–(HISPANIC PR WIRE – CONTEXTO LATINO)–Whether gathering every week or a few times a year, this November 22nd offers family and friends from across the country another chance to join together to give thanks for the good things in their lives. With Thanksgiving right around the corner, home cooks will be dusting off their roasting pans and planning their menu as the most popular bird of the season – the turkey – makes its annual appearance.
When it comes to Thanksgiving, Americans have a lot in common, but a recent Butterball® national survey found regional differences in the flavors, traditions and recipes families enjoy – garlic and sage are popular in the Pacific region, and South Central residents prefer to use rosemary, paprika and cloves to prepare their Thanksgiving turkeys. While seasonings and recipes may vary according to tastes across the country, many questions remain the same no matter the caller or region of the country.
“We get calls from Alaska to Florida about every conceivable turkey and meal preparation topic,” says Astrid Volpert, bilingual expert of the Butterball Turkey Talk-Line®. “Our top questions – about thawing and cook times – are the same across the country, but we also get many calls from people with great regional recipe ideas. One of my favorite ideas is to use local fruits and vegetables in stuffing and side dishes.”
The experts at the Butterball Turkey Talk-Line (1-800-BUTTERBALL – press 7 for Spanish) offer help around the holidays, providing live answers to calls for recipe ideas, cooking tips, food safety and more, in both English and Spanish. And starting November 1, first-time cooks and seasoned chefs alike can contact the Butterball Turkey Talk-Line by phone, e-mail or Internet internet to help make this next holiday meal even better than the year before.
To help everyone cook a tender, juicy and delicious bird this holiday season, Volpert offers the following tips:
• Serving Size – Allow 11/2 pounds of turkey per person for generous servings and leftovers.
• Food Safety – Follow good home food safety procedures when handling turkey:
o Wash hands often
o Keep raw turkey and ready-to-eat foods separated
o Refrigerate cooked turkey within two hours of carving to a temperature below 40 degrees Fahrenheit
• Meat Thermometer – Use a meat thermometer and cook turkey to proper temperature (180° F in the thigh and 165° F in the center of the stuffing).
• Thawing – For a frozen turkey, allow at least one day of thawing in the refrigerator for every four pounds of turkey. Fresh turkeys do not require any thawing.
• Preparation – Before roasting, turn the turkey’s wings back to hold the neck skin in place. This levels the turkey in the roasting pan to encourage even cooking and makes carving easier.
• Roasting – Butterball recommends the open-pan roasting method to consistently create a tender, juicy and golden-brown turkey. Use a shallow pan about 2 to 21/2 inches deep and cook in a 325° F conventional oven.
• Flavor – Experiment with seasonings and flavors that appeal to your family. Northern feasts can feature cranberries; West Coast cooks like to use fresh fruit and herbs; Southern families look to spicy variations; and Midwest folks use potatoes and cheese in their preparations.
Visit http://www.Butterball.com for tips, how-to videos, turkey calculators, and great new regional recipes including the roast turkey with cranberry orange glaze or the Southwest turkey tacos with chipotle, fresh cilantro, cumin seeds and a spicy roasted corn salsa – all available in Spanish and English.