Susan Krumm, Douglas County extension agent for family and consumer sciences, will answer your food questions, just in time for Thanksgiving.

imastinker

I have been told that fresh turkey tastes much better than store bought turkey, but am not particularly interested in going turkey hunting.. Is there a local place to buy live turkey? Is it true that the taste is better?

Moderator

Hi, everybody. Susan Krumm, Douglas County extension agent, is here today to answer your questions about preparing Thanksgiving dinner. Welcome, Susan.

Susan Krumm

Good Afternoon. Thanksgiving is right around the corner. If you haven’t purchased your turkey yet, it’s definitely time to do so – especially if you’re purchasing a frozen bird.

Moderator

I’m Terry Rombeck, a features reporter at the Journal-World. I’ll be your moderator today. Keep the questions coming. We’ve got some good ones, so let’s get started.

dhill00

What the best way to get a flavorful, moist turkey? Do you advise using an injector to make the meat better?

Susan Krumm

There are several methods that will produce a flavorful, moist turkey. Some of them are definitely a personal preference. A popular method is to use an oven roasting bag. This definitely traps the moisture inside the bag. However, the only downside to it is that the bottom-side of the turkey almost “boils” instead of having a nicely browned turkey all over.

Many choose to brine their turkeys to make them moister.

Actually, even though it’s hard for me to even suggest it (due to the nutritious connotations), deep-fat frying also produces a moist turkey.

Traditionally, however, oven-baking can also produce a tender, moist product. Cover the turkey with a tent of heavy-duty aluminum foil.

Because we are currently recommending to cook the turkey to 165 degrees F {instead of past recommendations of 180 for whole turkeys or 170 for turkey breasts) will also prevent the tureky from getting overdone – causing dryness.

As far as injecting turkeys goes, major manufacturers certainly have researched this heavily – that’s why so many of the turkeys we buy are pre-basted (injected with broths, emulsifiers, and fat) to tenderize the bird. So, of course, if you want to inject the turkey at home – yes, I believe it canl create a moister product.

Moderator

While we’re talking turkey, what’s the safest way to thaw a frozen turkey?

Susan Krumm

The best way to thaw a frozen turkey is to thaw in the refrigerator. Place the frozen turkey (in its store wrap) in a shallow pan or on a baking sheet (with a lip to catch drips) and put in the refrigerator. Allow one day of thawing time for each 4-5 pounds of turkey.

You can also use a cold-water method if you don’t have the time or space to thaw several days in advance. Submerge the turkey (in its store wrap) in cold water in a clean, large sink or bathtub. Allow 30 minutes of thawing per pound. Drain and replace cold water every 30 minutes during the thawing process.

Just for a laugh, please don’t consider thawing in the toilet, flushing every 30 minutes. For real, I did get that question once – thought it was a prank but sadly, the caller was serious. Yikes!!!

Joel

What’s the best way to prepare Tofurkey?

Susan Krumm

I would recommend following the manufacturer’s directions on preparing Tofurkey. For additional information and recipes, you may want to check out the website: www.tofuky.com/recipes.htm . I would also suggest visiting with the Community Mercantile in Lawrence for additional ways to prepare tofurkey.

Shelby

How do you feel about putting oysters in the stuffing? What about livers/giblets?

Susan Krumm

Its fine to prepare stuffing with oysters or giblets; however, always precook them before adding them to the stuffing. Although I’m not a huge fan of oyster stuffing, I can’t imagine not adding cooked glblets to the stuffing – it adds so much flavor.

Moderator

What about cooking stuffing inside the turkey vs. doing it on its own?

Susan Krumm

For uniform cooking, I actually recommend cooking the stuffing outside of the bird. But, if you insist on stuffing the turkey, stuff loosely. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in a greased casserole during the last hour of turkey roasting time. The stuffing must also reach an internal temperature of 165 or higher.

consumer1

Susan thanks for answering my question. I am a male who has NEVER cooked a turkey before and so far that hasn’t prevented me from eating some on Thanksgiving. My question is, is there something in the turkey that makes a person sleepy, or is it just getting packed that makes me drop like a fly after eating such a wonderful meal?

Susan Krumm

Turkey does contains tryptophan, which many people attribute to making them feel sleepy. Tryptophan is an amino acid that makes up protein. While turkey does contain it, so do nearly all sources of dietary protein.

Researchers studied the relationship between tryptophan and psychological effects, such as sensory responses, sleep, mood and performance with inconclusive results. It is assumed that when tryptophan is consumed, it converts to serotonin which causes drowsiness. In reality, however, the opposite occurs. After eating a protein-rich meal, tryptophan and serotonin levels decrease. This is because larger amino acids in protein take precedence qand absorb into the brain. They cause more stimulation than sedation.

It is the carb-rich meal that increases tryptophan and serotonin levels. Carbs direct the larger amino acids to the muscles instead of the brain. Therefore, tryptophan and serotonin will increase in the brain and cause drowsiness.

So next time you eat pumpkin pie or mashed potatoes, you may want to take a nap.

monkeywrench

At this point in our history, is it more traditional to serve fresh cranberries or cranberry shaped like a can?

Susan Krumm

Well, when I think of “traditions” I would have to say that it is still more traditional to prepare the cranberry relish – using ground up cranberries, oranges, apples, andor crushed pineapple, and a little sugar. There’s alot of people out there that really don’t love cranberry relish so we’re starting to see alot more use of the “convenient” open-the-can and serve cranberry sauce. It may be a new tradition in years to come – I hope not though. Cranberries are packed with antioxidants that can help keep you healthy. Unfortunatley, canned cranberry sauce is often packed with sugar and calories you don’t need. Try making your own mashing fresh cranberries with a generous splash of balsamic vinegar or apple juice concentrate.

Moderator

That’s our last question of the day. Thanks, Susan, for coming in to answer our readers’ questions.

Susan Krumm

Thanks so much Terry! Just remember – keep the two-hour rule in mind when completing that Thanksgiving feast. Make sure all perishable foods get stored in the refrigerator within two hours after they have been removed from the oven or frig. Debone the turkey before putting it in the refrig. Have a wonderful holiday – take time to give thanks.