frozen Allow 1 pound of turkey per person. Buy your turkey only 1 to 2 days before cooking. Keep stored in the refrigerator until ready to cook. Place turkey on a tray or in a pan to catch any juices that may leak. Allow 1 pound of turkey per person. Keep frozen until ready to thaw. Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality. See "Thawing Your Turkey" for safe thawing instructions. Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly. DO NOT THAW before cooking a pre-stuffed turkey. Cook from the frozen state. Follow package direction for proper handling and cooking. Allow 1 1/4 pounds of turkey per person. USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. Safe Thawing Methods: Refrigerator, Cold Water and Microwave Oven. 1. Refrigerator Method 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. 2. Cold Water Method Wrap your turkey securely, making sure no water is able to leak through 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. 3. Microwave Oven Method Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound and power level to use for thawing. Remove all outside wrapping. Place on a microwave-safe dish to catch any juices that may leak. Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven. REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water. Thawing In Refrigerator (40 F or below) Allow approximately 24 hours for every 4 to 5 pounds 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 Thawing In Cold Water 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 6
R O A S T I N G Y O U R T U R K E Y Set your oven temperature no lower than 325 F. Place your turkey or turkey breast on a rack in a shallow roasting pan. For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 F. If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 F. 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. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures. If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 F for safety. For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily. Remove all stuffing from the turkey cavities. Recommended Roasting Time for Turkey Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing. Unstuffed 325 F oven temperature Stuffed 325 F oven temperature 4 to 8 pounds (breast) 1½ to 3¼ hours 8 to 12 pounds 2¾ to 3 hours 12 to 14 pounds 3 to 3¾ hours 14 to 18 pounds 3¾ to 4¼ hours 18 to 20 pounds 4¼ to 4½ hours 20 to 24 pounds 4½ to 5 hours 4 to 6 pounds (breast) Not usually applicable 6 to 8 pounds (breast) 2½ to 3½ hours 8 to 12 pounds 3 to 3½ hours 12 to 14 pounds 3½ to 4 hours 14 to 18 pounds 4 to 4¼ hours 18 to 20 pounds 4¼ to 4¾ hours 20 to 24 pounds 4¾ to 5¼ hours 7
Extra Cooking Hints It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork. Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo." Add ½ cup of water to the bottom of the pan. If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color. If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 F throughout the product. If using an oven cooking bag, follow the manufacturer's guidelines on the package. S T O R I N G Y O U R L E F T O V E RS D I S C A R D A N Y T U R K E Y, S T U F F I N G, A N D G R A V Y L E F T O U T A T R O O M T E M P E R A - T U R E L O N G E R T H A N 2 H O U R S ; 1 H O U R I N T E M P E R A T U R E S A B O V E 9 0 F. Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling. Use refrigerated turkey, stuffing, and gravy within 3 to 4 days. If freezing leftovers, use within 2 to 6 months for best quality. R E H E A T I N G Y O U R T U R K E Y Cooked turkey may be eaten cold or reheated. In the Oven Set the oven temperature no lower than 325 F. Reheat turkey to an internal temperature of 165 F. Use a food thermometer to check the internal temperature. To keep the turkey moist, add a little broth or water and cover. In the Microwave Oven Cover your food and rotate it for even heating. Allow standing time. Check the internal temperature of your food with a food thermometer to make sure it reaches 165 F. Consult your microwave oven owner's manual for recommended times and power levels. For more information about other methods for cooking a turkey and food safety (in English and Spanish), call: USDA Meat and Poultry Hotline, 1-888-MPHotline (1-888-674-6854) TTY: 1-800-256-7072 10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday E-mail: mphotline.fsis@usda.gov Or "Ask Karen," FSIS' Web-based automated response system - available 24/7 at www.fsis.usda.gov. 8
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