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Thankful (a thanksgiving poem )

Week before Thanksgiving,
I limp around real strange.
Huddle in the corner,
As though I have the mange.

All the other turkeys,
Just gobble, gobble on.
I'm silent, and I act
As if my gobbler's gone. Everyone is thankful
On Thanksgiving Day.
Friday it's forgotten.
You all go on your way.

I know what thankful is
So listen when I say.
"It's great to be a turkey,
After Thanksgiving Day."

—Grandpa Tucker
Copyright ©1996 Bob Tucker

Thanksgiving Tips 

Thawing your Turkey 

The experts recommend refrigerator thawing. However, if you are short on time and need a quicker method for thawing, submerge the turkey in cold water. Thawing turkey at room temperature allows bacterial growth and is not recommended.

Refrigerator Thawing:

* Thaw breast side up in its unopened wrapper on a tray in the refrigerator
* Allow at least one day of thawing for every four pounds of turkey 

Cold Water Thawing:

* Thaw breast side down in its unopened wrapper in cold water to cover
* Change the water every 30 minutes to keep surface cold
* Estimate minimum thawing time to be 30 minutes per pound for whole turkey 

Are you left with no time to thaw your turkey? No thawing is needed for all natural Butterball Fresh Whole Turkeys. Butterball makes whole turkey preparation easier with these exclusive features:

* Neck and giblets in plastic bags allow easy removal
* Unique leg tuck eliminates trussing 

Carving Your Turkey 

1. Cut band of skin holding drumsticks. Grasp end of drumstick. Place knife between drumstick/thigh and body of the turkey and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint.

2. Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. Wing may be disjointed from body, if desired.

3. Slice straight down with an even stroke, beginning halfway up the breast. When knife reaches the cut above the wing joint, slice will fall free.

4. Continue to slice breast meat, starting the cut at a higher point each time.

To help make carving easier, use a straight and sharpened knife.

Stuffing Your Turkey

Whether you choose to stuff your turkey or cook the stuffing in a casserole dish is a matter of personal preference. As with any preparation involving raw food ingredients, it is important to follow proper food safety and handling procedures carefully to ensure a safe turkey every time. If you decide to stuff the turkey, we recommend the following five guidelines.

* Prepare stuffing just before placing in turkey. Use only cooked ingredients in stuffing - i.e., sauté vegetables, use only cooked meats and seafood (oysters), and use pasteurized egg products instead of raw eggs.
* Place prepared stuffing in turkey just before roasting. Do not stuff the turkey the night before roasting.
* Stuff both neck and body cavities of completely thawed turkey, allowing ½ to ¾ cup of stuffing per pound of turkey. Do not pack stuffing tightly in turkey.
* Return legs to original tucked position, if untucked for rinsing or stuffing.
* Use a cook method that allows the stuffing to cook along with the turkey. Do not stuff turkeys when cooking on an outdoor grill or water smoker or when using fast cook methods where the turkey gets done before the stuffing. 

Leftover Recipes

Tired of the same leftovers and need some new ideas? Check out Butterball Recipes that are sure to bring life to your leftover meals! Some of our favorite leftover recipes include:

Turkey Tortilla Pizzas

Turkey Nachos

Curried Turkey Couscous Salad

Chopped Turkey Salad with Balsamic Vinaigrette

Turkey And Artichoke Antipasto Salad

Turkey Ranch Pasta Salad

Pumpkin Black Bean Turkey Chili

Turkey Frittata with Tomato Salsa

Turkey Vegetable Soup with Angel Hair Pasta

Need Some Thanksgiving Graphics?

Ambers Thanksgiving Graphics

Doreens Disco Magic "Happy Thanksgiving"

graphics set made by  alexcia.com