Throughout the year, a small but devoted flock of Florence Nightengales of Food have been doing yoga, concentrating on relaxation techniques and generally gearing up for the Thanksgiving season.
Why? Because as of Nov. 1, the phone lines at the Butterball Turkey Talk-Line have been reconnected and are abuzz with queries from anxious home cooks regarding the cooking of a turkey.We'll refer to these calm non-dental cavity experts Turkey Talkers.
For the first time in memory, the Turkey Talkers have come out from behind the anonomity of their telephones to talk about the weird calls they get each year.
We've always wondered about the content of the turkey questions from frazzled consumers. And finally, the Butterball Guys have lightened up - sensing the public's quirky interest in the bizarre goings-on across America in the way of turkey cooking.
So enjoy the tender revelations . . . grab yourself a drumstick and nibble along with us.
LAVERN, QUEEN O' THE ROOST
One of the first home economists to staff the Butterball Turkey Talk-Line, Lavern, is celebrating her 15th anniversary of talking turkey.
Lavern, who became the Talk-Line's director in 1986, selects and trains the 47-member team as well as supervises all operations.
Every fall, she sends her staff to a three-day, intensive turkey training session fondly referred to as "Butterball U."
While "on campus," the Turkey Talkers brush up on the basics of turkey preparation and review food-safety guidelines and new issues.
Lavern's family has adopted the Talk-Line adventure as a normal part of their holiday tradition. Lavern spends Thanksgiving Day working the Talk-Line, making sure every call gets answered, but manages to sneak away for an hour with her husband for a quick Thanksgiving feast at a nearby restaurant.
Lavern always cooks a turkey the following weekend so that the family can have lots of leftovers in the house.
TALES FROM THE TURKEY TALKERS
Officially recognized as turkey experts, the Turkey Talkers have been known to assume unofficial roles as therapists, family counselors and parents.
Although most calls come from consumers are rather straightforward turkey questions, each year there are those calls that really go over the edge.
Here are a some of the best:
- A new bride who had a small, apartment-size oven was worried the turkey would get larger as it cooked - similar to a loaf of bread rising - and she would be unable to get it out of the oven after it was done cooking.
- A man left the turkey on the kitchen counter overnight and wanted to know if it was safe to eat. After the Turkey Talker told him that it was not wise to eat the bird, he asked, "If I do eat it, how sick will I get?"
- A Pennsylvania restaurant owner asked how long it would take to cook a 14-pound turkey in a pizza oven, which heats to a constant temperature of 525 degrees (that's 200 degrees higher than recommended.)
Deep-dish Tom, anyone?
- In 1989, a man asked if the turkey would cook faster if he put a railroad spike through it . . . "Like putting potatoes on that nail device on the grill," he said.
- A turkey had been in the freezer for 23 years and the caller wanted to know if it was safe to eat. The Turkey Talker told her that if the freezer had been kept at 0 degrees F. and had not been defrosted, it would be safe to eat. However, the quality wouldn't be real great, and it was suggested that she not eat it. Her reply was, "That's what we thought. We'll give it to the church!"
- A panicked man called to say his wife was in labor and needed to go to the hospital immediately. What was he to do with the turkey? The Turkey Talker advised him to have his mother or a neighbor take the turkey out when it was done.
What a clever way to keep a worried mother busy.
- One caller asked, "How much turkey should I buy for five Great Danes?"
- Another, concerned about food safety, asked, "Is it safe to feed the giblets to my piranha?"
- A tidy consumer called to complain that the cavity of her turkey wasn't as clean as she expected. She had spent three hours cleaning the cavity with a toothbrush!
- A woman demanded, "Why wasn't there any breast meat on the turkey?" After a lengthy investigation, the Turkey Talker discovered the woman had her turkey upside-down.
Never trust an upside-down gobbler, we've always said!
- Another clean-freak called to say she had cleaned her turkey, but couldn't get the metal pieces out. She has scrubbed her bird with a steel wool scouring pad.
- A kindly grandmother wanted each of her grandchildren to have their own drumstick. Since there were more than two grandbabies, she bought extra drumsticks. She wanted the Turkey Talker to tell her how to attach them to the turkey and how to roast it.
So, all you cuisine Kings and Queens out there, here is a culmination of the most popular Talk-Line questions asked last year. Maybe these tips will save you from having to call Lavern and Friends.
And finally, The Turkey Talkers report the following most commonly asked question:
HOW DO YOU RECOMMEND HANDLING A TURKEY SO IT'S SAFE TO EAT? (13,600 questions).
- Thaw frozen turkey in the fridge or in cold water.
- Keep thawed or fresh turkey in the fridge at 40 degrees F. or below.
- Prevent juices from dripping onto other foods in the fridge by placing wrapped turkey on a tray.
- Thawed turkey may be kept in fridge up to four days before cooking.
- Place raw poultry on non-porous surfaces; they're easy to clean. Avoid wooden cutting boards.
- Use paper towels, not cloth, to dry off turkey and wipe up juices.
- Stuff turkey just before roasting, not the night before.
- Use cooking methods that allow the turkey to reach an internal temperature of 140 degrees F. in less than four hours. Avoid using low roasting temperatures or partial cooking methods.
- Use a meat thermometer to determine turkey's doneness.
- Store turkey, stuffing, gravy, broth and other cooked foods properly within two hours after cooking.
So study the heartwarming and rather tales of turkey told in this week's food expose.
You'll be the star of conversation at the big feast. *****
Recipes
CRANBERRY CITRUS RELISH
1 pound fresh cranberries
1/2 cup orange marmalade
1/2 cup sugar
Peel from 1 navel orange, blanched and diced
Peel from 1 lemon, blanched and diced
2 navel oranges, peeled, white pith removed, cut into segments, halved, juice reserved and added to mixture
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
Process cranberries in food processor until ground. Heat cranberries and remaining ingredients in medium saucepan, over medium heat to boiling; boil 3-5 minutes. Remove from heat; let cool to room temperature. Refrigerate, covered, until cold. Makes 4 cups.
- Each 1/2 cup serving contains 137 calories, trace fat, 40g carb, 19mg sodium, 0mg cholesterol.
- From "Creative Ideas for Living"
SQUASH SALPICON
2 tablespoons unsalted butter
1 1/2 cups finely chopped onion
1 each small red, green, yellow bell pepper, seeded, cut into 1/2-inch dice
2 jalapeno peppers, seeded, diced
2 cloves garlic, minced
1/2 pound butternut or Hubbard squash, pared, cut into 1/2-inch dice
1/2 pound zucchini, trimmed, cut into 1/2-inch dice
1 cup corn kernels
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground pepper
3 tablespoons heavy cream
4 ounces Monterey Jack cheese, finely grated
In a 9- or 10-inch ovenproof skillet, melt butter over medium heat. Add onion, bell peppers, jalapeno pepper and garlic; cook, stirring frequently, until softened, 5 to 7 minutes. Add squash, zucchini, corn, salt, oregano and pepper. Cook, covered, stirring occasionally, 7-8 minutes. Heat broiler. Pour cream around sides of skillet and cook, uncovered, until vegetables just begin to lightly brown about 5-7 minutes. Sprinkle top with cheese; broil 4 inches from heat until cheese is melted and browned, 1 to 2 minutes. Makes 6 cups.
- Each 1/2 cup serving contains 98 calories, 5g fat, 10g carb, 358mg sodium, 15mg cholesterol.
- From "Creative Ideas for Living"
BOURSIN MASHED POTATOES
3 1/2 pounds white potatoes, peeled and cut into 2-inch chunks
2 (4-5 ounce) packages French Boursin cheese with garlic and herbs*
3/4 cup milk
1/2 to 3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Boil potatoes until tender. Drain and put into mixing bowl. Mash lightly. Add the cheese, milk, salt and pepper. Beat with an electric mixer until smooth and fluffy. Potatoes can be served immediately or placed in a buttered casserole dish and refrigerated. Reheat in a 350 degree F. oven or in microwave until hot. Serves 8.
- Each serving contains 328 calories, 11g fat, 52g carb, 312mg sodium, 33mg cholesterol.
- From Sarah Leah Chase
- *NOTE: Garlic-herb flavored Alouette cheese can be substituted for the Boursin if desired.
BANANA CREAM PIE
9-inch baked pie shell
3 tablespoons cornstarch
1 2/3 cups water
1 14-ounce can Eagle Brand sweetened condensed milk (not evaporated milk)
3 egg yolks, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla
1 medium banana
Whipped cream for garnish
Garnish: Sliced banana, sliced kiwi
In medium-size heavy saucepan, mix cornstarch with water. Stir in sweetened condensed milk and egg yolks. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; add butter or margarine and vanilla. Cool slightly. Arrange bananas on bottom of pie shell. Pour filling over bananas. Shortly before serving, top with whipped cream and garnish with banana slices and, if desired, slices of peeled kiwi. Chill. Serves 8.
- Each serving contains 392 calories, 24g fat, 40g carb, 128mg sodium, 143mg cholesterol.
- From The Providence Journal-Bulletin
ROASTED TURKEY BREAST
1 large boneless turkey breast, about 2 pounds
Few drops of olive oil
Salt
Freshly ground black pepper
1/2 cup maple syrup
1/4 cup ginger ale
3 cups fresh cranberries
1/4 cup granulated sugar
1/4 cup water
1/4 cup cranberry juice (add more, if necessary to thin puree)
1 cup turkey stock or chicken broth
2 tablespoons fresh chives, washed, snipped
Preheat oven to 450 to 500 degrees F. Place the breast in a lightly oiled, nonstick skillet or ovenproof dish. Rub the skin of the turkey with a few drops of olive oil and season with salt and pepper. Place the skillet or dish on a rack in the middle of the oven. Cook until the breast begins to brown, about 10 minutes. Turn the heat down to 325 degrees F. In a small bowl, combine syrup and ginger ale; heat to a boil. Baste the turkey every 10 minutes or so with syrup/
ginger ale mixture. If the skin of the breast gets deep brown, tent with foil to deflect some of the heat and stop the browning process. Meanwhile, in a small saucepan, combine the cranberries, sugar and 1/4 cup water. Bring to a simmer over medium-high heat, cooking until berries are tender; reduce until liquid is thickened, about 20 minutes. Transfer to a blender and puree until smooth. Strain through a fine sieve to remove the skins and seeds. Stir in cranberry juice and set aside. Cook the turkey until an instant thermometer reads 165 degrees when inserted in the thickest part of the breast, about 1 hour. Transfer the breast to a plate and tent with foil to rest in a warm spot while making the sauce. (The turkey will continue to cook while tented; be sure not to overcook). Transfer the juices from the skillet or dish to a clear measuring cup. Remove the fat and return the juices to the roasting pan over medium-high heat. Add the turkey stock or chicken broth and cook, reducing the liquid until thick enough to coat the back of a spoon, about five minutes. Stir in the cranberry puree. Strain the sauce through a fine sieve for a silky finish. Adjust the seasonings with salt and pepper to taste. Stir in the chives. To serve the turkey breast, remove the skin, if desired. Slice the breast and place on warm serving plates. Spoon on sauce. Serves 4.
- Each serving contains 555 calories, 6g fat, 52g carb, 516mg sodium, 190mg cholesterol.
- From Jimmy Schmidt